Chicken With Olives Recipe

I absolutely love this recipe because it transforms simple chicken breasts into a delicious, Mediterranean-inspired dish that’s bursting with the bold flavors of olives, lemon, and herbs. Plus, it’s super easy to whip up after work and looks impressive enough for a dinner party, making it my go-to for both cozy nights in and entertaining friends.

What I adore about my Chicken with Olives recipe is the Mediterranean flair it has. The delicate flavor of the skinless, boneless chicken breasts holds up against the perfect seasoning of salt and freshly ground black pepper.

Well, maybe “perfect” is too strong of a commendation. I usually just go with the flow—too much of either, and you have fried chicken.

Errant spice can be just as disastrous as errant salt (ask anyone who’s had chicken with too much cumin, for instance). Anyway, this dish has a rich sauce, thanks to the combination of white wine and chicken broth, with olive oil mingling it all together.

Ingredients

– Chicken Breasts: Protein high; fat low; muscle building.

– Olive Oil: Nutritious lipids; improves cardiovascular health; increases flavor and mouthfeel.

– Garlic: Provides antioxidants, depth, and aroma.

Please let me know if you would like me to rephrase more text!
– White Wine: Boosts flavor with a hint of acidity; very low in calories.

– Healthy fats abound in green and black olives, which give them a savory, briny taste.

– Juice and Zest from Lemons: Offers vitality to dishes, an excellent vitamin C resource.

Ingredient Quantities

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 cup green olives, pitted and halved
• 1 cup black olives, pitted and halved
• 1 lemon, juice and zest
• 2 tablespoons fresh parsley, chopped

Instructions

1. Add salt and freshly ground black pepper to both sides of the chicken breasts.

2. Eliminate the source of the heat that is warming the olive oil in a large skillet. Medium heat is good for this dish. Target the chicken breast with the heat and cook it. Brown it. Build flavor in this dish. Cook the chicken for about 5 minutes on each side. Remove from skillet when done and set aside.

3. In the identical frying pan, put the onion and sauté it until it’s transparent, which takes about 3-4 minutes. Then, add the minced garlic and allow it to cook for another minute until it’s aromatic.

4. Add the white wine and stir to pick up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by half.

5. In the skillet, blend deftly with the chicken broth, dried oregano, and crushed red pepper flakes.

6. Replace the chicken breasts in the skillet, along with any juices that have collected in the meantime. Pour some of the sauce over the chicken, then return to the heat on low. Spoon some more sauce over the chicken immediately before serving.

7. Spread the green and black olives evenly around the chicken in the skillet.

8. Put a lid on the skillet, then adjust the burner to medium-low and let it simmer. Set a timer for 15-20 minutes and check the chicken for doneness when the time is up. The meat should no longer be pink, and the internal temperature should reach 165°F (75°C).

9. Add the lemon zest and juice to the pan, swirling them around to mix. If you need to, taste and adjust the seasoning with salt and pepper until it tastes like something you want to eat.

10. Before serving, add a sprinkle of freshly chopped parsley for a pop of color. Now, dig in!

Equipment Needed

1. Large skillet with lid
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Tongs
6. Wooden spoon or spatula
7. Zester or microplane
8. Citrus juicer
9. Meat thermometer

FAQ

• Q:Can this recipe be made with bone-in chicken breasts? A: Yes, you can use bone-in chicken breasts, but you might need to tweak the cooking time a bit so that the chicken cooks all the way through.
• Q:What can I use in this recipe in place of white wine? A: If you would rather not use alcohol, you can use either chicken broth or apple cider as a substitute for white wine.
• Q:Can the dish be made ahead of time? A: Yes. The dish may be prepared one day in advance of when it will be served. The day of service, gently reheat on the stovetop before serving.
• Q:Are there any other types of olives I can use? A: You can use various other olive types, such as kalamata or Castelvetrano, for unique flavors to your dishes.
• Q:How can I make this recipe spicier?
  Increase the quantity of crushed red pepper flakes or add a dash of cayenne pepper for more heat.
• Q:Is it possible to freeze this dish’s leftovers? A: Indeed, you can freeze leftovers of this dish in an airtight container for up to 3 months. When you want to eat the dish again, thaw and reheat it thoroughly.
• Q:What can I serve with chicken and olives? A: This dish goes well with rice, couscous, or crusty bread; they all help soak up the flavorful sauce.

Substitutions and Variations

2 tablespoons of olive oil
Replace with 2 tablespoons canola oil or vegetable oil
Replace with 2 tablespoons of oil derived from avocados.
1/2 cup white wine
Replace with 1/2 cup chicken broth and 1 tablespoon lemon juice
Replace with 1/2 cup apple cider vinegar diluted in water (3 parts vinegar to 1 part water).
1 teaspoon dried oregano
Use 1 teaspoon of Italian seasoning in place of the following spices:
Replace with 1 teaspoon dried thyme or basil.
1 cup green olives, with pits removed, cut in half
Replace with 1 cup capers
Use 1 cup of sun-dried tomatoes in place of:
1 lemon, juice and zest
Replace with 1 lime, juiced and zested
Use 2 tablespoons of bottled lemon juice and 1 teaspoon of lemon extract as a substitute.

Pro Tips

1. Marinate for Extra Flavor Consider marinating the chicken breasts for at least 30 minutes prior to cooking. Use a mixture of olive oil, lemon juice, garlic, and herbs like oregano. This not only enhances the flavor but also tenderizes the chicken.

2. Use High-Quality Wine Choose a dry white wine that you enjoy drinking, as the flavor will concentrate during the reduction process. A good quality wine can elevate the overall taste of the sauce.

3. Brown the Chicken Well Ensure the chicken is nicely browned in the skillet for a deeper flavor. Don’t rush this step; a good sear locks in juices and adds complexity to both the chicken and the sauce.

4. Balance the Olives’ Saltiness With both green and black olives being inherently salty, taste the sauce before adding extra salt. You can rinse the olives under cold water if you prefer a milder flavor.

5. Finish with a Fresh Garnish Right before serving, add a fresh garnish like a few extra lemon slices or a dusting of additional fresh herbs. This brightens up the dish and adds an appealing visual element.