More Great Recipes: Dinner | Main Dish | Mediterranean | Poultry

Skillet Chicken with Olives

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"A Kelly Brett Specialty - A recipe."

Serves 4 | Prep Time 5 | Cook Time 15

Why I Love This Recipe

A light but flavorful chicken dish. Does really well served on a bed of something neutral like rice or riced cauliflower which mixes will with the olive broth mixture.

Ingredients You'll Need

4 Boneless Chicken Thighs (about 1 pound)
1/2 Teaspoon Dried Rosemary, Crushed
1/2 Teaspoon Pepper
1/4 Teaspoon Salt
1 Tablespoon Olive Oil
1/4 Heaping Cup Pimento-Stuffed Olives, Coarsely Chopped
1-2.25 Ounce Can Chopped Black Olives
1 Tablespoon Drained Capers, Optional (Kelly does not use capers)
1/4 Cup Chicken Broth or White Wine (Kelly uses chicken broth)


Sprinkle chicken with rosemary, pepper and salt.

In a large skillet, heat oil over medium-high heat. Brown chicken on both sides.

Add olives and chicken stock (and optional capers). Reduce heat; simmer, covered 2-3 minutes or until a thermometer inserted in the chicken reads 170°.

Pairs Well With

Serve on a bed of cauliflower risotto with a side of green beans.

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