Chicken with Olives and Capers
This Chicken with Olives and Capers is a simple, flavorful dish bursting with briny olives and zesty capers, perfect for quick weeknight dinners or entertaining guests.
Equipment
- Skillet
- Measuring Spoons
- Sharp Knife
- Cutting Board
- Spatula or tongs
Ingredients
- 4 large boneless, skinless chicken breasts
- 3 T olive oil divided
- 2 tsp Poultry Seasoning
- Salt and fresh-ground black pepper to taste
- 6 oz black olives can, drained
- 1/4 cup chopped green olives
- 1/4 cup chopped capers
- 2 T chopped red onion
- 1 tsp minced garlic
- 2 T Dijon mustard
- 2 T fresh-squeezed lemon juice
Instructions
Preparation
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and poultry seasoning.
Cooking
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts.
- Cook the chicken for about 5-7 minutes on each side until golden brown and cooked through (internal temperature 165°F / 75°C). Remove chicken and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Sauté chopped red onion and minced garlic for about 2 minutes until fragrant and translucent.
- Stir in black olives, green olives, and capers. Cook for another 2-3 minutes to blend flavors.
- Mix in Dijon mustard and fresh-squeezed lemon juice. Stir well, then return the chicken to the skillet, spooning the olive and caper mixture over the top.
- Let everything simmer together for 2-3 minutes to heat through. Serve and enjoy!
Notes
- Use chicken thighs instead of breasts for a juicier, richer flavor.
- Avocado oil can substitute olive oil for a different flavor profile.
- Whole grain mustard can replace Dijon mustard for texture variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth to keep chicken moist.