Pan-Seared Chicken with Lemon and Green Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden chicken breasts bathed in a bright lemon-olive sauce, elevated with fresh herbs and a hint of garlic. This italian-inspired chicken ready in about 30 minutes pairs chicken breasts, olive oil, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 225 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (10 ratings) Prep: 15 min Cook: 15 min Serves 2 Italian cuisine 225 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 boneless skinless chicken breasts (6 oz each) dry with paper towels and season both sides with salt and black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: Transfer chicken to a plate and tent with foil. Add 1/2 cup chicken broth, 2 tbsp lemon juice, 1/4 cup sliced green olives, and 1/4 tsp dried oregano to the skillet. Simmer for 2 minutes until sauce reduces slightly.
  4. Step 4: Return chicken to the skillet, spooning sauce over the top. Cook for 1 minute to reheat.
  5. Step 5: Stir in 1 tbsp butter until melted. Serve immediately with the sauce spooned over.

Frequently asked questions

How long does Pan-Seared Chicken with Lemon and Green Olives take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Lemon and Green Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Lemon and Green Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Lemon and Green Olives for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Lemon and Green Olives?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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