Go Back
+ servings
Saucy Skillet Chicken with Lemons and Olives - Delicious pan seared chicken thighs prepared with olives, lemons, and red wine.

Saucy Skillet Chicken with Lemons and Olives

Katerina | Diethood
Saucy Skillet Chicken with Lemons and Olives - Delicious pan seared chicken thighs prepared with olives, lemons, and red wine.
Servings : 4 Servings
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr

Ingredients
  

  • 1 tablespoon garlic paste OR minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Italian Seasoning
  • salt and fresh ground pepper, to taste
  • 6 pieces skinless boneless chicken thighs
  • 2 tablespoons STAR Olive Oil
  • 1 small red onion, finely diced
  • 2 cloves garlic, minced
  • salt and fresh ground pepper, to taste
  • 1 small lemon, thinly sliced
  • 1/4 cup red wine (use your favorite)
  • 1 cup low sodium, fat free chicken broth
  • 1 cup STAR Tomato and Peppers Marinated Olives

Instructions
 

  • Combine garlic paste, oregano, Italian seasoning, salt and ground pepper in a large bowl; mix until thoroughly incorporated. 
  • Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. *
  • Heat olive oil in a large nonstick skillet or pan over medium-heat.
  • Remove previously prepared chicken thighs from the bowl and add them to the hot oil. 
  • Cook chicken for 6 to 8 minutes, or until chicken begins to brown; turn them over and continue to cook for about 5 more minutes, or until browned.
  • Remove chicken thighs from skillet and set aside. 
  • Add the onions and garlic to the pan; season with salt and cook for about 3 minutes, or until onions are soft. Stir frequently.
  • Lower heat to a medium and add the lemon slices and wine, stirring to loosen any browned bits stuck to the bottom; cook for 3 minutes.
  • Add the chicken broth, return the thighs to the skillet, and bring to a boil; lower heat to a simmer and continue to cook for 5 minutes.
  • Add the olives and continue simmering for 10 minutes.
  • Remove from heat and let stand 5 to 7 minutes, or until most of the liquid is absorbed, but not all of it. 
  • Serve chicken and ladle olives and liquid over the chicken thighs. **

Notes

*You can prepare the chicken up to 24 hours ahead. Just cover and refrigerate.
** I serve this over brown rice and a big green salad. 
 
 

Nutrition

Calories: 136 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 12 g | Saturated Fat: 1 g | Cholesterol: 1 mg | Sodium: 760 mg | Potassium: 65 mg | Fiber: 1 g | Sugar: 0 g | Vitamin A: 135 IU | Vitamin C: 1.7 mg | Calcium: 35 mg | Iron: 0.6 mg | Net Carbs: 2 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Spanish
Keyword: chicken skillet dinner recipe, chicken thighs recipe, easy chicken thigh recipe