Lemon Olive Chicken

Life has been crazy busy lately, and I haven’t shared a lot of recipes. I really want to try to be more consistent with it. Cooking is a love language of mine and no matter how busy I get, I still cook dinner most nights. It is something that is extremely important to me and my family.

I want to share more of my go-to recipes to show that no matter how busy life gets, there is still time to get a great meal on the table. You need to plan ahead, but if you are prepared, it takes less time than take out.

I would say that most my recipes are “healthy-ish”. We try to well clean most of the time. I believe in balance, but I believe in butter too. This recipe is a great representation of how we normally eat. Sometimes I will pair it with a salad if we trying to stay on the light side, but it’s also excellent with a lemony pasta.

I also try to cook seasonally as much as possible. Right now, it is citrus everything, and this lemon olive chicken is a favorite of mine.



  • 2 tablespoons all-purpose flour

  • 2 tablespoons extra-virgin olive oil

  • 3 boneless chicken breast cutlets, pounded thin or thinly sliced

  • Zest and juice of half a lemon, plus four slices of lemon

  • 2 large cloves garlic, sliced

  • 1/3 cup each of sliced kalamata olives, pitted and green olives pitted ( I use the herb marinated mixture for find at the grocery store olive bar - they add a ton of flavor!)

  • 3 tablespoons fresh Italian parsley, chopped

  • 1/2 teaspoon kosher salt

  • Fresh pepper, to taste

  • 1 Tablespoon butter


Place the flour in a shallow bowl. Heat the olive oil in a medium skillet on medium heat until hot.

Season the chicken with salt and pepper, then dredge the chicken in the flour, shaking off any excess. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.

Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 5-8 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic. 

Add the butter to the pan, shaking to combine the sauce.

Place the chicken on a serving plate, then pour the olive mixture over the top. Garnish with the remaining parsley.