Best Pan Seared Chicken With Olives Recipes

SKILLET LEMON CHICKEN WITH OLIVES AND HERBS

Skillet Lemon Chicken with Olives and Herbs image

Chicken breasts cooked in a skillet with green olives, lemon and fresh herbs.

Provided by Gina

Categories Dinner

Time 20m

Number Of Ingredients 12

Ingredients

1/2 tbsp extra virgin olive oil
4 8 oz boneless chicken breasts
1/2 tsp kosher salt
2 teaspoons all purpose or gluten free flour
2 cloves garlic (crushed)
1/2 cup dry white wine
1/4 cup lemon juice
1 teaspoon lemon zest
1 teaspoon chopped fresh thyme
1 cup pitted chopped olives
1 tbsp chopped fresh parsley
optional (4 thin lemon slices)

Steps:

Preheat oven to 400F with the rack in the center position.
Heat the oil in a 10 inch cast iron skillet over medium-high heat. Season chicken with salt and pepper then sprinkle with flour. When oil is hot, sear chicken about 3 minutes on each side.
Add garlic, wine, lemon zest, lemon juice, thyme and olives. Top with lemon slices if desired, transfer the pan to the oven and bake about 10 minutes, until 165F in the center.
Serve hot topped with parsley.

Nutrition Facts : ServingSize 1 piece chicken, Calories 351 kcal, Carbohydrate 4.5 g, Protein 52.5 g, Fat 11 g, SaturatedFat 1.5 g, Cholesterol 166 mg, Sodium 541.5 mg, Fiber 1 g, Sugar 0.5 g

CRISPY PAN-SEARED CHICKEN AND ZUCCHINI WITH OLIVES AND LEMON

Crispy Pan-Seared Chicken and Zucchini with Olives and Lemon image

This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets the seasoning penetrate all the way through. Next, a hard sear in the fat left over from cooking chicken thighs keeps them crisp-tender. Douse them with a lemony garlic oil studded with olives and chiles, and you'll love zucchini forever.

Provided by Anna Stockwell

Categories Chicken Zucchini Squash Garlic Chile Pepper Olive Oregano Lemon Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Dinner Quick & Easy One-Pot Meal

Yield 2 servings

Number Of Ingredients 11

Ingredients

3 small zucchini or summer squash (about 1 lb.)
1 1/2 tsp. kosher salt, divided
7 Tbsp. extra-virgin olive oil, divided
4 skin-on, boneless chicken thighs (if unavailable, remove bones from skin-on, bone-in thighs with kitchen shears)
1/4 tsp. freshly ground black pepper
3 garlic cloves, thinly sliced
1 Fresno chile, thinly sliced
1/4 cup Castelvetrano olives, smashed, pits removed, torn
1 Tbsp. oregano leaves
1 tsp. finely grated lemon zest
Lemon wedges (for serving)

Steps:

Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.
Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.
Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.