Chicken & olive casserole

Chicken & olive casserole

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(24 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
A simple midweek chicken stew with rich tomato, olive and caper sauce. Serve with rice or bread

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal373
  • fat17g
  • saturates3g
  • carbs16g
  • sugars13g
  • fibre5g
  • protein39g
  • salt1.8g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely sliced
  • 8 large boneless, skinless chicken thighs
  • 1 large rosemary sprig, leaves picked and finely chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp sundried tomato paste
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp clear honey
  • 100g pitted green and black olive with herbs
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 2 tbsp caper
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • small bunch flat-leaf parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • rice, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.

  2. Turn up the heat, add the chicken and cook for a few mins each side until golden.

  3. Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.

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Comments, questions and tips

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24th Aug, 2018
This was really tasty and quick and easy to make. I followed lingpea’s suggestion of adding butter beans and spinach and I think it really added to the dish. I also whizzed up a bit for my 16month old to have with some pasta and he wolfed it down. I will make it again
2nd Mar, 2018
Very easy to make and quite tasty. I also added butter beans and spinach so it's pretty versatile.
14th Feb, 2017
My kids love this. Its really easy and as said tastes even better the next day.
ktmartin's picture
14th Dec, 2016
Most of this recipie is missing. Guess work is required!
8th Mar, 2015
Love this recipe and the kids love it too. Very quick and easy to make it comes in handy during the week when I get in from work to fill everyone up.
Frantic Flapjack
12th Aug, 2014
Cheap and nutritious mid-week meal. Tastes better the next day - especially the olives!
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