Tuscan Braised Chicken Breasts

Prep Time: 25 min
Cook Time: 45 min
Serves: 4

Be sure to serve chunks of crusty Italian bread to soak up all the yummy sauce.


4 bone-in, skin on chicken breasts
salt, to taste
pepper, to taste
2 tbsp (30 mL) olive oil, divided
2 cloves garlic, minced
1 red onion, large, sliced
1 tsp (5 mL) oregano, dried
1 tsp (5 mL) rosemary, fresh, chopped
1/2 cup (125 mL) black olives, pitted
2 zucchini, large, cut in chunks
1/2 cup (125 mL) white wine
10-12 cherry tomatoes, halved
1 can canned diced tomatoes, 28 fl oz / 796 mL


1 Preheat oven to 350°F (175°C)
2 Season chicken with salt and pepper on both sides.
3 In a large Dutch oven, heat 1 Tbsp (15 mL) oil over medium heat. Place chicken breasts, skin side down and brown on both sides. Remove from heat and set aside.
4 Heat remaining oil and sauté garlic for one minute; add onion, oregano, rosemary, olives and zucchini and sauté for 2 to 3 minutes or until zucchini starts to brown. Remove vegetable mixture from pan and set aside.
5 Add white wine to the pan and deglaze. Return chicken and vegetable mixture to the pan; stir in cherry and diced tomatoes. Cover with a tight fitting lid and bake in oven for 40 to 45 minutes or until meat thermometer reaches 165°F (74°C)