Lemony Chicken + Olives Skillet 🍗 🍋

Lemon Chicken is one of my favorite things to eat. I’ve completely adored it, unwavering since I was a young girl.

Lemony + Olive Chicken thighs are tender and juicy, and SO good. Nestled in a skillet with briny olives and caramelized lemon slices, with a very flavorful, light sauce.

Your family will be very impressed with your creativity and culinary adeptness – it’s not every day you caramelize lemons! Make today special, and be sure to take FULL credit for this beautiful dish.

I know many people prefer chicken breasts, but chicken thighs usually cost less, so they can help stretch the family food budget.

Serve with:

• Honey Dijon Green Beans
• Quinoa Chopped Salad
• Roasted Broccoli + Cauliflower with Parmesan

If you’d rather make chicken breasts, try our Honey Lemon Chicken

Makes about 6 servings

Ingredients

• 1 Tbsp clarified butter, or ghee
• 1 large lemon, sliced
• sea salt and ground black pepper, to taste
• 2 Tbsps avocado oil, or olive oil
• 2 lbs chicken thighs, skin on, bone-in
• 1 sweet onion, diced
• 3 cloves fresh garlic minced
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• ½ tsp ground ginger
• 1/2 cup vegetable stock, or chicken bone broth
• 1 cup pitted green olives
• 1 large lemon, juice and zest
• fresh parsley, minced

Instructions:

Pat chicken thighs completely dry with a paper towel.

Season your chicken with sea salt and pepper on both sides.

Heat butter in a large heavy-bottomed skillet over medium-high heat.

Add lemon slices and cook undisturbed for about 2-3 minutes, until they are golden brown.

Sprinkle with a tiny pinch of sea salt and pepper, then set your caramelized lemon slices aside on a plate.

Add the oil into that same skillet over medium-high heat, and sear your chicken, skin side down, until golden brown. Flip and continue to cook over medium heat until almost cooked through, but not quite, about 4 minutes each side. Set your seared chicken aside on a plate.

Into that same preheated skillet, sauté the onions until soft, about 3 minutes.

Add garlic and cook for 1 minute more.

Stir in all of the seasonings and pour in the stock/broth, scraping any bits from the bottom of the pan.

Once your sauce starts to bubble, return the chicken back to the skillet, along with the olives, lemon juice, zest, and caramelized lemons.

Reduce heat to low and cook, partially covered, until chicken is fully cooked through and no longer pink on the inside, about 12-15 minutes depending on the size of your thighs.

Garnish with fresh parsley and serve hot.

Enjoy!

❤Rachel

Lemony Chicken + Olives Skillet

Category Dinner Recipes

Persons

6

Ingredients

• 1 Tbsp clarified butter, or ghee
• 1 large lemon, sliced
• sea salt and ground black pepper, to taste
• 2 Tbsps avocado oil, or olive oil
• 2 lbs chicken thighs, skin on, bone in
• 1 sweet onion, diced
• 3 cloves fresh garlic minced
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• ½ tsp ground ginger
• 1/2 cup vegetable stock, or chicken bone broth
• 1 cup pitted green olives
• 1 large lemon, juice and zest
• fresh parsley, minced

Instructions

1. Pat chicken thighs completely dry with a paper towel.
2. Season your chicken with sea salt and pepper on both sides.
3. Heat butter in a large heavy-bottomed skillet over medium-high heat.
4. Add lemon slices and cook undisturbed for about 2-3 minutes, until they are golden-brown.
5. Sprinkle with a tiny pinch of sea salt and pepper, then set your caramelized lemon slices aside on a plate.
6. Add the oil into that same skillet over medium-high heat, and sear your chicken, skin side down, until golden brown. Flip and continue to cook over medium heat until almost cooked through, but not quite, about 4 minutes each side. Set your seared chicken aside on a plate.
7. Into that same preheated skillet, sauté the onions until soft, about 3 minutes.
8. Add garlic and cook for 1 minute more.
9. Stir in all of the seasonings and pour in the stock/broth, scraping any bits from the bottom of the pan.
10. Once your sauce starts to bubble, return the chicken back to the skillet, along with the olives, lemon juice, zest, and caramelized lemons.
11. Reduce heat to low and cook, partially covered, until chicken is fully cooked through and no longer pink on the inside, about 12-15 minutes depending on the size of your thighs.
12. Garnish with fresh parsley and serve hot.
13. Enjoy!

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