Lemony Chicken Olives Skillet

Lemony Chicken Olives Skillet

This one-pan wonder is packed with flavor and perfect for a weeknight meal. The lemony sauce and briny olives complement the juicy chicken, making it a delicious and satisfying dish.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup dry white wine (or chicken broth)
• 1 cup pitted Kalamata olives, halved
• 1 large lemon, juiced (about 3 tablespoons)
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to the pan and cook until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from the pan and set aside.
2. Reduce heat to medium and add the onion to the pan. Cook until softened, about 5 minutes. Stir in garlic, oregano, and red pepper flakes (if using) and cook for another minute until fragrant.
3. Pour in white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, or until the liquid has reduced slightly.
4. Add olives, lemon juice, and parsley to the pan. Stir to combine.
5. Return chicken to the pan and spoon the sauce over it. Simmer for an additional 2-3 minutes, or until chicken is heated through.
6. Serve immediately with your favorite sides, such as rice, pasta, or quinoa.

Tips:

• For added flavor, you can brown the chicken thighs skin-on first, then remove the skin before adding the onions. This will render extra fat for cooking and add depth to the sauce.
• If you don’t have Kalamata olives, you can use another type of pitted olive, such as Castelvetrano or Manzanilla.
• To make the dish gluten-free, use gluten-free chicken broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat until warmed through.
• Feel free to adjust the amount of red pepper flakes to your desired level of spice.
• You can add a pinch of red pepper flakes for a visual pop of color.
• Chopped fresh thyme or chives can be used instead of parsley for a different herb flavor.