Braised Chicken with Feta and Olives
- Total Time
- 0:24
- Prep
- 0:08
- Cook
- 0:16
- Serves
- 4
- Difficulty
- Easy
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olive oil1 tsp
-
uncooked skinless boneless chicken thigh(s)20 oz, (4 5-oz. thighs), trimmed
-
table salt½ tsp
-
black pepper¼ tsp
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uncooked onion(s)1 small, halved and thinly sliced
-
reduced-sodium chicken broth½ cup(s)
-
fresh tomato(es)2 medium, chopped
-
olive(s)8 large, pitted, chopped
-
basil3 Tbsp, chopped
-
crumbled feta cheese4 Tbsp
- Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, turning once, until browned, about 8 minutes. Transfer to plate.
- Add onion to skillet and cook, stirring occasionally, until it begins to soften, about 3 minutes. Stir in broth, tomatoes, and olives and bring to boil. Return chicken to skillet.
- Reduce heat to low and simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes. Remove skillet from heat and stir in basil.
- Divide chicken and sauce evenly among 4 plates. Sprinkle evenly with feta.
- Serving size: 1 chicken thigh, ½ cup sauce, and 1 tablespoon feta