Slow-Simmered Chicken with Lemon and Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs slowly braised in a fragrant sauce of lemon, garlic, and briny green olives, capturing classic Lebanese flavors. This middle eastern-inspired chicken ready in about 55 minutes pairs olive oil, medium yellow onion, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Prep: 15 min Cook: 40 min Serves 4 Middle Eastern cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Pat dry 6 bone-in, skin-on chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper. Sear chicken skin side down for 5-6 minutes until golden brown and crispy, then flip and cook 3 minutes more. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 1 medium thinly sliced yellow onion and sauté for 4 minutes until softened. Add 4 minced garlic cloves, 1 tsp ground turmeric, and 1/2 tsp ground cinnamon, cooking for 1 minute until fragrant.
  3. Step 3: Pour in 1/3 cup fresh lemon juice and 1 1/2 cups chicken broth, scraping the bottom of the pan to release browned bits.
  4. Step 4: Return chicken thighs to the skillet skin side up and add 3/4 cup pitted green olives. Reduce heat to low, cover, and simmer gently for 30-35 minutes until chicken is tender and cooked through.
  5. Step 5: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving. Serve hot with rice or flatbread.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Chicken with Lemon and Olives take to make?

Total time is about 55 minutes (15 min prep + 40 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 Slow-Simmered Chicken with Lemon and 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 olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Chicken with Lemon and 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 Slow-Simmered Chicken with Lemon and Olives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Simmered Chicken with Lemon and Olives?

Middle Eastern 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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