Braised Italian Chicken with Green Beans and Olives

Braised Italian Chicken with Green Beans and Olives


Serves 6

  • 3 pounds boneless chicken breasts cut in large chunks

  • Salt

  • Pepper

  • ½ cup flour, I used white whole wheat

  • Olive oil

  • 4 garlic cloves, chopped

  • ½ cup red wine

  • 1 ½ cans diced tomatoes (14 ½ ounce ones)

  • 1 teaspoon dried or 2 teaspoons fresh rosemary

  • Red pepper flakes

  • 1 pound green beans, trimmed, cut in half

  • ½ cup black or green olives, pitted and sliced

  • 1 pound pasta, cooked and drained

  • Parmesan cheese, grated


  1. Season chicken with salt and pepper.

  2.  Spread flour in a pie plate and lightly dredge the chicken in the flour.

  3. Heat 2 tablespoons of olive oil in a large, deep saucepan over medium high heat.

  4. Sear the chicken in batches until golden brown – 2 to 3 minutes per side.

  5. Transfer to a plate.

  6. Add more oil if the pan looks dry.

  7. Return chicken to the pan and add garlic, ½ teaspoon salt, ½ teaspoon pepper and cook for 2 minutes.

  8. Add red wine and cook for 3 – 4 minutes until reduced by half.

  9. Add the tomatoes and their juices, rosemary, and red pepper flakes.

  10. Bring to a boil, then lower heat to a simmer.

  11. Partially cover and cook for about 10 minutes.

  12. Add the green beans and olives and cook an additional 5 minutes.

  13.  Adjust seasons.

  14. Serve on top of pasta and sprinkled with Parmesan cheese

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