Servings: 2-4

One pot is all you need for this easy braised chicken from Kelsey Barnard Clark. Onions, tomatoes and briny olives cook down to a luscious stew, smothering fork-tender chicken in layers of flavor.


  • 4 tbsp. olive oil
  • 2 boneless skinless chicken breasts
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 2 tbsp. kosher salt
  • 1 (28 oz.) can crushed tomatoes
  • 4 cups low-sodium chicken stock
  • 1 cup olive juice
  • ½ cup sliced green or kalamata olives
  • 2 bay leaves
  • 1 sprig thyme
  • 1 sprig oregano
  • Fresh basil, parsley and green onion, for garnish


  1. In a medium-sized Dutch oven heat oil over medium-high heat.
  2. Sear chicken on both sides until golden, about 5 minutes total time. Remove chicken and set aside.
  3. Turn heat down to low and add onions, peppers and salt. Sauté until translucent and caramelized, about 10 minutes.
  4. Add tomatoes, chicken stock, olive juice, olives, bay leaves, thyme and oregano.
  5. Return chicken to the pot, cover and let simmer on the stove or place in a preheated oven at 350°F until broth is reduced by half and the chicken is falling apart, roughly 1 hour.
  6. Garnish with fresh herbs and serve over rice, pasta or on its own.