Chicken with Olives, Raisins, and Spinach Rice

Photo: Anna Williams
Prep Time:
10 mins
Total Time:
25 mins

Combine chicken cutlets and spinach into an appetizing meal sparked by tangy olives and sweet raisins.


  • 1 cup long-grain white rice

  • Coarse salt and ground pepper

  • 1 bunch flat-leaf spinach (1 pound), thick stems removed, leaves washed well and coarsely chopped

  • 1 tablespoon olive oil

  • 8 chicken cutlets (about 1 ½ pounds total)

  • cup dry white wine

  • ¼ cup pitted Kalamata olives, slivered

  • ¼ cup golden raisins


  1. In a medium saucepan, bring 1 3/4 cups water to a boil. Add rice, season with salt, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 16 to 18 minutes. Remove pan from heat; add spinach, cover, and let stand, without stirring, for 5 minutes. Using a fork, fluff rice and mix in spinach.

  2. While rice is cooking, heat oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook in 2 batches, until browned outside and opaque throughout, 1 to 2 minutes per side. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.

  3. Add wine, olives, and raisins to skillet. Cook over medium-high until wine is almost evaporated, 1 to 2 minutes. Add cup 1/2 water; cook until sauce is reduced by half, 2 to 3 minutes. Serve chicken over spinach rice, and top with sauce.

Cook's Notes

Chicken cutlets are ready in minutes -- be sure not to overcook them. The raw spinach will wilt in the hot rice, so you don't need to cook it separately.

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