Best 8 Chicken Breasts With Marsala Kalamata Olives Recipes

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Indulge in a culinary journey with our tantalizing Chicken Breasts with Marsala, Kalamata Olives, and a symphony of other delectable recipes. Embark on a taste sensation as we unveil the secrets behind this classic dish, where tender chicken breasts are lovingly enveloped in a rich and flavorful Marsala wine sauce, complemented by the briny tang of Kalamata olives. Each bite promises a harmonious balance of sweet, savory, and umami flavors. But that's not all; this article is a treasure trove of culinary delights, featuring an array of tempting recipes to satisfy every palate. From the zesty Lemon Garlic Butter Chicken to the hearty and comforting One-Pot Chicken and Rice, to the luscious Chicken Piccata, each recipe promises a unique culinary adventure. Let your taste buds rejoice as you explore this curated collection of chicken dishes, sure to become favorites in your kitchen repertoire.

Here are our top 8 tried and tested recipes!

QUICK MEDITERRANEAN CHICKEN WITH OLIVES RECIPE



Quick Mediterranean Chicken with Olives Recipe image

Quick Mediterranean Chicken with Olives Recipe: an easy and flavorful Mediterranean Chicken recipe using chicken, olives, rosemary, oregano, white wine/chicken stock with butter. Serve with toasted garlic bread for a perfect meal combo. Glutenfree and under 30 minutes meal.

Provided by Molly Kumar

Categories     Entree, brunch

Time 22m

Number Of Ingredients 16

1 Tsp Dried Rosemary, crushed
1 Tsp Dried Oregano, crushed
2 Sprigs Fresh Rosemary
1/4 Tsp Cayenne
1/2 Tsp Salt
4 Chicken Breasts, boneless and skinless (you can use chicken thighs with bones too)
1/2 Cup Green Olives with Pimento, roughly chopped
1/2 Cup Black Olives, roughly chopped
1 Medium Red Onion, thinly chopped
3-4 Garlic Cloves, smashed
2 Tbsp Olive Oil
2 Tbsp Butter
1/4 Cup Chardonnay Wine (can substitute with chicken/vegetable broth)
1/4 Cup Olives Brine
2 Tbsp Parsley, chopped
1 Large Lemon, sliced

Steps:

  • In a small bowl, add the Seasoning ingredients (rosemary, oregano, salt and cayenne) and mix together. Keep aside.
  • Now take a clean plate and place the chicken breasts on it.
  • Season the chicken breasts on both sides and let it rest for 5 minutes.
  • Heat a large pan/skillet and add olive oil.
  • Now add the seasoning chicken breasts (all 4) and saute for 2-3 minutes each side till they are fully cooked (they would turn golden brown once cooked).
  • Remove the chicken over kitchen/paper towel.
  • Heat the same pan with leftover olive oil and add smashed garlic.
  • Add chopped red onion and saute for 2 minutes till the onions are golden brown and caramelized.
  • Now add the olives (black and green) and saute.
  • Add a sprig of fresh rosemary and saute everything.
  • Add cooked some more olives, butter, and olive brine. Saute and cook for another minute.
  • Add the chopped lemons and saute
  • Now add the cooked chicken and saute everything.
  • Let this cook for 2 minutes.
  • Add the white wine or chicken/veggie stock (whatever you are using). Stir and let this cook for 2 minutes.
  • Finally, add chopped parsley and chopped rosemary sprig.
  • Give everything a good mix and turn off the heat.
  • Transfer to a serving bowl and add serve hot.

Nutrition Facts : Calories 330 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 48 grams fat, Fiber 6 grams fiber, Protein 77 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 500 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat

CHICKEN MARSALA



Chicken Marsala image

This Chicken Marsala recipe will have you licking your plate clean! Made in one pot and in less than 45 minutes, this classic Italian-American dish is perfect for busy weeknights but also impressive enough to serve at a dinner party.

Provided by Olivia Mesquita

Categories     Main Courses

Time 40m

Number Of Ingredients 12

2 large Open Nature® Air Chilled Skinless Boneless Chicken Breasts (about 1.5 pounds)
Salt and freshly ground pepper (to taste)
1/2 cup all-purpose flour
2 tablespoons olive oil (plus more if needed)
3 tablespoons butter (divided)
10 ounces Cremini mushrooms (sliced)
1 large Shallot (finely chopped)
3 cloves garlic (minced)
1 cup dry Marsala wine
1 cup O Organics® Chicken Broth
1/2 cup heavy cream
1/3 cup chopped parsley

Steps:

  • Place the chicken breasts on a cutting board and use a sharp chef's knife to slice them horizontally into two even pieces (cutlets). Transfer the cutlets, one at a time, to a ziploc bag. Using a meat hammer or a heavy rolling pin, gently pound each cutlet to a 1/4-inch thickness.
  • Transfer all the pounded cutlets to a bigger ziploc bag. Add salt and pepper to taste, seal and massage to season. Then, add the flour and massage again so every piece is thoroughly coated.
  • Heat olive oil in a large skillet over medium-high heat until shimmering. Tap off the excess flour of each cutlet and place them in the skillet, cooking - turning once - until golden brown and cooked through, about 3 minutes per side. Remove and reserve in a plate.
  • Add more olive oil if needed. Then, sauté the shallot and garlic until softened and fragrant, about 2-3 minutes.
  • Stir in the butter and, once melted, add the mushrooms. Cook, stirring frequently, until the mushrooms release their juices and gain some color. Season with salt and pepper.
  • Pour in the Marsala wine, scraping all the browned bits from the bottom of the skillet with a wooden spoon. Cook until reduced by half, about 2-3 minutes.
  • Stir in the chicken broth and bring to a boil, cooking until the sauce thickens.
  • Pour in the heavy cream and stir in the chopped parsley and butter. Taste and adjust seasoning as needed.
  • Add the chicken cutlets back to the skillet, swirling them so they get coated in the sauce. Cook just to warm them through.
  • Serve immediately, with rice, mashed potatoes or buttered pasta!

Nutrition Facts : ServingSize 1 g, Calories 405 kcal, Carbohydrate 23 g, Protein 15 g, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 83 mg, Sodium 777 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 12 g

CHICKEN MARSALA



Chicken Marsala image

A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

Steps:

  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g

CHICKEN MARSALA AND MUSHROOMS



Chicken Marsala and Mushrooms image

Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating.

Provided by Molly O'Neill

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness
Kosher salt and freshly ground pepper to taste
2/3 cup flour
1/2 pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination)
1 shallot, minced
4 tablespoons Marsala wine, more as needed
3 tablespoons veal glaze (see recipe) or chicken stock, more as needed
1 tablespoon butter
1 tablespoon chopped chervil or parsley (optional, for garnish)

Steps:

  • Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
  • Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
  • Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 705 milligrams, Sugar 3 grams, TransFat 0 grams

PAN SEARED CHICKEN WITH OLIVES



Pan Seared Chicken with Olives image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 29

Four 8-ounce boneless, skinless chicken breast halves
1/2 cup extra-virgin olive oil, plus more for searing
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons minced shallots (about 1 small)
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes, halved
2 teaspoons finely sliced fresh basil, optional
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, if needed
1/2 cup pitted kalamata olives, coarsely chopped
1 1/2 teaspoons minced shallots (about 1/2 small)
1/4 cup sherry vinegar
1/2 cup chicken broth (store-bought or homemade)
1 tablespoon Dijon mustard
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Winter Greens Salad, recipe follows, for serving, optional
1 cup wild arugula leaves
1 cup torn frisee leaves
1 cup thinly sliced radicchio (about 1/4 head)
1 1/2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 cup finely grated Pecorino Romano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
  • Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
  • Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
  • For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
  • Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
  • Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
  • Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.

PAN-ROASTED CHICKEN BREASTS WITH MARSALA



Pan-Roasted Chicken Breasts With Marsala image

Get the taste and texture of roasted chicken by pan-roasting pieces with a quick pan sauce. Make sure to use a heavy-bottomed pan, such as a cast-iron skillet. The butter thickens and enriches the sauce, but if you don't want to add the extra fat, stir in 1/2 tsp (2 mL) cornstarch dissolved in a little stock or water and boil for 30 seconds. From HomeMaker's.

Provided by Pinaygourmet 345142

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken breasts (bone-in skin-on, about 3 lb/1.5 kg)
1/4 cup minced shallot
8 fresh sage leaves (or 1 tsp/5 mL crumbled dried)
2/3 cup chicken stock
74 ml dry marsala or 74 ml dry sherry
1 teaspoon lemon juice
salt
pepper
vegetable oil
butter (optional)

Steps:

  • Season both sides of the breasts with salt and pepper. In heavy-bottomed skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry chicken, skin side down, until skin is browned, about 5 minutes.
  • Turn chicken; transfer skillet to 450°F (230°C) convection oven or 475°F (240°C) conventional oven. Bake, basting chicken with pan juices after 10 minutes, until no longer pink in centre, 16 to 20 minutes. Remove from oven (wrap handle of skillet in oven mitt); transfer to serving platter and keep warm.
  • Pour off all but 1 tbsp (15 mL) fat from pan; fry shallots over medium-high heat, scraping up any brown bits, until translucent, about 2 minutes. Add sage; fry until shallots are lightly browned, about 1 minute. Stir in stock and wine; boil until reduced by two-thirds. Remove from heat. Cut 2 tbsp (30 mL) butter (if using) into pieces; stir into sauce. Stir in lemon juice; spoon over chicken.

GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA



Greek-Style Lemony Chicken Breasts With Kalamata Olives and Feta image

For this recipe the skin must be on the chicken in order to stuff with garlic underneath it. You can really use as much garlic slices as you desire or as much as you can stuff under the skin!

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken breasts (bone-in)
8 large fresh minced garlic cloves (can use more)
4 tablespoons olive oil, divided
salt (I use seasoned salt for this)
black pepper
2 teaspoons dried oregano
4 lemons, thinly sliced
20 kalamata olives, pitted (or to taste)
1/4 cup olive oil (optional)
1 cup crumbled feta cheese (can use more)

Steps:

  • Set oven to 350°F.
  • Grease a 13 x 9-inch baking dish.
  • Slice each clove of garlic into three slices.
  • Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
  • Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
  • Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
  • Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
  • Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
  • Bake for about 40 minutes or until the chicken is done.
  • Remove from oven and sprinkle with feta cheese.

CHICKEN AND OLIVES



Chicken and Olives image

The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

Steps:

  • Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
  • Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
  • Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
  • Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
  • Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
  • Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g

Tips:

  • To ensure the chicken breasts are evenly cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • For a richer flavor, use a dry Marsala wine instead of a sweet one.
  • If you don't have Kalamata olives, you can use black olives or green olives.
  • To make the sauce ahead of time, simply cook the shallots and garlic in the butter and olive oil until softened, then add the Marsala wine and chicken broth. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened. Let cool completely, then store in an airtight container in the refrigerator for up to 3 days.
  • When you're ready to serve, simply reheat the sauce over low heat and add the cooked chicken breasts. Simmer for 5 minutes, or until the chicken is warmed through.

Conclusion:

This Chicken Breasts with Marsala, Kalamata Olives, and Roasted Red Peppers is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is rich and creamy. The Kalamata olives and roasted red peppers add a briny and sweet flavor to the dish, and the Marsala wine adds a touch of sophistication. Serve this dish with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

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