Lemon Olive Chicken Breasts

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 4
  • 3 Boneless, Skinless Chicken Breasts (approximately 1.3 lbs total weight)
  • ⅓ lb Pitted Castelvetrano Olives, halved
  • 3 cloves Garlic, minced
  • 2 tbsp Lemon Juice
  • 1 tsp Fresh Thyme Leaves
  • 2 cups Low-Sodium Chicken Broth
  • ½ tsp Salt
  • 1 tsp Pepper
  • ¼ Cup Filippo Berio Robusto Olive Oil
  • Pecorino Romano Cheese for serving, optional
    • Saucy, tender, lemony chicken with the salty brine of olives and a deliciously light but robust olive oil sauce.


      • Pound chicken to ½” thickness. Pat dry and season with salt and pepper.
      • In a large pan over medium heat, add Filippo Berio Robusto Olive Oil. Place each seasoned chicken breast top down in the pan and cook for 6 minutes without disturbing or moving it (this is what will give it a lovely crispiness).
      • Flip each chicken breast over, and add the garlic, thyme, and olives to the pan. Cook for two minutes, stirring regularly to make sure the garlic does not burn.
      • Add the chicken broth and lemon juice. Simmer until the chicken broth / olive oil in the pan has reduced by half (about 8 minutes, depending on the size and depth of your pan).
      • Serve over rice or pasta, with a hearty pile of pecorino romano cheese on the table for topping if you have cheese lovers in the house.


      Credit: Marianne from Basil & Bubbly




    Ingredient: Chicken

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Mediterranean

    Product: Robusto

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