chicken olives recipe
The Best chicken olives recipe
Chicken and olives is one of those simple dishes that feels like a hug for your taste buds. I’ve been making it since my kids were little—back when they’d beg for anything with meat in it, and now they still ask for it. It’s got that perfect balance of savory, tangy, and a little bit of crunch, and it’s so versatile. You can make it for a quick weeknight meal, a potluck where you don’t want to overcomplicate things, or even a light lunch when you’re craving something fresh. The olives add a little brightness that cuts through the richness of the chicken, and the lemon and garlic give it that zesty kick that makes every bite feel special.
My family loves it because it’s easy to customize. I’ll swap out some olives for capers if I’m feeling fancy, or just stick with the classics if I’m in a hurry. The kids like the way it feels light but still satisfying, and my husband always says it’s the only thing that makes his salad stand up to the dressing. Plus, it’s got all the good stuff—lean protein from the chicken, healthy fats from the olives, and vitamins from the lemon and herbs. It’s not some gourmet dish, but it’s got that real-food appeal that makes it feel like a treat without the guilt. And honestly? It’s the kind of recipe that makes you feel like you’re doing something good for your body, even if you’re not trying too hard. That’s what I call a win.
Chicken Stuffed Olives with Lemon Garlic Sauce
A flavorful dish featuring tender chicken pieces stuffed inside green olives and topped with a zesty lemon garlic sauce. Perfect for a quick and satisfying meal.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 1 jar (14 oz) green olives, drained
- ¼ cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Cut chicken breasts into bite-sized pieces. In a bowl, mix chicken with paprika, oregano, garlic powder, onion powder, salt, and pepper. Set aside.
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2 In a separate bowl, combine drained olives, chopped parsley, minced garlic, olive oil, lemon zest, and lemon juice. Mix gently.
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3 Place a spoonful of olive mixture into each olive. Stuff each olive with a piece of chicken.
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4 Arrange stuffed olives in a baking dish. Pour mayonnaise into a small bowl, add minced garlic, lemon juice, Dijon mustard, salt, and pepper. Mix well and pour over the stuffed olives.
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5 Bake for 30-35 minutes or until chicken is cooked through and sauce is bubbly. Let rest for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Baking dish (1.5-quart)
- Oven
- Mixing spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Stuffed Olives with Lemon Garlic Sauce Works
This chicken and olives recipe is a fantastic crowd-pleaser because it’s simple yet packed with bold flavors that never disappoint. It’s perfect for any casual get-together—whether it’s a weeknight family dinner or a laid-back potluck—because it’s quick to prepare, full of protein, and the bright, tangy notes from the olives cut through the richness of the chicken beautifully. Plus, it’s so adaptable—just swap in whatever fresh herbs or spices you have on hand, and it’ll still taste great no matter the occasion.
❓ Frequently Asked Questions About Chicken Stuffed Olives with Lemon Garlic Sauce
What is the difference between traditional chicken olives and stuffed chicken olives?
Traditional chicken olives typically involve lightly seasoning chicken pieces with herbs, spices, and sometimes lemon juice, then pan-frying or baking them until cooked. Stuffed chicken olives, on the other hand, feature the chicken breast or thigh filled with a mixture of ingredients like olives, cheese, breadcrumbs, herbs, and sometimes capers or onions before being baked or fried.
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Can I use any type of chicken for this recipe, and what are the best cuts?
Yes, you can use any type of chicken—bone-in or boneless, breast or thigh—but breast is usually preferred for its tender texture. Thighs add more flavor and moisture, while bone-in pieces can become extra juicy. For stuffed olives, thighs are often the best choice because they hold their shape better when filled.
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How do I prevent the chicken from drying out when baking stuffed olives?
To keep stuffed chicken olives moist, ensure the filling is well-seasoned and slightly wet (e.g., with olive oil or a little broth). Bake at a moderate temperature (around 375°F/190°C) instead of high heat, and cover the pan with foil for the first 20 minutes to lock in steam. Brining the chicken before baking also helps retain moisture.
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What can I substitute for the olives in the filling if I don’t have green olives?
If you don’t have green olives, you can use: – Black olives (for a slightly sweeter taste) – Marinated olives (like Kalamata or black olives in red wine) – Pickled olives (for a tangier flavor) – Olive tapenade (for a chunkier texture) – Artichoke hearts (for a lighter alternative) For best results, drain and rinse any pickled olives to remove excess brine.
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How long should I cook the stuffed chicken olives, and at what temperature?
For baked stuffed chicken olives: – Preheat oven to 375°F (190°C). – Cook for 25–30 minutes until the chicken reaches 165°F (74°C) internally and the filling is bubbly. For fried stuffed chicken olives: – Heat oil to 350°F (175°C) and fry for 4–5 minutes until golden and crispy. Drain on paper towels.
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Can I make stuffed chicken olives ahead of time and reheat them?
Yes! You can prepare the stuffed chicken olives 1–2 days ahead and refrigerate. To reheat: – Baked version: Cover with foil and warm in the oven at 350°F (175°C) for 15–20 minutes. – Fried version: Reheat in a skillet with a little oil over medium heat for 3–4 minutes until crispy. For best texture, avoid microwaving directly on the filling to prevent sogginess.
