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olive martini chicken

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I find so few recipes with my favorite green olives included that I jump on each one I'm lucky enough to find. This easy chicken dish fills the bill! Found it in Cook's Country Best Lost Suppers cookbook. Photo: allrecipes.com

yield 4 serving(s)
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For olive martini chicken

  • 4
    chicken breasts, boneless and skinless
  • salt and pepper
  • 2 Tbsp
    olive oil
  • 1/4 c
    minced onion
  • 3 clove
    garlic, minced
  • 1/2 c
    low-sodium chicken broth
  • 1/2 c
    pimiento-stuffed green olives, sliced thin
  • 1/4 c
    gin
  • 1 Tbsp
    dry vermouth
  • 1 tsp
    fresh lemon juice

How To Make olive martini chicken

  • 1
    Pat chicken dry with paper towels and season with salt & pepper. (Don't use too much salt because the green olives will be salty.) Heat 1 Tbsp. of the oil in a large skillet over medium-high heat until just smoking. Brown the chicken on both sides, about 5 minutes. Transfer chicken to a plate.
  • 2
    Heat the remaining 1 Tbsp. oil in the skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth, olives, gin, vermouth, and lemon juice, scraping up any browned bits.
  • 3
    Return the chicken to the skillet, along with any juices. Bring to a simmer, cover and cook about 20 to 25 minutes, or until the thickest part of the breasts reads 160 to 165 degrees on a thermometer.
  • 4
    Transfer chicken to a serving platter and pour the sauce over the chicken. Serve with rice, noodles, or potatoes of your choice.
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