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    Home » Lemon Olive Chicken Breasts

    August 12, 2017 Chicken

    Lemon Olive Chicken Breasts

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    This post is in partnership with Filippo Berio Olive Oil.  All opinions are my own, and y'all know I only work with brands I love and use in my own home.

    Jump to Recipe

    Welcome to my new favorite weeknight warrior of a recipe: Lemon Olive Chicken Breasts served over a little fresh pasta tossed with parsley.  Oh, and my new favorite hot-weather entertaining recipe, too.

    Lemon Olive Chicken Breasts

    Winner, winner. Chicken Dinner.

    It's no secret that I love boneless, skinless chicken breasts. Some of my favorite ( and most popular! ) recipes center around this lean protein staple -- I'm lookin' at you Spinach Stuffed Chicken Breasts and Oven Roasted Crispy Chicken.

    Lemon Olive Chicken Breasts

    I usually don't even have to go to the store to have these things on hand. STAPLES, y'all.

    Yeah, that's right.  Boneless, skinless chicken breasts are a STAPLE in my house.  I think we usually all consider staples to be things like flour, sugar, rice, and other pantry-stable items, but seriously, I have boneless skinless chicken in my house at ALL times.  You just never know when you're going to need to whip up a chicken dinner.

    Lemon Olive Chicken Breasts

    Actually, I keep ALL of the ingredients for this lemon olive chicken recipe at my house at all times: olives for my husband to snack on, thyme ( the only herb I haven't killed in my garden ), garlic, chicken broth, fresh lemons for literally everything, and good quality olive oil like the Filippo Berio Robusto, which is full of flavor and has an amazing deep but bright green color that just screams "IMMA BE DELICIOUS".

    Lemon Olive Chicken Breasts

    I've always been a believer in a well-stocked kitchen.  A well-stocked kitchen means freedom.  It means coming home and having this amazing dinner without having to drop by the grocery store on the way home from the office at the height of rush hour.  It means enjoying a luscious, silky, briny sauce on my pasta instead of fighting off the urge to order something horrific like pizza.

    Lemon Olive Chicken Breasts

    That olive-y, lemon-y, chicken-y sauce tho

    It means feeling like I'm eating at a fabulous Italian Restaurant on a Tuesday night, except I'm in the comfort of my stretchy pants and enjoying a glass of wine that wasn't marked up 300%.

    Lemon Olive Chicken Breasts

    Break out the sterling for this one. #WorthIt

    Oh, but if you want to do one better than feeling like your in an Italian Restaurant, like say ... you're actually IN Italy ... head over to the Following Filippo Website and enter to win a trip to the Toscana Saporita Cooking School in Tuscany, just a few miles from Lucca, Italy – the birthplace of Filippo Berio Olive Oil.  swoon.

    [oih_opt_in id="5"]

    Lemon Olive Chicken Breasts

    Saucy, tender, lemony chicken with the salty brine of olives and a deliciously light but robust olive oil sauce
    4.86 from 7 votes
    Print Pin Rate
    Course: Dinner
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 3 servings
    Author: Basil and Bubbly

    Ingredients

    • 3 Boneless Skinless Chicken Breasts ( approximately 1.3 lbs total weight )
    • ⅓ lb Pitted Castelvetrano Olives halved
    • 3 cloves Garlic minced
    • 2 Tablespoons Lemon Juice
    • 1 teaspoon Fresh Thyme Leaves
    • 2 cups Low-Sodium Chicken Broth
    • ½ teaspoon Salt
    • 1 teaspoon Pepper
    • ¼ Cup Filippo Berio Robusto Olive Oil
    • Pecorino Romano Cheese for serving optional

    Instructions

    • 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.
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!
    Lemon Olive Chicken Breasts Recipe
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    Reader Interactions

    Comments

    1. Lisa says

      August 29, 2021 at 5:53 pm

      5 stars
      I LOVE olives and this was absolutely perfect! Super easy!

      Reply
    2. Meg Taylor says

      August 16, 2017 at 9:50 am

      Just beautiful photos!! This looks so delicious. I think my mom's single favorite food in the whole world might be green olives, so I would love to make this for her when she visits later this month.

      Meg, Borrowed Heaven

      Reply
    3. Kelley @ Coastal Kelder says

      August 16, 2017 at 9:45 am

      I have to admin, I'm not a fan of olives, but totally willing to try them and this recipe bc I trust your food THAT much.

      Reply

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    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

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