Chicken breasts are cooked in a sauce made of tomatoes, olives, white wine, garlic, and herbs in this Mediterranean chicken recipe.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons white wine
- 2 teaspoons olive oil
- 6 skinless, boneless chicken breast halves
- 3 cloves garlic, minced
- ½ cup diced onion
- 3 cups tomatoes, chopped
- ½ cup white wine
- 2 teaspoons chopped fresh thyme
- 1 tablespoon chopped fresh basil
- ½ cup kalamata olives
- ¼ cup chopped fresh parsley
- salt and pepper to taste
Instructions
- Heat white wine and oil in a large skillet over medium heat. Add chicken and cook until golden, about 4 to 6 minutes on each side. Remove chicken from skillet and set aside.
- Add garlic to pan drippings; sauté for 30 seconds. Add onion; cook and stir until onions are tender, about 3 minutes. Add tomatoes and bring to a boil. Reduce heat to low and add 1/2 cup white wine; simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
- Return chicken to skillet, cover, and cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley; cook for 1 minute. Season with salt and pepper and serve.
- This recipe is from The Webb Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 1 g |
| Sodium | 268 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Made this basically as written. I used canned, petite diced tomatoes (including juice). I also added a can of V8 juice at the end (but before adding the chicken back in). I used this liquid to cook the orzo I added. I garnished with toasted pine nuts. I think I will make this again, but go more towards “Greek” seasoning. I will use Greek oregano rather than basil, and garnish with feta in addition to the pine nuts. I may also cut the chicken into smaller pieces.
very tasty – I used chicken thighs and didn’t have wine so I used chicken broth. Served over Cous cous
One of the comments recommended artichokes and feta to add flavor, I think these would definitely help add to the flavor profile. That being said, this is a lovely low sodium, healthy recipe.
Very tasty. Have made it several times now. Just can’t get enough!
Really enjoyed this recipe, simple and not too many ingredients but lots of flavour. Modifications: Ended up using “Aylmer Accents” diced tomatoes that had a bit more flavour to start with. Didn’t have fresh herbs so added dried herbs at the same time as the white wine.
Really good. I read comments and added artichoke hearts and feta. We like veggies so also added some zucchini. Used the canned diced tomatoes and Italian seasoning in place of fresh. Great flavor!
I added more tomatoes to have more sauce, i ate mine with barley, rice and quinoa. Everything turned out really good. Thank you for a great recipe.
This recipe is easy and delicious! I used dry sherry as the white wine. I also used dry seasoning instead of fresh, 1/2 teaspoon of basil, 1/2 teaspoon of parsley, and 1 teaspoon of thyme. I loved it!!!
Been making this for years, then had a genius idea to marinade the chicken overnight in olive juice and thyme. It came out amazing! My husband loves “olive chicken” as much as I do!
This was a very easy and very tasty. I did cut the chicken up into bite size pieces and added some red pepper flakes to give it some spice. Serviced over pasta, vey good. Bev
Served it with couscous
Loved this recipe! Since my chicken was cooked quite a bit before I added the tomatoes later in the recipe along with the olives so that they still had their shape. I also threw in some quartered artichoke hearts that were in the refrigerator next to the olives. I will definitely make this again!
simmer chicken for only 15-20 minutes next time
Bland
I made the recommended adjustments offered by other reviewers – double the sauce, use canned chopped tomatoes with the juice, added feta, and cut up the chicken. We had it over pasta and it was a hit! We will definitely make this again!
Used fire roasted canned tomatoes, added extra olives, a can of artichoke hearts, handful of spinach, and feta cheese.
I really like it the way it is, and will make again
Wonderful change of flavor for flounder. We really enjoyed this. I did substitute canned diced tomatoes for the Roma tomatoes since we didn’t have them. They worked well,
Easy to make; next time I would as a few more spices or more of the basil and thyme.
I added a extra white cooking wine and little chicken broth to the skillet when sautéing the vegetables – skillet got to hot and there was not much liquid left
Prep time is way off. After chopping vegetables, cook time is closer to 40 minutes (10 minutes step 1, 15 minutes step 2, 15 minutes step 3 for large breasts). Parsley is too strong, and not enough sauce.