Lemon Olive Chicken Skillet

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5 from 6 votes

🍋🫒🎉 This EASY chicken skillet recipe is full of big flavors including bright and tangy lemons, zesty Spanish olives, oregano, garlic, and onions! This ONE skillet recipe is ready in 30 minutes and tastes like it's from a fancy restaurant, but it's simple enough to make on busy weeknights to level up your chicken dinner game!

Prep Time

5 mins

Cook Time

25 mins

Servings: 8

Calories: 235 kcal

Course: Lunch, Dinner

Cuisine: Spanish, American

Ingredients

8 chicken thigh read the FAQs for using chicken breasts, boneless, skinless
salt as needed
black pepper as needed, freshly ground
1 teaspoon oregano divided, dried
3 tablespoons all-purpose flour divided
3 tablespoons olive oil divided
1 yellow onion finely diced, medium
3 to 4 garlic finely minced, cloves
¼ cup white wine such as sauvignon blanc, pinot grigio, chardonnay, dry
¾ cup chicken broth I use reduced sodium broth
1 cup green olives drained (green olives stuffed with pimentos, Spanish
1 lemon sliced into thin rounds, medium to large
parsley optional for garnishing, fresh

Instructions

Cup of Yum

Pat the chicken dry, season it generously on both sides with salt and pepper, then evenly sprinkle it with the dried oregano.
Lightly coat each piece of chicken in flour, on both sides. If necessary use a bit more (or less), whatever it needed to just lightly coat it. Shake off the excess.
To a large skillet, add 2 tablespoons of the olive oil, add the chicken to the skillet, sear it and cook it through fully, about 4 to 6 minutes per side. When it's done, remove it and set it on a plate; and cover with foil to keep warm. Tips - Once you place the chicken in the skillet, resist the temptation to "check" on it and move it around. Allow it to just be, which is what will give it a nice sear. Make sure the chicken is cooked through to 165F as measured by a digital read thermometer.
Do not remove any of the pan juices in the skillet. Add the additional 1 tablespoon olive oil, or more if desired, add the onions, and saute for about 3-4 minutes, or until soft and translucent; stir very frequently.
Add the garlic and cook for 1 minute; stir nearly constantly.
Deglaze the pan by add the wine (caution - it will bubble up and steam aggressively for a few seconds so stand back), then add the chicken broth, and scrape up any browned bits from the bottom of the pan.
Add the olives and let the mixture simmer for about 3 minutes, or until the liquid volume has reduced slightly and thickened.
Return the cooked chicken to the skillet, spoon the pan juices over the chicken, tossing and flipping the chicken around in the sauce to coat it evenly.
Add the lemon slices to the pan, and allow the mixture to simmer for about 2-3 minutes. Tip - For bolder lemon flavor, you can add 1 teaspoon lemon zest (zest the lemon before slicing it) and/or add lemon juice from an extra lemon.
Optionally garnish with parsley and serve immediately.

Notes

Storage - Extra chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave for 30 seconds, or as desired.

Nutrition Information

Serving 1piece Calories 235kcal (12%) Carbohydrates 6g (2%) Protein 23g (46%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Trans Fat 0.02g (1%) Cholesterol 108mg (36%) Sodium 447mg (19%) Potassium 343mg (7%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 101IU (2%) Vitamin C 9mg (10%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 235

% Daily Value*

Serving	1piece
Calories	235kcal	12%
Carbohydrates	6g	2%
Protein	23g	46%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.02g	1%
Cholesterol	108mg	36%
Sodium	447mg	19%
Potassium	343mg	7%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	101IU	2%
Vitamin C	9mg	10%
Calcium	34mg	3%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.