Lemon Olive Chicken Breasts
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 4
RECIPE INGREDIENTS
- 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
RECIPE DIRECTIONS
- 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.
Saucy, tender, lemony chicken with the salty brine of olives and a deliciously light but robust olive oil sauce.
Credit: Marianne from Basil & Bubbly