Description
A vibrant and flavorful Italian-inspired chicken dish featuring a zesty tomato sauce with olives and capers.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes, olives, capers, oregano, and red pepper flakes (if using). Stir to combine.
- Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld.
- Return the chicken to the skillet and stir to coat with the sauce.
- Continue to cook, uncovered, for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Season with additional salt and pepper if needed.
- Garnish with fresh parsley before serving.
Notes
- Serve over pasta, rice, or with crusty bread.
- For a milder flavor, reduce or omit the red pepper flakes.
- Feel free to add other vegetables like bell peppers or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg