Citrus–Olive Chicken

  • Yield: Serves 4
  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
Citrus–Olive Chicken


  • 1 tbsp. flour
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 4 boneless, skinless chicken breasts
  • 1 tbsp. olive oil
  • 4 tbsp. chicken broth, divided
  • 1/4 cup orange juice
  • 2 tsp. sugar
  • 1/4 cup pitted, quartered kalamata or black olives
  • 1 tsp. cornstarch
  • 2 tsp. finely grated orange zest
  • Hot cooked couscous or rice (optional)


  1. Combine flour, thyme, oregano, and salt and pepper to taste in a large resealable plastic bag; shake to mix well. Add chicken. Seal bag and shake to coat; set aside.
  2. In a large nonstick skillet heat oil over medium heat. Add chicken; cook 4 minutes per side or until lightly browned. Add 3 tablespoons of the broth plus juice, sugar and olives. Reduce heat; simmer, covered, 5 to 7 minutes or until chicken is cooked (165°F). Remove chicken; set aside and keep warm.
  3. For sauce, in a cup or small bowl stir cornstarch into remaining 1 tablespoon broth until dissolved. Add to pan juices in skillet; cook and stir until slightly thickened. Stir in orange zest.
  4. Spoon sauce on chicken and (if desired) serve over hot couscous or rice.


Per serving: 224 calories, 7g fat, 1g saturated fat, 84mg cholesterol, 158mg sodium, 6g carbohydrate, 0g fiber, 33g protein

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