Roast Chicken with Tomatoes and Olives makes a delicious dish for a quick weeknight supper. So fast, so easy and so healthy, you’ll love this chicken recipe!

Roasted Chicken with Tomatoes and Olives Recipe from

There are times that I absolutely crave briny black olives with tomatoes, onions and a bit of garlic. I mean just the thought of it has me conjuring all sorts of ways that I can make it for a meal that my whole family will enjoy.

I’m sure if I googled craving black olives and tomatoes, it would return all sorts of ailments of which my craving is a symptom.

Do you ever do that?

Do you ever google some odd ball thing like “craving black olives” and then just pray it doesn’t mean you have some weird problem that you really wish you didn’t know you had in the first place, because all you really want is just to eat some black olives? 

Yeah. Me either.


But, yesterday was one of those days. And since I’d already planned to roast chicken, this delicious dish was the natural choice.

To cook it, I began by drizzling a bit of olive oil into a saute pan (you could also use a large skillet), quickly sauteing my onions, garlic, tomatoes and black olives over medium heat on the stove. Then I added my chicken and popped it into the oven until the juices ran clear from the chicken when I pricked it with a sharp knife.

In about 30 minutes, I had this one pot meal on the table and we were all happily digging in.

The best thing? Everyone loved it and were none the wiser of my weirdo craving.

Mission accomplished.

Here’s my Chicken with Tomatoes and Black Olives Recipe. I think you’ll enjoy it if you love black olives like I do!

Roast Chicken with Tomatoes and Olives Recipe

Roast Chicken with Tomatoes and Olives makes a delicious dish for a quick weeknight supper. So fast, so easy and so healthy, you'll love this chicken recipe!
4.6 from 5 votes

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Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4 -6
Author: Robyn Stone | Add a Pinch


  • 2 tablespoons olive oil
  • 1 medium onion sliced
  • 2 cloves garlic diced
  • 1 14.5 ounce can diced tomatoes
  • 1 14.5 ounce can pitted black olives, drained
  • 4-6 skinless, boneless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • fresh parsley for garnish optional


  • Preheat oven to 350º F.
  • Drizzle olive oil into a medium saute pan or a large skillet over medium-high heat. Add onion and garlic and saute until the onions just begin to become tender. Stir in tomatoes and black olives and arrange chicken breasts in pan.
  • Mix together salt, paprika, cumin, and pepper and sprinkle on top of the chicken. Place into preheated oven and bake until juices of the chicken run clear when pricked with a sharp knife, about 25 - 30 minutes.
  • Sprinkle on fresh parsley, if using.
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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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25 Comments Leave a comment or review

      1. Robyn, I very recently found your website and am so glad I did. This was the first one of your recipes I have made and my husband and have really enjoyed it. I had regular black olives only so used them. Next time I will use Kalamata and expect this dish will be even more delicious. Thanks for sharing with all of us!

  1. oh my goodness. this recipe is right up my alley and right down my husbands’ demise. well guess I’ll make it next week when we’re camped on the beach in the motorhome-he can swipe away the olives&tomatoes > pass ’em my way, and the rest of us will love this entree.
    thanks for a terrific idea.

  2. Good stuff as always. My husband loves olives so this went over very well. We used organic chicken breasts that were smaller than regular chicken, and we didn’t use a lot because we wanted to split the package between two recipes. Still delicious, but if you’re using small pieces of chicken you might want to use more, or supplement with bread. Or just enjoy a plate full olives–as my husband was more than happy to do!

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