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Quick Chicken Sauté with Tomatoes, Black Olives & Basil

Scott Phillips

Servings: two.

Try serving this sauté tossed with ziti or spooned over steaming polenta.


  • 2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into 3/4-inch chunks
  • Kosher salt and freshly ground black pepper
  • 1-1/2 Tbs. olive oil
  • 2 cloves garlic, minced
  • 2 large anchovy fillets, mashed to a paste (about 1-1/2 tsp.)
  • 1/4 tsp. finely grated orange zest
  • 1 can (14-1/2 oz.) diced tomatoes, with their juices (about 1-3/4 cups)
  • 5 kalamata olives, pitted and coarsely chopped (about 2 Tbs.)
  • 1 Tbs. thinly sliced fresh basil
  • Freshly grated Parmigiano Reggiano

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 160
  • Fat (g): 17
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 100
  • Sodium (mg): 1650
  • Carbohydrates (g): 11
  • Fiber (g): 3
  • Protein (g): 38


  • Season the chicken with salt and pepper. Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the chicken, and when its underside has turned deep golden brown (after about 1 min.), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, 3 to 5 min. Transfer to a bowl.
  • Reduce the heat to medium. Heat the remaining 1-1/2 tsp. oil in the pan and add the garlic, anchovies, and orange zest. Cook until the garlic is golden and the mixture is fragrant, about 30 seconds. Add the tomatoes with their juices and the olives and simmer, using a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce. Cook for about 5 min. to blend the flavors. 
  • Reduce the heat to medium low and stir in the chicken and any juices. Season with salt and pepper to taste. Stir in the basil and serve immediately, topped with the freshly grated cheese.


Rate or Review

Reviews (3 reviews)

  • MoreGarlic | 04/30/2017

    Delicious, easy, quick. Tomatoes, garlic, anchovies, olives etc. are such a wonderful, classic combination. The second time I used bone-in, skin-on chicken thighs, simply spooning off the rendered chicken fat after browning, and continued on. Ummm!

  • butta211 | 08/08/2014

    I usually love every fine cooking recipe but this is terrible. Weird because the first time I made it (without the zest) it was great. With the zest its like orange shoe polish. Not flavorful, needs spices or something. Really cannot recommend.

  • Fazer | 08/22/2012

    Wonderful! An excellent deep flavor. The orange and olives are a wonderful complement to one another, and the anchovies just give richness without making it taste fishy in any way.A simple winner!

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