chicken and olives recipe

Written ByJenny Smyth Posted on
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The Best chicken and olives recipe

I’m thrilled to share with you one of my family’s favorite recipes: chicken and olives. This dish has been a staple in our household for years, and it’s easy to see why. The combination of juicy chicken, savory olives, and aromatic herbs is a match made in heaven.

I love how the flavors all come together to create a rich and satisfying taste experience that’s perfect for any occasion. Whether we’re having a quick weeknight dinner or a special holiday gathering, this recipe never fails to impress. My kids adore it, and I’m sure yours will too.

But what really sets this recipe apart is its incredible health benefits. By using boneless chicken breasts and plenty of fresh herbs, we’re getting a lean protein source that’s packed with vitamins and minerals. Plus, the olives add a boost of antioxidants and healthy fats.

It’s a win-win situation for both our taste buds and our well-being! So, let me take you through the steps of this mouthwatering recipe, and you can see for yourself why it’s been a favorite in our household for so long. As an added bonus, this recipe is incredibly versatile.

You can serve it as a main course, or use it as a topping for salads or wraps. My kids love when I serve it over rice or noodles, but I also like to serve it with some crusty bread on the side. The possibilities are endless!

But don’t just take my word for it – let’s dive into the nitty-gritty details of this delectable dish.

Braised Chicken with Olives and Lemon

4.6 from 1416 votes

This one-pan braised chicken dish combines tender chicken thighs with briny olives and bright lemon. The rich sauce is perfect for spooning over rice or crusty bread.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

8 bone-in, skin-on chicken thighs (about 2.5 lbs)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Braise

1 large onion, thinly sliced
4 cloves garlic, minced
1/2 cup dry white wine
1 cup chicken broth
1 cup mixed olives (such as Kalamata and green), pitted
1 lemon, thinly sliced and seeds removed
2 sprigs fresh thyme
1 bay leaf
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Pat the chicken thighs dry with paper towels and season both sides evenly with salt and pepper.
2Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers.
3Place the chicken thighs skin-side down in the hot oil, working in batches if needed to avoid crowding.
4Cook without moving for 5 to 6 minutes until the skin is deep golden brown and crisp, then flip and cook the other side for 3 minutes.
5Transfer the chicken to a plate and set aside.
6Reduce the heat to medium and add the sliced onion to the pan drippings.
7Cook, stirring occasionally, for 4 to 5 minutes until the onion is softened and translucent.
8Add the minced garlic and cook for 30 seconds until fragrant.
9Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon.
10Let the wine simmer for 2 minutes until reduced by half.
11Add the chicken broth, olives, lemon slices, thyme sprigs, and bay leaf, and stir to combine.
12Return the chicken thighs to the pan, nestling them skin-side up into the liquid.
13Bring the liquid to a gentle simmer, then cover the pan with a lid.
14Reduce the heat to low and cook for 25 to 30 minutes, until the chicken is cooked through and tender, and the internal temperature reaches 165°F.
15Remove the lid and increase the heat to medium-high.
16Let the sauce simmer uncovered for 3 to 4 minutes to thicken slightly.
17Discard the thyme sprigs and bay leaf, then taste and adjust seasoning with salt and pepper if needed.
18Garnish with chopped parsley before serving.

🔧Equipment

Large heavy-bottomed skillet or Dutch oven with lid
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 7g❤️Cholesterol: 140mg🧂Sodium: 980mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 32g

📝Notes

For a milder olive flavor, use all green olives or rinse the Kalamata olives before adding. Serve with rice, couscous, or crusty bread to soak up the sauce. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Braised Chicken with Olives and Lemon Works

This chicken and olives recipe is always a good idea for any occasion. It works well for family gatherings because it feeds a crowd without a lot of fuss.

You can store leftovers in the fridge for up to three days and reheat them in a skillet with a splash of water to refresh the sauce. For serving, try pairing it with roasted potatoes or a simple orzo pasta.

Leftover chicken also makes a great sandwich filling the next day. I hope this recipe becomes a favorite in your home like it is in mine.

❓ Frequently Asked Questions About Braised Chicken with Olives and Lemon

Q: What type of olives should I use in this recipe?

For this recipe, I recommend using Kalamata olives or similar varieties that have a robust flavor and firm texture. You can also experiment with other types of olives to see which ones you prefer.

Q: Can I substitute the chicken breasts with chicken thighs?

Yes, you can use chicken thighs instead of breasts if you prefer. Just keep in mind that cooking time may vary slightly due to the thickness of the thighs.

Q: Is this recipe suitable for vegetarians or vegans?

No, this recipe contains chicken breast and olives, making it unsuitable for vegetarians or vegans.

Q: Can I make this recipe ahead of time?

You can prepare the chicken mixture up to 24 hours in advance and store it in the refrigerator until ready to cook.

Q: How do I store leftovers from this recipe?

Store leftover chicken and olive mixture in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

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