This post is in partnership with Filippo Berio Olive Oil. All opinions are my own; I only work with brands I genuinely use at home.
Welcome to my new favorite weeknight recipe: Lemon Olive Chicken Breasts served over fresh pasta tossed with parsley. It’s an easy, flavorful dish that doubles as a great option for warm-weather entertaining. The combination of lemon, briny olives, garlic, and a good-quality olive oil creates a bright, silky sauce that dresses both the chicken and whatever starch you choose to serve alongside it.
Boneless, skinless chicken breasts are a staple in my kitchen — lean, versatile, and quick to cook. I usually keep all the ingredients for this recipe on hand: good olive oil, lemons, garlic, fresh thyme, chicken broth, and olives for snacking. Using a robust extra virgin olive oil makes a noticeable difference in the sauce’s flavor and color. When you have these pantry staples available, you can throw this dinner together in about 30 minutes without an extra trip to the store.
This recipe is ideal for a simple weeknight dinner or for entertaining when you want something that feels a bit special without a lot of fuss. The technique is straightforward: pound the chicken thin, crisp it in a hot pan, then build the sauce in that same pan so the browned bits add depth. A short simmer with chicken broth and lemon juice concentrates the flavors and produces a sauce that’s perfect spooned over pasta, rice, or crusty bread.
Serve the chicken and sauce over a small nest of fresh or dried pasta tossed with chopped parsley and a splash of olive oil. For anyone who loves cheese, a generous shaving of Pecorino Romano on top is optional but delicious. This meal feels like a little midweek Italian escape—comforting and bright at the same time.
📖 Recipe
Lemon Olive Chicken Breasts
Saucy, tender, lemony chicken with the salty brine of olives and a light but robust olive oil sauce.
Ingredients
- 3 boneless, skinless chicken breasts (approximately 1.3 lbs total)
- 1/3 lb pitted Castelvetrano olives, halved
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon fresh thyme leaves
- 2 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup Filippo Berio Robusto olive oil (or another full-flavored olive oil)
- Pecorino Romano cheese for serving (optional)
Instructions
- Pound each chicken breast to about 1/2″ thickness. Pat dry and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts, presentation side down, and cook without moving for about 6 minutes to develop a golden, crispy exterior.
- Flip the chicken, then add the minced garlic, thyme, and halved olives to the pan. Cook for about 2 minutes, stirring the aromatics so the garlic does not burn.
- Pour in the chicken broth and lemon juice. Bring to a simmer and cook until the liquid has reduced by about half, roughly 8 minutes depending on your pan size and heat.
- Return any juices from the resting chicken to the pan. Taste and adjust seasoning. Serve the chicken and sauce over cooked pasta or rice. Offer Pecorino Romano at the table for those who want cheese.
I believe in a well-stocked kitchen: it gives freedom to create satisfying meals any night of the week. This lemon olive chicken is proof that a few simple, quality ingredients—great olive oil, fresh lemon, garlic, and a handful of olives—can combine into something memorable. If you enjoy bold, Mediterranean-inspired flavors, this recipe is worth keeping in your dinner rotation.