One-Pot Chicken with Tomatoes & Olives

One-Pot Chicken with Tomatoes & Olives | Nadia Felsch

One-Pot Chicken with Tomatoes & Olives
Cook time
Total time
yield: 4-6
  • 3 medium chicken breasts
  • 2 stalks fresh oregano / 1 heaped tablespoon dried oregano
  • 2 tablespoons olive oil
  • 1 garlic clove
  • ½ cup verjuice, white wine or water
  • ½ cup olives, pitted
  • 1 punnet cherry tomatoes
  • 2 teaspoons fresh parsley
  • Salt and pepper, to taste
  1. Coat chicken with oregano and 1 tablespoon of oil
  2. Heat a large enough pan (with a lid) to fit all chicken in a single layer on med-high heat
  3. Add garlic and oil once hot and cook until fragrant
  4. Add chicken in single layer
  5. Cook 3-4 minutes each side to seal
  6. Add verjuice/wine/water
  7. Season with salt
  8. After 1 minute, reduce to low and cover with lid
  9. Cook for 10 minutes and add olives and tomatoes
  10. Replace the lid and cook for a few minutes until tomato skins start to burst
  11. Remove from heat and allow chicken to rest for a few minutes before serving with chopped fresh parsley
Literally a one-pot dish and one that will instantly transport you to the Mediterranean.
Serve with rice or bread and your favourite vegetables.

This is a great dish to make as is, even if you're cooking for 1-2 people, and enjoy as leftovers or added to other dishes.

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