Ingredients

• 4 chicken breasts, boneless skinless
• 2 tablespoon extra-virgin olive oil
• 1 yellow onion, diced
• 4 clove garlic, minced
• 1 cup red wine
• 1 ounce crushed tomatoes
• 1 cup chicken broth
• 0.5 cup Kalamata olives, pitted and halved
• 2 tablespoon capers, drained
• 2 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• salt and pepper
• 0.25 cup fresh parsley, chopped
• fresh basil

Steps

1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
2. Dice the onion and mince the garlic cloves. Pit and halve the Kalamata olives if not pre-pitted.
3. Drain the capers and chop the fresh parsley; set aside.
4. Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
5. Working in batches if needed to avoid crowding, place the chicken breasts in the hot oil and sear for 3-4 minutes per side until golden brown. Transfer seared chicken to a clean plate.
6. Reduce heat to medium and add the diced onion to the same skillet, stirring occasionally, until softened and lightly golden, about 4 minutes.
7. Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
8. Pour the red wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon, and simmer for 2 minutes to reduce slightly.
9. Add the crushed tomatoes, chicken broth, dried oregano, dried thyme, and bay leaf. Stir to combine.
10. Return the seared chicken breasts to the skillet, nestling them into the sauce.
11. Reduce heat to low, cover the skillet, and simmer gently for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) when measured at the thickest part with an instant-read thermometer.
12. Stir in the halved Kalamata olives and drained capers. Simmer uncovered for 2-3 minutes more to heat through.
13. Taste the sauce and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf.
14. Transfer the chicken to serving plates or a platter, spoon the sauce over and around each piece, and garnish with fresh chopped parsley and a few fresh basil leaves.