30-Minute Lemon Olive Chicken Skillet
Seared chicken thighs finished in a bright white wine pan sauce with Spanish green olives, fresh lemon slices, and garlic. The chicken is cooked through to 165F, then tossed with reduced pan juices that pick up browned bits from the skillet. A quick weeknight dinner that feels restaurant-quality with minimal cleanup.
Ingredients
- 8 boneless skinless chicken thighs
- salt, to taste
- freshly ground black pepper, to taste
- 1 teaspoon dried oregano, divided
- 3 tablespoon all-purpose flour, divided
- 3 tablespoon 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, or chardonnay
- ¾ cup chicken broth, reduced sodium
- 1 cup Spanish green olives, drained, pimento-stuffedKalamata olives1:1
Different brine and flavor profile
- 1 medium to large lemon, sliced into thin rounds
- fresh parsley, for garnishing(optional)
Instructions
- 1
Pat chicken dry and season both sides generously with salt and pepper, then sprinkle with oregano.
- 2
Lightly coat each piece of chicken in flour on both sides, shaking off excess.
- 3
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken without moving it for 4 to 6 minutes per side until cooked through to 165F. Remove to a plate and cover with foil.
- 4
Add 1 tablespoon olive oil to the skillet, then add onions and saute for 3 to 4 minutes until soft and translucent, stirring frequently.
- 5
Add garlic and cook for 1 minute, stirring nearly constantly.
- 6
Pour in white wine, scraping up any browned bits from the pan bottom, then add chicken broth.
- 7
Add olives and simmer for about 3 minutes until liquid reduces slightly and thickens.
- 8
Return chicken to the skillet and coat evenly with pan juices by tossing and flipping.
- 9
Add lemon slices and simmer for 2 to 3 minutes.
- 10
Optionally garnish with fresh parsley and serve immediately.
Tips
Once chicken is placed in skillet, avoid moving it to allow a proper sear to develop.
For bolder lemon flavor, zest the lemon before slicing and add zest to the pan, or squeeze juice from an extra lemon into the sauce.
Good to Know
Refrigerate in airtight container for up to 3 days. Reheat gently on stovetop over low heat.
Prepare ingredients (chop onion, mince garlic, slice lemon, drain olives) up to 1 day ahead. Cook chicken the day of for best texture.
Serve immediately with crusty bread, rice, or pasta to soak up the pan sauce.
Common Mistakes
Move chicken too soon to avoid preventing a proper sear.
Skip internal temperature check to ensure chicken is fully cooked to 165F.
Drain pan juices to avoid losing flavorful browned bits that build the sauce.