Bright, rustic, and impossibly simple, this Roast Chicken with Tomatoes and Olives Recipe is the kind of weeknight dinner that feels special without a lot of fuss. Juicy chicken breasts roast in a savory tomato-olive sauce infused with sweet onion, fragrant garlic, and warming spices. The results are comforting, Mediterranean-inspired, and perfect for serving over rice, couscous, or with a crisp green salad on the side.
This dish strikes a lovely balance between tangy tomatoes and briny olives, with paprika and cumin adding depth. It’s an approachable recipe that’s easy enough for a busy evening yet flavorful enough to make company-worthy. Below you’ll find a clear ingredients list followed by step-by-step instructions so you can get dinner on the table with confidence.
Why you’ll love this Roast Chicken with Tomatoes and Olives Recipe
- One-pan ease: The sauce is built in the same skillet, meaning fewer dishes and more flavor as everything cooks together.
- Everyday ingredients: Pantry staples like canned diced tomatoes and olives transform simple chicken breasts into a satisfying meal.
- Comforting and bright: The tomatoes give acidity, olives add savory saltiness, and the spices bring warmth — a balanced and cozy combination.
- Flexible serving options: Serve over grains, with roasted vegetables, or alongside flatbread for an informal feast.
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
Equipment
- Large ovenproof skillet or sauté pan (at least 10–12 inches)
- Wooden spoon or spatula
- Measuring spoons
- Knife and cutting board
- Oven mitts
Before you begin
Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels to ensure better browning. Drain the canned black olives well and set aside. Use a rimmed ovenproof skillet so you can transfer straight from stovetop to oven.
Step-by-step Instructions
- Heat the oil and soften the onion. Place the skillet over medium heat and add 2 tablespoons olive oil. Once the oil shimmers, add 1 onion, sliced. Cook, stirring occasionally, until the onion is softened and starting to turn translucent, about 5–7 minutes.
- Add the garlic. Add 2 cloves garlic, diced, to the skillet with the softened onion. Cook for about 30–60 seconds, stirring constantly, until the garlic is fragrant but not browned.
- Stir in the tomatoes and olives. Pour in 1 (14.5 ounce) can diced tomatoes and add 1 (14.5 ounce) can black olives, drained. Stir to combine so the tomatoes and olives evenly distribute among the onions and garlic.
- Season the sauce. Sprinkle 1/2 teaspoon kosher salt, 1/2 teaspoon paprika, 1/4 teaspoon ground cumin, and 1/4 teaspoon ground black pepper over the tomato-olive mixture. Stir well to incorporate the spices into the sauce. Let the mixture simmer for 3–5 minutes so the flavors begin to meld.
- Arrange the chicken in the skillet. Nestle 4–6 boneless skinless chicken breasts into the sauce, spacing them slightly apart so each breast has contact with the sauce. Spoon a little of the tomato-olive mixture over each chicken breast to keep the top moistened.
- Transfer to the oven and roast. Carefully move the ovenproof skillet to the preheated oven. Roast until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 20–25 minutes depending on the thickness of the breasts. The sauce should be bubbling gently around the chicken.
- Rest briefly and garnish. Remove the skillet from the oven and let the chicken rest in the sauce for 5 minutes. This helps the juices redistribute and keeps the meat tender. Sprinkle with fresh parsley if desired before serving.
Troubleshooting & tips for success
- If your chicken breasts are thick, consider butterflying them or gently pounding them to an even thickness so they cook evenly and stay juicy.
- Don’t overbrown the garlic on the stovetop. Add it once the onions are soft and cook just until fragrant.
- Use a thermometer to check doneness — chicken is perfectly cooked at 165°F (74°C). Avoid overcooking to prevent dry meat.
- Leftovers reheat well. Gently warm on the stovetop over low heat or in the oven at 300°F (150°C) until heated through.
- For a brighter finish, squeeze a little lemon juice over the finished dish before serving or add lemon zest to the sauce during the last minutes of stovetop simmering.
Serving suggestions
This Roast Chicken with Tomatoes and Olives Recipe pairs beautifully with several sides. Try it over fluffy rice to soak up the sauce, with creamy mashed potatoes for a comforting meal, or alongside herbed couscous for a Mediterranean touch. A crisp green salad or simple steamed vegetables round out the plate and add freshness.
Make-ahead and storage
- Prepare the sauce through step 4, then cool and refrigerate for up to 24 hours. When ready to finish, reheat the sauce on the stovetop, add the chicken, and transfer to the oven to roast until cooked through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven until warmed through.
- This recipe also freezes well. Freeze in a sealed container for up to 2 months, then thaw overnight in the refrigerator before reheating.
Flavor variations
- Add capers for a burst of tang and extra briny character.
- Stir in a handful of chopped roasted red peppers toward the end of simmering for sweetness and color.
- If you like heat, add a pinch of red pepper flakes with the spices or swirl in harissa for a smoky spicy kick.
Notes on ingredients
The recipe relies on pantry-friendly canned tomatoes and olives. Use good-quality canned diced tomatoes for the best texture and flavor. If you prefer, replace black olives with green olives or a mix, but keep the same 14.5 ounce can amount so the balance of sauce remains the same. The spices—paprika, cumin, and black pepper—are used in small amounts to enhance the tomato base without overpowering the chicken.
Quick recap
To get dinner on the table quickly: sauté onion and garlic in 2 tablespoons olive oil, add 1 (14.5 ounce) can diced tomatoes and 1 (14.5 ounce) can black olives (drained), season with 1/2 teaspoon kosher salt, 1/2 teaspoon paprika, 1/4 teaspoon ground cumin, and 1/4 teaspoon ground black pepper, nestle in 4–6 boneless skinless chicken breasts, and roast at 375°F (190°C) until the chicken reaches 165°F (74°C). Rest 5 minutes, garnish with fresh parsley, and serve.
Final thoughts
This Roast Chicken with Tomatoes and Olives Recipe is dependable, flavorful, and versatile. It brings vibrant Mediterranean flavors to the dinner table with minimal effort and a short list of ingredients. Whether you’re feeding a family or cooking for two, this dish delivers comforting roasted chicken with a bright, savory sauce that’s sure to become a weeknight favorite.
Happy cooking — and enjoy your dinner!
Roast Chicken with Tomatoes and Olives Recipe
Equipment
- Oven-safe skillet or medium sauté pan
- Knife
- Cutting Board
- Measuring Spoons
Ingredients
- 2 tablespoons olive oil
- 1 onion sliced
- 2 cloves garlic diced
- 14.5 ounce canned diced tomatoes 1 can
- 14.5 ounce canned black olives 1 can, 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 the oven to 350°F (175°C).
- Heat the olive oil in an oven-safe skillet or large sauté pan over medium-high heat.
- Add the sliced onion and diced garlic and sauté until the onion is just beginning to soften, about 3–4 minutes.
- Stir in the canned diced tomatoes (with their juices) and the drained black olives, spreading the mixture evenly in the pan.
- Arrange the chicken breasts on top of the tomato and olive mixture in a single layer.
- In a small bowl, combine the kosher salt, paprika, ground cumin, and ground black pepper, then sprinkle the spice mixture evenly over the chicken.
- Transfer the skillet to the preheated oven and bake until the chicken is cooked through and the juices run clear when pierced, about 25–30 minutes (time may vary by thickness).
- Remove from the oven and sprinkle with fresh parsley, if using, then serve.
Notes
- Use an oven-safe skillet so you can transfer directly to the oven.
- Drain the olives well to avoid excess liquid.
- Adjust cooking time for thicker or thinner chicken breasts.
- Garnish with parsley only if desired.
