Rating: 3.01 stars
318 Ratings
  • 5 star values: 42
  • 4 star values: 55
  • 3 star values: 115
  • 2 star values: 76
  • 1 star values: 30

It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.

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  • Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.

  • Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes.

Cook's Notes

You can store this chicken frozen for up to six weeks. Freeze each piece in an individual zip-close freezer bag with some sauce and press out air before sealing. When you're ready to serve it, thaw bag in refrigerator, then put in a pan with water to coat the bottom; cover, and simmer until hot.

Reviews (31)

318 Ratings
  • 5 star values: 42
  • 4 star values: 55
  • 3 star values: 115
  • 2 star values: 76
  • 1 star values: 30
Rating: Unrated
03/14/2017
For the love of god, don't include lemon rind. I just dumped the w[filtered] recipe in the trash. Inedible.
Rating: Unrated
08/20/2014
Wish I would have read the reviews on this recipe first. It was just so-so. I agree with others that the extra 2 cups of water is a mistake. Too much prep for too little flavor. Should have made only half the recipe to start. Won't be making this again.
Rating: Unrated
08/15/2014
Yea...this wasn't great. After reading through the reviews, and not being one to shy away from a challenge, I decided to make it anyway, thinking I could improve upon it...nope. Glad I halved the recipe to start with. After sauteing the onions and garlic, I added some white wine, then 1 preserved lemon (preserved lemons don't have that bitterness in the peel)...2 fresh lemons must be unthinkable. Skipped the water, used fresh thyme, and added some cremini mushrooms. Still wasn't good.
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Rating: Unrated
08/14/2014
Would de-glazing the pan with some white wine add a little extra flavor? Fresh herbs maybe?
Rating: 2 stars
03/26/2014
I wanted to like this recipe, I love all the ingredients, but the only taste to the sauce was the extreme bitterness of the rind of the lemon. Maybe it would be better with a different kind of lemon like the meyer lemons. The bitter taste smothered the lemon and green olive taste quite effectively. To try to make it at least edible after tasting the final produce, I added more olives, some white wine and just the juice of a lemon. Barely edible was all it was. One of my favorite meals is chicken or pork in a tomato olive sauce that we had often as a kid, a part of that homey feeling made me try this recipe. There isn't much point in trying to adjust this recipe unless you peal the lemon and just use the segments, and that would be time prohibitive for a just so so dish.
Rating: Unrated
06/03/2013
My husband and I both love this recipe. It is a little bitter with the olives and all the lemon, but we like it that way. If you don't like lots of lemon or are sensitive to bitter foods, then I would not try this recipe. But for the rest of us that love acidic foods and don't mind the bitterness, it is a great one!
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Rating: 5 stars
04/07/2013
I didn't try this yet ... but, after reading the recipe and looking over the 1st few reviews I agree that there was a mistake. Instead of water in the directions they meant chicken broth. Also I would start with 1/2 the broth, and add a little at a time if necessary during cooking. I think it sounds great and simple. But if you don't like lemons, why bother trying it!
Rating: Unrated
06/03/2012
Loved it, mmmmmm! Thank You Martha!
Rating: 4 stars
04/05/2012
This turned out well for us, we omitted the extra 2 cups of water called for in the steps. i actually think that is a miss type and should be changed. Cut the onions thin, same with the lemons.
Rating: 3 stars
07/26/2011
These are some of my favorite flavors and it smelled wonderful cooking in my kitchen. However, when I was eating my dinner, i did not get any hint of lemon or olive flavor in the chicken. I think there was too much liquid as the chicken really did not take on all of the wonderful flavors in the pot of juice that was left over. My family liked it but my husband didn't taste lemon or olive either, nor did my sons who love those tastes. I would make it again but tweak it some how!
Rating: Unrated
01/13/2011
Made this for dinner tonight, DISGUSTING. It was very bitter, I believe this was due to the lemon rind. I tried adding sugar and more salt but nothing could cut the overpowering bitterness. If I were to try again ( which I most certainly am not) I would just add the juice of two lemons.
Rating: Unrated
10/19/2010
Not good. Too much time for too little taste.
Rating: Unrated
09/12/2010
Omit the water, use the juice of 1 or 2 lemons (the peel makes it bitter), slice the onion very thin, add a few spoonfuls of Greek yogurt to the sauce and 1 1/2-2 tsp corn starch mixed with warm water, before returning the chicken to the pan. Try castelvetrano olives (purchased at a deli) for a milder approach. I even sprinkled a little cayenne pepper on each piece of chicken and used fresh thyme. If you mind the tweaks and enjoy lemon, you will like this dish.
Rating: Unrated
11/10/2009
BITTER AND HARSH TASTING. HAD TO THROW IT OUT. WOULD NEVER MAKE AGAIN. WAY TOO MUCH LEMON. TERRIBLE!!
Rating: Unrated
03/31/2009
1st-you need to cook this is a very large saute pan, one with a large circumference - 8 chicken breasts is a lot! 2nd-2 cups of water was too much-stick with the 2 cups of stock and then, if you need more liquid, add water as it cooks. Add color-chopped chives and/or red peppers are nice. I strained liquid and thickened for a pasta sauce with diced chicken leftovers. Nice, subtle flavor-moist chicken!
Rating: Unrated
03/30/2009
I thought this was a very tasty easy recipe. I used chicken thighs instead of breasts and omitted the water. I served it with rice and steamed vegetable broccoli.
Rating: Unrated
03/25/2009
Did not think this recipe turned out as written. We felt it was too lemony with the 2 lemons and I felt that it called for too much liquid and thankfully did not add the additional 2 cups of water written into step 2. If I made it again, this would require a serious redo.
Rating: Unrated
11/12/2008
Boy oh boy I did not like the way this turned out. One may ask how a recipe with such delicious core ingredients could be lousy...but trust me...this one was a stinker!
Rating: Unrated
11/08/2008
This was good but I need to make it again before choosing to add it to my "regular rotation." It was very flavorful - my husband thought it was a little too lemony. Since I didn't have green olives on hand, I used capers. My only complaint is that I couldn't get the liquid to cook down, even on higher temps and longer cooking times than called for. I am thinking of adding some uncooked pasta during the final simmering to help thicken the sauce and to avoid the hassle of a side dish.
Rating: Unrated
11/05/2008
Not a hit with my bunch. They didn't think the different tastes blended well together.
Rating: Unrated
04/16/2008
Since this received such bland reviews, I added 1 sprig of fresh thyme, 1 sprig of fresh rosemary and 2 bay leaves to the stock. I also used a garlic stuffed olive and included the garlic with the stock. I thought the chicken had a nice lemon flavor with a subtle olive undertone. I removed the skin from the chicken before I started.
Rating: Unrated
04/16/2008
Since this received such bland reviews, I added 1 sprig of fresh thyme, 1 sprig of fresh rosemary and 2 bay leaves to the stock. I also used a garlic stuffed olive and included the garlic with the stock. I thought the chicken had a nice lemon flavor with a subtle olive undertone. I removed the skin from the chicken before I started.
Rating: Unrated
03/24/2008
I love this dish. The lemons need to be sliced SUPER fine (the onions too.)
Rating: Unrated
01/08/2008
After browning the chicken, I started the onions in a hot pan then turned to a medium-low temp (gas range) for about 12-15 minutes, adding the lemon slices
Rating: Unrated
01/08/2008
My brother and I thought this was a wonderful dish and I plan to add it to the family favorites cookbook. I am not even a fan of olives, but the flavors just melded into a very appealing meal. I served it with lentils and rice.
Rating: Unrated
01/06/2008
I'm wondering if maybe the garlic got burned or too brown for you. That is a sure way to end up with a bitter tasting dish.
Rating: Unrated
01/03/2008
This dish was awful! I had to thow out the VERY bitter sauce!
Rating: Unrated
12/29/2007
I wish I would have read the one review before I made this. It was not good, and I made the mistake of making it for company. Very disappointing.
Rating: Unrated
12/27/2007
This recipe is not good. I made it and it had almost no flavor. There are great recipes out there for similar dishes. I would try another recipe!
Rating: Unrated
12/27/2007
I agree that know the nutritional information would really be helpful. I always look for the fat and salt content. Most other recipe sources provide the information. People are much more interested in their health these days.
Rating: Unrated
12/27/2007
You are capable of giving nutrition information such as calories, fat