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Chicken and Olives Dinner

65 mins

This easy one pan chicken dish is perfect for a weeknight and loaded with Mediterranean flavors of lemons and olives.

PREP: 20 mins
COOK: 45 mins

Chicken Marinade:
6 tablespoons of lemon juice
2 garlic cloves, minced or pressed
½ teaspoon salt
2 tablespoons olive oil

5 -6 boneless chicken thighs, skinless or with skin
1 yellow onion, diced
2 cups chicken broth
1 cup long grain rice,
1 can PEARLS Large Pitted Olives, drained and patted dry
1 tablespoon lemon zest
¼ cup crumbled feta

Cooking Instructions

Marinate the chicken in the marinade ingredients for 20 minutes (or longer) in a zip lock bag in the refrigerator.
Heat olive oil in a large, deep skillet over medium high heat.
Place the chicken pieces in the skillet, skin side down, and cook until both sides are browned and chicken is done.
Remove the chicken from the pan and set aside on a plate or foil to keep warm.
Toss lemon slices in pan to sauté until just browned, but not falling apart, then remove and keep with warm chicken pieces.
Add the diced onion to the hot pan and sauté for a few minutes until translucent. Add broth and rice, bring to a simmer.
Cover and cook rice for 20 minutes or until rice is almost done. Remove lid and stir in olives.
Top with the chicken pieces and lemon slices. Cook another 5-10 minutes until the rice is soft. Garnish with feta cheese.


Black Pitted
California Ripe Olives