Sicilian Olive Chicken

Just like an Olive Garden makeover, this recipe is a real winner!  This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers. Try Kalamata olives in place of the green Sicilians or a combination of both.  I served this on Gluten Free (GF) pasta and it was amazing!

Serves 4


    • 1 14-ounce can petite diced tomatoes with garlic and olive oil or other Italian-style seasoning
    • 1½ cups frozen chopped spinach, thawed
    • ⅓ cup halved Sicilian or other green olives
    • 1 tablespoon capers, rinsed
    • ¼ teaspoon crushed red pepper, or to taste
    • 4 4-ounce chicken cutlets (see Tip)
    • ¼ teaspoon freshly ground pepper
    • 1 tablespoon extra-virgin olive oil


  • 1Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper.
  • 2 Heat oil in a large skillet over medium-high heat. Cook the chicken until browned on one side, 2 to 4 minutes. Turn it over; top with the tomato mixture. Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes.

Nutrition information

  • Per serving: 213 calories; 8 g fat(2 g sat); 3 g fiber; 9 g carbohydrates; 26 g protein; 94 mcg folate; 63 mg cholesterol; 4 g sugars; 0 g added sugars; 7,140 IU vitamin A; 11 mg vitamin C; 128 mg calcium; 3 mg iron; 542 mg sodium; 606 mg potassium

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