Creamy Tomato Chicken with Black Olives
A comforting one-pan chicken dish built on ripe tomatoes, briny olives, and a luscious cream sauce that coats every bite. Simple pantry ingredients, weeknight timing, and flavors that taste like you spent all afternoon cooking.
🛒 Ingredients
4 servings
- 1 kg (2.2 lbs) chicken breast, cut into cubes
- 2 tablespoons olive oil
- 1 can (340 g) corn kernels, drained
- 100 g (3.5 oz) pitted black olives
- 3 ripe tomatoes, diced
- 150 g (⅔ cup) cream cheese or crème fraîche
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil leaves to finish
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Directions
- 1
Heat the olive oil in a deep skillet over medium-high heat. Add the chicken cubes and cook, stirring occasionally, until golden brown on all sides, about 6–8 minutes.
- 2
Add the garlic, oregano, salt, and pepper. Stir in the corn and olives, then add the diced tomatoes. Cover the pan, reduce heat to low, and let the tomatoes break down and release their juices, about 15–20 minutes.
- 3
Check occasionally and add a splash of water if the pan looks dry. Once the tomatoes have softened into a sauce, stir in the cream cheese until fully melted and smooth.
- 4
Simmer uncovered for 5 more minutes, then remove from heat, top generously with fresh basil leaves, and serve over white rice or with crusty bread.
💡 Chef's Tip
Use the ripest tomatoes you can find — the juicier they are, the richer the sauce. Full-fat sour cream or mascarpone also work beautifully in place of cream cheese.
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Same category — Poultry
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