Lemon And Olive Chicken Recipe

Back to Lemon and Olive Chicken All Reviews for Lemon and Olive Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 40 mins Servings: 8 01edf01_e.jpg

Ingredients Ingredient Checklist 8 bone-in chicken breast halves Salt and pepper 3 tablespoons olive oil 2 lemons 2 onions, chopped 4 cloves garlic, minced 1 cup green olives, pitted and halved 2 cups chicken stock or reduced-sodium broth 1 teaspoon dried thyme 1/2 teaspoon crushed red pepper

Cook’s Notes You can store this chicken frozen for up to six weeks. Freeze each piece in an individual zip-close freezer bag with some sauce and press out air before sealing. When you’re ready to serve it, thaw bag in refrigerator, then put in a pan with water to coat the bottom; cover, and simmer until hot.

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 40 mins Servings: 8 01edf01_e.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 40 mins Servings: 8

Recipe Summary

prep: 15 mins total: 40 mins

Servings: 8

prep: 15 mins

total: 40 mins

prep:

15 mins

total:

40 mins

Servings: 8

01edf01_e.jpg

Ingredients

8 bone-in chicken breast halves Salt and pepper 3 tablespoons olive oil 2 lemons 2 onions, chopped 4 cloves garlic, minced 1 cup green olives, pitted and halved 2 cups chicken stock or reduced-sodium broth 1 teaspoon dried thyme 1/2 teaspoon crushed red pepper

Directions

Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.

Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.

Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes.

Cook’s Notes

You can store this chicken frozen for up to six weeks. Freeze each piece in an individual zip-close freezer bag with some sauce and press out air before sealing. When you’re ready to serve it, thaw bag in refrigerator, then put in a pan with water to coat the bottom; cover, and simmer until hot.

Reviews (31)

 Add Rating & Review     318 Ratings   5 star values:        42    4 star values:        55    3 star values:        115    2 star values:        76    1 star values:        30

Load More Reviews

Reviews (31)

Add Rating & Review     318 Ratings   5 star values:        42    4 star values:        55    3 star values:        115    2 star values:        76    1 star values:        30

Add Rating & Review

318 Ratings 5 star values: 42 4 star values: 55 3 star values: 115 2 star values: 76 1 star values: 30

5 star values: 42 4 star values: 55 3 star values: 115 2 star values: 76 1 star values: 30

Martha Stewart Member     Rating: Unrated       03/14/2017   For the love of god, don't include lemon rind. I just dumped the w[filtered] recipe in the trash. Inedible.  

Martha Stewart Member     Rating: Unrated       08/20/2014   Wish I would have read the reviews on this recipe first. It was just so-so. I agree with others that the extra 2 cups of water is a mistake. Too much prep for too little flavor. Should have made only half the recipe to start. Won't be making this again.  

Martha Stewart Member     Rating: Unrated       08/15/2014   Yea...this wasn't great. After reading through the reviews, and not being one to shy away from a challenge, I decided to make it anyway, thinking I could improve upon it...nope. Glad I halved the recipe to start with. After sauteing the onions and garlic, I added some white wine, then 1 preserved lemon (preserved lemons don't have that bitterness in the peel)...2 fresh lemons must be unthinkable. Skipped the water, used fresh thyme, and added some cremini mushrooms. Still wasn't good.  

Martha Stewart Member     Rating: Unrated       08/14/2014   Would de-glazing the pan with some white wine add a little extra flavor? Fresh herbs maybe?  

Martha Stewart Member     Rating: 2 stars       03/26/2014   I wanted to like this recipe, I love all the ingredients, but the only taste to the sauce was the extreme bitterness of the rind of the lemon. Maybe it would be better with a different kind of lemon like the meyer lemons. The bitter taste smothered the lemon and green olive taste quite effectively. To try to make it at least edible after tasting the final produce, I added more olives, some white wine and just the juice of a lemon. Barely edible was all it was. One of my favorite meals is chicken or pork in a tomato olive sauce that we had often as a kid, a part of that homey feeling made me try this recipe. There isn't much point in trying to adjust this recipe unless you peal the lemon and just use the segments, and that would be time prohibitive for a just so so dish.  

Martha Stewart Member     Rating: Unrated       06/03/2013   My husband and I both love this recipe. It is a little bitter with the olives and all the lemon, but we like it that way. If you don't like lots of lemon or are sensitive to bitter foods, then I would not try this recipe. But for the rest of us that love acidic foods and don't mind the bitterness, it is a great one!  

Martha Stewart Member     Rating: 5 stars       04/07/2013   I didn't try this yet ... but, after reading the recipe and looking over the 1st few reviews I agree that there was a mistake. Instead of water in the directions they meant chicken broth. Also I would start with 1/2 the broth, and add a little at a time if necessary during cooking. I think it sounds great and simple. But if you don't like lemons, why bother trying it!  

Martha Stewart Member     Rating: Unrated       06/03/2012   Loved it, mmmmmm! Thank You Martha!  

Martha Stewart Member     Rating: 4 stars       04/05/2012   This turned out well for us, we omitted the extra 2 cups of water called for in the steps. i actually think that is a miss type and should be changed. Cut the onions thin, same with the lemons.  

Martha Stewart Member     Rating: 3 stars       07/26/2011   These are some of my favorite flavors and it smelled wonderful cooking in my kitchen. However, when I was eating my dinner, i did not get any hint of lemon or olive flavor in the chicken. I think there was too much liquid as the chicken really did not take on all of the wonderful flavors in the pot of juice that was left over. My family liked it but my husband didn't taste lemon or olive either, nor did my sons who love those tastes. I would make it again but tweak it some how!  

Martha Stewart Member     Rating: Unrated       01/13/2011   Made this for dinner tonight, DISGUSTING. It was very bitter, I believe this was due to the lemon rind. I tried adding sugar and more salt but nothing could cut the overpowering bitterness. If I were to try again ( which I most certainly am not) I would just add the juice of two lemons.  

Martha Stewart Member     Rating: Unrated       10/19/2010   Not good. Too much time for too little taste.  

Martha Stewart Member     Rating: Unrated       09/12/2010   Omit the water, use the juice of 1 or 2 lemons (the peel makes it bitter), slice the onion very thin, add a few spoonfuls of Greek yogurt to the sauce and 1 1/2-2 tsp corn starch mixed with warm water, before returning the chicken to the pan. Try castelvetrano olives (purchased at a deli) for a milder approach. I even sprinkled a little cayenne pepper on each piece of chicken and used fresh thyme. If you mind the tweaks and enjoy lemon, you will like this dish.  

Martha Stewart Member     Rating: Unrated       11/10/2009   BITTER AND HARSH TASTING. HAD TO THROW IT OUT. WOULD NEVER MAKE AGAIN. WAY TOO MUCH LEMON. TERRIBLE!!  

Martha Stewart Member     Rating: Unrated       03/31/2009   1st-you need to cook this is a very large saute pan, one with a large circumference - 8 chicken breasts is a lot! 2nd-2 cups of water was too much-stick with the 2 cups of stock and then, if you need more liquid, add water as it cooks. Add color-chopped chives and/or red peppers are nice. I strained liquid and thickened for a pasta sauce with diced chicken leftovers. Nice, subtle flavor-moist chicken!  

Martha Stewart Member     Rating: Unrated       03/30/2009   I thought this was a very tasty easy recipe. I used chicken thighs instead of breasts and omitted the water. I served it with rice and steamed vegetable broccoli.  

Martha Stewart Member     Rating: Unrated       03/25/2009   Did not think this recipe turned out as written. We felt it was too lemony with the 2 lemons and I felt that it called for too much liquid and thankfully did not add the additional 2 cups of water written into step 2. If I made it again, this would require a serious redo.  

Martha Stewart Member     Rating: Unrated       11/12/2008   Boy oh boy I did not like the way this turned out. One may ask how a recipe with such delicious core ingredients could be lousy...but trust me...this one was a stinker!  

Martha Stewart Member     Rating: Unrated       11/08/2008   This was good but I need to make it again before choosing to add it to my "regular rotation." It was very flavorful - my husband thought it was a little too lemony. Since I didn't have green olives on hand, I used capers. My only complaint is that I couldn't get the liquid to cook down, even on higher temps and longer cooking times than called for. I am thinking of adding some uncooked pasta during the final simmering to help thicken the sauce and to avoid the hassle of a side dish.  

Martha Stewart Member     Rating: Unrated       11/05/2008   Not a hit with my bunch. They didn't think the different tastes blended well together.  

Martha Stewart Member     Rating: Unrated       04/16/2008   Since this received such bland reviews, I added 1 sprig of fresh thyme, 1 sprig of fresh rosemary and 2 bay leaves to the stock. I also used a garlic stuffed olive and included the garlic with the stock. I thought the chicken had a nice lemon flavor with a subtle olive undertone. I removed the skin from the chicken before I started.  

Martha Stewart Member     Rating: Unrated       03/24/2008   I love this dish. The lemons need to be sliced SUPER fine (the onions too.)  

Martha Stewart Member     Rating: Unrated       01/08/2008   After browning the chicken, I started the onions in a hot pan then turned to a medium-low temp (gas range) for about 12-15 minutes, adding the lemon slices  

Martha Stewart Member     Rating: Unrated       01/08/2008   My brother and I thought this was a wonderful dish and I plan to add it to the family favorites cookbook. I am not even a fan of olives, but the flavors just melded into a very appealing meal. I served it with lentils and rice.  

Martha Stewart Member     Rating: Unrated       01/06/2008   I'm wondering if maybe the garlic got burned or too brown for you. That is a sure way to end up with a bitter tasting dish.  

Martha Stewart Member     Rating: Unrated       01/03/2008   This dish was awful! I had to thow out the VERY bitter sauce!  

Martha Stewart Member     Rating: Unrated       12/29/2007   I wish I would have read the one review before I made this. It was not good, and I made the mistake of making it for company. Very disappointing.  

Martha Stewart Member     Rating: Unrated       12/27/2007   This recipe is not good. I made it and it had almost no flavor. There are great recipes out there for similar dishes. I would try another recipe!  

Martha Stewart Member     Rating: Unrated       12/27/2007   I agree that know the nutritional information would really be helpful. I always look for the fat and salt content. Most other recipe sources provide the information. People are much more interested in their health these days.  

Martha Stewart Member     Rating: Unrated       12/27/2007   You are capable of giving nutrition information such as calories, fat

Martha Stewart Member

Rating: Unrated 03/14/2017

For the love of god, don’t include lemon rind. I just dumped the w[filtered] recipe in the trash. Inedible.

Rating: Unrated

Rating: Unrated 08/20/2014

Wish I would have read the reviews on this recipe first. It was just so-so. I agree with others that the extra 2 cups of water is a mistake. Too much prep for too little flavor. Should have made only half the recipe to start. Won’t be making this again.

Rating: Unrated 08/15/2014

Yea…this wasn’t great. After reading through the reviews, and not being one to shy away from a challenge, I decided to make it anyway, thinking I could improve upon it…nope. Glad I halved the recipe to start with. After sauteing the onions and garlic, I added some white wine, then 1 preserved lemon (preserved lemons don’t have that bitterness in the peel)…2 fresh lemons must be unthinkable. Skipped the water, used fresh thyme, and added some cremini mushrooms. Still wasn’t good.

Rating: Unrated 08/14/2014

Would de-glazing the pan with some white wine add a little extra flavor? Fresh herbs maybe?

Rating: 2 stars 03/26/2014

I wanted to like this recipe, I love all the ingredients, but the only taste to the sauce was the extreme bitterness of the rind of the lemon. Maybe it would be better with a different kind of lemon like the meyer lemons. The bitter taste smothered the lemon and green olive taste quite effectively. To try to make it at least edible after tasting the final produce, I added more olives, some white wine and just the juice of a lemon. Barely edible was all it was. One of my favorite meals is chicken or pork in a tomato olive sauce that we had often as a kid, a part of that homey feeling made me try this recipe. There isn’t much point in trying to adjust this recipe unless you peal the lemon and just use the segments, and that would be time prohibitive for a just so so dish.

Rating: 2 stars

Rating: Unrated 06/03/2013

My husband and I both love this recipe. It is a little bitter with the olives and all the lemon, but we like it that way. If you don’t like lots of lemon or are sensitive to bitter foods, then I would not try this recipe. But for the rest of us that love acidic foods and don’t mind the bitterness, it is a great one!

Rating: 5 stars 04/07/2013

I didn’t try this yet … but, after reading the recipe and looking over the 1st few reviews I agree that there was a mistake. Instead of water in the directions they meant chicken broth. Also I would start with 1/2 the broth, and add a little at a time if necessary during cooking. I think it sounds great and simple. But if you don’t like lemons, why bother trying it!

Rating: 5 stars

Rating: Unrated 06/03/2012

Loved it, mmmmmm! Thank You Martha!

Rating: 4 stars 04/05/2012

This turned out well for us, we omitted the extra 2 cups of water called for in the steps. i actually think that is a miss type and should be changed. Cut the onions thin, same with the lemons.

Rating: 4 stars

Rating: 3 stars 07/26/2011

These are some of my favorite flavors and it smelled wonderful cooking in my kitchen. However, when I was eating my dinner, i did not get any hint of lemon or olive flavor in the chicken. I think there was too much liquid as the chicken really did not take on all of the wonderful flavors in the pot of juice that was left over. My family liked it but my husband didn’t taste lemon or olive either, nor did my sons who love those tastes. I would make it again but tweak it some how!

Rating: 3 stars

Rating: Unrated 01/13/2011

Made this for dinner tonight, DISGUSTING. It was very bitter, I believe this was due to the lemon rind. I tried adding sugar and more salt but nothing could cut the overpowering bitterness. If I were to try again ( which I most certainly am not) I would just add the juice of two lemons.

Rating: Unrated 10/19/2010

Not good. Too much time for too little taste.

Rating: Unrated 09/12/2010

Omit the water, use the juice of 1 or 2 lemons (the peel makes it bitter), slice the onion very thin, add a few spoonfuls of Greek yogurt to the sauce and 1 1/2-2 tsp corn starch mixed with warm water, before returning the chicken to the pan. Try castelvetrano olives (purchased at a deli) for a milder approach. I even sprinkled a little cayenne pepper on each piece of chicken and used fresh thyme. If you mind the tweaks and enjoy lemon, you will like this dish.

Rating: Unrated 11/10/2009

BITTER AND HARSH TASTING. HAD TO THROW IT OUT. WOULD NEVER MAKE AGAIN. WAY TOO MUCH LEMON. TERRIBLE!!

Rating: Unrated 03/31/2009

1st-you need to cook this is a very large saute pan, one with a large circumference - 8 chicken breasts is a lot! 2nd-2 cups of water was too much-stick with the 2 cups of stock and then, if you need more liquid, add water as it cooks. Add color-chopped chives and/or red peppers are nice. I strained liquid and thickened for a pasta sauce with diced chicken leftovers. Nice, subtle flavor-moist chicken!

Rating: Unrated 03/30/2009

I thought this was a very tasty easy recipe. I used chicken thighs instead of breasts and omitted the water. I served it with rice and steamed vegetable broccoli.

Rating: Unrated 03/25/2009

Did not think this recipe turned out as written. We felt it was too lemony with the 2 lemons and I felt that it called for too much liquid and thankfully did not add the additional 2 cups of water written into step 2. If I made it again, this would require a serious redo.

Rating: Unrated 11/12/2008

Boy oh boy I did not like the way this turned out. One may ask how a recipe with such delicious core ingredients could be lousy…but trust me…this one was a stinker!

Rating: Unrated 11/08/2008

This was good but I need to make it again before choosing to add it to my “regular rotation.” It was very flavorful - my husband thought it was a little too lemony. Since I didn’t have green olives on hand, I used capers. My only complaint is that I couldn’t get the liquid to cook down, even on higher temps and longer cooking times than called for. I am thinking of adding some uncooked pasta during the final simmering to help thicken the sauce and to avoid the hassle of a side dish.

Rating: Unrated 11/05/2008

Not a hit with my bunch. They didn’t think the different tastes blended well together.

Rating: Unrated 04/16/2008

Since this received such bland reviews, I added 1 sprig of fresh thyme, 1 sprig of fresh rosemary and 2 bay leaves to the stock. I also used a garlic stuffed olive and included the garlic with the stock. I thought the chicken had a nice lemon flavor with a subtle olive undertone. I removed the skin from the chicken before I started.

Rating: Unrated 03/24/2008

I love this dish. The lemons need to be sliced SUPER fine (the onions too.)

Rating: Unrated 01/08/2008

After browning the chicken, I started the onions in a hot pan then turned to a medium-low temp (gas range) for about 12-15 minutes, adding the lemon slices

My brother and I thought this was a wonderful dish and I plan to add it to the family favorites cookbook. I am not even a fan of olives, but the flavors just melded into a very appealing meal. I served it with lentils and rice.

Rating: Unrated 01/06/2008

I’m wondering if maybe the garlic got burned or too brown for you. That is a sure way to end up with a bitter tasting dish.

Rating: Unrated 01/03/2008

This dish was awful! I had to thow out the VERY bitter sauce!

Rating: Unrated 12/29/2007

I wish I would have read the one review before I made this. It was not good, and I made the mistake of making it for company. Very disappointing.

Rating: Unrated 12/27/2007

This recipe is not good. I made it and it had almost no flavor. There are great recipes out there for similar dishes. I would try another recipe!

I agree that know the nutritional information would really be helpful. I always look for the fat and salt content. Most other recipe sources provide the information. People are much more interested in their health these days.

You are capable of giving nutrition information such as calories, fat

All Reviews for Lemon and Olive Chicken

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lemon and Olive Chicken

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (31)#

All Reviews for Lemon and Olive Chicken#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (31)

All Reviews for Lemon and Olive Chicken