Chicken Cutlets with Olives and Tomatoes

Screen Shot 2012-02-27 at 11.00.08 AM
Recipe makes 4 servings.
Approximate Cook Time: 60 minutes
Passive Time: 30-60 minutes (marinades, etc.)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 20
Rating: 4.4
Rate this recipe!


4 chicken breast(s), boneless skinless (4-6 oz)
3 tablespoon(s) olive oil, extra virgin
1 medium lemon(s), juiced
1/4 teaspoon(s) sea salt, (optional)
1/4 teaspoon(s) black pepper, freshly ground
6 medium garlic clove(s), chopped
1 large onion(s), chopped
1 can(s) tomatoes, plum (28 oz), drained and chopped or equivalent amount of fresh plum tomatoes, blanched to remove skin and chopped
1/2 cup(s) olives, black, drained, pitted, and chopped (about 1/2 can)
3 tablespoon(s) parsley, fresh, chopped fine (divided)
2 teaspoon(s) thyme, fresh, chopped


  1. Marinate chicken in 2 tablespoons olive oil, lemon juice, sea salt and freshly ground black pepper for 30 to 60 minutes (or up to 24 hours), turning often.
  2. Preheat oven to 375 F.
  3. In a large skillet sauté garlic and onions in remaining olive oil.
  4. Add tomatoes and olives and sauté for 15 minutes, uncovered, stirring often.
  5. Add 1 tablespoon parsley and thyme, stirring to combine.
  6. Place chicken breasts in oven proof baking dish. Cover with sautéed mixture and sprinkle with remaining parsley.
  7. Cover, and bake for 35 to 40 minutes or until brown.
Photo courtesy: Tarah at



    Don’t like olives. What can I substitute?

    • Neely

      @Charlrean – you don’t really need to substitute anything, but capers might be a good option?

  2. Kate

    I LOVE the tomatoes and olives! Tasty!!

  3. kyledaigle

    I thought most recipes were for 2 people? 4 chicken breasts… is that supposed to be over 2 people?

  4. kgreen1621

    are the chicken breasts supposed to be boneless and skinless or just skinless?

    • Neely

      @kgreen1621 – Boneless and skinless if they’re conventional. If you’ve got pasture raised chickens, go ahead and eat the skin. Boneless just makes them easier to cut up into cutlets, but if you have bone-in chicken, go ahead and use it. It’s often cheaper.

  5. Yankee00

    when it says divided..does it mean for example 3 T of olive oil per each chicken breast??

    • Neely

      @Yankee00 – No, it means that the entire 3T will be divided among all the cutlets.

  6. Misty

    FOUR chicken breasts makes 8-10 main course portions? HOW IS THAT? Doesn’t the average person eat one whole chicken breast by themselves? By the directions standards, one person would only eat 1/3 to 1/2 a chicken breast. That is NOT enough! I say this makes 4 main course portions.

    • Neely

      Hi Misty, Good catch. We use that recipe in the meal plans as dinner for two with leftovers for 2. We missed editing that. You’re right – it’s just enough for 4 servings.

  7. mkocylowsky

    Can I marinate the chicken longer than 60 minutes? I don’t have 1.5 to 2 hours to prepare a meal on a Thursday night.

    • Neely

      @mkocylowsky – In the meal plan it suggests that you begin marinating the chicken while you’re cooking you breakfast so you can just come home from work and cook it up. So yes, you can definitely marinate it for longer. Sorry if that wasn’t clear in the menu.

  8. Berni

    ShoUld I cut up the chicken into cutlets before or after cooking?

  9. cartertx

    Great recipe! Very simple, very flavorful. I tried it again tonight with salmon steaks instead of chicken and it was delicious as well.

  10. Tim

    This was excellent!! I did mess up though by thinking I had to cut up the chicken breast into bite size pieces. I used 1.3lb of chicken. This turned out to be better, IMO, because the marinade was able to clover the chicken better. Other than that, I followed the recipe. So fresh and yummy! The olives and tomatoes flavor it up. May add chopped baby bellas next time.

  11. Joneric

    This recipe was GREAT. Very tasty, easy, and looks great! Thanks!

  12. Maria

    Do you think Kalamata olives will be tasty as well?

  13. amber_stoner

    I used kalamata olives instead of black olives and it was delicious. Great recipe!

  14. Natalie

    Does this recipe serve more than 2? I have a big family and need to be able to serve 4 adults and 1 toddler.

    • Neely Quinn

      Natalie – At the very top of the recipe it says, “Makes dinner for two, with leftovers for lunch.” That means it makes 4 servings.

  15. Silverstar

    What would be a good substitution for tomatoes? I really dislike them and can have very little at a time. Maybe one day Ill get used to them but for now its a no go,


    Does anyone know if this freezes well? I started marinating the chicken but ending up not being able to cook dinner last night. I dont want to waste it!

  17. R.Shuford

    I’ve made the this dish like several time for guess.Every time I do they think I’m a Chef and what the recipe.My mother in-law making the dish tonight.Great Recipe!!!

  18. Sarah

    Are you supposed to use cutlets or breasts?

    • Neely

      Sarah – It says cutlets, but breasts would work, too. The cook time may just be a little longer with a whole breast.

  19. terrle

    I am cooking for husband he is doing paleo. I did not think olives on plan.

  20. Jessica L

    This was amazing! Loved it, I would totally make this for guests

  21. Amy

    I made this stove top…cooked up the onions, garlic, tomatoes and olives, then nestled the chicken breasts in the mixture and let it simmer for about 45 minutes. Even the non-Paleo kid approved. Very tasty.

  22. Carson

    Your olive oil amounts don’t add up. The ingredient list says 1T olive oil, but you use two to marinade and then “remainder” to sautee the onion and garlic. I figured it out, but a bit inconvenient. Still cooking, so I cannot comment on taste, but smells yummy.

    • Karen

      Thank you for noticing. I have fixed the olive oil amounts and hope you enjoy the taste as much as the smell.

Leave a Comment