Skillet Lemon Chicken with Olives and Herbs

Bright and flavorful, pan seared chicken breasts get tossed with green olives, lemon and fresh herbs then is finished in the oven. Perfect served with bread or a green salad on the side.

Bright and flavorful, pan seared chicken breasts get tossed with green olives, lemon and fresh herbs then is finished in the oven. Perfect served with bread or a green salad on the side.

From the One Pan and Done Cookbook, by Molly Gilbert, this book is filled with easy, flavorful recipes with minimum cleanup.

Skillet Lemon Chicken with Olives and Herbs

Chicken breasts cooked in a skillet with green olives, lemon and fresh herbs.

Ingredients:

  • 1/2 tbsp extra virgin olive oil
  • 4 (8 oz) boneless chicken breasts
  • 1/2 tsp kosher salt
  • 2 teaspoons all purpose or gluten free flour
  • 2 cloves garlic, crushed
  • 1/2 cup dry white wine
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon chopped fresh thyme
  • 1 cup pitted chopped olives
  • 1 tbsp chopped fresh parsley
  • optional, 4 thin lemon slices

Directions:

  1. Preheat oven to 400F with the rack in the center position.
  2. Heat the oil in a 10 inch cast iron skillet over medium-high heat. Season chicken with salt and pepper then sprinkle with flour. When oil is hot, sear chicken about 3 minutes on each side.
  3. Add garlic, wine, lemon zest, lemon juice, thyme and olives. Top with lemon slices if desired, transfer the pan to the oven and bake about 10 minutes, until 165F in the center.
  4. Serve hot topped with parsley.

Nutrition Information

Yield: 4 Servings, Serving Size: 1 piece chicken

  • Amount Per Serving:
  • Smart Points: 7
  • Points +: 8
  • Calories: 351
  • Total Fat: 11g
  • Saturated Fat: 1.5g
  • Cholesterol: 166mg
  • Sodium: 541.5mg
  • Carbohydrates: 4.5g
  • Fiber: 1g
  • Sugar: 0.5g
  • Protein: 52.5g