Best Chicken Breast With Tomato Olive Sauce Recipes

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EASY CREAMY CHICKEN IN TOMATO SAUCE



Easy creamy chicken in tomato sauce image

Juicy chicken breasts in tomato sauce is an easy, delicious dinner recipe that will be ready in 20 minutes.

Provided by Alida Ryder

Categories     Dinner

Time 20m

Number Of Ingredients 13

500 g (1lb) chicken breasts
1 tsp salt
1 tsp paprika
½ tsp pepper
1 onion (finely chopped )
4 garlic loves (crushed )
1 tsp oregano
1½ cups tomato passata
½ cup cream
½ cup Parmesan cheese (grated )
salt and pepper
pinch of sugar ((optional))
fresh basil (to serve )

Steps:

  • Place chicken breasts on a chopping board in front of you and with a sharp knife, carefully slice each in half resulting in two thin fillets.
  • Drizzle with olive oil and season generously with salt, pepper and paprika on both sides.
  • Heat a large frying pan over medium-high heat.
  • Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside.
  • In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
  • Pour in the passata/tomatoes and cream.
  • Season with salt and pepper and allow to simmer gently for 5 minutes. Stir in the Parmesan cheese.
  • Add the chicken back to the pan along with any resting juices and allow to simmer for another minute or two.
  • Top with basil and serve.

Nutrition Facts : Calories 240 kcal, Carbohydrate 13 g, Protein 29 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 97 mg, Sodium 760 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CHICKEN AND OLIVES



Chicken and Olives image

The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

Steps:

  • Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
  • Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
  • Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
  • Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
  • Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
  • Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g

PAN-FRIED CHICKEN WITH TOMATO & OLIVE SAUCE



Pan-fried chicken with tomato & olive sauce image

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

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Yield Serves 2

Number Of Ingredients 9

2 tbsp olive oil
2 boneless, skinless chicken breasts
1 small onion , halved and very thinly sliced
2 garlic cloves , shredded
400g ripe tomatoes , finely chopped
1 tbsp balsamic vinegar
6 pimiento-stuffed green olives , thickly sliced
300ml chicken stock
generous handful basil leaves

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 353 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.15 milligram of sodium

MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES AND OLIVES



Mediterranean Chicken Breasts With Tomatoes and Olives image

This is very yummy and makes a good weeknight meal. I serve it with short-grain brown rice with olive oil and grated parmesan cheese and a green vegetable.

Provided by 2hot2handle

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 teaspoon olive oil
4 boneless skinless chicken breasts, cut into 1 inch pieces
1 medium onion, chopped
1 teaspoon minced garlic clove (about 2 cloves)
1 (15 ounce) can diced tomatoes, with their liquid
1/2 cup kalamata olive, pitted and chopped (or use green olives)
1 teaspoon dried oregano (or 1 tbsp. fresh)
1 teaspoon dried basil (or 1 tbsp. fresh)

Steps:

  • In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
  • Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
  • Add the chicken and cook until it is heated through.
  • Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.

CHICKEN BREASTS WITH TOMATO SAUCE



Chicken Breasts With Tomato Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 eggs
1 tablespoon finely chopped fresh rosemary leaves or half the amount dried
2 tablespoons water
1/2 cup flour
2 tablespoons olive oil
2 tablespoons butter
Tomato sauce (see recipe)

Steps:

  • Open up the chicken breasts on a flat surface and slice each down the center to provide 2 portions. Trim off and discard membranes and fat. Pound each chicken breast half lightly with a flat mallet. Sprinkle with salt and pepper.
  • Put the eggs in a mixing bowl and add the rosemary, water, salt and pepper. Beat well.
  • Coat the chicken pieces with flour and shake off excess.
  • Heat the oil and butter in a large, heavy skillet.
  • As the oil heats, dip the chicken breast halves in the egg mixture. Coat well and let the excess drip off.
  • When the oil mixture is hot add half of the chicken pieces. Cook about 3 minutes on one side over moderately high heat. When golden brown on one side, turn the pieces. Continue cooking about 2 minutes on the second side. The total cooking time for each piece is 5 to 6 minutes.
  • Serve the chicken hot with the tomato sauce on the side.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 27 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 9 grams, Sodium 534 milligrams, Sugar 0 grams, TransFat 0 grams

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS



Braised Chicken With Tomatoes, Olives and Capers image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on
Salt and freshly ground black pepper
2 medium onions, chopped
2 tablespoons drained capers
2 teaspoons minced garlic
1 28-ounce can diced tomatoes (with juice)
1/2 cup dry white wine or chicken stock
1 cup Niçoise or kalamata olives, pitted
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley for garnish

Steps:

  • Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
  • Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
  • Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams

ROAST CHICKEN WITH TOMATO-OLIVE SAUCE



Roast Chicken With Tomato-Olive Sauce image

I adopted this recipe. For my trial run of the recipe, I prepared the chicken using the roasting method in Recipe #67470. It was an incredibly moist and flavorful bird. The Tomato-Olive sauce is bright with fresh flavors and the perfect salty compliment. This is simple and fabulous. The recipe can be done with grilled breasts or thighs as well. Recipe from Patricia Wells.

Provided by Ms B.

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

1 (3 1/2 lb) roasting chickens
1 tablespoon butter, melted
1/8 teaspoon salt
fresh ground black pepper
2 lbs tomatoes
1 tablespoon olive oil
1 large onion, peeled and finely chopped
1 garlic clove, peeled and minced
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon fennel seed, crushed
1/4 cup dry white wine
1/2 cup green olives, pitted
1/2 cup oil-cured black olives, pitted or 1/2 cup kalamata olive
2 tablespoons parsley, chopped

Steps:

  • Remove giblets from chicken; rinse the chicken and pat dry.
  • Put on a rack in a roasting pan and brush with butter.
  • Sprinkle with salt and freshly ground black pepper.
  • Roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
  • Baste the chicken occasionally with the drippings.
  • While the chicken is cooking, prepare the sauce.
  • Bring a pan of water to a boil.
  • Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
  • Peel, seed and coarsely chop tomatoes.
  • In a large skillet, heat olive oil over medium heat.
  • Add onion and garlic; sauté 5 minutes.
  • Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
  • Bring to a boil, reduce the heat and simmer 30 minutes.
  • Stir occasionally.
  • Season sauce with lots of pepper.
  • (Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley.
  • Carve chicken and serve with a bowl of sauce on the side.

CHICKEN WITH TOMATOES AND OLIVES



Chicken With Tomatoes and Olives image

This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family.

Provided by TasteTester

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves (1 1/4 to 1 1/2 lbs. total)
2 tablespoons olive oil
1 medium onion, sliced
2 garlic cloves, minced
15 ounces can crushed tomatoes
5 3/4 ounces jar of sliced pitted green olives, drained
2 1/4 ounces can sliced pitted black olives, drained
1 1/2-2 tablespoons capers, drained
2 tablespoons finely shredded lemon peel
1 teaspoon dried oregano, crushed
3 tablespoons snipped fresh Italian parsley (flat-leaf)

Steps:

  • In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
  • Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
  • To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.

CHICKEN BREAST WITH TOMATO SAUCE AND MOZZARELLA



Chicken Breast With Tomato Sauce and Mozzarella image

I developed this, and the great thing about this recipe is that you can coat the breasts, brown them in oil and then refrigerate for up to 8 hours before continuing with the remainder of the recipe, which makes this a great recipe to serve to dinner guests, 30 minutes before serving just drizzle with the marinara sauce and bake! I use recipe#136292 that I make and freeze to use in recipes or recipe#71273 can also be used, your own favorite marinara or pasta sauce can also be used. If you are using more than 7 chicken breasts you will need a larger baking dish and breadcrumb mixture and marinara sauce will need to be increased. It is best to use fresh not frozen thawed breasts for this, with previous experience cooking frozen thawed breasts sometimes tend to create a soggy crust, if you are using frozen thawed make certain that your chicken breasts are completely thawed with no extra moisture left in them. You will love this dish!

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 55m

Yield 8 chicken breats

Number Of Ingredients 10

7 boneless skinless chicken breasts
2 large eggs, slightly beaten
2 cups dry breadcrumbs (use dry breadcrumbs only!)
1/4 cup grated parmesan cheese
1/2-1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1 -2 teaspoon seasoning salt
1/2 teaspoon black pepper (or to taste)
2 -3 cups marinara sauce (use about 1/3 cup sauce for each breast, but can use more)
7 -14 slices mozzarella cheese (or to taste)

Steps:

  • Grease a 13 x 9-inch baking pan.
  • In a shallow dish mix together the breadcrumbs with the next 5 ingredients.
  • In another small shallow dish whisk the eggs.
  • Heat oil in a skillet over medium-high heat (use enough oil to coat bottom of the skillet).
  • Dip the breasts first in the egg (shaking off any excess egg) and then coat in the breadcrumbs mixture.
  • Place in oil and cook on both sides until browned (about 3-4 minutes on each side, do not cook the breasts completely just until the outside breadcrumb coating is lightly browned).
  • Place the browned breasts single layer in the greased casserole dish.
  • At this point you can cool and refrigerate until ready to bake.
  • Spread about 1/4 to 1/3 cup the marinara sauce over the browned breasts (not too much sauce or it will cause the outside breading to turn soggy and soft, if you do not mind that then use as much sauce as you like!).
  • Set oven to 350 degrees, oven rack set to bottom position.
  • Bake for about 35 for smaller thin breasts and 45 minutes for thicker-sized breasts or until the chicken is done (if you are baking the chicken from refrgerated then cooking time might take a little longer, cooking time will vary depending on the size of the chicken breasts).
  • Remove the chicken and place 1 or 2 slices of mozzeralla cheese on top of each cooked breast then return to oven for anout 4-5 minutes or until cheese is hot and bubbly or place under the broiler to melt cheese.
  • Delicious.

CHICKEN BREASTS WITH TOMATOES AND CAPERS



Chicken Breasts With Tomatoes and Capers image

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

4 boneless, skinless chicken breasts (about 2 1/4 pounds)
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup chopped fresh parsley leaves

Steps:

  • Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
  • Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  • Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN BREAST WITH TOMATO OLIVE SAUCE



Chicken Breast With Tomato Olive Sauce image

I got a calendar for 2007 with a recipe and food picture on each month. This is the first one that caught my eye!

Provided by Alisa Lea

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

3/4 teaspoon dried basil
6 boneless skinless chicken breasts
1/4 teaspoon garlic powder
2 tablespoons butter
3/4 teaspoon dried thyme
2 tablespoons olive oil
1/2 teaspoon black pepper
3 tablespoons butter
12 ripe olives, pitted and sliced
1/3 cup onion, chopped
6 green olives, pitted and sliced
3 garlic cloves, minced
salt and pepper, to taste
1 1/4 cups canned Italian plum tomatoes, drained and chopped

Steps:

  • Mix basil, garlic powder, thyme and pepper and rub into both sides of chicken. Cover and let stand for 30 minutes.
  • Melt 2 Tbs. butter and olive oil in a heavy skillet over high heat. Add chicken and saute until golden brown, about 5 minutes per side. Transfer to plate.
  • Melt 3 Tbs. butter in heavy skillet over medium-high heat. Add onion and saute until softened.
  • Add garlic and tomatoes and cook 2 minutes.
  • Add olives and cook 5 minutes more, stirring frequently.
  • Season with salt and pepper to taste and serve over chicken breasts.

Nutrition Facts : Calories 287.3, Fat 18.6, SaturatedFat 7.6, Cholesterol 101, Sodium 330.9, Carbohydrate 3.8, Fiber 1.2, Sugar 1.4, Protein 25.9

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