Chicken with Olives and Peppers Recipe

Name: Chicken with Olives and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. olive oil; 4 clove garlic; 4 c. 1-inch cubed Italian bread; 1 lb. skinless, boneless chicken thighs; salt; Pepper; 3 medium peppers, preferably red, yellow, and orange; 1 medium shallot; 3 tbsp. dry sherry; 2 tbsp. water; 1 tbsp. fresh lemon juice; 1/4 c. pitted green olives; 2 tbsp. finely chopped fresh parsley leaves

Servings: persons

2 tbsp. olive oil
4 clove garlic
4 c. 1-inch cubed Italian bread
1 lb. skinless, boneless chicken thighs
salt
Pepper
3 medium peppers, preferably red, yellow, and orange
1 medium shallot
3 tbsp. dry sherry
2 tbsp. water
1 tbsp. fresh lemon juice
1/4 c. pitted green olives
2 tbsp. finely chopped fresh parsley leaves

1
In 12-inch skillet, heat 1 tablespoon oil and half of garlic on medium until garlic begins to sizzle.
2
Add bread and stir until well coated.
3
Cook 5 to 6 minutes or until golden brown and crisp, stirring occasionally.
4
Transfer to large platter.
5
Wipe out same skillet and add remaining tablespoon oil; heat on medium-high until hot.
6
Add chicken and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
7
Cook 3 minutes or until browned, stirring occasionally.
8
Transfer to medium bowl.
9
Reduce heat to medium and add peppers.
10
Cook 2 to 3 minutes or until peppers are just beginning to soften.
11
Add shallots and remaining garlic; cook 2 minutes, stirring constantly.
12
Stir in sherry and water, scraping up any browned bits.
13
Cook 3 to 4 minutes longer or until peppers are very soft.
14
Return chicken to skillet along with any juices.
15
Cook 4 minutes or until chicken is no longer pink inside, stirring occasionally.
16
Remove skillet from heat and stir in lemon juice, olives, parsley, and 1/8 teaspoon salt.
17
Pour chicken mixture over croutons.
18
Serve immediately.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbsp. olive oil, 4 clove garlic, 4 c. 1-inch cubed Italian bread, 1 lb. skinless, boneless chicken thighs, and more.

Yes, Chicken with Olives and Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken with Olives and Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions