Braised Chicken with Olives and Capers

I’m sharing an old #FabFam family favorite recipe that I adapted from an old Chicken with Olives recipe from BHG that we can no longer find online. Seared and simmered chicken breast with olives and capers in a rich tomato sauce makes for an elegant but surprisingly easy one-skillet meal. This recipe for braised chicken with olives and capers is delicious if you’re an olive lover, as it uses two different kind of olives!

More skillet dinner recipes like this braised chicken with olives recipe

Want more easy, one-skillet dinner ideas? Check out these other tried-and-true recipes from Fab Everyday:

• Cheesy Beef and Rice Skillet (easy one-pot ground beef recipe)
• Cajun Tortellini Skillet (easy one-pan dinner!)
• Sauteed Pork Chops with Mushrooms
• Easy Spicy Rice Recipe (20-Minute Shortcut Recipe with Minute Rice Cups)
• Quick Chicken Paella (30-minute shortcut paella recipe with Minute Rice Cups)
• Southwestern Dirty Rice (20-minute, 5-ingredient recipe!)
• Lighter Orange Chicken
• Orange Beef and Broccoli recipe

What you need to make this recipe for chicken breast with olives and capers

I make this chicken with olives and capers recipe in my Le Creuset 3.5-quart Braiser (affiliate link), but any deep, wide skillet will do. Here are the ingredients you’ll need to gather for the chicken breast with olives and capers recipe:

• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 (15-ounce) can crushed tomatoes
• 1 (5.75-ounce) jar sliced green olives, drained
• 1 (2.25-ounce) can sliced pitted ripe olives, drained
• 2 tablespoons capers
• 2 tablespoons lemon zest
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 3 tablespoons chopped fresh Italian parsley

How to make skillet chicken with olives and capers

To make this braised chicken with olives recipe, start by heating oil in a large skillet over medium-high heat. Brown the chicken for 5 minutes, turning once. Remove the chicken from the skillet and set aside.

Reduce the heat to medium, and add onion to the skillet. Cook, stirring occasionally, for 8 minutes. Add garlic and cook, stirring, for 1 more minute.

Next, add the tomatoes, olives, capers, lemon zest, and oregano to the skillet with the onion mixture and stir to combine. Season with salt and pepper to taste, then place the chicken on top and bring to a boil. Reduce heat, cover and simmer for 13-15 minutes, or until the chicken is cooked completely (reaching an internal temperature of at least 165 degrees F).

Sprinkle the chicken with olives and capers with parsley and serve.

You can serve the braised chicken with olives over rice (our personal preference), pasta (angel hair is a lovely choice), or even additional vegetables (for a keto-friendly and low-carb meal).

We love this one so much, and I hope you will too! Here’s the full Braised Chicken with Olives and Capers recipe. Enjoy!