I saw this recipe on the cover of the newest Cooking Light issue and decided to make it immediately. I had never heard of Castelvetrano olives but found them easily at my local grocery store’s olive bar (and they weren’t too expensive either!). This recipe had a few steps to it so it wasn’t as easy as my usual weeknight meals but it was worth the extra work. I loved the tender chicken in the lemony sauce with the baby potatoes and olives. The olives aren’t mandatory but they were my favorite part of the recipe – they added a great texture and flavor to the dish. I served this chicken with the Lemon-Garlic Kale Sauté for a healthy and delicious meal.
Preheat the oven to 400 degrees.
Heat 1/2 tablespoon of olive oil to the OVEN PROOF skillet over medium high heat. Cut the chicken breasts into thirds then season each side of the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Add the chicken to the HOT skillet and cook for 5-6 minutes or until the chicken is golden brown; flip the pieces over then place the skillet into the oven. Bake the chicken for 12-15 minutes or until cooked through and the juices run clear. Remove the chicken from the skillet and place on a plate loosely covered with a tin foil tent.
While the chicken is baking in the oven, place the cut potatoes into a pot of boiling water; cook for 5-7 minutes or until fork tender. Remove from the heat, drain potatoes, and set aside.
To the same skillet you cooked the chicken in, add the another 1/2 tablespoon of olive oil to the skillet over medium heat; swirl to coat. Add the par cooked potatoes to the hot skillet and cook for 3-4 minutes, stirring occasionally, until the potatoes are golden brown. Remove from the skillet. Add the lemon slices to the skillet and cook for 45-60 seconds per side until golden brown. Remove from the skillet and set aside. Add the last 1/2 tablespoon of olive oil to the skillet; swirl to coat. Add the sliced garlic and shallots to the pan; cook, stirring constantly, for 1 minute. Add 3/4 cup of chicken broth to the pan then cook, scraping pan to loosen bits, for 3 minutes or until sauce reduces. Return the potatoes and lemon slices to the pan then add the olives; bring to a boil. Mix the last 1/4 cup of chicken broth with the cornstarch until well combined then add to the skillet; stir until well mixed and the sauce has thickened. Add the lemon juice and butter, stirring until the butter melts. Season with sea salt and freshly cracked pepper, to taste. Return the chicken to pan, turning to coat. Serve immediately with parsley sprinkled on top. Enjoy.