Skillet Lemon Chicken with Olives and Fresh Herbs

Bright and flavorful, pan-seared chicken breasts are tossed with green olives, lemon and fresh herbs, then finished in the oven for a juicy, aromatic main course. This easy skillet recipe comes together quickly, making it an ideal weeknight dinner or a simple dish to serve when guests arrive. Serve with crusty bread to soak up the sauce, with a crisp green salad, or alongside roasted vegetables for a complete meal.

Skillet Lemon Chicken with Olives and Herbs

This recipe comes from a collection of one-pan meals that prioritize flavor with minimal cleanup. The combination of lemon, white wine and briny green olives brightens the chicken, while fresh thyme and parsley give it an herbaceous finish. It’s a flexible recipe—adjust the olives, herbs or wine to suit your pantry and taste.

Ingredients

• 1/2 tbsp extra virgin olive oil
• 4 boneless chicken breasts (about 8 oz each)
• 1/2 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 2 tsp all-purpose flour or gluten-free flour
• 2 cloves garlic, crushed
• 1/2 cup dry white wine
• 1/4 cup lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1 tsp chopped fresh thyme (or 1/4 tsp dried)
• 1 cup pitted, chopped green olives
• 1 tbsp chopped fresh parsley, for garnish
• Optional: 4 thin lemon slices for topping

Instructions

1. Preheat the oven to 400°F (200°C) and place a rack in the center position.
2. Pat the chicken breasts dry and season both sides with kosher salt and pepper. Lightly sprinkle the flour over each piece and pat to adhere.
3. Heat the olive oil in a 10-inch ovenproof skillet (cast iron preferred) over medium-high heat. When the oil is hot, add the chicken and sear until golden, about 3 minutes per side.
4. Reduce the heat to medium, add the crushed garlic and cook briefly until fragrant (about 30 seconds). Pour in the white wine, scraping up any browned bits from the pan. Stir in the lemon zest, lemon juice, thyme and chopped olives.
5. If using, top each chicken breast with a thin lemon slice. Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) at the thickest point.
6. Remove from the oven, spoon the pan sauce over the chicken, and sprinkle with chopped parsley. Serve hot.

Nutrition (per serving)

• Calories: 351 kcal
• Protein: 52.5 g
• Carbohydrates: 4.5 g
• Fat: 11 g
• Fiber: 1 g
• Sodium: 541.5 mg (varies with olive and salt choices)

Notes, Tips and Variations

• Saltiness: Green olives add brininess—taste the sauce before adding extra salt. If you prefer a milder flavor, rinse chopped olives briefly and pat dry.
• Wine substitute: If you don’t want to use wine, substitute low-sodium chicken broth for a similar savory base. The wine adds brightness and depth, but broth works well in a pinch.
• Herbs: Swap thyme for rosemary or oregano for a different herb profile. Fresh herbs added at the end keep their color and brightness.
• Butter finish (optional): For a silkier sauce, stir in 1 tablespoon of cold butter off the heat before serving.
• Thickness: If you prefer a thicker sauce, simmer briefly on the stove after removing the chicken to reduce the liquid before serving.

Make-Ahead, Storage and Reheating

Prepare the dish up to the point of baking and refrigerate covered. When ready to serve, bring the skillet to room temperature and bake as directed, adding a few extra minutes if cold. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve juiciness, or microwave in short intervals until warmed through.

Serving Suggestions

Serve the chicken with crusty bread or over couscous, rice or cauliflower rice to soak up the lemon-olive sauce. A simple green salad or steamed green beans complement the bright, savory flavors.