Instructions

• Preheat the oven to 350°F (175°C).
• Place a medium sauté pan or large ovenproof skillet over medium-high heat. Add 2 tablespoons olive oil and heat until hot.
• Add the sliced onion and the diced garlic to the pan. Sauté, stirring occasionally, until the onions just begin to become tender, about 4–6 minutes.
• Stir in the contents of the 1 (14.5 ounce) candiced tomatoes and the drained 1 (14.5 ounce) can black olives, spreading the mixture evenly in the pan.
• Arrange the 4–6 boneless skinless chicken breasts in a single layer on top of the tomato-and-olive mixture.
• In a small bowl, combine 1/2 teaspoon kosher salt, 1/2 teaspoon paprika, 1/4 teaspoon ground cumin, and 1/4 teaspoon ground black pepper. Sprinkle this seasoning evenly over the chicken breasts.
• Transfer the ovenproof skillet to the preheated oven (or transfer everything to a baking dish if your pan is not ovenproof). Bake until the chicken is cooked through and the juices run clear when pricked with a sharp knife, about 25–30 minutes, depending on breast thickness.
• Remove from the oven, let the chicken rest for a few minutes, and sprinkle with fresh parsley if using before serving.