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Olive ‘n’ Fig Chicken

Olive fans will enjoy the elegance of this easy entree. “I love green olives and figs, so I put them together with chicken for a salty-sweet combination that’s perfect for a special meal.” —Carol Hull, Hermiston, Oregon
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon lemon-pepper seasoning
  • 2 tablespoons olive oil
  • 1 jar (6.35 ounces) green olive tapenade
  • 2 tablespoons fig preserves
  • Sliced pimiento-stuffed olives, optional


  • Flatten chicken to 1/2-inch thickness; sprinkle with garlic salt and lemon pepper. In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm.
  • In the same skillet, cook tapenade and fig preserves over medium heat until heated through, stirring to loosen browned bits from pan. Return chicken to the pan; cook on low heat until chicken is heated through, 2-3 minutes. If desired, top with olives.
Nutrition Facts
1 chicken breast half with 2 tablespoons sauce (calculated without pasta): 360 calories, 22g fat (3g saturated fat), 78mg cholesterol, 899mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 30g protein.

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