Mediterranean Lemon Olive Chicken

READY IN: 40mins
Recipe by Chef Patience

This dish sounds wonderful! IMHO. I’m planning to give it a try soon. This dish may be frozen for as long as 6 weeks. Freeze Chicken pieces individually with sauce. To reheat it, thaw. Then put a small amount of water in the bottom of the skillet, placing chicken inside. Cover and steam until heated through. From Food Everyday Issue 1.

Top Review by Dreamer in Ontario

I reduced this recipe to 1/4. I used 1/2 tsp thyme and 1/4 tsp crushed red pepper flakes and I replaced the water with white wine. I also used sliced green olives since I prefer their flavour. This is really good but I think that next time I would slice the lemon more thickly so that it would be easier to remove upon serving. Made for ZWT4 Family Picks

Ingredients Nutrition


  1. Season chicken with salt and pepper.
  2. Heat 2 tbsp oil in large skillet, and quickly sear the chicken on both sides. Chicken should be golden brown. Remove the chicken from the skillet. Set aside.
  3. Slice lemons thinly, and then cut slices in half.
  4. If necessary, add the remaining oil to the pan. Fry the onion and garlic until soft, but not brown.
  5. Add the lemons, olives, broth, and water. Simmer for 10 minutes.
  6. Place the chicken in the skillet on top of the veggies and sprinkle with thyme and red pepper.
  7. Cover and simmer until chicken is cooked, about 15 minutes.

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