Italian Chicken

Italian Chicken

6 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    55 m
  • Ready In

    1 h
Cindy Pfeiffer
Recipe by  Cindy Pfeiffer

“Very simple, and a hit every time!”

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Adjust Servings

Original recipe yields 4 servings



  1. Season chicken with salt and pepper.
  2. In a skillet or saute pan, saute minced garlic in olive oil over medium heat. Add sliced breast meat, and brown.
  3. Reduce heat to low. Add wine, cover, and simmer for 35 minutes.
  4. Add olives, and let simmer for 10 minutes more. When ready to serve, add cherry tomatoes for a minute or two. They should not get mushy or split open, just get warm. Serve immediately.

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Reviews (6)

Rate This Recipe


This recipe was very easy and good. I did make a couple of changes. I added 1 cup chicken broth along with the wine, also 1/2 teaspoon italian seasoning. I felt the cooking time was long for boneless chicken so I cut back. I used the cherry tomatoes but next time will use plum tomatoes seeded and chopped. I served over pasta but think it would be even better over rice. Topped with parmesan. Will make again. Thanks.



Just Great. The Whole Family Loved it!



Wonderful! Added a bit of italian seasoning, and used capers instead of olives. I also sauteed some onions with the garlic. Served over rice, and was a big hit. This ones a keeper!

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Amount Per Serving (4 total)

  • Calories
  • 323 cal
  • 16%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 3.7 g
  • 1%
  • Protein
  • 44.7 g
  • 89%
  • Cholesterol
  • 117 mg
  • 39%
  • Sodium
  • 391 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Italian Chicken Marinade


next recipe:

Easy Italian Chicken II