Spiced Chicken with Olives and Lemon

If you haven't yet tasted Castelvetrano olives, this is the perfect time to try them. They're gorgeous bright green and taste like the best parts of a green olive and a black olive mixed together. This dish is perfect on its own, but also goes great with some crusty bread, brown rice or pasta. If you like a different type of olive don't be shy. You can mix and match a variety of olives that you love or stick with our family favorite which are super meaty and add a ton of flavor in every single bite.
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  • Level: Easy
  • Total: 55 min
  • Active: 20 min
  • Yield: 4 servings
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2 tablespoons olive oil

1 large onion, halved and thinly sliced

2 cloves garlic, minced

1 teaspoon kosher salt

1 lemon, juiced, plus 1 more seeded and cut into 8 wedges

1 tablespoon paprika

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1 teaspoon ground ginger

One 14.5-ounce can low-sodium chicken broth

4 boneless, skinless chicken breasts

One 10-ounce jar Castelvetrano olives, drained and pitted; brine reserved

Crusty bread, brown rice or pasta, for serving (optional)


  1. Heat the oil in a large skillet over medium-high heat. Add the onions, garlic and 1/2 teaspoon of the salt and cook, stirring, until the onions are golden, 4 to 5 minutes.
  2. Add the lemon juice, paprika, cumin, cinnamon and ginger; cook, stirring, for 1 minute. Add the chicken broth and reserved olive brine and bring to a boil.
  3. Sprinkle the chicken with the remaining 1/2 teaspoon salt then add to the skillet. Add the lemon wedges and olives. Cover, reduce the heat to low, and simmer until the chicken is cooked through, turning occasionally, 25 to 35 minutes. Transfer the spiced chicken with olives and lemon to a platter and serve on its own or with crusty bread, brown rice or pasta.
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