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 addapinch.com

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.

Right.

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

4.67 from 6 votes
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!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6

Ingredients 

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

Instructions 

  • 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.

Nutrition

Calories: 137kcal | Carbohydrates: 2g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 285mg | Potassium: 316mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




27 Comments

  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.

    1. 5 stars
      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!

  2. 5 stars
    Wow, what a gorgeous dish. Love the olives, I’m a big olive fan too! (And I’ve got cravings too, this week it’s the Girls Scout Samoas in the pantry…)