Olive Chicken II Recipe - Allrecipes.com
Olive Chicken II Recipe
  • READY IN 1 hr

Olive Chicken II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2004

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 pot on high for 4 hours. During the last hour, I added fresh thyme, and it was wonderful! Thank you.

Most Helpful Critical Review
Jun 10, 2011

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 up with loads more garlic, lots of fresh basil and oregano and substituted heavy cream for the chicken broth. I also removed the chicken breasts after browning them, made the sauce, brought that to a simmer then re-added the chicken and simmered it for 20 minutes. It turned out much better for my tastebuds.

Feb 12, 2006

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! Will definitely make again, and I have already forwarded the recipe to my sister! One thing I changed... only had 3 breast, which was plenty for my husband and I, but kept other measurements the same. Also used one can of diced tomatoes... drained it and added 2 fresh tomatoes quartered. Delicious.. As recommended, I served it over Saffron rice, what a great idea.. TOO GOOD!

Jun 22, 2007

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 chicken legs in the freezer so I thought I would give it a try. It was GREAT. We LOVE LOVE LOVE green olives and DD had a great time cutting the olives for this. I only had one Roma tomato and a few grape tomatoes so I used one can (10 oz?) of diced tomatoes, didn't drain and also the fresh ones I had on hand. A LOT of green olives, maybe 30-40, mostly cut in half, and dried Italian seasoning (no bay leaf). Also, I only used 2 large cloves of garlic, next time will go for 4. I didn't have any white wine so I used about half of the tomato can full of chicken broth and a splash of Merlot. I covered and baked for around an hour and the chicken was falling off the bone. I served it over white rice and with English peas. It was a huge hit! Both my 5 & 2y/o ate 2 chicken legs each. Hubby took leftovers to work. This is a keeper for our family for sure!! Thanks for sharing!

Dec 19, 2007

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 version of this for years that involves breading and frying the chicken before simmering it - I like the ease of prep on this version. My other version doesn't include tomatoes - it's good both ways.

Aug 23, 2010

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 minutes or so. As per other reviewers, I was afraid the final product would be too salty, so I didn't add any salt and it was perfect. I used all chicken stock, as I don't care for wine in cooking, and used cornstarch to thicken the sauce when it was done to pour on the top. It was great!

Jan 26, 2011

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 again. Will probably bake next time because the chicken was not very tender.

Feb 18, 2004

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, just because I had them on hand. I also noticed if can substitute black olives such as calamata and the flavor is still very good. A keeper. Thank you for this recipe.


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  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 11.7 g
  • 4%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 30.7 g
  • 61%
  • Sodium
  • 1013 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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