Chicken Breasts with Olives

Chicken Breasts with Olives

69
Nanacooks 7

"Chicken breasts are sauteed in seasoned juice and then baked with juice and olives."

Ingredients

40 m {{adjustedServings}} servings 216 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 569 mg
  • 23%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Melt the butter in an oven-safe pan over medium heat. Stir the garlic, lemon juice, and tarragon into the butter. Cook the chicken breasts in the butter mixture until evenly browned, 3 to 5 minutes per side. Add the olives to the pan.
  3. Transfer the pan to the preheated oven and bake until the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

69
  1. 95 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is an excellent dish with an exotic mid-eastern appeal. The recipe is easy to follow and the flavors make a nice tangy mix. I changed the recipe slightly to fit my preference for well bro...

What a wonderful and quick recipe! I didn't have tarragon, though it sounds delicious, so I substituted with fresh chives from my garden. I also added a few kalamata olives for an extra kick....

Tasty and easy. I used a combo of green, black, and red cerignola olives. Next time I may double the butter and lemon because I would like a little more juice.