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Keto Dinner

Chicken Breasts with Olives

This keto chicken breasts with olives dish is a weeknight hero in my kitchen. The combination of buttery garlic, bright lemon, and briny green olives transforms simple chicken into something special. It all happens in one oven-safe pan, from stovetop to oven, making cleanup a breeze.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 350 Calories
Chicken Breasts with Olives

Ingredients

  • tablespoons butter
  • tablespoons minced garlic
  • large lemon, juiced
  • /2 teaspoon dried tarragon
  • boneless, skinless chicken breasts
  • pitted green olives

Instructions

  1. Step 1

    Preheat your oven to 350°F (175°C). I like to use an oven-safe skillet for this to save dishes. 2. In that skillet over medium heat, melt the butter until it's foamy. Add the minced garlic, lemon juice, and dried tarragon, stirring to combine. Let the flavors bloom for a minute. 3. Place the chicken breasts into the pan, and cook them for 3-5 minutes on each side until they're nicely browned. The butter mixture will coat them beautifully. 4. Scatter the green olives around the chicken. Then, transfer the skillet to the preheated oven. 5. Bake for about 20 minutes, or until the chicken is cooked through and the juices run clear. Use a thermometer to ensure the thickest part reaches 165°F (74°C). The olives will soften slightly and infuse their briny flavor into the sauce. Serve warm.

Chef's Tip

I always brine my chicken breasts for 15 minutes before cooking—it's a game-changer for moister chicken. Just dissolve salt in water, submerge the breasts, and pat them dry before searing. This little step prevents drying out.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat with a splash of broth to retain moisture, or microwave briefly covered.

Variation Tips

For a veggie-packed meal, serve alongside steamed asparagus or a crisp green salad with lemon vinaigrette. Swap green olives for kalamata or add capers for extra Mediterranean flair. For a heartier option, try it over cauliflower rice to soak up the sauce.

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