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Chicken served with warm olive salsa, a flavorful and simple dish for any occasion.

Chicken with Warm Olive Salsa

A quick and flavorful weeknight dish featuring crispy chicken topped with a warm olive salsa, perfect for an easy yet impressive meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken thighs or breasts Thighs stay juicier; breasts can be pounded for even cooking.
  • 1 tablespoon olive oil For cooking the chicken.
  • 1 teaspoon salt To taste.
  • 1 teaspoon black pepper To taste.
  • 1 teaspoon dried oregano Basic seasoning.
  • 1/2 teaspoon smoked paprika Optional for added flavor.
For the Salsa
  • 1 cup chopped olives Kalamata or green olives work well.
  • 2 cloves minced garlic Fresh preferred.
  • 1 tablespoon lemon zest From fresh lemon.
  • 2 tablespoons lemon juice Adjust based on the type of lemon used.
  • 2 tablespoons extra olive oil For drizzling at the end.
  • 1/4 cup chopped fresh parsley For garnishing.
  • 1/2 teaspoon red pepper flakes Optional for heat.

Method
 

Preparation
  1. Season the chicken with salt, pepper, oregano, and smoked paprika if using.
  2. Heat olive oil in a hot pan and sear the chicken until golden brown, about 6-7 minutes per side.
  3. Once cooked, transfer the chicken to a plate to rest.
Cooking the Salsa
  1. In the same pan, lower the heat and add the chopped olives, minced garlic, lemon zest, and lemon juice.
  2. Stir for about 1-2 minutes until warmed through and fragrant.
  3. Remove from heat and drizzle with extra olive oil. Stir in chopped parsley. Taste and adjust seasoning.
Serving
  1. Spoon the warm olive salsa over the seared chicken and serve immediately.

Notes

Great with simple sides like rice, couscous, or a light salad. For leftovers, slice cold chicken and wrap with salsa and arugula.