Chicken with Olives is a simple yet flavorful dish. Tender chicken fillets simmer in a rich tomato-and-olive sauce with borlotti beans, creating a tangy and savory flavor that’s deeply satisfying. The green olives are the key ingredient. They give the sauce brightness, gentle saltiness, and a Mediterranean character that makes every bite delicious. You can serve it with pasta, rice, or crusty bread. Finished with fresh herbs and grated Parmesan, it’s perfect for weeknight dinners or casual family meals.
The Role of Olives in Chicken with Olives
In this recipe, olives are more than just a garnish — they are the heart of the sauce. Their natural tanginess balances the sweetness of the tomato passata, while garlic, oregano, and the creamy borlotti beans add aromatic depth and texture. Pitted green olives soften slightly as they simmer, releasing flavor without losing their shape. Every spoonful of sauce is rich, hearty, and satisfying. While pasta is the most common base, the sauce pairs nicely with a crisp salad or crusty bread, making it a flexible and comforting meal.
Simple Pantry Cooking with Big Flavor
One of the best things about Chicken with Olives is how easy it is to make with pantry staples. I often use whatever pasta I have on hand. One day it might be spaghetti, the next day tri-color fusilli, yet the sauce still shines. The borlotti beans thicken the sauce naturally, so no cream or starch is needed. Leftovers reheat beautifully, and the flavors deepen even more the next day. Topped with fresh basil or parsley and a generous sprinkle of Parmesan, this dish is simple, comforting, and elegant all at once.
More Chicken and Pasta Inspiration
If you love chicken and pasta, you might also enjoy some of my other recipes:
- Chicken and Chanterelle Pasta — a creamy mushroom and chicken pasta perfect for cozy dinners.
- Chicken Pasta with Tomato and Mushrooms — tender chicken, mushrooms, and tomato sauce served over pasta.
With just a handful of ingredients, this Chicken with Olives recipe shows that bold flavor doesn’t need long hours in the kitchen. The combination of tender chicken, tangy olives, creamy borlotti beans, and rich tomato sauce is versatile, satisfying, and delicious every time.
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Chicken with Olives in Tomato Sauce
Equipment
- Large frying pan or sauté pan
- Medium saucepan (for pasta)
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander
Ingredients
Chicken
- 500 g (1.1 lb) thin chicken fillets
- Salt to taste
- Black pepper to taste
- 1 tbsp olive oil
Tomato and Olive Sauce
- 1 medium onion finely chopped
- 2 garlic cloves finely chopped
- 1 tbsp olive oil
- 1 tbsp light balsamic vinegar
- 1 tsp sugar
- 400 g (14 oz) tomato passata
- 500 ml (2 cups) chicken stock
- 2 dl (¾ cup) pitted green olives
- 400 g (14 oz) canned borlotti beans, drained and rinsed
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp freshly ground black pepper
To Serve
- Pasta cooked according to package instructions
- Fresh basil or parsley roughly chopped
- Parmesan cheese grated
Instructions
- Season the chicken fillets with salt and black pepper.
- Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Brown the chicken fillets on both sides until nicely colored. Remove from the pan and set aside.
- Reduce the heat slightly and add the olive oil for the sauce to the same pan. Sauté the chopped onion until soft and translucent.
- Add the garlic and cook for about 1 minute, stirring gently.
- Pour in the balsamic vinegar and let it bubble briefly.
- Add the passata, chicken stock, sugar, salt, black pepper, and dried oregano. Stir well and let the sauce simmer for about 10 minutes.
- Return the chicken fillets to the pan and simmer gently for 15 minutes.
- Add the olives and rinsed Borlotti beans, and continue cooking for another 10 minutes, until the chicken is very tender and beginning to break apart.
- Meanwhile, cook the pasta according to the package instructions. Drain well.
- Serve the pasta on plates, spoon over plenty of sauce, and top with chicken, grated Parmesan, and fresh herbs.
