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5 from 1 vote

Chicken with Peppers & Olives

Enjoy this one pan dinner that everyone will love, healthy and delicious!
Course Main Course


  • 1 tbsp FRENCH PANTRY oil of choice (Tuscan is my fav) divided
  • 2 garlic cloves finely chopped or minced
  • 1 1/2 tsp smoked paprika
  • 1/2-1 tsp FRENCH PANTRY salt of choice
  • 1/2-1 tsp FRENCH PANTRY pepper of choice
  • 4 pieces chicken thighs or breasts boneless skinless
  • 12 tri color mini peppers or equivalent sliced peppers
  • 12 Kalamata olives or olives of choice pitted and sliced if large, whole if small
  • 1 tbsp FRENCH PANTRY Traditional White Balsamic
  • 1/4 cup fresh parsley chopped in Mini Herb Chopper or Eco-Chop


  • Preheat oven to 400℉. 
  • Place Mold of choice on Perforated Baking Sheet and set aside. 
  • In Stainless Mixing Bowl using Mini Whisk, whisk together 1/2 Tablespoon oil, garlic, paprika, salt & pepper.
  • Add chicken chicken and toss to coat evenly.
  • Add chicken to Mold leaving space between for the peppers. 
  • In same mixing bowl or other bowl, toss peppers with the remaining 1/2 Tablespoon oil. 
  • Add peppers to chicken and add a little more salt & pepper grinds to the peppers and chicken if needed. 
  • Sprinkle olives over top and roast in the oven for 20-25 minutes or until chicken is cooked.
  • Remove from oven and drizzle with Traditional Balsamic and top with freshly chopped parsley.  Enjoy!