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Chicken Breasts with Olives


"Chicken breasts are sauteed in seasoned juice and then baked with juice and olives."
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40 m servings 216 cals
Original recipe yields 4 servings


  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 569 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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).


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 70
  1. 98 Ratings

Most helpful positive review

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 bro...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 bro...

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....

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.

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...

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...

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

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

I really loved this recipe, and it was great for my dad, who's on Atkins, because it's so low in carbohydrates. I increased the amount of butter and lemon, and I also added some sliced black oli...

Instead of tarragon, I used sage and also added Kalamata and black olives. It was absolute heaven. However, to turn this dish into a household staple, I used 2 tablespoons of olive oil instead o...