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Skillet Lemon Chicken with Olives and Herbs

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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.

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

More 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

4.50 from 8 votes
Chicken breasts cooked in a skillet with green olives, lemon and fresh herbs.
Course: Dinner
Cuisine: American
Chicken breasts cooked in a skillet with green olives, lemon and fresh herbs.
Total: 20 mins
Yield: 4 Servings
Serving Size: 1 piece chicken


  • 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


  • 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:

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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


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94 comments on “Skillet Lemon Chicken with Olives and Herbs”

  1. Avatar photo
    Christian Arts

    Made this last night and used both green and kalamata olives and it worked great.  Used the sauce for the orzo side I made too. Definitely on my list to make again.

  2. This is the first thing I have ever made that I didnt like….too lemony, not a fan of the olives in it….

  3. Delicious! I pulled the ingredients out and handed my BF the recipe and said dinner was his to make. He followed the recipe exactly, Everyone loved it. Will definitely make again.

  4. This one got five stars from my picky husband, but only 4 from me. I had to play with the seasonings, wine and lemon to get it to have enough flavor, but it seems like, by the time I got there, it was a tad too briny for me. My husband absolutely loved it and said, “this is fantastic, a definite do-over.” I served it with spinach, lemon quinoa on the side and added chopped artichoke to the dish. I will definitely do it over again and perhaps back off on the olives and lemon juice for my personal taste.

  5. I used 1/2 cup of wine and 1/4 lemon but it seemed to be way too much liquid and almost poached the chicken. Any suggestions or just use less of each? 

  6. i have made this several times now. It’s a huge hit in our house. It’s super easy and flavorful!

  7. I made this tonight with just a couple of changes. The only olives we had were stuffed with garlic and jalapenos – so I used them. Our breasts were 11 oz so took another 10 minutes to come to temperature.
    We served over quinoa with a side of your oven roasted garlic broccoli.
    We were pleasantly surprised. I would make this again, probably with smaller cuts of meat.
    try it!

  8. My husband is very fussy and always balks when I make  a “DIET” meal but he has loved everything that I have made from skinny taste. I made this tonight…..delicious !! I used some blue cheese stuffed olives and capers mixed in with the cup of olives. i will be putting this in my meal rotation. Thanks !!!

  9. Fabulous and so easy! I just had to remember to pick up fresh thyme at the grocery store. Loved it with rice and fresh green beans.

  10. My family does not like olives, so I omitted them.
    The result was super lemony to the point that we couldn’t eat it.  It’s a shame because the chicken itself was cooked perfectly in the cast iron skillet,

  11. This was awesome! Tender chicken. I cooked it longer than your directions. Seared for maybe 6 min on each side and 15 minutes in the oven. Thanks for helping me understand my cast iron pan.

  12. Made this last night and my family and I LOVED it!! Followed the recipe exactly (expect for adding a tiny bit more lemon zest and lemon juice…as we LOVE lemon flavor!) My husband was skeptical because he doesn’t like olives; but LOVED this! So did my 6year old daughter! Will definitely make again! Thank you!

  13. Just delicious and so simple. I did not have green olives so I used Greek. The juice was super and went great with quinoa and sala.d.   Will try again with green olives.

  14. I made this tonight and served it with Parmesan orzo, it was AMAZING! I used two large chicken breasts and sliced them in half to make thinner cutlets. It got my husbands seal of approval as well. This is definitely going into my rotation.

  15. Hi Gina. I made this tonight and it was delicious. My son ate 3 pieces.  I just want to check on the olive quantity. A cup seems like too much. I used way less and still threw some out. Thanks. My family and I love your recipes!!

  16. I love meals like this-easy to prep, easy ingredients, rustic presentation, and a blast of bright flavors & Mediterranean tastes!! 

  17. Avatar photo
    Shannon Pennett

    I just made this recipe and it is delicious! Thank you Gina for creating so many fast, healthy dinners, Skinnytaste is a favorite for my whole family.