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4.67 from 3 votes

Lemon Olive Chicken Breasts

Saucy, tender, lemony chicken with the salty brine of olives and a deliciously light but robust olive oil sauce
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Servings: 3 servings
Author: Basil and Bubbly


  • 3 Boneless Skinless Chicken Breasts ( approximately 1.3 lbs total weight )
  • 1/3 lb Pitted Castelvetrano Olives halved
  • 3 cloves Garlic minced
  • 2 Tablespoons Lemon Juice
  • 1 teaspoon Fresh Thyme Leaves
  • 2 cups Low-Sodium Chicken Broth
  • 1/2 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/4 Cup Filippo Berio Robusto Olive Oil
  • Pecorino Romano Cheese for serving optional


  • Pound chicken to 1/2" 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.