Italian Chicken and Green Olives

6 reviews, 3.9 star(s). 88% would make again

Ready in 45 minutes

This recipe will make you look so good! The red and yellow peppers with the green olives, in the rich creamy sauce, makes a beautiful presentation! I served it for company just the other night and my guests said, "you missed your calling in life, you should have your own restaurant." (It was really good) This recipe is #1 on my "company's coming" recipe list!


3 tblsp olive oil
3 tablespoons butter; divided
6 chicken breast filets
1 lg. Onion; finely chopped
3 cloves garlic; minced
3 each red, yellow & green bell peppers; seeded and cut into large pieces
3 medium tomatoes; peeled and seeded (quartered)
10 ounces white mushrooms; sliced or cut into fourth's
1 1/2 cups dry white cooking wine
2 cups green olives; pitted lg
1 cup Heavy cream
salt and pepper; to taste
fresh Italian parsley; chopped

Original recipe makes 6



Sautee salted & peppered chicken in 2 tblsp of olive oil and 2 tblsp butter till browned

Remove chicken from pan

Add onions and garlic and sauted till soften

Add the bell peppers and mushrooms, cook for 2-3 minutes

Add the tomatoes and olives and season to taste with salt and pepper.

Transfer veggies to a casserole pan

Arrange chicken on top of veggies

For the sauce:

To the same pan, add the cooking wine to the skillet and bring to a boil over med heat and simmer 3-5 minutes. Add the heavy cream and simmer for another 3-5 minutes.

Add 1 tblsp butter and simmer 3 more minutes

(At this point you may thicken with corn starch if you like a thicker sauce)

Pour sauce over chicken and veggies (At this point you may refrigerate to save time when preparing for dinner guests. Just add another 10 minutes to cooking time.)

Cover and bake in a 350 degree oven for 10-20 minutes (hot and bubbly)

Serve over angel hair pasta; compliment with a Caesar Salad, bread.

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Calories Per Serving: 559 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was not my favorite. I opted to leave the olives out. The sauce definite needs to be thicker. Topped it with provolone cheese and that didn't work out to well.
jafkitchen 2y ago

Tasted OK, not great. Olives and cream maybe didnt go together so well but I ate it anyway. Kinda an off taste but again think it was the olives. Dont think I would make again.
Aimeelady 2y ago

I thought the whole dish came together very nicely. There were so many vegetables even though I only went with 2 green peppers, and 1 each of yellow, orange and red. I have some vegetarian friends, so split this up and had some without the chicken. I expect I will get some big raves!!
gauby 6y ago

This is a great recipe! My roommate does not like sauces made with milk or cream though, so I adapted this one by making a roux of 2 T. butter and 2 T. flour before adding the wine. I whisked the wine in to make a smooth sauce. After adding the remaining 1 T. butter, it was a little thick so I thinned it with chicken stock. Just wonderful!
cindyd 8y ago

I will try this again, now that I have all the instructions. This was posted twice and some of the instructions were missing from the other copy. I may omit the olives though, and will definately thicken the sauce with a bit of cornstarch.
1MoreCreative 10y ago

[I posted this recipe.]
Deaunna 11y ago

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