Chicken Breasts with Olives and Red Wine Sauce
Pan-seared boneless chicken breasts braised in a savory red wine and olive sauce with crispy bacon, garlic, and herbs. Spanish olives with pimento add briny pops of flavor, while fresh rosemary and thyme create an aromatic base. Served over or alongside the rich pan sauce, this one-skillet dinner works for weeknight meals and casual entertaining. The combination of bacon fat and wine creates depth without heavy cream, making it lighter than traditional coq au vin while keeping the elegant, restaurant-style presentation.
Ingredients
- 2 bacon slices, cut into 1-inch pieces
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- ¼ teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried rosemary(optional)
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried thyme(optional)
- 4 boneless skinless chicken breast halves, about 1 1/4 lbs
- ½ cup Spanish olives with pimento
- ½ cup dry red wine
- 1 cup seasoned croutons, to garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Cook bacon with onion, garlic, pepper, and rosemary over medium-high heat, stirring occasionally, until bacon is crisp.
- 2
Remove bacon with slotted spoon and set aside.
- 3
Add chicken to the same pan and cook, turning frequently, until browned on both sides.
- 4
Return bacon to pan with olives and red wine.
- 5
Cover and cook until chicken juices run clear when the thickest pieces are cut.
- 6
Transfer chicken to a serving platter and pour sauce over top.
- 7
Sprinkle with croutons and fresh parsley before serving.
Tips
Use fresh herbs if available for brighter flavor; they're added at the start to infuse the fat, unlike delicate garnishes. Dried herbs work but use one-third the amount.
Don't skip browning the chicken properly before braising. This creates a flavorful crust that prevents the meat from becoming waterlogged in the wine sauce.
Check doneness by cutting into the thickest part of the chicken; pink juices mean it needs more time. Overcooking leads to dry breasts, so monitor closely after 10 minutes.
Good to Know
Refrigerate in airtight container up to 3 days. The sauce thickens as it cools. Reheat gently over low heat, adding a splash of water if too thick.
Prepare bacon, onion, garlic, and herbs the night before. Do not cook ahead; the chicken is best served immediately after cooking. Sauce can be made 1 day ahead and reheated separately.
Serve over egg noodles, mashed potatoes, or crusty bread to catch the wine sauce. Pairs with a medium-bodied red wine such as Grenache or Pinot Noir. Serves 4 as a main course.
Common Mistakes
Don't skip browning the chicken; moving it too early or cooking on too low heat prevents crust formation and results in pale, bland poultry.
Don't overcrowd the pan when adding chicken; this causes steaming instead of searing. Work in batches if needed.
Don't add wine too early; the pan must be hot enough to deglaze properly and burn off harsh alcohol.
FAQ
Can I use bone-in chicken instead of boneless?
Yes, use bone-in, skin-on breasts or thighs. Increase cooking time to 20-25 minutes, checking that juices run clear at the thickest part near the bone. Skin adds richness; brown skin-side down first.
What if I don't have fresh herbs?
Use dried herbs at one-third the fresh amount. Add dried rosemary and thyme to the bacon and onion step; they need time to bloom in the fat. Omit fresh parsley garnish or use 1 teaspoon dried.
How long will leftovers keep?
Refrigerate up to 3 days in an airtight container. Reheat gently on the stovetop over low heat or in a 300-degree oven for 10 minutes, covering to prevent drying. Sauce separates slightly but tastes better reheated.