Chicken with Lemon and Green Olives

Introduction

You marinate the chicken in lemon juice, dredge it in a lightly spiced flour mixture, then simmer it with onion, ginger, green olives, lemon zest, and a cinnamon stick for 1 hour. The result is a savory braise with bright citrus, mild heat, and a sauce that fits a weeknight dinner if you prep ahead or a make-ahead meal for later in the week.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours
• Servings: 4

Ingredients

• 2 tablespoons lemon juice
• 1 pound boneless, skinless chicken breasts, cut in three pieces
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon ground red pepper
• ¼ teaspoon ground turmeric
• 2 teaspoons olive oil
• 1 medium yellow onion, chopped
• 2 teaspoons grated fresh ginger
• 2 garlic cloves, minced
• ½ cup fat-free low-sodium chicken broth
• ¼ cup pitted green olives
• 2 teaspoons grated lemon zest
• 3-inch cinnamon stick
• 2 tablespoons chopped fresh cilantro

Instructions

1. In a large zip-close plastic bag, combine the juice and chicken. Seal and marinate in the refrigerator 30 minutes.
2. Remove chicken from bag and discard marinade. Pat chicken dry with paper towels.
3. In a shallow bowl, combine the flour, salt, and black and red peppers, and turmeric.
4. Dredge the chicken through the flour mixture, lightly coating both sides, and set aside.
5. In a large, deep nonstick skillet, heat the oil over medium-high heat.
6. Add the chicken and cook for 3 minutes per side, or until lightly browned.
7. Remove the chicken from the pan and set aside.
8. Add the onion, ginger, and garlic to pan. Fry until tender.
9. Return the chicken to the pan. Add the broth, olives, lemon zest, and cinnamon stick.
10. Bring to a boil, then cover, reduce heat, and simmer 1 hour or until chicken is tender.
11. To serve, discard the cinnamon stick and stir in cilantro.

Variations

• Swap the boneless, skinless chicken breasts for boneless, skinless chicken thighs if you want a richer result and meat that stays slightly juicier during the long simmer.
• Replace the pitted green olives with Kalamata olives for a stronger, deeper olive flavor and a darker sauce.
• Use parsley instead of chopped fresh cilantro if you want a cleaner herbal finish that lets the lemon stand out more.
• Reduce the ⅛ teaspoon ground red pepper to a pinch for a milder dish, or increase it slightly if you want more heat against the lemon and cinnamon.

Tips for Success

• Pat the chicken dry well after marinating so the flour mixture sticks instead of turning pasty.
• Let the chicken get lightly browned in the skillet before removing it; that color adds flavor to the broth.
• Cook the onion, ginger, and garlic only until tender and fragrant so the garlic does not darken and taste bitter.
• Keep the pan at a gentle simmer once covered; a hard boil can make the chicken dry before the sauce develops.
• Remove the cinnamon stick before serving so the spice stays in the background instead of dominating each bite.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 2 months; the olives will soften a bit after thawing, but the dish still reheats well.

Reheat on the stovetop over low heat with the lid on until the chicken is hot through and the sauce is loosened, adding a small splash of broth if needed. You can also microwave individual portions, covered loosely, in short bursts, turning the chicken halfway through so it heats evenly.

FAQ

Can you use bottled lemon juice instead of fresh?

Yes, but fresh lemon juice gives a cleaner flavor, and you still need fresh lemon zest for the citrus aroma in the sauce.

Can you make this ahead of time?

Yes. The flavor improves after a rest, so you can cook it a day ahead and reheat it gently before serving.

Do you need to use a nonstick skillet?

No, but a large deep skillet or sauté pan works best because you brown the chicken first and then simmer everything in the same pan.

Can you make it without the flour?

Yes, but the sauce will be a little thinner and the chicken will not get the same light coating before browning.