Recipe by Nanacooks
"Chicken breasts are sauteed in seasoned juice and then baked with juice and olives."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
boneless, skinless chicken breasts
pitted green olives
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.
This recipe just needed something. I like the idea but not much flavor
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!
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 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!!!
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!
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
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Breasts with Olives
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 101
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
It may look worky, but this elegant meal is surprisingly easy to prepare.
They go from stovetop to oven, and come out super moist and tender.
A simple recipe that yeilds fancy results.