Rustic Tuscan Chicken
Serves: 6
  • 2 tbsp olive oil
  • 6 chicken breasts, boneless and skinless
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1 cup white wine
  • 2 cups cherry tomatoes, halved
  • 1 cup pitted mixed olives
  • 2 tbsp chopped fresh basil, divided
  • 1 tbsp oregano, dry
  • salt and pepper to taste
  1. Preheat oven to 375° F / 190° C
  2. Heat olive oil in a large oven-proof skillet over medium high heat.
  3. Season the chicken breasts on both sides with salt and pepper a grill them for few minutes to get those nice char marks. You could even brown them a bit in the same skillet before adding the rest of the ingredients. Set chicken aside when done.
  4. Add onion and garlic and saute for three to four minutes. De-glaze pan with wine then add tomatoes, olives, ½ tsp salt, pepper to taste, and one tablespoon of chopped basil and oregano. Saute for two to three minutes.
  5. Nestle chicken in tomato mixture and add more wine to cover the chicken as much as possible (if needed). You could use water and/or chicken/vegetable stock if you don't like cooking with wine but the end result would not be the same. Transfer skillet to oven and bake for 30 minutes.
  6. Garnish with the remainder of basil and/or parsley and serve.
Recipe by CookingGlory at