Total Time
Prep 10 mins
Cook 45 mins

Ingredients Nutrition


  1. In a large nonstick skillet, heat olive oil over medium heat.
  2. Brown chicken on both sides.
  3. Add onion and garlic; cook 2 minutes.
  4. Add tomatoes with their liquid to the pan with the cinnamon, cayenne, salt, pepper and olives.
  5. Simmer, covered, 15 minutes.
  6. Turn chicken and continue cooking 10 to 15 minutes, until chicken tests done.
  7. Remove chicken to a warm platter.
  8. Bring sauce to boil with lemon and parsley.
  9. Boil a few minutes until slightly thickened.
  10. Pour over chicken.
  11. Serve with rice or noodles.
Most Helpful

This is an easy recipe all in one pan! I pounded the chicken breasts first so it cut the cooking time by about ten minutes, and I used about half the amount of olives. Very tasty meal which we had with plain basmati rice and green beans. Thanks for posting.

Angela Sara July 14, 2002

What a tremendous dish! I made this last night for a small dinner party and everyone raved! The taste of the cinnamon comes through so nicely! I added a touch of oregano, almost a tspn of cayenne, and a tad more Olive Oil...I served it with a spinach, feta, and mushroom orzo that I made... absolutely fabulous. Thanks so much for this great recipe!

Snoelle December 31, 2009

This is more because of my personal taste, but the cinnamon did not mix well with the dish. It was a very savory dish and I am obviously in the minority in a three-star rating. The only deviation I used was a stainless steel pan and I deglazed the chicken with a bit of white wine. Very nice.

Oxford March 02, 2004