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Olive chicken recipe

Olive chicken recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This is utterly delicious - a definite plus for the repertoire. The extra virgin oil adds flavour to this dish thanks to its outstanding aromatic and gustatory qualities.

2 people made this

IngredientsServes: 4

  • 4 tablespoons extra virgin olive oil
  • 4 part-boned chicken breasts
  • 1 large onion, peeled and roughly chopped
  • 3 green peppers, seeded and cut into large chunks
  • 300ml chicken stock
  • 300ml dry white wine
  • 1 tablespoon chopped tarragon
  • 16 green olives stuffed with anchovies
  • extra tarragon leaves for decoration

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Place 2 tablespoons of the extra virgin olive oil in a heavy bottomed shallow pan. Add chicken breasts, skin-side down and fry until browned. Turn over and brown other side. Remove from pan. Add remaining extra virgin olive oil, and cook onion and green peppers to soften slightly. Return chicken to pan.
  2. Pour over chicken stock and white wine. Bring to bubbling, then turn down to simmer. Cover and cook for around 30 minutes, or until chicken is tender. Add chopped tarragon and olives. Bring back to bubbling. Sprinkle with extra tarragon leaves and serve.

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Tuscan Garlic Chicken

This copycat Olive Garden Tuscan Garlic Chicken has a rich creamy sauce. It’s restaurant quality meal made from scratch in just 45 minutes!

Recipe Summary

  • 8 bone-in chicken breast halves
  • Salt and pepper
  • 3 tablespoons olive oil
  • 2 lemons
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1 cup green olives, pitted and halved
  • 2 cups chicken stock or reduced-sodium broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper

Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.

Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.

Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes.

Step 1


Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes

Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently. Add flour, Parmesan cheese, heavy cream, milk bacon base, pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.

Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.

Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp. Add sauce (from above) Stir until well blended.

Place hot, precooked pasta on a larger serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in broiler until top is golden brown.

Looking for more delicious Copycat Recipes?

Tools used in the making of this Olive Garden Chicken Piccata Recipe:
Capers: No real substitution for these, I love this brand.
Sun Dried Tomatoes: Love this brand, great flavor and plumps up well in the recipe.
Skillet: Cast iron, enameled or not is my favorite skillet for creating a good sear and even heat in reducing sauces.

Dress Up Your Mediterranean Bird

While I love the flavors of this balsamic infused chicken, it’s the olive tapenade that really drives home the Mediterranean flavors. I make it with a selection of some of my favorite Private Selection ingredients: a variety of Greek olives, sun dried tomatoes, capers, garlic, lemon juice, and fresh parsley whizzed in the food processor or blender for a quick topping that adds loads of flavor.

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

Ingredients for Chicken Piccata:

  • 4 chicken breasts, pounded to 1/4&Prime thickness
  • 1 small onion
  • 10 sun-dried tomatoes, cut into strips
  • 1 tbsp garlic, minced
  • 1 1/2 cups chicken broth
  • 1/2 lemon, juiced (about 2 tbsp)
  • 1/4 cup capers, rinsed
  • 3 tbsp butter
  • 1/3 cup heavy cream
  • salt & pepper
  • 4 tbsp olive oil for frying

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I was plesantly surprised that all was cooked very nicely in the 12 minutes as stated. Cutting the vegetables took the most time. While my husband has a thing against boneless skinless chicken breasts, he had to admit this was a tasty recipe. To the cook who thought the odor was off-putting, perhaps you don't like olives. We love them, so it smelled wonderful to us. Thought this would be great for a summer concert picnic dish. Well balanced, all in the same packet of foil.

This is great. maybe those who didn't like it have not cooked many more unusual and "chef-oriented" recipes. it was great and easy and memorable.

Chicken was very moist..whole dish flavorful and teenage daughter and her friends loved it..which says a lot!

I did NOT like this at all! Food does cook quickly, 12 minutes, not long enough for flavor to develop. Chicken was bland. Olives & veggies just tasted steamed, no flavor. I won't be making this again.

This is unbelievably easy to make on the grill. I used chopped cucumber pieces and vidalis onion because thats what I had on hand and skipped the artichoke hearts and it was great.

I don't use a grill. any ideas for oven time and temp to try this recipe?

I hate to be a party pooper, but it's probably not a good idea to have food come in contact with aluminum and acids. The vinegar in the artichoke hearts and the acidity in the wine will surely leach out harmful properties in the aluminum foil during cooking. It's been established that having your food come in direct contact with aluminum pots, pans or foil is simply not safe!

@ A Cook 6.29.11 --- I think that without the support of the grill, you would need to use more layers of bigger pieces of foil, and still might lose your liquids, and also you'll have some danger of charring. But with care. Try it and say back!

What do you guys think about taking this camping and throwing the foil packets in the fire?

AMAZING! I wish it looked a little prettier. The tapenade is not very attractive, but OHHHH it is sooooo yummy! Next time, I'm using all sweet potatoes. They were my favorite.

We made this recipe exactly as written and really enjoyed it. The chicken was very tender and flavorful. Next time we will probably take out the regular potatoes and just use 2 lbs of sweet potatoes. We also may take out the zucchini and use another vegetable (tomatoes perhaps). There was nothing wrong with the regular potatoes and the zucchini, they just didn't seem particularly flavorful. There is some prep time involved in cutting the vegetables and making the tapenade, but assembly is easy and the end result was worth the effort. We used a gas grill set on medium-high flame and the pouches cooked in 12 minutes as stated in the recipe.

This dish was easy to make, and a great excuse to use the grill. The final product was fragrant, juicy, healthy, and super tasty! I followed the recipe to the letter, and the *only* thing I'm going to do differently next time is to be a bit more liberal with the salt. Other than that, the sweet potatoes were a nice flavor and color contrast to the other veggies, and the chicken was tender and very flavorful. Yum! I've added this recipe to my favorites and am excited to try variations with local summer veggies from my neighborhood farmer's market.

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I love this recipe. I've made it several times using several different adjustments. However, I've never done it with skin. I've used boneless skinless breast and boneless skinless thighs (for thighs I use a toothpick to hold it together and just roll it). I've also used a variety of olives. The nuttiness of the almonds combined with the tanginess of the olives and the richness of the butter make this a winning recipe. Plus, it is super easy to make.

I love this recipe. I've made it several times using several different adjustments. However, I've never done it with skin. I've used boneless skinless breast and boneless skinless thighs (for thighs I use a toothpick to hold it together and just roll it). I've also used a variety of olives. The nuttiness of the almonds combined with the tanginess of the olives and the richness of the butter make this a winning recipe. Plus, it is super easy to make.

Pretty good, but not fabulous. Used vermouth as suggested, and added some minced garlic and sundries tomatoes. Watch the cooking, because my almonds and tomatoes burnt a little bit. It was decent, but not amazing.

My significant other thought this was the best chicken he has ever had. I would have to agree. It turned out amazing!

Sauteed these for a few minutes each, then moved them to a pyrex dish, added remainder of olive-almond blend, and also added sun-dried tomato slices for color and flavor. Topped with shredded smoked mozzerella. Cooked about 15 minutes in the oven. Also for the olive-almond blend, added a touch of olive oil and basil. It was delightful.

My husband and I are both quite seasoned when it comes to good food. Every couple of weeks, right now, we choose a theme for cooking -- this time it's mediterranean! I this dish exactly as called for, except varied the types of olives I used a bit. We were both pleasantly surprised! Nice, full, flavor. 4 forks up! :-)

I followed the recipe, almost. The store was out of fresh parsley. imagine. so I used oregano as suggested by another review. In the end I scratched the sauce. It was good, but unique. A flavor I thought was likely to be a love it or hate it. I didn't want to risk it for guests so I just sauted a little butter, oregano and added roasted garlic I made for another dish. It was hit. My guests were licking their lips and begging for seconds. I'll let my husband try the sauce on the chicken leftovers and cross my fingers he likes it.

A family favorite. I use boneless, skinless chicken thighs instead of the breasts and vary the types of olives I use each time I serve it.

This was great, I got rave reviews from my friends. I baked the chicken using sherry like previously recommended. I also added feta cheese to the chopped olives. I added some greek olives to the mix. I'm partial to thighs and they worked out great.

Rather than saute-ing the chicken, I put the stuffed breasts in a covered pyrex dish topped with the almonds and about 4T of cooking wine then baked it in the oven on 400 F for 30 minutes. Came out beautifully!

Ah . I see I've double posted. The joys of technology.

I just ate my first attempt at this recipe. I thought it was quite tasty, and certainly worth making again but didn't find it outstandingly delicious. I used vermouth instead of water and also added baby spinach in at the end so that I had a bed of wilted greens rather than a sauce. That worked really well as the crunch of the almonds was a great contrast to the spinach.

I'm just eating my first attempt at this recipe. I think it's really tasty, and certainly worth making again but it's not outstandingly delicious. I used vermouth instead of water and also added baby spinach in at the end so that I have a bed of wilted greens rather than a sauce. Nice to have a quick and dirty way to get vegetables into dinner.

As suggested I used wine and pre-sliced almonds, without adding any extra salt. Very quick, easy, and according to my dinner partner "olively delicious."

Great! I swapped out half of the olives with capers, and used vermouth to deglaze. Served with saffron/lemon/onion orzo.

This was delicious and easy! I used pimento stuffed green olives from a jar. My mom and husband both loved it!

Very nice, easy to do. But I thought the combination of brown butter with olives tasted a little odd.

It was pretty to look at and easy to prep., but it did not taste good at all. I cooked in white wine and stuffed chicken with olives, capers and parseley. I was hoping the flavor will blend overnight, so I gave it another chance today to impress me. It did not do the job. I know I won't prapare it again.

i belive this dish will be good and the kids can help.its easy for the whole family

I liked that it's such a beautiful dish. I knew my youngest son would love it. I'm not a huge olive fan but I was intrigued by the combination with almonds. It didn't disappoint. Browning the chicken skin in the butter from roasting the almonds gave the meat a great almondy flavor. I'll make it again. My husband also loved it.

I followed others suggestions and cooked in a white wine. I thought it was fantastic as did all my guests.

Sorry to be the dissenting voice but I didn't like this at all. I followed the directions exactly accept to not add any salt to anything. Still the green olives made it far too salty. Maybe if I really rinsed the olives well it would help but no I don't think so. The flavor of the olives totally clashed with the almonds and the sauce was very dry. It was very difficult to swallow this chicken. I won't make it again.

I wouldn't change athing. Simple and delicious as it is!

simple and delicious: i subsituted white wine for the water and had basil on hand. i was so easy i had to restrain myself from dolling it up with extra ingredients. next time i will try with parsley. great recipe!

  • 4 boneless, skinless chicken breasts (8-9 oz each)
  • 2 Cups flour
  • ½ quart milk
  • 4 eggs
  • 3 Cups Italian breadcrumbs
  • ½ Cup marinara sauce
  • 1 Cup mozzarella cheese
  • ½ Cup vegetable oil
  • parsley to garnish

Place flour in a bowl and set aside.

Mix milk and eggs in a second bowl, breaking egg yolks, and set aside.

Measure breadcrumbs in a third bowl and set aside.

Pound the chicken breasts between sheets of plastic wrap until about ¼ inch thickness.

Season chicken with salt and pepper.

Coat the chicken lightly in flour, covering all sides completely.

Dip into egg and milk mixture, covering completely.

Coat with breadcrumbs, covering evenly, removing any lumps.

Place breaded chicken in a single layer on a lined sheet tray.

Heat oil in a cast iron pan to medium heat.

Fry chicken for about 5 minutes per side, or until cooked through and golden brown.