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