Golden Chicken with Tomatoes and Olives

1 cup long-grain rice

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces

kosher salt and black pepper

1 large onion, thinly sliced

1 pint grape or cherry tomatoes, halved

1 cup large pimiento-stuffed olives, quartered

2 cloves garlic, thinly sliced

3/4 cup dry white wine

3/4 cup fresh flat-leaf parsley, chopped

Cook the rice according to the package directions. Heat te oil in a large skillet over medium heat. Season the chicken with ½ teaspoon each salt and pepper. Cook until golden brown, 3 to 4 minutes per side. Transfer to a plate                Add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the tomatoes, olives, and garlic and cook, stirring, for 2 minutes. Return the chicken to the skillet and add the wine. Simmer until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes.   Stir in the parsley. Serve with the rice.

shared at Real Simple