Mediterranean Chicken with Lemons and Olives

In the same skillet, add the lemon zest, lemon juice, and chicken broth (or white wine). Stir to deglaze the pan, scraping up any browned bits.
Add the Kalamata olives and cherry tomatoes. Simmer for 2-3 minutes to soften the tomatoes and combine the flavors.
4. Simmer the Chicken:
Return the seared chicken breasts to the skillet.
Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
5. Serve:
Remove the chicken from the skillet and spoon the sauce with olives and tomatoes over the top.
Garnish with chopped fresh parsley.
Tips:
Serve With: Pair this dish with rice, couscous, quinoa, or crusty bread to soak up the flavorful sauce.
Add Veggies: Include sautéed spinach, artichoke hearts, or zucchini for added Mediterranean flair.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.
Enjoy your Mediterranean Chicken with Lemons and Olives—a zesty, briny, and fresh dish that’s as delightful as it is easy to make! 🍋🫒