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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.
Skillet Lemon Chicken with Olives and Herbs
Skillet Lemon Chicken with Olives and HerbsMore easy chicken recipes you might enjoy are Tamarind Chicken, Parmesan Crusted Chicken with Broccoli and Filipino Adobo Chicken.
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.
Yield: 4 Servings
Serving Size: 1 piece chicken
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
Instructions
- Preheat oven to 400F with the rack in the center position.
- 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.
- 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.
- Serve hot topped with parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 piece chicken, Calories: 351 kcal, Carbohydrates: 4.5 g, Protein: 52.5 g, Fat: 11 g, Saturated Fat: 1.5 g, Cholesterol: 166 mg, Sodium: 541.5 mg, Fiber: 1 g, Sugar: 0.5 g
So good!! Must make with feta stuffed olives! Trying with fish instead of chicken next time!
fun!
I made this with boneless breasts and left out the wine and olives. It turned out delicious. I did it in a pan and served with a 50/50 salad blend drizzled with EVOO, sprinkle of lemon juice and a bit of freshly grated parmesean.
It was very tender and not too lemony. I added a drizzle of honey the last 5 minutes of cooking. 😋
When I click on the WW link it brings me to Sticky Tamarin Chicken
Fixed! 🙂
Not complaining as I am amazed that Gina even attempts to help with Personal Points. But, when I hit the link to PP on this recipe it gives me a totally different recipe. Â sticky Tamarind Chicken.Â