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One-pan chicken with bocconcini

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This one-pan chicken dish is ready to plate up in just 20 minutes. Made with bocconcini, olives and herbs, it’s a weeknight winner.

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes


  • 2 large Coles RSPCA Approved Australian Chicken Breast Fillets
  • 2 tsp dried oregano
  • 1 tbs olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 400g can cherry tomatoes
  • 400g can diced tomatoes
  • 1 cup (120g) pitted mixed olives
  • 180g bocconcini, coarsely torn
  • 1/3 cup (90g) basil pesto

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cut each piece of chicken in half horizontally. Sprinkle the chicken with oregano. Season. Heat half the oil in a large frying pan over high heat. Cook the chicken for 2 mins each side or until golden brown. Transfer to a large heatproof plate.
  2. Step 2

    Heat remaining oil in the pan. Add the onion and garlic. Cook for 1 min or until onion softens. Add cherry tomato and diced tomato and bring to the boil.
  3. Step 3

    Return the chicken to the pan with the olives and bocconcini. Reduce heat to medium-high and cook for 8 mins or until the chicken is cooked through and the sauce thickens slightly. Serve drizzled with pesto.

    Serve with basil leaves and steamed rice or Coles Bakery Stone Baked by Laurent Ciabatta*

    *Selected stores only.