Lemon Olive Chicken Skillet

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Lemon Olive Chicken Skillet – 🍋🫒🎉 This EASY chicken skillet recipe is full of big flavors including bright and tangy lemons, zesty Spanish olives, oregano, garlic, and onions! This ONE skillet recipe is ready in 30 minutes and tastes like it’s from a fancy restaurant, but it’s simple enough to make on busy weeknights to level up your chicken dinner game!

Lemon Olive Chicken Skillet - 🍋🫒🎉 This EASY chicken skillet recipe is full of big flavors including bright and tangy lemons, zesty Spanish olives, oregano, garlic, and onions! This ONE skillet recipe is ready in 30 minutes and tastes like it's from a fancy restaurant, but it's simple enough to make on busy weeknights to level up your chicken dinner game!

Easy Lemon Olive Chicken Skillet Recipe

If you love the fresh and tart flavor of lemons, along with the briney bold flavor of olives, this easy chicken skillet recipe with lemons and olives is going to be right up your alley!

After searing and cooking the chicken thighs that are seasoned with oregano, I sauteed onions and garlic, and then deglazed the pan with a splash of white wine and chicken broth and added the olives and lemon slices.

A skillet filled with cooked chicken thighs, lemon slices, green olives, and a sauce, garnished with chopped parsley.

The resulting chicken is not only so moist and juicy (gotta love chicken thighs for this reason), but it’s also loaded with layers of bright, bold, and peppy flavors!

A fork with a piece of chicken is held above a plate of cooked chicken, rice, and lemon slices. In the background, a pan and bowls with additional ingredients are visible.

You’re going to love this recipe because:

  • It’s made in one skillet
  • Ready in 30 minutes total time
  • Great for weeknight dinners but feels and tastes fancy enough to serve to company or for Sunday family dinner
  • Made with just a handful of common and everyday ingredients
A plate with seasoned rice, two pieces of chicken topped with a sauce and olives, garnished with parsley, next to a fork. A blue-striped napkin and a bowl of olives are in the background.

Ingredients in Chicken with Lemons and Olives

  • Boneless skinless chicken thighs – you can also use bone-in chicken thighs; read the FAQs below if you want to sub with chicken breasts
  • Salt
  • Pepper
  • All-purpose flour
  • Extra virgin olive oil
  • Yellow onion
  • Garlic
  • Dry white wine – Wondering what kind to use or if you have to use wine? See the FAQs below
  • Reduced sodium chicken broth
  • Spanish olives – typically green olives stuffed with pimentos, consult the FAQs for alternative names these olives may go by
  • Sliced lemons – you can also use preserved lemons

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Top-down view of various cooking ingredients including raw chicken thighs, chopped onions, green olives, lemon slices, spices, and liquids arranged on a white marble surface.

How To Make Spanish Olive Lemon Chicken

  1. Pat dry and season the chicken with salt, pepper, dried oregano, lightly flour, add to a large skillet with olive oil, and sear on each side and cook through, about 4-6 minutes per side over medium high heat. Remove and set aside.
  2. Add the onions and saute for about 3 minutes, before adding the garlic and saute for 1 minute.
  3. Deglaze the pan with the wine, broth, and then add the olives and simmer for 3-4 minutes.
  4. Add the chicken back into the skillet, add the sliced lemon, spoon the pan sauce over the chicken, simmer momentarily, and serve!

what to serve with olive and lemon Moroccan chicken

I definitely encourage you to serve this easy chicken skillet recipe with something to mop up all the fantastic lemony, garlicky pan sauce such as rice, Spanish rice, quinoa, couscous, or mashed potatoes. And from there, any type of roasted veggie or side salad is perfect.

Recipe FAQs

do I have to use olives?

Not everyone is a fan of olives but this recipe was designed to take advantage of the briney, bold flavor olives deliver so you should use them. However, if you’re looking for a lemon chicken recipe WITHOUT olives, I suggest my Lemon Dijon Chicken Skillet, this Creamy Parmesan Lemon Chicken Skillet, or any of the lemon chicken recipes below the recipe card section.

what kind of olives should I use?

I used Spanish olives which are green olives stuffed with pimentos. Sometimes they’re called Queen Olives, Manzanilla Olives, or a version of those adjectives. I suggest using something along these lines – whatever you can find at your local grocery store should do the trick. If you can’t find green olives stuffed with pimento, pitted green olives will be fine – just make sure they’re pitted! You can also use a mix of various marinated olives, such as those from an in-store olive bar. I would not use black olives in this dish but it’s up to you.

can i use chicken breasts rather than thighs?

Boneless skinless chicken breasts are a perfectly fine substitute. Make sure to select chicken breasts that are about 1/2-pound each and not huge so they don’t take too long to cook through. If necessary, pound gently with a meat tenderizing tool if one side is much thicker compared to the other side as is frequently the case with chicken breasts.

do I have to use wine?

No, you don’t and can use chicken broth exclusively. However, a splash (and that’s all this really is) of wine adds so much rich depth of flavor to the dish and I personally wouldn’t skip it. The alcohol content in 1/4 cup of wine after simmering is negligible, and this dish serves 6-8 people.

what kind of white wine should I cook with?

Look for a dry white such as sauvignon blanc, pinot grigio, chardonnay, or another dry white you have on hand. Make sure not to cook with a sweeter white like moscato!

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5 from 2 votes

Lemon Olive Chicken Skillet

🍋🫒🎉 This EASY chicken skillet recipe is full of big flavors including bright and tangy lemons, zesty Spanish olives, oregano, garlic, and onions! This ONE skillet recipe is ready in 30 minutes and tastes like it's from a fancy restaurant, but it's simple enough to make on busy weeknights to level up your chicken dinner game!
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 8
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Ingredients  

  • 8 boneless skinless chicken thighs, (read the FAQs for using chicken breasts)
  • Salt, as needed
  • Freshly ground black pepper, as needed
  • 1 teaspoon dried oregano, divided
  • 3 tablespoons all-purpose flour, divided
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, finely diced
  • 3 to 4 garlic cloves, finely minced
  • ¼ cup dry white wine, such as sauvignon blanc, pinot grigio, chardonnay
  • ¾ cup chicken broth, I use reduced sodium broth
  • 1 cup Spanish green olives, drained (green olives stuffed with pimentos)
  • 1 medium to large lemon, sliced into thin rounds
  • fresh parsley, optional for garnishing

Instructions 

  • Pat the chicken dry, season it generously on both sides with salt and pepper, then evenly sprinkle it with the dried oregano.
  • Lightly coat each piece of chicken in flour, on both sides. If necessary use a bit more (or less), whatever it needed to just lightly coat it. Shake off the excess.
  • To a large skillet, add 2 tablespoons of the olive oil, add the chicken to the skillet, sear it and cook it through fully, about 4 to 6 minutes per side. When it's done, remove it and set it on a plate; and cover with foil to keep warm. Tips – Once you place the chicken in the skillet, resist the temptation to "check" on it and move it around. Allow it to just be, which is what will give it a nice sear. Make sure the chicken is cooked through to 165F as measured by a digital read thermometer.
  • Do not remove any of the pan juices in the skillet. Add the additional 1 tablespoon olive oil, or more if desired, add the onions, and saute for about 3-4 minutes, or until soft and translucent; stir very frequently.
  • Add the garlic and cook for 1 minute; stir nearly constantly.
  • Deglaze the pan by add the wine (caution – it will bubble up and steam aggressively for a few seconds so stand back), then add the chicken broth, and scrape up any browned bits from the bottom of the pan.
  • Add the olives and let the mixture simmer for about 3 minutes, or until the liquid volume has reduced slightly and thickened.
  • Return the cooked chicken to the skillet, spoon the pan juices over the chicken, tossing and flipping the chicken around in the sauce to coat it evenly.
  • Add the lemon slices to the pan, and allow the mixture to simmer for about 2-3 minutes. Tip – For bolder lemon flavor, you can add 1 teaspoon lemon zest (zest the lemon before slicing it) and/or add lemon juice from an extra lemon.
  • Optionally garnish with parsley and serve immediately.

Notes

Storage – Extra chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave for 30 seconds, or as desired.

Nutrition

Serving: 1piece, Calories: 235kcal, Carbohydrates: 6g, Protein: 23g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 108mg, Sodium: 447mg, Potassium: 343mg, Fiber: 1g, Sugar: 1g, Vitamin A: 101IU, Vitamin C: 9mg, Calcium: 34mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Lemon Chicken Recipes:

Easy Lemon Chicken Piccata — 🍋 Learn how to make this EASY Italian classic complete with juicy chicken breasts in a creamy lemon sauce that’s studded with capers! Ready in just 30 minutes, made in one skillet, and rivals chicken piccata from a fancy restaurant! Serve the chicken with angel hair pasta, steamed rice, or mashed potatoes to soak up every last drop of the creamy sauce! 

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Creamy Parmesan Lemon Chicken Skillet — 🧀🍋🙌🏻 A decadent tasting yet FAST and EASY chicken skillet recipe that’s sure to impress your family and friends! Tender lemony chicken, onions, red bell peppers, artichoke hearts, and melted Parmesan cheese with a rich cream sauce for a winner of a chicken dinner! Made in ONE skillet, ready in 30 minutes, and the perfect recipe to jazz up chicken breasts on busy weeknights!

Creamy Parmesan Lemon Chicken Skillet - 🧀🍋🙌🏻 A decadent tasting yet FAST and EASY chicken skillet recipe that's sure to impress your family and friends! Tender lemony chicken, onions, red bell peppers, artichoke hearts, and melted Parmesan cheese with a rich cream sauce for a winner of a chicken dinner! Made in ONE skillet, ready in 30 minutes, and the perfect recipe to jazz up chicken breasts on busy weeknights!

Lemon Dijon Chicken — 🍋 Tender, juicy chicken with a scrumptious sauce made with lemon butter, Dijon mustard, and a splash of wine for extra flavor!! This EASY skillet chicken recipe is ready in 20 minutes and will become a family dinner FAVORITE!

Easy Honey Lemon Chicken Skillet with Caramelized Lemons — If you like lemons you’re going to love this very lemony honey LEMON chicken!! Easy, healthy, ready in 20 minutes, and bursting with bold lemon flavor!!

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Baked Lemon Rosemary Chicken — Just five basic ingredients are all you need to make this EASY recipe! Chicken thighs are seared until golden, then coated with a zingy lemon rosemary marinade and baked. The skin crisps up in the oven while the chicken remains moist and tender! Serve with a side salad, roasted veggies, or mashed potatoes for a full meal! 

Grilled Lemon Chicken — 🍋🍗🙌🏻 EASY, ready in 10 minutes, and the chicken is so TENDER, juicy, and full of LEMON flavor! With grilled broccoli or your favorite veggies on the side, this is a summery dinner recipe that’s perfect for grilling season!

Grilled Lemon Chicken - EASY, ready in 10 minutes, and the chicken is so TENDER, juicy, and full of LEMON flavor!! With grilled broccoli on the side, this is a HEALTHY recipe perfect for swimsuit season that tastes AMAZING!!
5 from 2 votes (1 rating without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 5 stars
    Thank you Averie
    Can’t wait to try this sans olives
    While I LOVE olive oil, and use extra virgin, daily in my salad dressing and in baking,
    I can’t stand olives stand alone. . .green or black
    :-/