Chicken Thighs with Tomatoes, Olives, and Capers


  • 1 tablespoon bottled minced garlic
  • 1 cup chopped fresh parsley
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 8 skinless, boneless chicken thighs
  • 2 teaspoons capers
  • ¼ cup chopped pitted kalamata olives
  • + 2 more ingredients
    • 1 teaspoon vegetable oil
    • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm. Add garlic to pan; sauté 30 seconds. Add remaining ingredients; scrape pan to loosen browned bits. Return chicken and ac...

View full recipe at My Recipes


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