Sauteed Chicken With Olives and Roasted Lemons

What’s for Dinner – Sauteed Chicken with Olives and Roasted Lemons

Serves 4

This recipe sounds sophisticated, but my children really enjoy it and in fact, I usually make a double batch!


  • 2 lemons, sliced ¼ inch thick
  • ¼ c. extra virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 4 six ounce skinless, boneless chicken breast halves
  • All purpose flour for dusting
  • ½ c. pitted green Sicilian or Spanish olives, sliced
  • 2 T. drained capers
  • 1 c. chicken stock or low sodium broth
  • 3 T. unsalted butter, cut into small pieces


  1. Preheat the oven to 375 degrees.
  2. Line a baking sheet with lightly oiled parchment paper.  Arrange the lemon slices on the paper in a single layer.  Lightly drizzle with oil and season with salt and pepper.
  3. Roast for about 20 minutes, until the slices begin to brown around the edges.
  4. In a medium, deep skillet, heat the ¼ c. of olive oil.  Season the chicken breasts with salt and pepper and dust with flour, shaking off the excess.  Cook the chicken over high heat, turning once, until the breasts are golden, about 6 minutes.
  5. Add the olives, capers, and stock to the skillet and bring to a boil.  Cook over high heat until the stock is reduced to 1/3 c., about 5 minutes.
  6. Add the roasted lemons and butter.  Season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute and then serve.

I usually serve the chicken with sautéed spinach, but another vegetable or even pasta would work well too!

(Adapted from Food and Wine, September 2008)

Everyday Food: Great Food Fast

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