Chicken with Peppers and Olives

Chicken is a favorite in our house.  We eat a lot of chicken and one of the many reasons is because of its versatility.  It lends itself to so many different styles of cooking and recipes, from around the world.  The possibilities are endless.  This recipe for chicken with peppers and olives has a very Mediterranean flair to it.  It is something you could find in any country from The Mediterranean or Middle Eastern part of the world.  It is also quick and easy to make, as well as very tasty.  Basically, you just can’t go wrong with this dish.


Chicken with Peppers and Olives


1 1/2-2 lbs chicken breasts, cut into strips

salt and pepper to taste – go easy on the salt because of the brine from the olives and the lemon juice

1/2 each red, yellow and orange peppers, sliced thin

1/3 cup sweet peppers

2 TBSP garlic

1/2 cup mixed olives, pitted and cut in 1/2

1 onion, sliced thin

1 cup mushrooms, sliced

1-2 tsp each of fresh basil and oregano, chopped fine

olive oil

2-3 TBSP butter

1/3 cup dry white wine

1 TBSP paprika

1 tsp lemon juice


Saute the peppers, garlic, onion, and mushrooms in the olive oil and butter until the peppers and onions are soft and translucent, then remove from the pan and set aside.


In the same pan add the chicken and cook until it is thoroughly cooked.  Then add the wine.  Let it cook for about 1 minute and make sure to scrape all the drippings off the bottom of the skillet to give the dish extra flavor and texture.


Add the pepper and onion mixture to the chicken, along with the olives, the herbs and seasonings.  Mix everything together well.  Let cook for about 5-10 minutes.  Right before serving, add the lemon juice to really bring all the flavors together and make the recipe come to life.


Once the chicken and peppers are done, you can serve them over either rice, pasta or cous cous.  I chose the cous cous to make it even more Mediterranean and served it with some warmed pita bread and hummus.  Of course there was wine as well.  You can go with either a rich, buttery chardonnay or a light fruity red.  Either one would be a perfect accompaniment to the meal.






Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

19 thoughts on “Chicken with Peppers and Olives”

      1. I sent your recipe to my wife and she cooked it. We ate every bit. Hahaa. Man oh man that was delicious. Thanks for sharing that recipe. It instantly reminded me of chicken fajitas 😋😋😋

        Liked by 1 person

      2. YAY!!!!! I am glad you enjoyed it. You are the second person to say they reminded you of fajitas. The dish is very similar to fajitas, just a few small differences, mostly in the seasonings. 🙂


      3. Hahaa. 👍🏿👍🏿👍🏿 whatever the differences were it was still delicious. Keep the recipes coming. My wife and I are big fans of chicken whether grilled, baked or fried. Hahaha our little guilty pleasure.

        Liked by 1 person

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