Mediterranean Skillet Chicken with Lemon & Olives

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

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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

Mediterranean Skillet Chicken with Lemon & Olives

Prep time:

Cook time:

  • 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

  1. Preheat the oven to 400 degrees (Fahrenheit) with the rack in the center position.
  2. 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.
  3. Heat the olive oil in a in a large oven-proof pan (preferably with a metal handle) over medium-high heat.
  4. When olive oil is shimmering, sear the chicken for about three minutes on each side.
  5. Add the garlic, lemon zest, three tablespoons lemon juice, vinegar, maple syrup, Italian seasoning, and olives to the chicken and stir gently.
  6. Top the chicken with lemon slices if desired, and move the pan to the oven.
  7. Bake the chicken breast for about ten-twelve minutes, until 165 degrees (Fahrenheit) internally.
  8. Remove the chicken breasts, lemon slices, and olives from the pan and allow to rest for about five minutes.
  9. 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.
  10. 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.