Chicken with Shallots and Olives
Prep time: 
Cook time: 
Total time: 
Serves: 6
A one-pan wonder. Saucy and delicious. Keep the chicken warm in foil or in a warm oven while you cook the sauce.
  • 2 lbs boneless, skinless chicken breasts
  • salt and pepper
  • fresh or dry thyme (optional)
  • olive oil
  • 2-3 shallots sliced
  • ¼ cup dry white wine
  • 2 Tablespoons freshly squeezed lemon juice
  • ½ cup chicken stock
  • ¾ cup chopped green olives
  • 2 Tablespoons of cold butter
  1. Butterfly and pound the chicken to even out the thickness. Pat dry.
  2. Season both sides with salt, pepper, and thyme.
  3. In a large, flat bottomed skillet heat 2 Tbs of olive oil. When the pan is hot, cook the chicken in batches until both sides are nicely browned and they reach an internal temp of 165. This should only take a few minutes per side if they are pounded thin. Avoid flipping them back and forth too much as that will hinder the browning process. Keep the cooked chicken warm as you take it out of the pan.
  4. While chicken cooks, slice your shallots and olives.
  5. Once all chicken is cooked add another Tbs or so of olive oil and add the shallots to the hot pan. Cook until softened and starting to brown slightly.
  6. Add the wine. Stir and scrape any bits left from cooking the chicken. Reduce and cook off the wine until about ½ the liquid remains.
  7. Add the lemon juice and chicken broth. Again reduce to about ½ the amount of liquid.
  8. Add the olives and stir in the butter at the end. This will finish the sauce and give it a nice silky-ness.
Recipe by Flying Thyme at