Chicken With Olives and Garlic

READY IN: 55mins
Recipe by Penny Stettinius

A great dish full of flavor, easy to put together on the fly. For the Creole Seasoning I use Emeril's Creole Seasoning. Serve over couscous and top with crumbled Feta and sliced green onions. Great on busy weeknights or for company on weekends, winter or summer!

Top Review by kellychris

This was EXCELLENT. The spices were perfect. The chicken was "falling apart" tender and oh! so juicy. I used bone in leg quarters with no problem,and chopped my olives in the processor (personal preference). The vegetables were so nice, getting flavor from the Tony's and s&p. The only thing I did differently is omitting the juice and butter at the end, as I saw no reason for it. Will make again.Thank You for sharing.

Ingredients Nutrition


  1. Toss the chicken breasts in the Creole Seasonings.
  2. Heat a large, heavy frying pan and add enough olive oil to coat the bottom.
  3. When hot, add the chicken and cook until browned on each side.
  4. Remove the chicken to a plate and keep warm.
  5. To the frying pan add the peppers, onions, thyme, salt and pepper to taste and saute until soft, about 5 minutes.
  6. Add the garlic and cook for another minute.
  7. Add the wine and stir, scraping up the bits.
  8. Bring to a boil and then lower the heat to a low simmer, stirring occasionally.
  9. Stir in the olives, lemon zest and bay leaf.
  10. Return the chicken to the pot, cover and simmer for 20-25 minutes, or until the chicken is cooked through.
  11. Remove the chicken as soon as it's done and stir in the lemon juice and whisk in the butter.
  12. Serve the sauce over the chicken and top with the parsley.

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