Rating: 4.5 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers. Try Kalamata olives in place of the green Castelvetranos or a combination of both. Serve over whole-wheat egg noodles with a mixed green salad on the side.

EatingWell Magazine, September/October 2011; updated September 2022


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper.

  • 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.


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 1/2 inch thick.

Nutrition Facts

213 calories; protein 26.1g; carbohydrates 9.3g; dietary fiber 3.2g; sugars 4g; fat 8.4g; saturated fat 1.5g; cholesterol 62.7mg; vitamin a iu 7140.4IU; vitamin c 11.2mg; folate 93.7mcg; calcium 127.7mg; iron 3.3mg; magnesium 79.5mg; potassium 606.2mg; sodium 541.9mg; thiamin 0.2mg.

1 1/2 vegetable,3 lean meat, 1 fat