This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 40 mins

Chicken Breasts with Olives

Read Reviews (62)

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

Ingredients Edit and Save

Watch video tips and tricks

Chicken Breasts with Balsamic Vinegar

Roasted Chicken Breasts

Chicken Breasts with Chipotle Gravy

Spinach Stuffed Chicken Breasts

Jenny’s Grilled Chicken Breasts

Chicken Breasts with Lime Sauce

Prosciutto-Wrapped Stuffed Chicken Breasts

Honey-Brined Fried Chicken Breasts

Chicken Breasts in Caper Cream Sauce

Battle of the Butter: Salted vs. Unsalted

Garlic: Fresh Vs. Powdered

How to Bone a Chicken Breast

Original recipe makes 4 servings Change Servings

2 tablespoons butter
2 tablespoons minced garlic
1 large lemon, juiced

1/2 teaspoon dried tarragon
4 boneless, skinless chicken breasts
20 pitted green olives

Check All Add to Shopping List

Directions

Preheat an oven to 350 degrees F (175 degrees C).
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.
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).

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

ADVERTISE WITH US

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.

—ChefDave

See full review »

Most Helpful Critical Review

Sep 27, 2010

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

—cooldaveding

See full review »

84 Ratings

See other versions of this recipe!

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!

—kmtod1

See full review »

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.

—LYNNE R

See full review »

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!!!

—malimum

See full review »

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!

—bmora10

See full review »

Sep 10, 2009

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

—Patti

See full review »

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

—smiledog

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives

Tender Pan-Fried Chicken Breasts

Asparagus and Mozzarella Stuffed Chicken Breasts

Garlic Chicken Breasts

Balsamic Marinated Chicken Breasts

Spinach Pesto Chicken Breasts

Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes

Honey Mustard Stuffed Chicken Breasts

Smothered Chicken Breasts

Pecan Breaded Chicken Breasts

ADVERTISE WITH US

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.

Nutritional Information

Chicken Breasts with Olives

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 216
Calories from Fat: 101

% Daily Value *
Total Fat 11.2g 17 %
** Saturated Fat 4.7g 24 %
Cholesterol 82mg 27 %
Sodium 569mg 23 %
Potassium 279mg 8 %
Total Carbohydrates 4.7g 2 %
Dietary Fiber 1.6g 6 %
Protein 25.5g 51 %
** Sugars 0.1g
** Vitamin A 4 %
** Vitamin C 38 %
Calcium 7 %
Iron 15 %
** Thiamin 8 %
** Niacin 121 %
** Vitamin B6 35 %
** Magnesium 11 %
** Folate 3 %

* 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.