This Spanish Olive, Lemon, and Tomato Chicken is an easy weeknight meal that your family will love. The best part is that the entire meal is made in a dutch oven so clean up is easy!
I absolutely loved the food in Spain, and shortly after I returned home, Olives from Spain reached out about partnering on a blog post. Olives are a big part of the cuisine in Spain, and I was excited to share a recipe inspired by Spanish Olives and Mediterranean flavors.
I love this recipe because it comes together really easily, plus – it is a one pot recipe. You make everything in a dutch oven so you won’t make a big mess in the kitchen. This recipe makes a lot of food – which is perfect since this is one of those meals that tastes even better the next day. The chicken only gets more tender as it sits in the sauce.
This post is sponsored by Olives from Spain, they are sharing the message that olives are a delicious and versatile food that can be eaten as a snack or used in recipes. One thing I learned is that olives have the four basic tastes: bitter, sweet, salty, and acid. Adding olives is an easy way to enhance a recipe.
To make this meal, the chicken is coated in flour and then quickly seared until it is browned. Then the chicken is set aside and you create the sauce with the onions, lemon, tomatoes, white wine, and olives. The chicken is added to the sauce while it simmers for 10 minutes. This lets the chicken finish cooking, while making it extra juicy and flavorful.
The last touch is to cook some fresh linguine right in the sauce. It completes the meal. You do need to buy fresh pasta. Fresh pasta cooks in just 2-3 minutes and doesn’t absorb too much liquid. It soaks up just enough of the sauce to thicken it.
I used a 50/50 mix of chicken breasts and chicken thighs. This appeases both light meat and dark meat fans, plus the chicken thighs add some extra fat and flavor to the meal.
Olives can be an acquired taste, but this recipe is how you learn to love olives. The olives mellow out a bit as they cook in the tomato, lemon, and white wine sauce. They add a umami flavor to this meal without being overpowering.
Yields 6-8 servings
30 minCook Time
30 minTotal Time
- 2 pounds of Boneless Chicken (I used half breasts and half thighs)
- 1/4 cup Flour
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 cup Olive Oil
- 2 Large White Onions
- 2 cloves Garlic, finely chopped
- 2 (14 ounce) cans of Whole Peeled Tomatoes
- 1 cup of White Wine
- 3/4 cup sliced Spanish Manzanilla Olives
- 9 ounces of Fresh Linguine
- garnish with grated Pecorino
- Mix the flour, smoked paprika, salt, and pepper together. Coat the chicken in the mixture.
- Heat enough olive oil to coat the bottom of the dutch oven over medium high heat. Add the chicken, and brown both sides. Cook it in batches so you don't overcrowd the pot. Add more oil as necessary.
- Once all of the chicken has browned, place it on a plate and set aside.
- Add a tablespoon of olive oil to the dutch oven, and add the onions and garlic. Cook the onions until they are soft and translucent. Then add the tomatoes and use a wooden spoon to gently crush them into small pieces. Then add the white wine, and olives. Bring to a slow simmer, and add the chicken.
- Let the chicken simmer in the sauce for 10 minutes, then stir in the linguine and let it cook for 2-3 minutes until soft. If you need to add more liquid to the pot, add a splash of wine.
- Serve right away, maybe with a little pecorino cheese on top.
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This post was sponsored by Olives from Spain, the opinions expressed are my own.