Chicken With Capers and Italian Olives

Total Time
Prep 15 mins
Cook 40 mins

Very common in Southern Italy, spicy but not in terms of heat, just a great flavor with the capers and olives.

Ingredients Nutrition


  1. Season the chicken with salt and pepper to taste. Heat a non-stick frying pan and add oil. Brown both sides and remove. Transfer to a 4-6 quart pot. Add the remaining ingredients, Except Cream. Bring to a simmer. Cook covered for 40 minutes.
  2. Remove the chicken to a warm platter. Add the cream to the pot simmer for 2-3 minutes to reduce and thicken. Salt and pepper to taste, pour sauce over chicken. Serve, garnish with Parsley.
Most Helpful

This was really, really good. I was concerned about cooking olives so long because they are usually added at the end, but this was really, really good. I used boneless, skinless chicken breasts, but will use chicken thighs next time because they are more flavorful. I used a medley of olives. This is a definite "keeper". Made for PAC Spring 2009.

threeovens March 28, 2009

I absolutely love your recipe! Absolute keeper! The flavors are amazing. I have made this serveral times now and I usually will make more than I need to have the leftovers the next day. Mouth-watering wonderful! Thanks for posting this. :)

Summerwine November 21, 2010

Simple with few ingredients but full of flavour. Served up with ratatouille it's a powerful mid-week supper.

Anonymous March 10, 2016