Baked Chicken with Olives
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
- Preheat an oven to 180 degrees C.
- 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.
- 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.
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Reviews and Ratings
Global Ratings:
(100)
Reviews in English (73)
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
Easy to make very nice husband and my 5 year old loved it - 08 Jun 2010
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)