Mediterranean Lemon Olive Chicken
Quick and easy, this Mediterranean Lemon Olive Chicken is a lovely recipe! Served with couscous or rice, this delightful dish is a must try!
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.