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Chicken with Lemons and Olives

Main Courses

Serves 4


Chicken with Lemons and Olives

  • 2 lemons, sliced ¼” thick
  • 3 tbsp. olive oil
  • Kosher salt and fresh ground pepper
  • Sprig of thyme and rosemary
  • 4 - half chicken breasts, skin on, trim fat off the sides
  • Flour
  • ¼ cup FC chardonnay
  • ½ cup pitted Castelvetrano olives
  • 1 cup chicken broth
  • 2 garlic cloves, smashed, leave whole
  • 4 tbsp. unsalted butter, cut into chunks
  • 1-2 cups fresh baby spinach or baby arugula
  • ½ cup marinated gigante beans
  • 2 tbsp. fresh chopped parsley
  • 8 large caper berries

Chicken with Lemons and Olives

Heat oven to 350 degrees. Line a baking dish with parchment paper, oil the parchment paper.

Put the lemon slices on baking dish, brush lemon slices with olive oil, salt and pepper. Roast lemon slices until edges turn a nice brown around the edges.

Season chicken with salt and pepper. Add flour to dust.

In sauté pan heat ¼ cup olive oil, add chicken breasts over medium high heat being careful not to burn. Cook on both sides until golden brown. When browned, remove to a warm plate and set aside. Clean pan of any burnt chicken pieces. Add the butter, Chardonnay, thyme, rosemary, olives, chicken broth, garlic cloves and stir together. Add the spinach, beans and caper berries. Put the chicken breasts back into sauté pan and with the roasted lemon slices and simmer until chicken is cooked through. Remove the garlic cloves, thyme and rosemary sprig and transfer to a serving plate. Garnish with parsley.