Photo by: Photo: Kana Okada

Golden Chicken with Tomatoes and Olives

  • Yield: Makes 4 servings


  • 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 none large yellow or other kind of onion, thinly sliced
  • 1 cup large pimiento-stuffed olives, quartered
  • 2 none cloves garlic, thinly sliced
  • 1 none 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.

Nutritional Information

Amount per serving
  • Calories: 393none
  • Calories from fat: 23%
  • Fat: 10g
  • Saturated fat: 0g
  • Cholesterol: 41mg
  • Sodium: 696mg
  • Carbohydrate: 47g
  • Fiber: 2g
  • Sugars: 4g
  • Protein: 21g

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Golden Chicken with Tomatoes and Olives Recipe