Sautéed Chicken with Olives, Capers and Lemons
User Reviews
4.3
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Servings
3 -4
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Calories
584 kcal
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Course
Main Course
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Cuisine
Mediterranean
Sautéed Chicken with Olives, Capers and Lemons
Description
This recipe starts by searing lemon slices until browned to develop a rich citrus flavor, then the chicken thighs are seasoned, floured lightly with rice flour, and pan-seared until golden on both sides. The skillet is then used to cook garlic briefly before adding green olives, capers, chicken broth, browned lemon slices, and juices, which reduces over heat to concentrate the flavors. The chicken returns to the pan to finish cooking in this savory sauce. Butter and chopped fresh parsley are stirred in last, providing a glossy finish and fresh herbal notes.
The preparation method uses the natural juices released during cooking to enhance the sauce's depth. The combination of tart lemon slices, salty capers, and briny olives creates a distinctive, well-rounded taste that complements the tender chicken thighs. The dish is suited to be served on its own or alongside starches like rice or bread to soak up the flavorful sauce.
Inspired by Food & Wine magazine, this recipe brings together classic ingredients through straightforward cooking techniques to achieve a balanced and aromatic meal.
Ingredients
- 2 lemon sliced ¼ inch thick, plural
- ¼ cup extra virgin olive oil plus 1 tablespoon
- 6 skinless , boneless chicken thighs, about 1 pound
- 1-2 tablespoons rice flour or all-purpose flour
- 1 garlic minced, fat clove
- 1 cup chicken broth
- ¾ cup green olives Sicilian
- ¼ cup capers
- 2 tablespoons butter
- 2 tablespoons parsley
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- Bring a medium-large, high sided skillet to medium-high heat and add 1 tablespoon of olive oil. Add half of the lemon slices and sear until browned, 3-5 minutes on each side. Transfer to a plate. Season the chicken thighs with kosher salt and black pepper and dust with rice flour, shaking off the excess. Add 1 ½ tablespoons of olive oil to the hot pan and sear the chicken pieces until golden brown, about 5 minutes each side. Transfer to another plate and finish searing the rest of the chicken pieces, then transfer to the same plate as the rest of the chicken.
- Add the rest of the olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant, stirring so the garlic doesn't burn and become bitter. Add the green olives, capers and broth. Add the reserved chicken and any juices that have been released plus the reserved lemons and their juices and cook over high heat until the broth is reduced by half, about 5 minutes. Add the butter and parsley and cook for another minute. Season with more kosher salt and freshly ground black pepper to taste. Transfer to plates and spoon the olives, capers, lemons and sauce on top.
- Serve with sautéed spinach, kale or swiss chard on the side.
Notes
- Use rice flour or all-purpose flour to lightly dust the chicken; this helps achieve a golden crust.
- Browning lemon slices before cooking improves their flavor in the dish.
- The pan sauce is enriched with butter and fresh parsley for added depth and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3-4
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 12g | 4% |
| Protein | 46g | 92% |
| Fat | 41g | 63% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 236mg | 79% |
| Sodium | 1486mg | 62% |
| Potassium | 710mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 43mg | 48% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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