A saucy, delicious chicken dinner that comes together in 20 minutes? Where do we sign up? Braising chicken breasts in a flavorful mixture of pico de gallo (aka fresh salsa), salty green olives, and tart capers ensures tender, not rubbery, meat. Add homemade garlic bread or warm tortillas to elevate an everyday dinner. Using store-bought pico de gallo saves time—instead of chopping onions, tomatoes, jalapeños, and herbs, it’s all ready to go in a convenient package. Find it in the refrigerated, prepared foods section of your grocery store. Choose mild or hot depending on your spice tolerance.
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups refrigerated pico de gallo
- ½ cup chopped green olives (such as Castelvetrano)
- 2 tablespoons drained capers
- Tortillas and lime wedges, for serving
How to Make It
Heat oil in a large skillet over medium-high. Season chicken all over with salt and pepper. Add chicken to skillet and cook until golden brown on both sides, flipping halfway through, about 4 minutes per side.
Add pico de gallo, olives, and capers and bring to a simmer. Simmer until chicken is cooked through and sauce is slightly thickened, about 5 minutes.