Lidia-Inspired One Pot Chicken

IMG_6851I opened Lidia Bastianich’s “Mastering the Art of Italian Cooking” (which is the most incredible Italian cookbook I’ve ever owned), and I was ready to prepare one of her chicken dishes. Instead, a few of her recipes inspired me to try something of my own with a few of the ingredients I have in my fridge.  The result was a scrumptious, well-rounded, delightful chicken and vegetable dish. And the best part is that I only used one pot (and it was easy!)

Enjoy! (Serves 4)


  • 4 chicken breasts (preferably not extremely large breasts, as you would find in chicken raised with hormones)
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 4 cloves of garlic, roughly chopped
  • 1/2 onion, sliced
  • 2 bay leaves
  • 1/3 cup of kalamata olives, roughly chopped
  • 14 oz can of diced San Marzano tomatoes
  • 1 teaspoon of crushed red pepper
  • 1/2 cup of white wine
  • 12 oz of green beans
  • 1/2 large zucchini, halved and sliced
  • salt and pepper
  • Brown rice, cooked according to directions.


  • Heat butter and olive oil over medium-high heat in a Dutch oven (or something similar).  When pan is hot and butter is mostly melted, add chicken (seasoned with salt), and lay evenly on the bottom.
  • Add onion, garlic and bay leaves in between and over the chicken. Cover for 5-7 minutes, or until chicken starts to brown.
  • Turn chicken, and cover again for 5-7 minutes.
  • Add olives, tomatoes, crushed red pepper, and white wine to the pot.  Season with 1/2 teaspoon each of black pepper and salt. Turn heat to high and cook for 5-10 minutes, or until some of the wine has cooked down.
  • Add green beans and zucchini and a dash of salt. Lightly toss ingredients together until everything is covered with the sauce. Turn heat to medium-low and cover again for about 5-7 minutes, until green beans are tender but not mushy.
  • Adjust salt and pepper as desired, and serve over brown rice.


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