Skillet Chicken With Olives Recipes

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CHICKEN AND OLIVES



Chicken and Olives image

The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

Steps:

  • Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
  • Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
  • Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
  • Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
  • Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
  • Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g

SKILLET LEMON CHICKEN WITH OLIVES AND HERBS



Skillet Lemon Chicken with Olives and Herbs image

Chicken breasts cooked in a skillet with green olives, lemon and fresh herbs.

Provided by Gina

Categories     Dinner

Time 20m

Number Of Ingredients 12

1/2 tbsp extra virgin olive oil
4 8 oz boneless chicken breasts
1/2 tsp kosher salt
2 teaspoons all purpose or gluten free flour
2 cloves garlic (crushed)
1/2 cup dry white wine
1/4 cup lemon juice
1 teaspoon lemon zest
1 teaspoon chopped fresh thyme
1 cup pitted chopped olives
1 tbsp chopped fresh parsley
optional (4 thin lemon slices)

Steps:

  • Preheat oven to 400F with the rack in the center position.
  • Heat the oil in a 10 inch cast iron skillet over medium-high heat. Season chicken with salt and pepper then sprinkle with flour. When oil is hot, sear chicken about 3 minutes on each side.
  • Add garlic, wine, lemon zest, lemon juice, thyme and olives. Top with lemon slices if desired, transfer the pan to the oven and bake about 10 minutes, until 165F in the center.
  • Serve hot topped with parsley.

Nutrition Facts : ServingSize 1 piece chicken, Calories 351 kcal, Carbohydrate 4.5 g, Protein 52.5 g, Fat 11 g, SaturatedFat 1.5 g, Cholesterol 166 mg, Sodium 541.5 mg, Fiber 1 g, Sugar 0.5 g

SKILLET CHICKEN WITH OLIVES



Skillet Chicken with Olives image

While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. -Rosemarie Pisano, Revere, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken thighs (about 1 pound)
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup pimiento-stuffed olives, coarsely chopped
1/4 cup white wine or chicken broth
1 tablespoon drained capers, optional

Steps:

  • Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.

Nutrition Facts : Calories 237 calories, Fat 15g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 571mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

PAN SEARED CHICKEN WITH OLIVES



Pan Seared Chicken with Olives image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 29

Four 8-ounce boneless, skinless chicken breast halves
1/2 cup extra-virgin olive oil, plus more for searing
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons minced shallots (about 1 small)
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes, halved
2 teaspoons finely sliced fresh basil, optional
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, if needed
1/2 cup pitted kalamata olives, coarsely chopped
1 1/2 teaspoons minced shallots (about 1/2 small)
1/4 cup sherry vinegar
1/2 cup chicken broth (store-bought or homemade)
1 tablespoon Dijon mustard
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Winter Greens Salad, recipe follows, for serving, optional
1 cup wild arugula leaves
1 cup torn frisee leaves
1 cup thinly sliced radicchio (about 1/4 head)
1 1/2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 cup finely grated Pecorino Romano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
  • Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
  • Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
  • For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
  • Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
  • Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
  • Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.

SKILLET CHICKEN WITH SILKY PEPPERS AND GREEN OLIVES



Skillet Chicken With Silky Peppers and Green Olives image

Made with diced fresh tomato and colorful sweet bell peppers, this savory chicken dish is lively and bright. Cooked as written, the sauce is on the brothy side, perfect for pouring over rice or couscous, or for sopping up with bread. But if you prefer it to be heartier, remove the chicken pieces from the pan once they're cooked, then simmer to reduce the sauce, stirring occasionally, for another 5 to 8 minutes. Return chicken to the pan and stir in olives, then garnish with herbs to serve.

Provided by Melissa Clark

Categories     weekday, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/4 pounds bone-in, skin-on chicken thighs
2 tablespoons finely chopped fresh oregano (or 2 teaspoons dried)
2 teaspoons kosher salt (Diamond Crystal), plus more to taste
1/2 teaspoon freshly ground black pepper
2 red, yellow or orange bell peppers (or a combination of colors)
5 garlic cloves
1 medium fresh tomato
2 tablespoons extra-virgin olive oil, plus more as needed
1/8 teaspoon red-pepper flakes
3/4 cup pitted, roughly chopped green olives, such as Castelvetrano
1/2 cup roughly chopped fresh parsley, basil, cilantro or a combination
Lemon wedges, for serving (optional)

Steps:

  • Pat chicken dry with paper towels. Season all over with 1 tablespoon oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set aside at room temperature while preparing the vegetables (or refrigerate for up to 24 hours).
  • Slice the peppers into 1/4-inch strips, removing the seeds. Peel and thinly slice the garlic cloves. Chop the tomato.
  • In a large skillet, heat 1 tablespoon oil over medium-high. When the oil thins out and coats the bottom of the pan, add chicken, skin side down, and sear until browned on both sides, 4 to 6 minutes per side. Do this in batches if necessary; don't crowd the pan. Transfer the chicken pieces to a plate as they brown.
  • Add remaining 1 tablespoon oil to the skillet and stir in peppers. Sauté until tender and lightly browned, 6 to 8 minutes. Add garlic, remaining oregano and red-pepper flakes, and cook until garlic is lightly golden, 2 to 3 minutes. Stir in tomato and remaining 1/2 teaspoon salt, and cook until tomatoes begin to release their juices, 3 minutes.
  • Lower heat to a simmer and nestle in the browned chicken, skin side up, pouring in any accumulated juices from the plate. Partly cover the pan and cook until chicken is cooked through and peppers are soft and stewy, 20 to 30 minutes. Taste and add more salt if needed. In the last minute or two of cooking, stir in olives to let them heat up. Remove from heat, and sprinkle parsley or other herbs on top. Garnish with lemon wedges, if you like.

SKILLET CHICKEN WITH OLIVES



Skillet Chicken With Olives image

While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. -Rosemarie Pisano, Revere, Massachusetts

Provided by Katrina Wynn

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken thighs (about 1 pound)
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup pimento stuffed olive, coarsely chopped
1/4 cup white wine or 1/4 cup chicken broth
1 tablespoon drained capers (optional)

Steps:

  • Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides.
  • Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.

Nutrition Facts : Calories 125.6, Fat 6.1, SaturatedFat 1.2, Cholesterol 57.3, Sodium 205.7, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 13.6

SKILLET CHICKEN AND RICE WITH ANCHOVIES AND OLIVES



Skillet Chicken and Rice With Anchovies and Olives image

This one-pan meal is inspired by the flavors of pasta con le Sarde, a classic Sicilian dish made with sardines and fennel. Anchovies take the place of sardines here, for a more assertive, punchy flavor. The brininess of the anchovies and olives is rounded out by the sweetness of the sautéed fennel, orange juice and golden raisins, which plump up beautifully as they cook. Serve with a Sicilian white wine and simply dressed arugula.

Provided by Lidey Heuck

Categories     dinner, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil, plus more for drizzling
2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
Kosher salt and black pepper
1 medium fennel bulb, trimmed, cored and diced, plus more fennel fronds, for serving
1 medium yellow onion, diced
1 teaspoon dried oregano
1/4 cup roughly chopped anchovy fillets
5 garlic cloves, minced
1/4 teaspoon red-pepper flakes, plus more to taste
1 tablespoon tomato paste
3/4 cup dry white wine, such as pinot grigio
1 cup long-grain white rice
3/4 cup pitted Castelvetrano or other green olives, halved lengthwise
1/3 cup raisins, preferably golden
2 cups low-sodium chicken broth
1 medium navel orange, 1/2 juiced and 1/2 thinly sliced

Steps:

  • Heat the oven to 325 degrees. In a 12-inch skillet with a lid, heat the 2 tablespoons olive oil over medium. Pat the chicken thighs dry with a paper towel and season them with salt and pepper. When the oil is hot, place the thighs in the skillet, skin-side down. Cook, undisturbed, for 8 to 10 minutes, or until the skin is golden brown and the chicken releases easily from the pan. You may need to raise the heat slightly during the last few minutes if the skin isn't browned enough.
  • Flip the chicken thighs and cook for 3 minutes on the other side, then transfer to a plate and set aside.
  • Discard all but about 3 tablespoons fat from the skillet. Add the diced fennel, onion and oregano, and cook over medium for 6 to 8 minutes, stirring occasionally, until the vegetables are tender. Add the anchovies, garlic and red-pepper flakes and cook for 1 to 2 minutes, until the garlic is fragrant.
  • Add the tomato paste and cook, stirring often, until it begins to caramelize and turn rusty brown in color. Add the wine and cook, scraping up any brown bits from the bottom of the pan, until the liquid has almost completely evaporated.
  • Add the rice, olives and raisins to the skillet and cook, stirring, for 1 minute. Add the chicken broth, orange juice and a few grinds of black pepper, and bring to a simmer.
  • Place the chicken thighs on top, skin-side up, nestling them into the liquid so only the skin is above the surface. Cut the orange slices into half-moons and arrange them around the chicken. Drizzle the orange slices with olive oil.
  • Cover and bake for 30 minutes, or until the rice is tender and the liquid has been absorbed. (If you'd like to crisp the chicken skin, pop the pan under the broiler for 2 to 3 minutes.)
  • Top with fennel fronds, more red-pepper flakes and a sprinkle of salt. Serve hot.

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2017-02-17 Toss chicken thighs to coat evenly and marinate for 20 minutes. Heat 1 T. olive oil in a large skillet over medium-high heat. Sprinkle chicken with salt & pepper, then add to skillet skin-down and cook until golden, about 5 minutes, without disturbing. Flip and repeat, then remove chicken to a plate. Drain any excess fat from the skillet, then ...
From mountaincravings.com


CHICKEN AL PASTOR - CARLSBAD CRAVINGS
Spoon the pan juices over the chicken and continue baking until the chicken reaches 165 degrees F. 4. To finish the Chicken Al Pastor, turn the oven to broil and broil for 3-5 minutes per side for more yummy crispy bits! 5. Let rest about 10 minutes before carving.
From carlsbadcravings.com


60 SAVORY CHICKEN SKILLET RECIPES | TASTE OF HOME
2020-01-30 Sauteed shallots, fig jam, rosemary, lemon and sherry vinegar make a delightful sauce for both the chicken and the beans. My husband couldn’t believe how well the white beans absorbed the flavor, making this a grand slam. Matchstick carrots can be added to the bean mixture for extra color, flavor and crunch.
From tasteofhome.com


TOP 48 BAKED CHICKEN WITH OLIVES RECIPE - RECIPESLIST.NET
Baked Chicken With Olives Recipe. Related Searches › chicken with green olives recipe › recipes with chicken and olives › chicken with kalamata olives recipe › chicken and black olives recipe Filter by: All Law carb Law cholesterol Law fat Law sodiumt. Search Filter Type: All Time (40 Results) Past 24 Hours Past Week Past month. Table of Contents Show/Hide. 1. …
From recipeslist.net


SKILLET CHICKEN WITH OLIVES RECIPE: HOW TO MAKE IT
In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.
From preprod.tasteofhome.com


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