Chicken Thighs with Tomatoes, Olives, and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Spread the chicken thighs out in the pan so this dish will cook quickly. Ingredients:
8 skinless, boneless chicken thighs |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 teaspoon vegetable oil |
1 tablespoon bottled minced garlic |
1 cup chopped fresh parsley |
1/4 cup chopped pitted kalamata olives |
2 teaspoons capers |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
Directions:
1. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.
2. Add garlic to pan; sauté 30 seconds. Add remaining ingredients; scrape pan to loosen browned bits. Return chicken and accumulated juice to pan; reduce heat, and simmer 5 minutes or until chicken is done.
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