• Email
  • Pin It

Chicken with Olives, Tomatoes & Onions


Contributed by:

Chicken with Olives, Tomatoes & Onions


6 comments | Leave Comment

7 Ratings7 Ratings7 Ratings7 Ratings7 Ratings (7 Ratings)
Loading ... Loading ...


Chicken with Olives, Tomatoes & Onions

I love, love, love olives! If you agree, jump on board because this chicken recipe featuring kalamata olives—a dark purple Greek olive—will be one of your new favorite dishes. By the way, I wouldn’t use this for the Seder because browning might give the impression of roasted meat. But it’s a great dish for other yom tov and Shabbos meals. Did I mention that I love olives?


  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min




  • 4 tablespoons olive oil, divided
  • 8 boneless. skinless, chicken breasts
  • 1 large onion, thinly sliced
  • 4 cloves garlic, sliced
  • 1 1/2 cups yellow pear tomatoes, halved
  • 3/4 cup kalamata olives, halved
  • 1/2 cup Manischewitz All Natural Chicken Broth
  • 1/4 cup white wine
  • 3 tablespoons chopped parsley
  • 1 teaspoon kosher salt
  • Freshly ground black pepper


Heat 2 tablespoons of olive oil in a Dutch oven or extra large skillet. Add chicken breasts and brown 5 minutes per side or until nicely browned.

Add onion and garlic and cook for 8 to 10 minutes or until translucent, adding remaining olive oil if needed.

Add tomatoes, olives, broth and wine and stir. Bring to a boil, reduce to a simmer and cover.

Cook 12 to 16 minutes or until chicken is completely cooked. Stir in parsley and season to taste with salt and pepper.

Plate chicken breasts on a large platter and cover with sauce and vegetables.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




6 Responses to Chicken with Olives, Tomatoes & Onions

  1. avatar says: edahgal

    Isn’t that a long time to cook cutlets? Perhaps it would be better to remove them after browning and then return to skillet for final cooking of 15 minutes.

    • sure you can — if you try it that way please leave a comment back here and let us know

  2. avatar says: soso

    I removed them after browning and then put them back in to finish cooking and it worked perfectly!!

    • YAY YAY YAY! LOVE to hear the great feedback! Thanks so much for taking the time to comment – it helps all the members of our community!

  3. avatar says: nstrauss

    Is this a dish that can be frozen? I’m wondering if there is too much liquid left that it can’t be reheated for shabbos lunch?

  4. avatar says: Beth

    Would this freeze well?

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in