Chicken Breasts with Olives Recipe - Allrecipes.com
Chicken Breasts with Olives Recipe
  • READY IN 40 mins

Chicken Breasts with Olives

Recipe by  

"Chicken breasts are sauteed in seasoned juice and then baked with juice and olives."

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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Melt the butter in an oven-safe pan over medium heat. Stir the garlic, lemon juice, and tarragon into the butter. Cook the chicken breasts in the butter mixture until evenly browned, 3 to 5 minutes per side. Add the olives to the pan.
  3. Transfer the pan to the preheated oven and bake until the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2011

This is an excellent dish with an exotic mid-eastern appeal. The recipe is easy to follow and the flavors make a nice tangy mix. I changed the recipe slightly to fit my preference for well browned and crispy chicken. Therefore, I suggest searing the chicken breasts in a hot pan until the desired color is attained. Then, turn down the heat to medium and add the pan ingredients. Cook until some of the juice has been reduced. I also would cover the dish in the oven to avoid drying out as there is not much liquid in the recipe. The olives give a beautiful green color but I might also suggest adding some strips of sweet red bell pepper to enhance the appearance. When squeezing lemons, I never just throw the rinds away. They can be sliced or cut in rings to add a beautiful side garnish to the serving plate.

 
Most Helpful Critical Review
Sep 27, 2010

This recipe just needed something. I like the idea but not much flavor

 
Nov 12, 2009

What a wonderful and quick recipe! I didn't have tarragon, though it sounds delicious, so I substituted with fresh chives from my garden. I also added a few kalamata olives for an extra kick. Will definitely make this one again hopefully with tarragon!

 
Nov 25, 2009

Tasty and easy. I used a combo of green, black, and red cerignola olives. Next time I may double the butter and lemon because I would like a little more juice.

 
Apr 05, 2011

Best Chicken dish I have ever made! I did improvise a little...substituted butter with olive oil, fresh lemon for lemon juice from a bottle, tarragon for a fine herb blend of parsley, chives and tarragon and added capers. I also didn't bother browning it, just baked at 350 for 30 minutes. Kids gobbled it (without the olives!) I served it over salad with a homemade dressing similar to what the chicken was cooked in-YUM!!!

 
Nov 18, 2010

This was very good. I used thyme instead of tarragon because I did not have tarragon. I also only used 2 teaspoons of garlic not tablespoons. I did not have an oven safe pan so I transferred the chicken to a 9 x 13 glass dish and cooked it covered with foil at 375 for 30 minutes. Very easy!

 
Sep 10, 2009

Didn't have any olives, but substituted a can of artichoke hearts and *magnifico* We loved it! So juicy and tart.

 
Mar 18, 2010

very good l am so tired of chicken but we really enjoyed this. all i did different was rinse the olives to lower the salt. we will have this again

 

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Nutrition

  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 4.7 g
  • 2%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 569 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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