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Chicken and Olives

Chef John

"The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic."
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45 m servings 645 cals
Original recipe yields 4 servings

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  • Prep

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  1. Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
  2. Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
  3. Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
  4. Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
  5. Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
  6. Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 645 calories; 37.2 g fat; 7 g carbohydrates; 69.4 g protein; 208 mg cholesterol; 1141 mg sodium. Full nutrition

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Read all reviews 28
  1. 33 Ratings

Most helpful positive review

Delicious and unique tasting. The flavors are complex and satisfying. This is a great meal to have when you want a dish that stands out from the rest. I substituted beef broth, but will use ch...

Most helpful critical review

Did not love it, but was ok. Followed recipe exactly and served over cous cous. Probably won't make again. My husband said it smelled better than it tasted.

Most helpful
Most positive
Least positive

Delicious and unique tasting. The flavors are complex and satisfying. This is a great meal to have when you want a dish that stands out from the rest. I substituted beef broth, but will use ch...

Wonderful! I was super skeptical but made this anyway. It was really a rich wonderful flavor. I would expect this from an expensive itailan restaurant.

This is the first time I have rated and reviewed any of the many dishes from Allrecipes that we have used. This reminded me of the south of France. The only thing that I question is what to do w...

This was FANTASTIC!!! I cut up a whole chicken because that's what I had it cooked accordingly. I also had garlic stuffed green olives which brought a nice additional extra something. I used a s...

Chicken was wonderful!! What a great combination of flavors. The only change I made was using boneless, skinless chicken breasts. I paired with roasted garlic couscous. Definitely a keeper! ...

I made this recipe and followed Chef Johns instructions without any changes. My husband and I loved it!!! We served it over rice, but we think it would taste awesome over couscous too. Our 6 yea...

I had to improvise (a lot) so it really wasn’t the same dish. I gave it 5 stars based on the original recipe bc even tho I haven’t tried it yet I’m positive it will be awesome! I’m a huge olive ...

I followed the recipe exactly and it was fantastic! Will definitely make it again. Will be a great dinner party dish. Served with Garlic couscous and sautéed asparagus. Thank you for sharing!!

DELICIOUS!!! We used thighs instead of breasts but it was still delicious. What a delectable combination of flavors. One of our new favorite recipes...thank you Chef John and Allrecipes.