Chicken with Green Olives and Capers
Chicken with Green Olives and Capers
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Main Dish
Cuisine: Greek
Servings: 4
Author: Sonia Skounaki for Primal Mediterranean Gourmet
  • 4 Chicken breast fillets or 8 chicken thighs skinless boneless
  • 1 small Onion finely chopped (about 1/2 cup)
  • 3 cloves Garlic minced
  • 6 tbsp Olive oil, extra virgin, divided
  • 12 Green olives Greek "Tsakistes" or Sicilian olives, pitted and sliced or halved
  • 3 tbsp Capers
  • 1/4 cup Dry white wine like Pinot Grigio (for a paleo / Whole30 version, replace with low sodium chicken broth)
  • 3/4 cup Chicken broth
  • 1 tbsp Lemon zest
  • 3 tbsp Lemon juice
  • 1 tbsp Fresh thyme leaves
  • 1 tbsp Fresh sage leaves chopped
  • Salt and Freshly ground pepper to taste
  1. Drain the olives and the capers and place each of them in a small bowl with lukewarm water. Let them soak while preparing the chicken.

  2. If using chicken breast filet, slice them in half horizontally to create two cutlets.

    Butterflying a chicken fillet
  3. Sprinkle the chicken with pepper and a pinch of salt. Be very conservative with the use of salt at this stage, as the capers and the olive will release additional salt in the sauce.

  4. In a heavy bottom skillet, heat 4 tbsp olive oil over medium-high. Add the chicken and sauté until browned on all sides, about 5-8 minutes. Remove the chicken to a plate and cover to keep it warm.

  5. Add the remaining 2 tbsp of olive oil to the skillet. Add the onion and sauté until the onion is softened and translucent. Add the garlic and cook for 1 more minute.

  6. Increase the heat to high, add the wine and deglaze the pan. Cook on high for 2 minutes, until half of the liquid, is evaporated.

  7. Return the chicken, and any juices, to the pan and add the broth. Sprinkle with the lemon zest, sage, and thyme. Drizzle with the lemon juice.

  8. Cover and reduce the heat to medium-low. Cook for 15 - 20 minutes until the chicken is cooked through.

  9. Drain the olives and the capers and dry them using kitchen paper towels. 

  10. Add the olives and the capers, and cook for 2 more minutes.