Chicken Breast in Tomato and Olive Sauce

Chicken breast in tomato and olive sauce

Good to see you guys came back for more! And to honor your presence I’ll reveal today a really simple Mediterranean dish that I think you’ll absolutely love!

I actually found this recipe by mistake, back in October 2012. I was on my way back home from Venice, where I went for a little cultural infusion, and I had to catch a plane from a small town called Treviso, but fearing I could lose my flight, guess what happened? I got there too early! About four hours early to be more exact. Isn’t that just great?

Now, all that waiting made my stomach start a little riot inside of me. It wanted food. So, to sort things out, I went to the restaurant. And there it was, sitting in a huge pan! Chicken breast, tomatoes, olives, all waiting to get on a plate and be served. Now I couldn’t leave them waiting, could I?

So I grabbed a plateful of the stuff and couldn’t get enough of it. It was delicious! I said I have to give it a try in my own kitchen. And I did! And it was even better than the one I ate at the airport, because I could control the quantities and I made it just the way I wanted. It was a blast!

Just a little tip before I go. If you want to add just a bit more flavor to it, chop a couple of garlic cloves and add them to the mix. It works great!

Now, it’s time for me to cook something for you. See you guys soon and have a wonderful day!

Chicken breast in tomato and olive sauce

Chicken Breast in Tomato and Olive Sauce
Serves: 2
  • 2 chicken breast
  • 1 medium size red onion
  • 1 handful of black olives
  • 5 large tomatoes or 2 cans of chopped ones
  • 3 tablespoons of olive oil
  • ¼ teaspoons of salt
  • ¼ teaspoons of freshly ground black pepper
  1. Wash the chicken breast and cut it into small pieces. Season it with the salt and pepper until you cover all sides. Peel and finely chop your tomatoes and onion. If you chose canned tomatoes half the job is done.
  2. Heat the olive oil in a non-stick pan and throw in the chicken and fry it until it gets cooked on the outside. Throw the chopped onions in the pan and mix together for a couple of minutes.
  3. After the onion gets soft get the tomatoes in, pour a glass of hot water on top and cover the pan. Leave it there until it boils down. This will make the chicken very very tender and tasty.
  4. Just before you get the pan off the fire throw in a handful of chopped olives, or even whole ones.
  5. Serve with rice, or as I did, with toast. Simple and easy!
If you feel this quantities don't suit your taste alter them in any way you like.


  1. Yummy ♥ The olive combination is fantastic!

  2. Mihai, I’ve been making something very similar for years, and indeed, it’s a winning combination! You’ve actually inspired me to make it again this week.
    Here’s my version:

    • I really like the contribution of the flour to the mix. It gives more texture to it.

      I’m looking forward to trying your idea out as soon as posible. It looks delicious!

  3. Yum! Thanks for the recipe! I adapted it by adding red wine instead of water, and since I’m a vegetarian I used Quorn brand naked chick’n cutlets instead of real meat. Worked great! I had long grain wild rice on the side.

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