Tender chicken simmered in a savory lemon-garlic sauce with briny olives, onion, and herbs. The combination of chicken, lemon, garlic, oregano, and olives is a classic Mediterranean flavor profile.
Ingredients
Serves: 4–6
Prep time: 15 minutes
Cook time: 35–45 minutes
Total time: About 1 hour
For the Chicken
2 lb (900 g) boneless, skinless chicken thighs or breasts
2 tbsp extra-virgin olive oil
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp dried oregano
½ tsp ground cumin
For the Olive Sauce
1 medium yellow onion, thinly sliced
5 cloves garlic, minced
1 cup green olives, pitted
½ cup Kalamata olives, pitted
1 lemon, thinly sliced
2 tbsp fresh lemon juice
1 tsp lemon zest
1 cup low-sodium chicken broth
½ tsp dried oregano
½ tsp paprika
¼ tsp red pepper flakes, optional
2 tbsp fresh parsley, chopped
1 tbsp butter, optional
1 tbsp fresh cilantro or additional parsley, for garnish
Instructions
Prepare the chicken: Pat the chicken dry with paper towels. Season both sides with salt, pepper, paprika, oregano, and cumin.
Sear the chicken: Heat olive oil in a large deep skillet over medium-high heat. Add the chicken and cook for about 4–5 minutes per side, until nicely browned. The chicken doesn’t need to be completely cooked at this stage.
Cook the onion: Remove the chicken and set aside. Add the sliced onion to the same skillet. Cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
Add garlic and spices: Add minced garlic, oregano, paprika, and red pepper flakes. Cook for 30–60 seconds, just until fragrant.
Build the sauce: Pour in the chicken broth and lemon juice. Scrape the browned bits from the bottom of the skillet—they add excellent flavor to the sauce.
Add lemon and olives: Add the lemon slices, green olives, and Kalamata olives. Stir gently.
Return the chicken: Place the browned chicken back into the skillet. Spoon some of the sauce and olives over the chicken.
Simmer: Reduce the heat to medium-low, cover, and simmer for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Similar Mediterranean chicken-and-olive recipes use a covered simmer to allow the chicken to absorb the lemon and olive flavors.
Finish the sauce: Remove the lid during the final 5 minutes and allow the sauce to reduce slightly. Stir in butter, if using, for a richer finish.
Garnish: Sprinkle with fresh parsley and lemon zest. Serve hot with extra lemon wedges.
Serving Suggestions
Serve the chicken and olives with:
Basmati or brown rice
Couscous
Quinoa
Roasted potatoes
Cauliflower rice
Crusty bread
Steamed green beans
Simple cucumber-tomato salad
For a lower-carb meal, cauliflower rice or roasted vegetables work especially well.
Nutrition Information
Approximate per serving, assuming 6 servings:
Calories: 365
Protein: 39 g
Fat: 20 g
Carbohydrates: 7 g
Fiber: 2 g
Net Carbs: 5 g
Sugar: 2 g
Sodium: 850–1,000 mg
Nutrition will vary depending on the chicken cut, olive varieties, broth, and amount of salt used. Olives can contribute significant sodium, so rinsing them before use can help reduce it.
Recipe Tips
Use chicken thighs for extra tenderness: They stay juicy during simmering and work particularly well in this dish.
Don’t skip the searing: Browning the chicken creates flavorful bits in the skillet that become part of the sauce.
Rinse the olives: If you prefer a less salty dish, rinse and drain the olives before adding them.
Use both olive varieties: Green olives provide a bright, briny flavor while Kalamata olives add a deeper, fruity flavor.
For extra lemon flavor: Add additional lemon zest at the end rather than too much lemon juice. This gives you fresh citrus aroma without making the sauce overly acidic.
Variations
Creamy Chicken & Olives: Add ¼ cup heavy cream during the final 5 minutes.
Spicy Chicken & Olives: Add ½–1 tsp red pepper flakes.
Chicken with Feta: Sprinkle ½ cup crumbled feta over the finished dish.
Moroccan-style: Add a little extra cumin and paprika and use preserved lemon instead of fresh lemon. Chicken with olives, lemon, cumin, and warming spices is also a common North African-inspired combination.
Vegetable version: Add sliced bell peppers, zucchini, or spinach during cooking.
Recipe Q&A
Q: Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work well, but don’t overcook them because they can become dry.
Q: Can I use only green olives?
Absolutely. You can replace the Kalamata olives with additional green olives.
Q: Can I use bone-in chicken?
Yes. Bone-in thighs are especially flavorful, but they will require additional cooking time.
Q: Can I make this recipe in the oven?
Yes. After searing the chicken and preparing the sauce, cover the skillet and bake at 375°F (190°C) until the chicken reaches 165°F (74°C). Similar lemon-garlic olive chicken recipes use oven braising for tender, flavorful chicken.
Q: Can I make it ahead of time?
Yes. The finished dish can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop.
Q: Can I freeze it?
Yes. Cool completely, transfer to an airtight freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
Q: Is this recipe gluten-free?
Yes, as written. Check the chicken broth and other packaged ingredients to ensure they are certified gluten-free if needed.
Q: Is this recipe low-carb?
Yes. The chicken, olives, lemon, garlic, and herbs are naturally low in carbohydrates. Serve with cauliflower rice or vegetables to keep the entire meal low-carb.