Lemon and Olive Chicken Recipe

Lemon and Olive Chicken Recipe

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.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 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


  1. Sprinkle the chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil over medium heat.

  2. 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.

  3. 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.

  4. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce the heat, and simmer for 10 minutes.

  5. Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper.

  6. Cover, and simmer until the chicken is just cooked through, which will be about 15 minutes.


  • 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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