Chicken with Roasted Lemons and Green Olives

Course: Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings:

Calories: 550kcal

Author: Melanie Bauer | Melanie Makes

Avoid chicken burnout and awaken your weekly menu plan with this Chicken with Roasted Lemons and Green Olives. Brighten your plate and your taste buds with this dynamic duo of ingredients.

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Ingredients

3 lemons
1/4 cup + 1 tablespoon flour
2 pounds boneless skinless chicken breasts
3 tablespoons olive oil
5 garlic cloves minced
1-1/4 cup chicken broth
6 oz. can green ripe California medium pitted olives drained

Instructions

Preheat oven to 325 degrees.
Cut two lemons, ends trimmed, into twelve 1/4" slices. Arrange in a single layer on a parchment lined baking sheet.
Roast until lightly browned around edges, 30 to 35 minutes, turning halfway through cooking time. Set aside.
Place 1/4 cup flour in a shallow bowl. Season chicken with salt and pepper and coat with flour, shaking off excess.
In a large skillet, heat oil over medium-high heat. Add chicken and cook until browned, 3-4 minutes per side. Remove and set aside.
Add garlic to skillet; cook 30 seconds.
Add 1/4 cup chicken broth and cook, scraping up browned bits from bottom, until reduced by half, about 1 minute.
Whisk in remaining tablespoon flour; cook until just staring to brown, about 30 seconds.
Add 1/4 cup broth, whisking until combined.
Add remaining broth, olives, and zest and juice from third lemon. Return chicken to skillet and bring to a simmer.
Cook chicken, turning once, until opaque throughout, 8-10 minutes. A
dd roast lemons slices and stir to coat.

Nutrition