Skillet Chicken with Olives and Rosemary
This flavorful and delicious chicken dish is an impressive dinner recipe for guests and an super easy weeknight meal!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 2 Servings 1x
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Pinch of coarse Kosher salt
- Pinch of fresh pepper
- 1 tablespoon olive oil
- 1 medium shallot, thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 cup seedless grapes
- 1/2 cup pitted olives (green or Kalamata)
- 3 sprigs fresh rosemary
- 2 tablespoons dry white wine
- 2 tablespoons chicken stock
- Uncooked white rice
- Chopped fresh parsley
Instructions
- Heat oven to 400°F. Season chicken with salt and pepper. In a large oven-proof (cast iron) skillet heat olive oil over medium-high heat. Add chicken; cook about 5 minutes or until browned, turning once. Add the shallot and garlic and cook for an addition 2 minutes until fragrant and browned. Remove from the heat.
- Add grapes, olives and rosemary to the skillet with the chicken. Pour the wine and chicken stock over the top and transfer the skillet to the oven. Roast 20 to 25 minutes or until chicken is fully cooked.
- Meanwhile, cook the rice according to package directions.
- To serve, use a slotted spoon to place the chicken mixture on top of the rice. Spoon remaining pan sauce over chicken. If desired, sprinkle with parsley.