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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22nd Nov, 2011
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.
7th Oct, 2011
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.
6th Oct, 2011
tried can tomatoes but was too sloppy
Frantic Flapjack
6th Oct, 2011
Lovely sauce to go with chicken. Tasted really rich, maybe because of the balsamic vinegar. Served with mashed potato.
1st Oct, 2011
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.
11th Sep, 2011
Other half and I enjoyed this but nothing special. Served with rice and runner beans from the garden.
9th Sep, 2011
I also used chopped tomatoes. It was very tasty, and quite alot of sauce for 2 portions. Good flavours!
27th Aug, 2011
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.


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