This bright, Mediterranean-inspired chicken dish is chicken for people who don’t like chicken (hello! It’s me!). Lemon, olive, and herbs are a flavor-packed trifecta that bring an easy weeknight dinner to another level. Serve with steamed brown rice and garlic roasted broccoli for a light but satisfying meal.
This recipe is adapted from https://www.skinnytaste.com/skillet-lemon-chicken-with-olives-and-herbs/.
Did you make this recipe? Be sure to tag us on instagram @theprotopantry and use the #protopantry hashtag. Happy cooking!
Mediterranean Skillet Chicken with Lemon & Olives Recipe
Lemon, olive, and herbs are a flavor-packed trifecta that bring an easy weeknight dinner to another level.
Makes: 2 servings
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts
- Salt to taste
- Pepper to taste
- 2-3 cloves garlic, crushed (about 1 tablespoon minced garlic)
- 1 teaspoon lemon zest
- 5 tablespoons lemon juice, divided
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 tablespoon Italian seasoning
- 1/3 cup pitted Kalamata olives, with a splash of juice retained
- 1 tablespoon butter (omit or reduce for a lighter version)
- Optional: thin lemon slices for garnish
- Preheat the oven to 400 degrees (Fahrenheit) with the rack in the center position.
- Pound the chicken breasts in a freezer bag or between pieces of plastic wrap with a meat pounder or flat-bottomed heavy jar until they are an even thickness, then season with salt and pepper.
- Heat the olive oil in a in a large oven-proof pan (preferably with a metal handle) over medium-high heat.
- When olive oil is shimmering, sear the chicken for about three minutes on each side.
- Add the garlic, lemon zest, three tablespoons lemon juice, vinegar, maple syrup, Italian seasoning, and olives to the chicken and stir gently.
- Top the chicken with lemon slices if desired, and move the pan to the oven.
- Bake the chicken breast for about ten-twelve minutes, until 165 degrees (Fahrenheit) internally.
- Remove the chicken breasts, lemon slices, and olives from the pan and allow to rest for about five minutes.
- Being careful not to touch the hot pan handle with bare hands, return the pan to medium-low heat, and add the butter plus two tablespoons of lemon juice to the pan drippings (omit or reduce butter for a lighter dish). Scrape drippings and brown bits from the bottom of the pan to incorporate.
- Stir the butter, lemon juice, and pan drippings for two-three minutes to create a quick pan sauce to spoon over chicken if desired. Serve and enjoy.
Notes and Nutrition Information
This chicken will keep in the fridge up to three-four days. Double the recipe for meal prep to enjoy this dish all week.
Omit the maple syrup for a keto version. It helps cut a bit of the acidity and balance the flavors, but it’s not absolutely mission-critical.
One half of the recipe as written contains approximately 424 calories, 23 grams of fat, 8 grams of carbohydrates, 46 grams of protein, 1 gram of fiber, 4 grams of sugar, and 434 milligrams of sodium.