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Skillet Chicken With Olives
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Skillet Chicken with Olives

Savory skillet chicken thighs come alive with the briny burst of pimiento-stuffed olives and fragrant rosemary, all simmered in white wine for a deliciously easy meal.
Course Main Course
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 5 servings
Calories 290kcal
Author Liza Agbanlog

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

Recipe source: Taste Of Home

Nutrition

Calories: 290kcal | Carbohydrates: 5g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 400mg | Fiber: 1g