Mediterranean Chicken

Recipe View In a large skillet or Dutch oven, heat the olive oil over medium heat. (2 minutes)

Recipe View Season the chicken breasts generously with salt and pepper. Place the chicken in the skillet and cook until golden brown on both sides, about 4-6 minutes per side. Remove the chicken from the skillet and set aside. (10 minutes)

Recipe View Add the minced garlic to the pan drippings and sauté for about 30 seconds, until fragrant. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. (5 minutes)

Recipe View Add the chopped tomatoes to the skillet and bring to a simmer. Reduce the heat to low, and pour in the white wine. Simmer gently for 10 minutes, allowing the sauce to reduce slightly and the flavors to meld. (10 minutes)

Recipe View Stir in the chopped fresh thyme and basil. Continue to simmer for 5 more minutes, allowing the herbs to infuse the sauce. (5 minutes)

Recipe View Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and cook over low heat until the chicken is cooked through and no longer pink inside, about 10-15 minutes, depending on the thickness of the chicken. (15 minutes)

Recipe View Stir in the Kalamata olives and chopped fresh parsley. Cook for just 1 minute more, until heated through. (1 minute)

Recipe View Taste the sauce and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra fresh parsley, if desired.