Casey's Olive-Brined Chicken Skillet
Golden chicken thighs simmer with white beans, green olives, capers, and lemon for a bright 35-minute supper.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (208 reviews)
INSPIRED BY
This original one-pan supper uses olive brine to season a lemony chicken and bean sauce. Charred lemon adds a mellow citrus finish.
Story
Casey keeps a jar of olives in the fridge for nights when dinner needs a little help. Their brine gives this skillet a savory backbone, and the beans soak up every bit of the sauce. A charred lemon makes the whole kitchen smell welcoming. Put a loaf of bread on the table and let everyone serve themselves.
By Casey
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 small shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/3 cup pitted green olives, halved
- 1 tablespoon capers, drained
- 1/4 cup low-sodium chicken broth
- 1 tablespoon olive brine
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 lemon, halved crosswise
- 2 tablespoons chopped flat-leaf parsley
Instructions
- Pat the chicken dry and season both sides with black pepper and a light pinch of salt.
- Heat the olive oil in a large skillet over medium-high heat and brown the chicken for 4 minutes per side; transfer it to a plate.
- Add the shallot and garlic to the skillet and cook for 1 minute, scraping up the browned bits.
- Stir in the olives, capers, broth, olive brine, and cannellini beans, then nestle the chicken back into the pan.
- Cover and simmer for 10 to 12 minutes until the chicken reaches 165 F; uncover and cook the lemon halves cut-side down beside it for the last 3 minutes.
- Squeeze the charred lemon over the skillet, scatter with parsley, and spoon the beans and pan juices over the chicken.
Chef Tips
- Taste the pan sauce before adding extra salt because olive brine and capers bring plenty.
- Use thighs of similar thickness so they finish cooking at the same time.
- For a looser sauce, stir in a few tablespoons of broth just before serving.
- Serve with crusty bread to catch the lemony olive pan juices.
Cook's Notes
- **Seasoning:** Add salt lightly at the start, then taste again after the olives and capers go in.
- **Chicken:** Check the thickest thigh for 165 F before serving.
- **Sauce:** Mash a few beans into the pan juices if you want a thicker finish.