For casual meals, consider garnishing the chicken with a handful or two of french fries (patate frite), which may also be offered as a traditional side. Served over cauliflower rice. I made this last night and it was a huge hit! I made this tonight and served it with Parmesan orzo, it was AMAZING! Heat to a boil. Do you take the seared chicken breasts out of the pan while mixing in the garlic, wine, lemon juice, etc. I have my Dad’s, it’s over 50 years old. Cover and cook for 5 minutes or until the chicken is cooked through. Hi Gina, thank you, this recipe looks great. Any suggestions on what to serve with this? I had to play with the seasonings, wine and lemon to get it to have enough flavor, but it seems like, by the time I got there, it was a tad too briny for me. Looks like a perfect weeknight dinner to serve up with a salad. I think orzo would be nice! I would use less since they are saltier. Will be adding this to my rotation. It came from a Campbells cookbook. Thank you Gina! I noticed the 1/2 (cup) of dry white wine also. So tasty. Yes, I use what I drink, in this case it was Sauvignon Blanc. Thanks for such great recipes! Your email address will not be published. More easy chicken recipes you might enjoy are Tamarind Chicken, Parmesan Crusted Chicken with Broccoli and Filipino Adobo Chicken.. From the One Pan and Done Cookbook, by Molly Gilbert, this book is filled with easy, flavorful recipes with minimum cleanup. Is it 4 breasts of 8 oz. This one got five stars from my picky husband, but only 4 from me. I did not have green olives so I used Greek. Thanks! I am wondering if I should have covered the dish when placed in oven? Skillet Lemon Chicken with Olives and Herbs, lemon chicken, skillet lemon chicken olives. Rachael Ray In Season is part of the Allrecipes Food Group. It’s super easy and flavorful! I used two large chicken breasts and sliced them in half to make thinner cutlets. The one dish I've made recently that actually turned out alright. Hi Gina – another one of your recipes that we love! We served over quinoa with a side of your oven roasted garlic broccoli. Does that cookbook you mentioned list the calories per meal? Tender chicken. Not listed in the ingredients. Please verify the calories. Thanks for helping me understand my cast iron pan. Didn’t see the lemon zest in the ingredient list so I may have missed it. © 2020 Meredith Women's Network. It’s 4 x 8 oz (so 32 total), which is why the smart points are so “high”. We served it with farro and roasted fennel. My family does not like olives, so I omitted them. The skillet should be very hot. Preheat oven to 400F with the rack in the center position. Stir in the couscous, lemon peel and 2 tablespoons olive oil; season with salt and pepper. Transfer to a plate. My husband was skeptical because he doesn’t like olives; but LOVED this! Add the onion and garlic to the pan, partially cover and cook, stirring occasionally, until soft and golden, about 6 minutes. Not sure whether this is due to too little flour (1/p2 tsp) instead of 2 tsp or too low heat in the skillet. I did not use a cast iron skillet, I used a regular stainless oven proof pan. 1/2 what white wine? Fast, easy and Yummy!!! Place the chicken on a serving platter, pour the onion sauce over the top and sides, and garnish the top of the chicken with the quartered lemon and some olives. each? Thanks. You must use a cast iron skillet!! More easy chicken recipes you might enjoy are Tamarind Chicken, Parmesan Crusted Chicken with Broccoli and Filipino Adobo Chicken. Thanks for another winner Gina ???????????? Top with the lemon slices. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). I pulled the ingredients out and handed my BF the recipe and said dinner was his to make. Had problems getting chicken to brown. A cup seems like too much. 1 1/2 pounds skinless, boneless chicken thighs, patted dry, 2 tomatoes--cored, seeded and cut into small cubes, 1/2 cup pitted green olives, quartered lengthwise. really easy and delicious! i will be putting this in my meal rotation. Loved it with rice and fresh green beans. Fabulous and so easy! New to cast iron. Perfect served with bread or a green salad on the side. I used some blue cheese stuffed olives and capers mixed in with the cup of olives. Any thoughts? Thanks Valerie! Thanks !!! He followed the recipe exactly, Everyone loved it. Thanks for a great recipe! Stir in the couscous, lemon peel and 2 tablespoons olive oil; season with salt and pepper. My son ate 3 pieces. I am trying this recipe tonight. Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. I used way less and still threw some out. all liquid evaporated. I just want to check on the olive quantity. Remove the chicken and set aside. Chicken didn’t brown. I would make this again, probably with smaller cuts of meat. This information will not be used for any purpose other than enabling you to post a comment. OMG, those Skinny Taste pictures have me drooling!!! Season the chicken with salt and pepper. It’s a huge hit in our house. Hi Gina. Cover and let stand for 5 minutes before fluffing with a fork. One pan meals are right up my alley! When I put this recipe into my fitness pal the calories came in at more than double yours unl;ess I cut the chicken to 4oz per serving. Heat the oil in a 10 inch cast iron skillet over medium-high heat. Thank you Gina, I really appreciate it. Bright and flavorful, pan seared chicken breasts get tossed with green olives, lemon and fresh herbs then is finished in the oven. Made this last night and my family and I LOVED it!! Simmer until the chicken is cooked through and the sauce thickens, about 5 minutes; stir in the remaining 1/2 cup parsley. Substituted lime for lemon and cilantro for parsley. I’m a big fan of lemon chicken but would never have thought to add olives into the mix (which I also love). This is the first thing I have ever made that I didnt like….too lemony, not a fan of the olives in it…. I cooked it longer than your directions. Easy and delicious – had to double it, but it worked out great! My mom made something similar to this when I was young, and added prunes. Recipe for a Mediterranean Lemon Chicken cooked and served with Olives and Potatoes Braised chicken thighs surrounded with potatoes, olives, lemon slices, and fresh thyme and baked in the oven for a meal all prepared in one-pot in less than an hour. Will it still be done in 10 minutes? YUM!! total? Did not have lemon zest. I made tonight. 8oz is too much for me also, so I plan to make 6 servings with the ingredients listed (instead of 4 as indicated in the recipe). How much do you use? Skillet Lemon Chicken with Olives and Herbs. I used 1/2 cup of wine and 1/4 lemon but it seemed to be way too much liquid and almost poached the chicken. This looks like it’s going to be my new favorite dinner! Return the chicken to the pan and stir in the tomatoes, olives, lemon juice and 1/2 cup water. This sounds really good. Will definitely make again. Thanks Gina. And no cast iron skillet either. About how many capers would you try to replace the olives? My kids even loved it. Thank you Gina for creating so many fast, healthy dinners, Skinnytaste is a favorite for my whole family. Such a great and easy recipe. try it! You can buy them at antique shops, or Lodge also sells them. The instructions state lemon zest. Thank you!❤️? I just made this recipe and it is delicious! Just saw your comment for the amount of lemon zest! I was thinking the same thing – 351 calories for this sort of thing with no sides is high. I used white wine vinegar (a suggested substitute on google) Have I wrecked it???? The main thing when you purchase one is to season it before using it. My family and I love your recipes!! Going to try this for sure. I made this last light and it was awful and it was my fault. Was it due to less flour (1/2 tsp vs 2 tsp) or did I not have the heat high enough? It’s a shame because the chicken itself was cooked perfectly in the cast iron skillet. I have wanted to have one for a while, it seems necessary for many recipes. The juice was super and went great with quinoa and sala.d. Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. I am getting 13 smart points per serving??? I found it a bit too lemony (thought it could be because I did free-pour it), but my mom and sister loved it. No it doesn’t, also I lightened the dish up on my own. My husband absolutely loved it and said, “this is fantastic, a definite do-over.” I served it with spinach, lemon quinoa on the side and added chopped artichoke to the dish. and then put them back in? Put the recipe in My Fitness Pal and it came out more than double what you have unless I increased the number of servings (4 oz chicken). The author suggests salad or bread. Made this tonight. I transferred all to a Pyrex baking dish. I just had to remember to pick up fresh thyme at the grocery store. Heat the oil in a 10-inch skillet over medium-high heat. Season the chicken with salt and pepper. Still delicious. Can’t wait to try. Made this for dinner and it was delicious! I made this tonight…..delicious !! Btw, my family loves your slow cooker turkey w/gravy recipe, and they are not easy to please! It got my husbands seal of approval as well. This is definitely going into my rotation. You can google it to get more info. Can you tell me how to make if I don’t have a cast iron skilllet? Didn’t have thyme, subbed with oregano. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with SkinnyTaste. Or 4 breasts 8 oz. The only food I don’t like is olives, so I plan on subbing capers. Return the chicken to the skillet and reduce the heat to low. Stir in 1/4 cup parsley just before serving. Please check the calories. Top with the lemon slices. Love the depth of flavours with the white wine and lemon juice & olives. Bring 1 1/4 cups water to a boil. Followed the recipe exactly (expect for adding a tiny bit more lemon zest and lemon juice…as we LOVE lemon flavor!) My husband is very fussy and always balks when I make a “DIET” meal but he has loved everything that I have made from skinny taste. Glad you added the emon zest and lemon slices to the recipe. I will definitely do it over again and perhaps back off on the olives and lemon juice for my personal taste. Thank you! Thanks for all the awesome, healthy recipes, Gina. Thank you! Our breasts were 11 oz so took another 10 minutes to come to temperature. Hi, wondering what I can substitute for the 1/2 C of white wine? And you still can lose weight eating such heavenly food? I made this for dinner tonight and it was FANTASTIC! It’s quick and easy, no fuss, no mess! We had it with a big Greek salad and a little rice, the only change I made was to add more garlic! Looks so good! The lemon and wine reacted to the pan resulting in a bitter mess. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points. Will definitely make again! My pickiest child asked for seconds and that is something hard to accomplish. Return the chicken to the skillet and reduce the heat to low. Do you really mean 1/2 tsp flour for the whole recipe? Interesting about the calories, I will verify. Serve with the rice. i have made this several times now. Another delicious recipe Gina – thanks so much!! Total Carbohydrate So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why. I don’t eat chicken, but the rest of family was left wanting more!!!!!