Baked Chicken with Olives

    natty78

    Baked Chicken with Olives

    Baked Chicken with Olives

    (99)
    40min


    97 people made this

    Chicken breasts are browned on the stove with a sauce of lemon, garlic and tarragon then finished in the oven with green olives.

    Ingredients
    Serves: 4 

    • 2 tablespoons butter
    • 2 tablespoons garlic, diced
    • 1 large lemon, juiced
    • 1/2 teaspoon dried tarragon
    • 4 boneless, skinless chicken breasts
    • 20 pitted green olives

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat an oven to 180 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 centre and the juices run clear, about 20 minutes.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (99)

    Reviews in English (100)

    natty78
    by
    0

    Something else. I made my crunch salad with it to give it a more healthy meal as there was a bit of butter in this recipe. Crunchy Salad- beans, red cabbage,iceberg lettuce,crunch noodles,carrots and tomato with a drizzle of Praise DELI STYLE classic vinaigrette dressing enjoy!  -  08 Jun 2010

    natty78
    by
    0

    Easy to make very nice husband and my 5 year old loved it  -  08 Jun 2010

    by
    209

    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 browned and crispy chicken. Therefore, I suggest searing the chicken breasts in a hot pan until the desired color is attained. Then, turn down the heat to medium and add the pan ingredients. Cook until some of the juice has been reduced. I also would cover the dish in the oven to avoid drying out as there is not much liquid in the recipe. The olives give a beautiful green color but I might also suggest adding some strips of sweet red bell pepper to enhance the appearance. When squeezing lemons, I never just throw the rinds away. They can be sliced or cut in rings to add a beautiful side garnish to the serving plate.  -  01 Apr 2011  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate