Lemon-Garlic Braised Chicken with Castelvetrano Olives

Lemon-Garlic Braised Chicken with Castelvetrano Olives

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 2


  • Cooking Spray To Coat Pan
  • 1 ½ Tbsp of Spicelopedia™ Italian Lemon Pepper Seasoning
  • ¼ Cups of All-Purpose Flour
  • 8 Bone-in Chicken thighs, skin on
  • 2 Tbsp of Olive Oil
  • 2 Tbsp of Unsalted Butter, cubed
  • 1 Tbsp of Minced Garlic, Bottled or Fresh
  • ¼ Cups of Lemon Juice, fresh
  • ¼ Cups of Dry White Wine or Non-Alcoholic Wine
  • 1 ½ Tsp of Capers, Drained and Rinsed
  • ½ Cups of Whole, pitted Castelvetrano Olives
  • Cooked Rice


Step One

Spray skillet or Dutch Oven with cooking spray (if using).

Step Two

Trim thighs of excess skin.

Step Three

Dredge in flour. Shake off excess.

Step Four

Season both sides of the chicken with the seasoning. 

Step Five

Preheat skillet to medium-high.

Step Six

Add the oil. Brown chicken in batches, both sides. Remove from pan.

Step Seven

Add the butter, garlic, lemon juice and wine. Deglaze the pan.

Step Eight

Tuck chicken back into the pan. Reduce heat. Simmer over medium high heat for about 25 to 30 minutes until chicken is cooked through and sauce reduces to half. You may half-cover the pan for most of the cooking time to slow evaporation.

Step Nine

Add capers and olives during the last few minutes of cooking. 


SUGGESTION:  Serve over cooked rice.