Chicken with Pancetta

Olives and capers give this dish a Mediterranean flavor.


Preparation Time15 min

Cooking Time45 min

Cooking MethodBraising, Sauteeing



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Cooking for a date, Formal Dinner Party

Recipe CourseMain Course

MealDinner, Lunch

Taste and TextureCreamy, Meaty, Salty, Savory


  • 8 oz (225g) pancetta, diced
  • 4 tbsp olive oil
  • 4 garlic cloves, chopped
  • 6 chicken breasts
  • Salt and freshly ground black pepper
  • 3 tbsp all purpose flour
  • ¼ cup capers, rinsed and drained
  • 2 tbsp white wine vinegar
  • 12 pitted and chopped Kalamata olives
  • 1 tbsp chopped thyme
  • ½ cup heavy cream


  1. Cook the pancetta in the oil over medium heat until browned, about 7 minutes. Add the garlic and cook 1 minute. Transfer to a plate, leaving the fat in the pan.

  2. Dust the chicken with flour, salt, and pepper. In batches, brown chicken in the pan fat about 5 minutes. Stir in the pancetta, capers, vinegar, olives, and thyme. Cover and simmer about 35 minutes, until cooked through. Transfer to a platter.

  3. Add the cream to the pan and boil about 3 minutes, until thickened. Season. Pour over the chicken and serve hot.



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