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Keto Dinner

Easy Olive Martini Chicken

If you're craving a sophisticated yet simple meal, this keto olive martini chicken might just become your new favorite. The briny olives and a splash of gin create a sauce that feels fancy without the fuss. It's the kind of dish I turn to when I want comfort with a twist.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 350 Calories
Easy Olive Martini Chicken

Ingredients

  • tablespoons olive oil
  • skinless, boneless chicken breast halves
  • /2 teaspoon salt
  • /2 teaspoon pepper
  • tablespoons butter
  • cloves garlic, chopped
  • /4 cup gin
  • tablespoon dry vermouth
  • teaspoon lemon juice
  • /4 cup sliced pimento-stuffed green olives

Instructions

  1. Step 1

    I start by seasoning the chicken breasts generously with salt and pepper. Then, in a large skillet over medium-high heat, I warm the olive oil. Carefully place the chicken in the skillet and let it cook undisturbed for about 5 minutes on each side, until beautifully browned. Once both sides are seared, lower the heat to medium and add the butter and chopped garlic. The garlic sizzles and perfumes the kitchen as I stir it for about 3 minutes. Now, pour in the gin, dry vermouth, a squeeze of lemon juice, and toss in those pimento-stuffed olives. Let it all simmer gently for 5 to 10 minutes. The sauce will reduce and thicken slightly, coating the chicken. Check that the juices run clear when pierced to ensure it's done. Serve with the pan sauce spooned over top.

Chef's Tip

I find that letting the chicken rest for a couple of minutes after cooking helps the juices redistribute. Also, don't skip the vermouth—it adds a subtle herbal note that balances the gin and olives perfectly.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or broth to keep the chicken moist.

Variation Tips

For a creamier sauce, stir in a tablespoon of heavy cream at the end. You can also swap the chicken breasts for thighs for a richer flavor, or serve over cauliflower rice to soak up the sauce.

Frequently Asked Questions