Chicken Thighs with Tomato Caper Sauce

adapted from Weight Watchers in 20 Minutes Cookbook

Quick and easy meal made with juicy chicken thighs in a light and briny tomato sauce


  • 8 boneless, skinless chicken thighs, trimmed
  • Kosher salt and fresh ground pepper, to your liking
  • 1 tsp. olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 14.5 oz. can of diced tomatoes
  • 6 pitted kalamata olives, chopped
  • 6 pimento stuffed green olives, chopped
  • 1 TBS capers, drained
  • 1 tsp. dried thyme
  • 1/2 tsp. dried basil
  • fresh chopped parsley for garnish, if desired


  1. Season the thighs with salt and pepper. In a large, nonstick skillet heat olive oil on med-high heat, brown the chicken thighs. (Approx. 3-5 minutes on each side) Transfer thighs to warm oven. 
  2. saute onion and garlic until soft, about 1 minute. Add the wine and let it come to a boil. Cook until it reduces by about half. Add the tomatoes with their juices, olives, capers, thyme and basil. Reduce heat and simmer until the sauce thickens slightly, about 5 minutes longer.
  3. Return chicken to skillet, and heat through. Serve over cooked pasta and garnish with fresh chopped parsley, if desired.

Yield: 4 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.

Total time: 30 mins.