Pan-fried chicken with tomato & olive sauce

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

  • Prep:10 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 353
  • fat 17g
  • saturates 3g
  • carbs 11g
  • sugars 9g
  • fibre 4g
  • protein 41g
  • salt 2.15g


  • 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


  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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