Olive Chicken II

Olive Chicken II

LEG52 0

"Chicken breasts simmered with wine, chicken broth, olives, tomatoes and a smattering of herbs and spices. Serve with saffron rice, if desired."


1 h servings 276 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1013 mg
  • 41%

Based on a 2,000 calorie diet

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  • Prep

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  1. Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.
  2. Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.
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  1. 161 Ratings


Our family and dinner guests enjoyed this dish last night with steamed rice. I had to prepare the dish early, so I browned the chicken, then put everything together and let it cook in a crock po...

This was ABSOLUTELY DELICIOUS! I give it 5 stars, cause seriously, I was really nervous making it... I didn't see how the olives would be good mixed with tomatoes and wine, but it was exquisite...

Like others I found this way too bland as written and I honestly think 45 minutes is way too long to cook the chicken as it ends up turning out rubbery. The second time I made this I doctored it...

I am embarrassed to say, I have had this sitting in my RB for over 5 years LOL and finally got around to making it. It was a desperation dinner, but it was very good. All I had was a dozen chi...

Great dish. The olives mellow considerably as they cook. I skipped the white wine and added additional chiken broth to replace the liquid. I also used canned diced tomatoes. I have been making a...

I made this recipe exactly as written and it turned out fantastic! To the reviewers that found it dry or overcooked, try flipping the chicken over halfway through, and I even basted it every 10 ...

Very yummy! I totally forget to put the tomatoes in but it turned out great. As a couple of people noted I added some corn starch at the end to thicken the sauce. Served over rice. Will make...

Good flavors. I used thin sliced chicken breast cutlets, pounded uniformly thin. This reduced the cooking time to almost nothing. I also added a few canned artichoke hearts cut into quarters,...

Although modified a bit, I think I achieved a similar result. Rather than thyme, I used Italian Seasoning which had thyme in it. I also used canned diced tomatoes (no fresh on hand), 1/2 black...