Chicken with Green Olives & Prunes

Chicken with Green Olives & Prunes

6 Reviews
From: EatingWell Magazine, Fall 2004

The delicious combination of sweet, tart and savory flavors Makes a simple dish the star of a weeknight meal. Serve with whole-wheat couscous, to soak up the tasty sauce.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1¼ pounds boneless, skinless chicken thighs, trimmed of fat
  • 1 teaspoon extra-virgin olive oil
  • 1 cup reduced-sodium chicken broth
  • ¼ cup red-wine vinegar
  • ¼ cup chopped pitted green olives, such as Spanish, Cerignola or cracked green
  • ¼ cup chopped pitted prunes, (dried plums)
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  1. Pat chicken dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Add broth and vinegar to the pan; bring to a simmer, stirring. Add olives, prunes and pepper; reduce heat to low. Cover and cook until the chicken is tender and no longer pink in the center, 12 to 15 minutes. Transfer the chicken to a plate. Spoon sauce over the chicken and serve.

Nutrition information

  • Per serving: 226 calories; 8 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 29 g protein; 8 mcg folate; 133 mg cholesterol; 3 g sugars; 0 g added sugars; 192 IU vitamin A; 1 mg vitamin C; 15 mg calcium; 1 mg iron; 405 mg sodium; 471 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fruit, 4 lean meat

Reviews 6

January 30, 2013
profile image
By: EatingWell User
delicious and simple I love this recipe though I make it with balsamic vinegar instead of red wine and I add at least half a cup each of olives with pimentos and prunes. Pros: few ingredients, easy and fast to make Cons: none
January 02, 2011
profile image
By: Martha Rogers
Simple and delicious I tried to follow this recipe to a "T," which I don't often do. In this case, I didn't measure the olives or prunes and probably used more than a quarter cup of each. I also had jarred salad olives on hand so i didn't use the type recommended in the recipe. Mom and I loved the results. The resulting broth was quite tasty and we needed something to soak it up. I think this chicken would be good served over pasta or rice. Next time, I will thicken the juice with a little arrowroot or cornstarch. Pros: Simple, few ingredients needed, unusual twist on a chicken recipe Cons: Sauce needs to be thicker
October 31, 2010
profile image
By: EatingWell User
I loved this! Used green olives with pimentos instead of plain. Excellent!!
February 11, 2010
profile image
By: EatingWell User
I made this last night for dinner served over orzo. I added double the olives and prunes. My family all found it quite delicious but my 25yr old son thought I should have added more prunes.
October 11, 2009
profile image
By: EatingWell User
I added a ton of thyme and lemon and still super bland. Tried to fix it the next day with a ton of garlic and black pepper. Still bland. The prunes don't mix well with the olives even though I'm a fan of the salty sweet combo. Wouldn't make it again.
October 04, 2009
profile image
By: jordanhorowitz
This was a good recipe. The combination of salt and sweet was nice. The second time we made it, added a few Tablespoons of dried oregano and it really did wonders for the recipe. We also always season chicken with salt and pepper before browning, which is rarely suggested in Eating Well.
More Reviews