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Mediterranean chicken topped with lemon olive sauce on a white plate with a piece of slate, lemons, basil, a white bowl with extra sauce, a spoon, and a blue and white striped towel around it on a white background
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5 from 4 votes

Mediterranean Chicken with Lemon Olive Sauce

Mediterranean Chicken is the perfect recipe for busy weeknights. A simple pan-seared chicken is topped with a delicious quick, lemon olive sauce. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Chicken, Gluten Free, Low Carb, Mediterranean
Servings: 4
Calories: 286kcal
Author: Lauren Harris

Ingredients

  • 4 boneless, skinless chicken breasts (about 1.5 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon extra virgin olive oil
  • 2 shallots (finely diced)
  • 1/2 cup kalamata olives (sliced or diced)
  • 1/2 cup green olives (sliced or diced)
  • 2 lemons (zested and juiced)
  • 1 tablespoon fresh basil (minced)

Instructions

  • Season the chicken breasts with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat and add the chicken.
  • Cook until golden brown, about 5-7 minutes, then flip and cook the opposite side until golden brown and cooked through, about 7 more minutes or until the internal temperature reaches 165°F on a meat thermometer inserted into the center of the thickest portion. Remove the chicken from the skillet and place on a plate. Tent with foil to keep warm.
  • Return the skillet to medium heat. Add a drizzle of oil, if necessary, and the diced shallots.
  • Cook, stirring frequently and scraping up and browned bits from the chicken, until softened, about 2-3 minutes.
  • Stir in the olives and cook for a minute or two, until warm.
  • Mix in the lemon juice, lemon zest, and basil.
  • Taste. If the sauce is too sour for your taste, you can add water, 1 tablespoon at a time, until it’s more to your liking.
  • Serve the chicken topped with a spoonful or two of the lemon olive sauce.

Video

Notes

Tips and Techniques

  • You can do all or most of the prep work while the chicken is cooking to save a little time.
  • Cut the sauce with water, 1 tablespoon at a time, if it’s too sour for your taste.
  • Store leftovers separately in airtight containers. Use within 3-4 days.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1g | Calories: 286kcal | Carbohydrates: 4g | Protein: 37g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 1015mg | Potassium: 679mg | Fiber: 2g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg