Golden Chicken with Tomatoes and Olives

Golden Chicken with Tomatoes and Olives Recipe
Photo: Kana Okada

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 10 Minutes

Nutritional Information

Calories 393
Caloriesfromfat 23 %
Fat 10 g
Satfat 0 g
Cholesterol 41 mg
Sodium 696 mg
Carbohydrate 47 g
Fiber 2 g
Sugars 4 g
Protein 21 g


1 cup long-grain rice
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into thirds
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 large yellow or other kind of onion, thinly sliced
1 cup large pimiento-stuffed olives, quartered
2 cloves garlic, thinly sliced
1 pint grape or cherry tomatoes, halved
3/4 cup dry white wine (such as Sauvignon Blanc)
3/4 cup fresh flat-leaf parsley, chopped


Cook the rice according to the package directions.

Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until golden brown, about 3 minutes per side. Transfer to a plate.

Add the onion to the skillet and cook, stirring occasionally, until slightly soft, 5 minutes. Add the olives, garlic, and tomatoes and cook, stirring, for 2 minutes more. Return the chicken to the skillet, add the wine, and bring to a simmer. Cook until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes. Stir in the parsley. Divide the chicken among individual plates and spoon the sauce over the top. Serve with the rice.

Tip: This quick, savory sauce also livens up pasta, shrimp, and fish.

Kate Merker,

Real Simple

May 2007
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