In this dish, the chicken pieces are first browned after being seasoned with rosemary, salt and pepper. Then, the olives are mixed in along with white wine (or chicken stock) and simmered until fully cooked. The result is a dish in which the pimento-stuffed olives truly shine. The chicken pieces are perfectly seasoned with the rosemary, salt and pepper. Every bite is super tasty and satisfying. The great thing about this dish is that it is low carb and is keto friendly on its own. Or, if you’d prefer, you can serve it with some rice or pasta. This dish is definitely one that can easily be whipped up on a busy weeknight.
Cooking Tips for Skillet Chicken with Olives
To ensure your chicken turns out tender and juicy, be mindful of the cooking time. Overcooking can lead to dry meat. Start with medium-high heat to get a nice sear on the chicken pieces, which locks in moisture. Once browned, reduce the heat to medium-low before adding the olives and liquid. This allows the flavors to meld without sacrificing the chicken’s juiciness. If you prefer a thicker sauce, consider simmering the dish uncovered for a few minutes to let it reduce. Stir occasionally to prevent sticking. For extra flavor, feel free to add some minced garlic when sautéing the chicken. It complements the olives beautifully and enhances the overall taste of the dish.
Ingredient Notes
Choosing the right olives can elevate this dish significantly. Look for high-quality pimento-stuffed olives, as they provide a nice contrast to the savory chicken. If pimento-stuffed olives aren’t available, green olives or Kalamata olives can be great alternatives, although they will change the flavor profile slightly. Fresh rosemary is a must for this recipe, but if you only have dried, use about one-third of the amount. For the liquid, a dry white wine works best, but chicken stock is a solid choice if you’re avoiding alcohol. Some people like to add a splash of lemon juice at the end for a bright finish, so consider that if you enjoy a bit of acidity.
Serving Suggestions and Pairings
This skillet chicken with olives pairs wonderfully with a variety of sides. If you want to keep it low carb, consider serving it over a bed of sautéed spinach or zucchini noodles. Both options are nutritious and complement the dish nicely. For those who prefer something heartier, a side of fluffy rice or creamy mashed potatoes absorbs the delicious sauce perfectly. A simple green salad dressed with a light vinaigrette makes a great accompaniment, balancing the rich flavors of the chicken. If you want to take it up a notch, sprinkle some crumbled feta cheese on top before serving for an extra burst of flavor. This dish is versatile enough to suit any occasion, from casual weeknight dinners to more elegant gatherings.
Frequently Asked Questions
What can I use instead of pimento-stuffed olives?
If you don’t have pimento-stuffed olives, green olives or kalamata olives work great too. Just keep in mind that they will change the flavor profile a bit, but they’ll still be delicious.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, just warm it gently in a skillet or microwave, adding a splash of water or broth if it seems dry.
Can I make this dish ahead of time?
You can prep the chicken and season it with rosemary, salt, and pepper a day in advance. Just store it in the fridge until you’re ready to cook, which makes it super easy on a busy night.
What should I serve with skillet chicken and olives?
This dish pairs well with rice, pasta, or even a simple salad. If you’re keeping it low carb, sautéed veggies or cauliflower rice are excellent options too.
How do I avoid overcooking the chicken?
To prevent overcooking, keep an eye on the chicken while it’s browning. Once you get that nice sear, lower the heat when adding the olives and liquid to cook it gently.
Skillet Chicken with Olives
Ingredients
- 1 lbs boneless skinless chicken thighs
- 2 tsp dried rosemary coarsely chopped
- Salt and pepper
- 1 tablespoon olive oil
- 3.5 oz. 100 g pimiento-stuffed olives, coarsely chopped
- 1/4 cup white wine can substitute with ¼ cup of chicken broth
- Parsley for garnish
Instructions
- Season the chicken pieces with salt, pepper and rosemary.
- Heat the oil in a large skillet over medium high heat. Add the chicken pieces and cook until browned, about 3 minutes per side.
- Add the olives and white wine (or chicken broth). Stir gently and reduce heat. Simmer, covered, for about 3-5 minutes until the chicken is no longer pink and cooked through.
- Garnish with chopped parsley. Serve over rice or pasta.
Notes
Nutrition
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