Pan-fried chicken with tomato & olive sauce

Pan-fried chicken with tomato & olive sauce

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(25 ratings)

Prep: 10 mins Cook: 25 mins


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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  • 2 tbsp olive oil
    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



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

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



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

  • 1 tbsp balsamic vinegar
    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


  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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1st May, 2017
Wow! So simple yet so tasty! Like everyone else I used tinned tomatoes but omitted the stock and used a knorr chicken stock pot. Didn't have to spend ages reducing the sauce this way. Also didn't have fresh basil or pimento stuffed olives in, so used fresh parsley and black olives (doubled the number of olives as we love them and these were tiny). Will definitely make this again
mark stirton
9th Apr, 2017
Quick and super easy and a really tasty dish. We had with rice and it went down a treat but think it could go well with pasta or even veg and pot's. Will definitely be making this again. Also had no basil so used coriander and still tasted great but will definitely use basil next time.
4th Aug, 2015
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!
12th Jun, 2013
Used a bit more balsamic vinegar than suggested, also added sliced courgette. Went down a treat!
27th Apr, 2013
Used a few more olives than the recipe, which added to the acidic flavours, but a gorgeous meal none the less!
23rd Apr, 2013
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.
29th Nov, 2012
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.
27th Oct, 2012
Great dish.....a must try and make sure you use fresh tomatoes
1st Aug, 2012
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
14th May, 2012
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.


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1st Oct, 2013
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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