Pan-fried chicken with tomato & olive sauce

Pan-fried chicken with tomato & olive sauce

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(17 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 2
A rustic, Italian-inspired chicken recipe that's perfect for using up a glut of tomatoes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal353
  • fat17g
  • saturates3g
  • carbs11g
  • sugars9g
  • fibre4g
  • protein41g
  • salt2.15g
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Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 boneless, skinless chicken breasts
  • 1 small onion, halved and very thinly sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, shredded
  • 400g ripe tomatoes, finely chopped

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 6 pimiento-stuffed green olives, thickly sliced
  • 300ml chicken stock
  • generous handful basil leaves

Method

  1. Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.

  2. Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.

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Comments, questions and tips

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Comments (16)

KaylasCakes's picture

Used tinned tomtatoes and chilli olives for a quick after work meal. Had to reduce for a bit longer but think drinking a glass of wine instead of spending the time peeling tomatoes was a lot more interesting! Used a few more olives and rubbed some harissa on the chicken before frying. Really good dish!

tiffanycatriona's picture
4

Used a bit more balsamic vinegar than suggested, also added sliced courgette.
Went down a treat!

poustevnik's picture
5

Used a few more olives than the recipe, which added to the acidic flavours, but a gorgeous meal none the less!

vickers78's picture
5

absolutely gorgeous dinner! Thoroughly enjoyed by myself and my boyfriend. Succulent chicken and the sauce is very tasty! Quick and easy to cook also. Very healthy meal too.

jose81's picture
4

Lovely rich flavour, though a bit too olive-y for my liking. I might rinse the olives first next time. Used fresh tomatoes and simmered for twice as long as recipe states before putting chicken back in. Husband loved it; served with rice and green beans.

darrenharris7's picture
5

Great dish.....a must try and make sure you use fresh tomatoes

raduzator's picture
4

I'm not big fan of olives, so I have left them out, but nevertheless it was still a great dish. Balsamico flavour mixed with tomatoes really well.

thecherub's picture
2

This was a big disappointment. I found the end result watery (although I reduced the sauce for longer than the recipe suggests) and the overall taaste was tomato. If I were making again (which I doubt I will) I would cook the sauce for far longer (without the chicken in it) and would douuble up on the other ingredients too to get their flavours in the dish.

cakelovermel's picture

I have done this recipe several times and really like it. I don't use basil but add a spoon of hot chilli powder instead or alternatively a couple of hot chillies, and it's really tasty. Tried both tinned and fresh toms and both worked for us.

jweg1210's picture
4

Whole family enjoyed, which is worth a few stars! Used chopped toms like the rest of the world - obviously not many gardeners making this. Would have been too wet, but I put them through a sieve to get rid of the watery stuff and boiled the sauce for twice as long as the recipe suggested.
Served with rice, french beans and baked mushrooms.

hleblanc's picture

tried can tomatoes but was too sloppy

Frantic Flapjack's picture
4

Lovely sauce to go with chicken. Tasted really rich, maybe because of the balsamic vinegar. Served with mashed potato.

cinnamonstix's picture
5

We loved this. I used a tin of chopped tomatoes for convenience, & also made the same dish but with Quorn chicken pieces for my veggie daughter,& she really loved it.
One other thing I did was to chop up the chicken breast into small chunks then cook it,rather than use the whole breast.

Very tasty & lots of delicious juice to eat with your mash.

miffycat's picture
3

Other half and I enjoyed this but nothing special. Served with rice and runner beans from the garden.

emilyshort's picture
3

I also used chopped tomatoes. It was very tasty, and quite alot of sauce for 2 portions. Good flavours!

eleanormayo's picture
4

We had this last night and it was very tasty. I used a tin of chopped tomatoes instead of fresh and doubled the quantities of olives and balsamic vinegar.

Questions (0)

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Tips (1)

Millsybabe's picture

Very tasty. Doesn't need the liquid as it was too wet. I cooked the chicken for about 15mins longer than suggested. Served it with garlic salad potatoes and petit pois.

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