Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Braised Chicken in Tomatoes
with green beans / olives / rice

Active: 25 min Total: 45 min
Braising chicken by cooking it low and slow in liquid takes a bit of extra time but pays off in tender meat and well-developed flavors. We serve this saucy chicken over rice for a one-pan dinner with Mediterranean flavors.


Lemon Rice:
  • Rice, uncooked white or brown - 3/4 cup
  • Oil, olive - 1 Tbsp
  • Lemons - 1/2 , zest of
Braised Chicken in Tomatoes:
  • Onions - 1/2 , chopped
  • Garlic - 2 cloves , chopped
  • Olives, pitted (green or black) - 1/2 cup , sliced
  • Chicken thighs, boneless and skinless - 1 lb
  • Green beans, frozen - 10 oz , chopped
  • Oil, cooking - 1 Tbsp
  • Butter - 1 Tbsp
  • Italian seasonings - 1 tsp
  • Tomatoes, diced (14 oz / 397 g) - 1 can
  • Stock, any variety - 1 1/2 cups


  1. Cook rice - (If not already made from Wednesday's meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. Toss with olive oil and lemon zest. (Can be done up to 5 days ahead)
  2. Onions / Garlic / Olives - Prep as directed and store in separate containers. (Can be done up to 5 days ahead)
  3. Chicken - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  4. Green beans - Run under warm water to defrost. If not already chopped, chop into 1" (2.5 cm) slices. (Can be done 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat a Dutch oven or large saute pan over medium-high heat. Add oil and chicken to heated oil. (If the pan is too crowded to fit all the chicken without overlapping, cook in batches.) Cook chicken until golden brown, 2 to 3 minutes on each side. (The chicken won’t be completely cooked through, but will finish cooking in the sauce.) Transfer to a plate and return pan to heat.
  2. Add butter to hot pan. Add onions to melted butter. Saute until onions are tender, ~2 minutes. Add Italian seasonings and garlic and saute until fragrant, ~1 minute.
  3. To aromatics, add olives, green beans, tomatoes (including juice) and stock and bring to a simmer. Nestle chicken in sauce and cover pan with lid. Reduce heat to low and simmer chicken and sauce until chicken is cooked through and sauce thickens, 20 to 25 minutes. Season with some salt and pepper.
  4. If rice was made ahead and refrigerated, reheat it in the microwave or in a saute pan with some oil over medium heat.
  5. Serve chicken and sauce spooned over rice and enjoy!



0 reviews