Introduction
If you’re anything like me, you love a recipe that feels fancy but is secretly really easy to pull off. That’s exactly what Braised Lemon Chicken with Olives is all about. It’s bright, savory, comforting, and absolutely bursting with Mediterranean vibes—like a little trip to the south of France or coastal Italy without ever leaving your kitchen.
The first time I tried this dish was during a dinner party at a friend’s house. She placed the steaming skillet on the table, and the whole room filled with the aromas of garlic, citrus, and herbs. The chicken was so tender it practically melted off the bone, and the briny pop of olives balanced the tangy lemon perfectly. Needless to say, I begged her for the recipe before the night was over.
This dish is a winner because it’s versatile: it works just as well for a cozy weeknight meal as it does for impressing guests. It’s hearty yet light, flavorful yet simple, and tastes like something you’d order at a seaside café. And the best part? With just a little chopping and some stove-top magic, most of the hard work is done by the braising process.
So grab your skillet, pour yourself a glass of wine (optional, but highly encouraged), and let’s dive into this mouthwatering Mediterranean classic.
🛒 Ingredients
Here’s what you’ll need to make Braised Lemon Chicken with Olives:
- 6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1 cup chicken broth
- ½ cup dry white wine (optional, but highly recommended)
- 2 lemons (1 juiced, 1 sliced into rounds)
- 1 cup green or mixed olives (pitted)
- 1 tsp dried oregano
- 1 sprig fresh rosemary (or ½ tsp dried)
- Salt and black pepper, to taste
Optional Garnishes
- Fresh parsley or basil
- Extra lemon wedges for serving
Substitution Ideas
- Gluten-free: This recipe is naturally gluten-free. Just double-check the broth and wine labels.
- Vegan twist: Swap chicken for hearty mushrooms or jackfruit, and use veggie broth.
- Extra veggies: Add artichoke hearts, cherry tomatoes, or bell peppers for more color.
- Olive swap: Green Castelvetrano olives are mild and buttery, while Kalamata olives add a briny punch—use whichever you love most!
👩🍳 Step-by-Step Instructions
This dish looks elegant, but trust me—it’s very beginner-friendly.
Step 1: Sear the Chicken
Pat chicken thighs dry with a paper towel (this helps the skin crisp up). Season generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken, skin-side down first, until golden brown, about 5 minutes per side. Remove and set aside.
👉 Tip: Don’t overcrowd the pan! Work in batches if needed for the best browning.
Step 2: Build the Flavor Base
In the same skillet, add sliced onions and cook until softened and slightly caramelized, about 5 minutes. Stir in garlic and cook for 1 more minute until fragrant.
Step 3: Deglaze and Add Liquid
Pour in white wine (if using), scraping up the browned bits from the bottom of the pan. Let it simmer for 2–3 minutes. Add chicken broth, lemon juice, oregano, and rosemary. Stir well.
Step 4: Add Chicken Back In
Nestle the chicken thighs back into the pan, skin-side up. Add lemon slices and scatter the olives around the chicken.
Step 5: Braise to Perfection
Reduce heat to low, cover, and let everything simmer gently for 30–35 minutes until the chicken is cooked through and tender.
Step 6: Final Touches
Remove the lid and simmer for another 5 minutes if you’d like the sauce to thicken slightly. Taste and adjust seasoning with more lemon juice, salt, or pepper.
Step 7: Serve and Enjoy
Transfer chicken to plates, spoon over the luscious sauce, and garnish with fresh parsley or basil. Serve with crusty bread, rice, or roasted potatoes to soak up every drop.
🍴 Extra Tips
- Serving Suggestions: This dish pairs beautifully with couscous, roasted veggies, or a simple arugula salad. And don’t forget the bread for dipping!
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stove over low heat. Add a splash of broth if the sauce has thickened too much.
- Freezer-Friendly: Freeze cooked chicken and sauce in freezer-safe containers for up to 2 months.
🥗 Nutritional Information (per serving, approx.)
(Source: Orsara Recipes)
- Calories: 380
- Protein: 28g
- Carbohydrates: 6g
- Fat: 26g
- Fiber: 2g
- Sugar: 2g
❓ FAQ Section
Q: How long does it take to make Braised Lemon Chicken with Olives?
A: About 50 minutes total, with 10 minutes of prep and 40 minutes of cooking.
Q: Can I substitute chicken thighs?
A: Absolutely. Chicken drumsticks work great, or even bone-in breasts—just adjust cooking time slightly.
Q: Can I freeze Braised Lemon Chicken with Olives?
A: Yes! Cool completely before freezing in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
🎉 Conclusion
And there you have it—Braised Lemon Chicken with Olives, a dish that’s as comforting as it is impressive. It’s rustic enough for a family dinner but elegant enough for guests, with the perfect balance of zesty lemon and briny olives.
If you’re craving a taste of the Mediterranean without booking a flight, this recipe is your golden ticket. Trust me, once you try it, it’ll become part of your regular dinner rotation.
So go ahead, whip up a skillet, pour yourself that glass of wine, and enjoy the cozy, sunshine-filled flavors of this classic. And if you do try it, I’d love to hear how it turned out! Drop a comment below or share your version—I can’t wait to see your delicious creations.
Buon appetito! 🍋🐓🫒