Chicken with Green Olives Recipe [Baked or Skillet]

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This chicken with green olives recipe is easy, quick and delicious! It is full of Italian flavors and is perfect for a quick dinner. Plus, this one-pan chicken dish can be made two ways – either baked in the oven or cooked on the stove!

Chicken with green olives

I’ll provide both methods of cooking this easy chicken recipe below. 

Chicken with Green Olives

This recipe for chicken and green olives makes about 4 servings and takes a little over an hour from start to finish, mostly unattended. 

I love these types of chicken recipes where all the ingredients cook together in a single pan. It’s very similar in concept to Italian chicken cacciatore.This allows the chicken to soak up and absorb the flavors of the other ingredients. I consider this a simplified cacciatore-style recipe simply because it is so flexible. Besides the green olives and a few core ingredients, you can really use whatever you have on hand. 

For example, I didn’t have fresh peppers on hand when I first made this for dinner, only frozen slices I had saved earlier a few months prior. I especially wanted the red pepper in there because it adds a sweetness to the dish. So I gathered what I had and tossed it in. 

I mean, everything gets cooked down anyway right?!

Here’s the final recipe, all perfected and ready to go. Let’s get started!

About the Chicken and Green Olives

green olive chicken

A quick note about the two core ingredients – chicken and the olives. First off, I used two very large chicken breasts that I cut in half to provide four servings. I don’t usually buy cut up chickens and I like to keep my whole chickens for roasting. 

However you can certainly use whole chicken parts, along with the bone-in. If you do, it might take a little longer to cook the chicken, so keep an eye on the internal temp. 

For the olives, yes I use green olives. If you have castelvetrano Italian green olives, all the better. If all you have are the Spanish olives stuffed with pimentos, use those. I’ve done both. Pimentos are just red peppers anyway so it works out!

The olives offer a nice salty and mediterranean flavor which I love.

Equipment Needed

All you need for this recipe is a large deep saute pan or large skillet that has a lid and is oven proof (unless you’re cooking it over the stove). 

You can also use a casserole dish that can be covered tightly with foil. 

Ingredients Needed

Here are the ingredients you’ll need to make this recipe. I offer some ideas for variations at the end of this post. Exact measurements are in the recipe card at the bottom of this post.

  • Olive oil. Use extra virgin olive oil. 
  • Butter. Yep, I use a combo of olive oil and butter. 
  • Boneless chicken breasts. Cut in half. Adjust quantities accordingly. 
  • Onion. Yellow or white would be fine.
  • Garlic cloves. Chopped or crushed is fine. 
  • Red pepper. Diced. 
  • Green pepper. Diced. You can actually use any combination of colored peppers. 
  • Sliced mushrooms. I used canned mushrooms, but you can also use fresh button mushrooms. 
  • Diced tomatoes.
  • Green olives. Make sure to buy them pitted!
  • Heavy cream or Half & Half. I really do not like using heavy cream a lot, so I often use Half & Half instead. If you want a creamier sauce then use heavy cream. 
  • Parsley. This is to sprinkle on top if you’d like.

Step by Step Instructions

Here are the step-by-step instructions. Make sure to check out my additional notes and tips in this post.

Step 1. In a large saucepan, add the olive oil and butter over medium heat. 

step one saute onions

Step 2. Add in the onions and stir to coat with the olive oil butter mixture. Cook for about 8 minutes until translucent. 

Step 3. Add in the garlic and give it a stir. Let the garlic cook for about 3 minutes.

step 2 add veggies and cook

Step 4. Add the bell peppers, sliced mushrooms, canned tomatoes, salt and pepper, and cook for an additional 3 minutes. 

step 3 add chicken breasts to pan

Step 5. Take the chicken pieces that you cut in half and place them on the onions. Cover the pan and bake in the oven at 350F for 30 minutes. 

chicken with green olives in oven

Step 6. After 30 minutes, the chicken breasts should be almost done. Remove the pan from the oven and pour the cream over the chicken.

step 4 add green olives and cream

Step 7. Add the green olives and return to the oven for an additional 10 to 20 minutes or until the chicken reaches an internal temperature of 165F. 

cooked chicken with green olives in pan

Step 8. Remove from heat and use the remaining liquid as a sauce. Top with fresh parsley and enjoy with some fresh crusty bread.

Recipe Substitutions & Variations

This recipe is so flexible that the sky is the limit. Here are some ideas you may enjoy. 

  1. Add some chopped, jarred artichokes. 
  2. Use whole chicken parts with bone in. Adjust cooking times accordingly. 
  3. Add about a ½ cup of dry white wine when adding the cream and olives. 
  4. Serve either on top of or with a side dish of pasta, using the juices from the pan as the sauce. It’s delicious!

Preparation/Storage/Reheating Tips

Just like a cacciatore recipe, this green olive chicken recipe gets better the longer it sits in the flavorful juices, making leftovers a true joy!

  • Store any leftovers in an airtight container in the fridge for 3 to 5 days. 
  • Reheat the green olives, chicken, and any pasta slowly over low heat in a covered pan on the stove. Add a little water, about 1 Tablespoon or more, to help loosen the pasta and cold juices.

How to Cook Chicken and Green Olives over the Stove

If you don’t want to bake the chicken, and prefer to cook everything directly over the stove, no problem. The process is the same except that you’ll want to first fry the chicken quickly on each side. Follow these steps. 

Step 1. Gently fry the chicken on each side for about two minutes in the olive oil and butter. Remove the chicken from the pan and set aside. 

Follow steps 2-4 by cooking the vegetables. 

Step 2. Add some water or dry white wine to deglaze the bottom of the pan, then transfer the chicken breasts back to the pan. Reduce heat to low-medium. 

Step 3. Pour in the cream and green olives, and cover the pan with a lid. Continue to cook over low-medium heat for 20 minutes or until the internal temperature of the chicken reaches 165F. 

Step 4. Remove from heat and use the remaining liquid as a sauce. Top with fresh parsley. 

Try these side dishes that will compliment your chicken and green olives nicely.

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I hope you’ve enjoyed my Chicken with Green Olives recipe as much as I do. I’d love to hear how it turned out for you and if you made any changes to make it your own! Did you bake it or make it in a skillet? Let me know in the comments below. 

chicken with green olives th

Chicken with Green Olives

A delicious recipe for chicken breasts cooked with green olives, mushrooms and bell peppers. Goes great with a dish of pasta.
5 from 1 vote
Print Rate
Course: Main Dish
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 463kcal

Equipment

  • 1 large saute pan

Ingredients

  • 3 Tbsp Olive oil
  • 2 Tbsp Butter
  • 2 large Chicken breasts
  • 1 Onion
  • 3 Garlic cloves
  • 1/2 Red pepper
  • 1/2 Green pepper
  • 6 oz Sliced mushrooms
  • 12 oz canned diced tomatoes
  • 2 cups Green olives whole or sliced
  • 1/4 cup Heavy cream or Half & Half
  • Parsley for topping

Instructions

Baked in Oven Instructions

  • In a large saucepan, add the olive oil and butter over medium heat.
    3 Tbsp Olive oil, 2 Tbsp Butter
  • Add in the onions and stir to coat with the olive oil butter mixture. Cook for about 8 minutes until translucent.
    1 Onion
  • Add in the garlic and give it a stir. Let the garlic cook for about 3 minutes until fragrant.
    3 Garlic cloves
  • Add the bell peppers, sliced mushrooms, canned tomatoes, salt and pepper, and cook for an additional 3 minutes.
    1/2 Red pepper, 1/2 Green pepper, 6 oz Sliced mushrooms, 12 oz canned diced tomatoes
  • Take the chicken breasts that you cut in half and place them on the onions and peppers. Cover the pan and bake in the oven at 350F for 30 minutes.
    2 large Chicken breasts
  • After 30 minutes, the chicken breasts should be almost done. Remove the pan from the oven and pour the heavy cream over the chicken.
    1/4 cup Heavy cream or Half & Half
  • Add the green olives and return to the oven for an additional 10 to 20 minutes or until the chicken reaches an internal temperature of 165F.
    2 cups Green olives
  • Remove from heat and serve, using the liquid in the pan as a sauce. Top with parsley.
    Parsley

Stovetop Instructions

  • In a large saucepan, add the olive oil and butter over medium heat.
    3 Tbsp Olive oil, 2 Tbsp Butter
  • Gently fry the chicken breasts on each side for about two minutes in the olive oil and butter. Remove the chicken from the pan and set aside.
    2 large Chicken breasts
  • Add in the onions and stir to coat with the olive oil butter mixture. Cook for about 8 minutes until translucent.
    1 Onion
  • Add in the garlic and give it a stir. Let the garlic cook for about 3 minutes until fragrant.
    3 Garlic cloves
  • Add the bell peppers, sliced mushrooms, canned tomatoes, salt and pepper, and cook for an additional 3 minutes.
    1/2 Red pepper, 1/2 Green pepper, 6 oz Sliced mushrooms, 12 oz canned diced tomatoes
  • Add some water to deglaze the pan, then transfer the chicken breasts back to the pan. Reduce heat to low-medium.
  • Pour in the cream and green olives, and cover the pan with a lid. Continue to cook over low-medium heat for 20 minutes or until the internal temperature of the chicken reaches 165F.
    1/4 cup Heavy cream or Half & Half
  • Remove from heat and serve, using the liquid in the pan as a sauce. Top with parsley.
    Parsley

Notes

*Nutritional estimates are based off of API calculations.
  • This recipes goes great served over a bed of plain pasta. 
  • Serve with some toasted bread and salad.

Nutrition

Calories: 463kcal | Carbohydrates: 13g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 1538mg | Potassium: 753mg | Fiber: 5g | Sugar: 5g | Vitamin A: 852IU | Vitamin C: 24mg | Calcium: 95mg | Iron: 2mg
Chicken with Green Olives Recipe [Baked or Skillet]

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