Mediterranean Lemon Olive Chicken
I work from home 🏡 which has some great benefits. Here’s the pros… I don’t have to drive anywhere which saves money on gas, clothes and lunch, I can start earlier and also finish when I want, I have my own schedule and love to be independent. I can also work from anywhere… well as long as I don’t have to film recipes.
Now, here’s the cons… I’ve always been a workaholic so the downside of it is I work 7 days a week and put in a minimum of 10 hours a day. Sitting for hours 🕥 in front of my computer can impair my physical health so I force myself to stretch and walk. I’m also isolated.
Overworking is probably the worst of all. At the end of a very long day, I’m tired 🥱 and the last thing I want to do is to deal with a long recipe therefore I rely on a fast, tasty one. When looking in the Quick & Easy Category, you’ll see that I have over 300 hundred recipes and they just keep coming…
There’s another one I really enjoy and it’s my Mediterranean Lemon Olive Chicken! This quick and easy recipe is perfect on weeknights but also when we want a delicious meal in next to no time! With its bold flavors, this one-pot dish is simply fabulous 🥰!
In the video 🎥, I use chicken breasts but other times, I like switching for thighs. After being well-seasoned with za’atar, smoked paprika, salt and pepper, they’re cooked until just golden because they’re going back to the pan later. It’s hard to say how long to cook depending on the thickness so use your judgement and don’t overcook them.
This Mediterranean Lemon Olive Chicken has amazing ingredients like lemon juice. I’m not shy with it 🍋 as it gives a nice tangy note to the dish. There are also olives, both green and black. For the green, I use Queen Stuffed Olives. I normally wait until my jar is almost empty and then use what’s left including all the red pimiento peppers at the bottom. It adds color and taste to it.
Uncomplicated with bold flavors, this succulent Mediterranean Lemon Olive Chicken is ideal as a weeknight meal or when you want something quick and easy. Simply fabulous, it pairs very well with Lemon Couscous, Polenta or just plain white rice… 🍚
Bon Appétit! 🍽
Check out these other great BBQ & grilling recipes… 😀
– Zucchini Pork Penne
– Mediterranean Fish Fillet with Tapenade
– Stuffed Baguettes
– Veal Piccata
– Chicken in Creamy Jalapeño Cheese Sauce
– Maple Mustard Pork Tenderloin
– Escargot con Funghi in Vol-au-vent
and for even more quick recipes ⏰, click on this link… Recipe Category • Quick & Easy
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Mediterranean Lemon Olive Chicken
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Ingredients
- 4 large chicken breasts
- 1 tbsp. za'atar spice blend, divided see Recipe
- 1/2 tbsp. smoked paprika, divided
- 1/2 tbsp. ground Himalayan pink salt, or to taste and divided
- 1/2 tbsp. freshly ground black pepper, or to taste and divided (I always use mixed peppercorns)
- 1 1/2 tbsp. olive oil tips & tricks
- 1 cup white onions, sliced (Lyonnaise cut) tips & tricks
- 3 large cloves garlic, pressed
- 1/2 cup low-sodium chicken broth
- 1/3 cup freshly squeezed lemon juice tips & tricks
- 1/2 tbsp. cornstarch (mixed in 1/3 cup cold water)
- 1/2 cup Queen stuffed olives
- 1/2 cup black olives
Directions
- Season breasts with za’atar, smoked paprika, salt and pepper.
- In a large skillet over medium heat, add oil and when it gets hot, add the chicken breasts, seasoned side down. Season the top with the same seasonings; za’atar, smoked paprika, sea salt and pepper.
- Cook the meat until just golden brown before flipping and cooking the other side, about 6 minutes depending on the thickness.
- Transfer them to a plate and set aside.
- Add sliced onions and season with sea salt. Sauté for 2 minutes or until they start to soften. If needed, add a little more oil before adding garlic; sauté for 30 seconds.
- Add chicken broth and freshly squeezed lemon juice. Stir and bring the mixture to a simmer.
- Return the chicken back to the skillet including any accumulated juices and spoon sauce over.
- Cover, reduce the heat to medium-low and simmer gently for 10 to 12 minutes or until the internal temperature reaches 165ºF.
- Transfer breasts back to the plate and increase the heat to high. When it starts simmering vigorously, add cornstarch mixture and stir until it thickens.
- Add green and black olives, stir well before returning the chicken breasts, flipping them to coat with the sauce. Serve immediately.
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