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Italian Chicken and Olives Recipe

This Italian chicken and olives recipe is the perfect dish for those who want to enjoy a taste of Italy in the comfort of their own home. This dish is full of Mediterranean goodness and combines tender chicken with flavorful olives, fresh herbs, and a touch of garlic. Simple to make and packed with flavor, it’s ideal for a quick dinner or a special weekend meal. Whole Black Cerasola Olives from Vegetariano Italiano will give this dish a rich and authentic taste.

Ingredients

4 boneless, skinless chicken breasts (or thighs)

1 cup Whole Black Cerasola Olives

1 can (400g) diced tomatoes (or Datterino Tomato Sauce)

4 garlic cloves, minced

1 small onion, finely chopped

2 tablespoons olive oil

1 tablespoon fresh rosemary (or 1 teaspoon dried)

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional for a bit of heat)

½ cup dry white wine (optional)

Salt and pepper, to taste

Fresh basil leaves, for garnish

Parmesan cheese, for serving (optional)

chicken and olives recipe italian
chicken and olives recipe italian close

Instructions

1. Prepare the chicken

  • Season the chicken breasts or thighs with salt and pepper on both sides.
  • Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for about 4-5 minutes on each side until browned. Remove the chicken from the skillet and set aside.

2. Sauté the vegetables

  • In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes until softened and fragrant.

3. Add tomatoes and herbs

  • Pour in the diced tomatoes (or Datterino Tomato Sauce) and stir in the rosemary, oregano, and red pepper flakes if using. Bring the mixture to a simmer.

4. Deglaze with wine (optional)

  • If using, pour the white wine into the pan and stir, scraping up any browned bits from the bottom of the skillet. Let the wine reduce slightly for about 2 minutes.

5. Simmer with chicken and olives

  • Return the chicken to the skillet, nestling it into the sauce. Add the Whole Black Cerasola Olives, ensuring they are evenly distributed around the chicken.
  • Cover the skillet and let the chicken simmer in the sauce for 15-20 minutes or until the chicken is fully cooked (internal temperature of 165°F/74°C).

6. Finish and serve

  • Once the chicken is cooked, garnish with fresh basil leaves and a sprinkle of Parmesan cheese if desired.
  • Serve the chicken and olives with crusty bread, over pasta, or alongside roasted vegetables.

Serving

Tips for Success

  • Use quality olives: The secret to this dish is using high-quality olives, such as the Whole Black Cerasola Olives from Vegetariano Italiano, to ensure the best flavor.
  • Adjust the heat: If you like spicy dishes, feel free to add more red pepper flakes. For a milder version, you can leave them out.
  • Make it creamier: For a richer dish, stir in a tablespoon of butter or a splash of cream during the last few minutes of cooking.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and work perfectly in this recipe. They might need a bit more cooking time to reach complete doneness.

What kind of olives should I use?

For authentic Italian flavor, use Whole Black Cerasola Olives. Their rich taste adds depth to the dish, but you can substitute with green olives.

Can I make this dish ahead of time?

Yes! This recipe reheats well. Simply store the cooked dish in an airtight container in the fridge for up to 3 days and reheat gently over the stove.

Is white wine necessary?

No, the white wine is optional, but it adds a lovely depth of flavor. You can substitute it with chicken broth if you prefer.

Can I add more vegetables?

Definitely! Feel free to add sliced bell peppers, zucchini, or mushrooms to the sauce for extra vegetables.

What should I serve with this dish?

This dish pairs wonderfully with a side of crusty Italian bread, pasta, or a simple green salad.

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