Step 1

Sprinkle chicken with ¼ teaspoon pepper and salt. Spray a large skillet with olive-oil nonstick spray and set over medium-high heat. Add chicken and cook, turning once, until well browned, about 10 minutes. Transfer chicken to plate.

Step 2

Add onion to skillet and cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes, olives, wine, paprika, and remaining ¼ teaspoon pepper and cook, stirring to scrape up browned bits from bottom of skillet, until mixture comes to boil, about 2 minutes.

Step 3

Return chicken and any accumulated juices to skillet. Reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes.

Step 4

Divide chicken evenly among 4 plates. Stir parsley into sauce and top chicken evenly with sauce.

Step 5

Serving size: 1 chicken thigh and ½ cup sauce