Pan-Fried Chicken with Tomatoes, & Olives

Andy Anderson !


This is a very easy dish to put together, and you might already have all the ingredients just sitting in your pantry and fridge.

The sauce is created in the same pan as the chicken, so that makes this a one-pan meal.

Oh, the sauce is so yummy.

It can be a light evening meal in the heat of summer, or as the days shorten, and the weather begins to cool something a bit more robust... It just depends what you serve it with.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


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2 medium
chicken breasts, boneless, skinless
salt, kosher variety, to taste
black pepper, freshly ground, to taste
flour, all purpose variety, for dusting


1/4 c
olive oil, extra virgin
2 clove
garlic, minced
1/4 c
white wine, dry variety
1/2 c
chicken stock, not broth
6 oz
diced tomatoes
2 Tbsp
kalamata olives, sliced
1 Tbsp
lemon juice, freshly squeezed
1 tsp
capers chopped with juice


feta cheese, crumbled
italian flat-leaf parsley
additional sides (veggies/starch) your choice

How to Make Pan-Fried Chicken with Tomatoes, & Olives


  • 3Gather your ingredients.
  • 4Chefs Note: If you can brine the chicken breasts, please do.
  • 5Cut the chicken breasts in half lengthwise.
  • 6Pat dry, and add a bit of salt and pepper to both sides.
  • 7Dust with some flour, on both sides.
  • 8Add the oil to a sauté pan over medium heat.
  • 9Add the chicken and cook for about 4 minutes.
  • 10Turn the chicken over, and cook for an additional 2 minutes.
  • 11Remove the chicken, cover, and reserve.
  • 13Gather your ingredients.
  • 14Remove the pan from the heat, and add the minced garlic.
  • 15Cook for about 1 minute (still keeping the pan off heat).
  • 16Place the pan over medium-high heat, and then add the wine.
  • 17Allow the liquid to cook until the wine is evaporated, about 3 minutes.
  • 18Add the broth, kalamata olives, capers, lemon juice, and the tomatoes.
  • 19Lower the heat and bring to a simmer.
  • 20Reduce the mixture by half, about 6 to 8 minutes.
  • 21Add the chicken back into the pan.
  • 22Cook, for an additional 2 minutes, turning the chicken over once.
  • 24Add to a serving plate, drizzle with some pan sauce, and add the feta and parsley. Then serve with your favorite sides. Enjoy.
  • 25Keep the faith, and keep cooking.

Printable Recipe Card

About Pan-Fried Chicken with Tomatoes, & Olives

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

Show 13 Comments & Reviews

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