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Mediterranean Chicken

This recipe delivers a vibrant Mediterranean chicken dish featuring thinly sliced chicken seared to golden perfection. It's then simmered with briny olives, aromatic garlic, fresh lemon, and parsley, creating a flavorful pan sauce. Quick and easy, it's perfect for a light, healthy meal.
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Cook Time 35 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 3 people
Calories 1411.4 kcal

Equipment

  • 1 Medium Skillet Preferably a non-stick or well-seasoned cast iron for even searing.
  • 1 Shallow Bowl For dredging the chicken.
  • 1 Cutting Board
  • 1 Chef's knife For prepping garlic, parsley, and lemon.
  • 1 Tongs or Spatula For handling and flipping chicken.

Ingredients
  

Main

  • 2 tablespoons all-purpose flour
  • Pinch of cayenne
  • 2 tablespoons California extra-virgin olive oil
  • 3 large chicken breast cutlets pounded or thinly sliced
  • Juice of half a lemon plus four slices of lemon
  • 2 large cloves garlic sliced
  • 1/3 cup sliced kalamata olives pitted
  • 1/3 cup green olives we use some marinated in herbs de Provence, pitted
  • 3 tablespoons fresh Italian parsley chopped
  • 1/2 teaspoon kosher salt
  • Fresh pepper to taste
  • 2 teaspoons butter

Instructions
 

  • Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
  • Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
  • Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
  • Add the butter to the pan, shaking to combine the sauce.
  • Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.

Notes

1. Pounding or thinly slicing chicken cutlets ensures quick, even cooking and tenderness. Avoid overcrowding the skillet to achieve a proper sear rather than steaming. 2. Monitor garlic closely; it can burn quickly. Stir the olive mixture gently to distribute flavors without overcooking the garlic. 3. Adding butter at the end enriches the pan sauce, giving it a glossy finish and depth of flavor. 4. Use high-quality olives and fresh lemon juice for the best Mediterranean essence. A final squeeze of fresh lemon juice before serving can brighten the entire dish.