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Chicken and Olives

Chicken and Olives

Chef John

"The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic."
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Ingredients

45 m servings 645 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 645 kcal
  • 32%
  • Fat:
  • 37.2 g
  • 57%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 69.4 g
  • 139%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 1141 mg
  • 46%

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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Directions

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  • Prep

  • Cook

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  1. Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
  2. Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
  3. Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
  4. Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
  5. Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
  6. Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 19
  1. 23 Ratings

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Most helpful positive review

Delicious and unique tasting. The flavors are complex and satisfying. This is a great meal to have when you want a dish that stands out from the rest. I substituted beef broth, but will use ch...

Most helpful critical review

Did not love it, but was ok. Followed recipe exactly and served over cous cous. Probably won't make again. My husband said it smelled better than it tasted.

Most helpful
Most positive
Least positive
Newest

Delicious and unique tasting. The flavors are complex and satisfying. This is a great meal to have when you want a dish that stands out from the rest. I substituted beef broth, but will use ch...

Wonderful! I was super skeptical but made this anyway. It was really a rich wonderful flavor. I would expect this from an expensive itailan restaurant.

Chicken was wonderful!! What a great combination of flavors. The only change I made was using boneless, skinless chicken breasts. I paired with roasted garlic couscous. Definitely a keeper! ...

I made this recipe and followed Chef Johns instructions without any changes. My husband and I loved it!!! We served it over rice, but we think it would taste awesome over couscous too. Our 6 yea...

Great recipe, easy to make an totally delicious.

Excellent! Never would have paired olives with chicken but the flavors were outstanding together. Leftovers even made a mean sandwich! With just the two of us, we halved the meat but retained...

Did not love it, but was ok. Followed recipe exactly and served over cous cous. Probably won't make again. My husband said it smelled better than it tasted.

The chicken was amazing - lot of flavor, but the amount of olives was probably too much. Next time, I would halve the olives, but still use the brine. Thanks to this recipe, I've discovered Herb...

I did not care for the flavor of the chicken with the brine. Maybe I put in too much but I was expecting exciting things and this was just OK. Next up is Chef John's Chicken Kiev. It looks soo...

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