Sicilian Olive Chicken

Sicilian Olive Chicken

7 Reviews
From: EatingWell Magazine, September/October 2011

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. Serve over whole-wheat egg noodles with a mixed green salad on the side.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  1. Combine 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.
  • Tip: If you can't find chicken cutlets for this recipe, you can make your own. Purchase four 5-ounce chicken breasts. Remove the tenders and trim the fat. Place the chicken between pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to about ½ inch thick.

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
  • Nutrition Bonus: Vitamin A (143% daily value), Folate (24% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable,3 lean meat, 1 fat

Reviews 7

November 07, 2016
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By: I love Lemons
This is my new favorite chicken recipe! I used fresh spinach instead of frozen and put the chicken and sauce over whole wheat egg noodles. It was fantastic, definitely a keeper.
April 20, 2015
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By: EatingWell User
Loved it. My daughter developed this recipe for Eating Well and told me that originally she made it with green peas instead of spinach. I have always made it with the spinach and loved it. I made it yesterday and used peas instead of the spinach and found that I preferred the peas. My husband raved about the change. Both ways are delicious, but I prefer the taste of the peas to the spinach. Either way, this is a yummy recipe.
February 25, 2013
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By: EatingWell User
Easy and Yummy I'm single, and I love to cook delicious things BUT I hate slaving over meals since I'm the only person who's going to eat it anyway. This was so simple to make, yummy, and easy to store. I only had frozen mustard greens on hand, but it turned out fine. Also, I added a splash of white wine to bring out more flavor. Pros: easy
January 21, 2013
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By: yuki
Quick Easy Weeknight Dinner Very easy to make and good flavor. I served over bow tie pasta. I used fresh spinach as well. I don't like frozen spinach. My almost one year old son liked it too. I will make this again.
April 01, 2012
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By: EatingWell User
Made this tonight. Easy and yummy! Got 5 thumbs up from ages 4-42. Definitely a keeper. Used fresh spinach hand torn after pinching off stems.
March 14, 2012
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By: coupongrl79
Definately a keeper. It was quick, healthy and affordable. The only change I made to the recipe was to use fresh spinach. Flavor was great. Only downside is that the sauce is a little thin. Also tried the Sicilian Chicken recipe from this site and would recommend this recipe over that one.
February 21, 2012
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By: EatingWell User
Our new favorite recipe This is a quick, easy, delicious, and healthy recipe good enough for company and simple enough for a week night dinner. Serve it over rice to get more flavor from the liquid, but is excellent over pasta. Next time I'm adding fresh basil. And instead of soggy frozen spinach, I used 2 cups of chopped fresh spinach. Pros: Easy, healthy
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