Chicken breasts are sauteed in seasoned juice and then baked with juice and olives.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Melt the butter in an oven-safe pan over medium heat. Stir the garlic, lemon juice, and tarragon into the butter. Cook the chicken breasts in the butter mixture until evenly browned, 3 to 5 minutes per side. Add the olives to the pan.

  • Transfer the pan to the preheated oven and bake until the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

216 calories; 11.2 g total fat; 82 mg cholesterol; 569 mg sodium. 4.7 g carbohydrates; 25.5 g protein; Full Nutrition

Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2011
This is an excellent dish with an exotic mid-eastern appeal. The recipe is easy to follow and the flavors make a nice tangy mix. I changed the recipe slightly to fit my preference for well browned and crispy chicken. Therefore I suggest searing the chicken breasts in a hot pan until the desired color is attained. Then turn down the heat to medium and add the pan ingredients. Cook until some of the juice has been reduced. I also would cover the dish in the oven to avoid drying out as there is not much liquid in the recipe. The olives give a beautiful green color but I might also suggest adding some strips of sweet red bell pepper to enhance the appearance. When squeezing lemons I never just throw the rinds away. They can be sliced or cut in rings to add a beautiful side garnish to the serving plate. Read More
(213)

Most helpful critical review

Rating: 3 stars
09/27/2010
This recipe just needed something. I like the idea but not much flavor Read More
(5)
99 Ratings
  • 5 star values: 53
  • 4 star values: 28
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
04/04/2011
This is an excellent dish with an exotic mid-eastern appeal. The recipe is easy to follow and the flavors make a nice tangy mix. I changed the recipe slightly to fit my preference for well browned and crispy chicken. Therefore I suggest searing the chicken breasts in a hot pan until the desired color is attained. Then turn down the heat to medium and add the pan ingredients. Cook until some of the juice has been reduced. I also would cover the dish in the oven to avoid drying out as there is not much liquid in the recipe. The olives give a beautiful green color but I might also suggest adding some strips of sweet red bell pepper to enhance the appearance. When squeezing lemons I never just throw the rinds away. They can be sliced or cut in rings to add a beautiful side garnish to the serving plate. Read More
(213)
Rating: 5 stars
04/04/2011
This is an excellent dish with an exotic mid-eastern appeal. The recipe is easy to follow and the flavors make a nice tangy mix. I changed the recipe slightly to fit my preference for well browned and crispy chicken. Therefore I suggest searing the chicken breasts in a hot pan until the desired color is attained. Then turn down the heat to medium and add the pan ingredients. Cook until some of the juice has been reduced. I also would cover the dish in the oven to avoid drying out as there is not much liquid in the recipe. The olives give a beautiful green color but I might also suggest adding some strips of sweet red bell pepper to enhance the appearance. When squeezing lemons I never just throw the rinds away. They can be sliced or cut in rings to add a beautiful side garnish to the serving plate. Read More
(213)
Rating: 5 stars
11/12/2009
What a wonderful and quick recipe! I didn't have tarragon though it sounds delicious so I substituted with fresh chives from my garden. I also added a few kalamata olives for an extra kick. Will definitely make this one again hopefully with tarragon! Read More
(123)
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Rating: 4 stars
11/25/2009
Tasty and easy. I used a combo of green black and red cerignola olives. Next time I may double the butter and lemon because I would like a little more juice. Read More
(94)
Rating: 5 stars
04/05/2011
Best Chicken dish I have ever made! I did improvise a little...substituted butter with olive oil fresh lemon for lemon juice from a bottle tarragon for a fine herb blend of parsley chives and tarragon and added capers. I also didn't bother browning it just baked at 350 for 30 minutes. Kids gobbled it (without the olives!) I served it over salad with a homemade dressing similar to what the chicken was cooked in-YUM!!! Read More
(66)
Rating: 4 stars
11/18/2010
This was very good. I used thyme instead of tarragon because I did not have tarragon. I also only used 2 teaspoons of garlic not tablespoons. I did not have an oven safe pan so I transferred the chicken to a 9 x 13 glass dish and cooked it covered with foil at 375 for 30 minutes. Very easy! Read More
(45)
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Rating: 5 stars
09/10/2009
Didn't have any olives but substituted a can of artichoke hearts and magnifico We loved it! So juicy and tart. Read More
(38)
Rating: 5 stars
03/18/2010
very good l am so tired of chicken but we really enjoyed this. all i did different was rinse the olives to lower the salt. we will have this again Read More
(35)
Rating: 5 stars
03/22/2010
I really loved this recipe and it was great for my dad who's on Atkins because it's so low in carbohydrates. I increased the amount of butter and lemon and I also added some sliced black olives and a few sweet pickled onions for a zesty flavour. I'll remember this recipe next time I cook chicken breasts! Read More
(31)
Rating: 5 stars
11/25/2010
Instead of tarragon I used sage and also added Kalamata and black olives. It was absolute heaven. However to turn this dish into a household staple I used 2 tablespoons of olive oil instead of the butter and parsley instead of tarragon. It doesn't taste quite as good but it is much lighter and much healthier! Read More
(22)
Rating: 3 stars
09/27/2010
This recipe just needed something. I like the idea but not much flavor Read More
(5)