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One-pan lemon and olive chicken
Chicken breasts are sautéed and then baked with lemon juice, garlic and olives.
Ingredients
Serves: 4
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 1 large lemon, juiced
- 1/2 teaspoon dried tarragon
- 4 boneless, skinless chicken breast fillets
- 20 pitted green olives
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Preheat an oven to 180 C / Gas 4.
- Melt the butter in an oven-proof pan over medium heat. Stir the garlic, lemon juic, and tarragon into the butter. Cook the chicken breasts in the butter mixture until evenly browned, 3 to 5 minutes per side. Add the olives to the pan.
- Transfer the pan to the preheated oven and bake until the chicken is no longer pink in the centre and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the centre should read at least 74 degrees C.
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Reviews & ratings
Average global rating:
(99)
Reviews in English (72)
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. - 01 Apr 2011 (Review from Allrecipes US | Canada)
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! - 09 Nov 2009 (Review from Allrecipes US | Canada)
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. - 23 Nov 2009 (Review from Allrecipes US | Canada)