Tomato olive and caper chicken

A closer look

Why this combination works

Olives and capers turn a basic tomato sauce into something briny and lively. They provide small bursts of flavour, so there is no need to make the entire sauce very salty. Bread is particularly useful for catching the tomatoes and pan juices.

What you need for tomato olive and caper chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
• Chopped tomatoes. Tinned tomatoes supply the sauce with acidity, moisture and soft pieces of fruit. Simmer them until the raw, watery taste mellows and the sauce coats the chicken.
• Green olives. Green olives bring a briny flavour and firm bite that contrast with the tomato sauce. Pitted olives are easier to eat; drain them so extra brine does not over-season the dish.
• Capers. Capers add little bursts of briny sharpness. Drain them before measuring so their flavour lifts the sauce without adding too much salty packing liquid.
• Dried oregano. Dried oregano gives the tomato sauce a warm, herbal backbone. It benefits from time in the simmering liquid, which softens the flakes and spreads their flavour.

How to make tomato olive and caper chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Stir garlic for 30 seconds. Add tomatoes and oregano and simmer for 8 minutes. Stir in olives and capers and simmer for another minute.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Rest for 3 minutes off the heat, then serve with couscous and courgettes.