How To Make Lemon and Olive Chicken
Serve a Mediterranean-style meal with this lemon and olive chicken recipe. It’s so easy to put together and it’s the perfect dish to make ahead & freeze.
Serves:
Ingredients
- 8chicken breast,bone-in, halves
- salt and pepper
- 3tbspolive oil
- 2lemons
- 2onions
- 4clovegarlic
- 1cupgreen olives
- 2cupschicken stock,or reduced-sodium broth
- 1tspthyme,dried
- ½tspred pepper,crushed
Instructions
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Sprinkle the chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil over medium heat.
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In two batches, sear the chicken, skin side first, until golden brown, which will take about 3 minutes on each side. Transfer the chicken to a plate.
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Cut the lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining 1 tablespoon oil. Add the onions and garlic, and cook over medium heat until soft but not brown.
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Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce the heat, and simmer for 10 minutes.
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Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper.
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Cover, and simmer until the chicken is just cooked through, which will be about 15 minutes.
Nutrition
- Calories: 408.75kcal
- Fat: 24.29g
- Saturated Fat: 5.86g
- Trans Fat: 0.18g
- Monounsaturated Fat: 12.40g
- Polyunsaturated Fat: 4.30g
- Carbohydrates: 8.07g
- Fiber: 1.71g
- Sugar: 2.75g
- Protein: 38.65g
- Cholesterol: 113.16mg
- Sodium: 703.48mg
- Calcium: 47.06mg
- Potassium: 536.90mg
- Iron: 1.80mg
- Vitamin A: 46.29µg
- Vitamin C: 10.99mg
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