Go Back

Chicken Palermo Recipe

Chicken Palermo is a flavorful and hearty dish featuring tender chicken breasts cooked to perfection alongside a vibrant mix of vegetables, olives, and aromatic herbs. Inspired by the rich flavors of Italian cuisine, this recipe combines juicy chicken with sun-dried tomatoes, bell peppers, and a hint of garlic for a deliciously savory meal. It’s easy to prepare, perfect for busy weeknights, yet elegant enough to impress family and friends. Whether you’re craving comfort food or a fresh new dinner idea, Chicken Palermo delivers every time.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Cuisine: Italian (Sicilian-inspired)
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 small red onion thinly sliced
  • 3 cloves garlic minced
  • ½ cup Kalamata olives pitted and halved
  • ½ cup dry white wine or chicken broth
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes optional, for heat
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley for garnish
  • Lemon wedges for serving

Equipment

  • Large skillet or sauté pan
  • Tongs or spatula
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons
  • Mixing bowl (optional, for seasoning chicken)
  • Plate or tray (for resting the chicken)

Method
 

Season the chicken
  1. I start by patting the chicken dry, then seasoning both sides with salt, pepper, and dried oregano.
Sear the chicken
  1. I heat olive oil in a large skillet over medium-high heat. Then I add the chicken and sear it for about 4–5 minutes per side, until it’s golden brown and nearly cooked through. I transfer it to a plate and set it aside.
Sauté the veggies
  1. In the same skillet, I toss in the sliced bell peppers and red onion. I cook them for 5–6 minutes until they soften and begin to caramelize.
Add garlic and olives
  1. I stir in the minced garlic and halved olives, letting everything cook for another minute so the garlic gets fragrant.
Deglaze with wine
  1. I pour in the white wine (or broth) and use a wooden spoon to scrape up all the tasty browned bits from the bottom of the pan. I let it simmer for 2–3 minutes to reduce slightly.
Return chicken to the skillet
  1. I nestle the chicken back into the pan, spooning some of the sauce and veggies over the top. I cover the skillet and let it simmer for another 8–10 minutes, until the chicken is fully cooked and juicy.
Finish and serve
  1. I sprinkle fresh parsley over the top and serve it hot with lemon wedges on the side. Sometimes I pair it with rice, crusty bread, or even roasted potatoes.

Notes

Feel free to use boneless, skinless chicken thighs if you prefer dark meat — they stay extra juicy and flavorful. If you like a little heat, add a pinch of red pepper flakes. I sometimes toss in a splash of white wine or chicken broth while cooking to deepen the flavor and keep everything moist. Don’t skip the olives or sun-dried tomatoes — they really bring that classic Sicilian flair to the dish!