Mediterranean Lemon Butter Chicken

Mediterranean Lemon Butter Chicken. This lemon butter chicken includes great Mediterranean flavours in one of the most tasty 30 minute meals I know. Serve with your favourite pasta or rice.

Mediterranean Lemon Butter Chicken

Originally published October 2012.

Today’s lemon butter chicken recipe once again comes comes under the “Quick and Easy” banner but that doesn’t mean that it compromises on taste. The rich and buttery sauce is tempered by the slight saltiness of feta cheese and sun dried olives.

However the flavour is very much brightened by the balancing fresh herbs and tangy lemon. Just delicious.

Mediterranean Lemon Butter Chicken

Boneless chicken breasts are always a great choice for quick and easy meals but they are particularly quick in this recipe. They are either pounded thin or sliced to half their thickness before quick frying for a really speedy meal.

Don’t like olives? Just omit them and replace with peppers or another vegetable.

I love kalamata olives that are naturally sun dried and packed in oil for this recipe but some people find them quite intensely flavoured. Feel free to substitute other black olives if you prefer, or omit them altogether.

There will still be plenty of great flavour on the plate.

TIP:

Deboned chicken breasts for Oven Fried Chicken Nuggets.

I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here. 

Looking for more chicken dinner ideas.

Be sure to check out this collection of our Most Popular Chicken Recipes of the last decade.

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Mediterranean Lemon Butter Chicken

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Mediterranean Lemon Butter Chicken - Simply sauteed garlic chicken with an easy oregano butter and lemon pan sauce.

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Ingredients

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• 4 large boneless chicken breasts, pounded to 1/2 inch thickness or split horizontally
• 2 cloves minced garlic
• 3 tbsp olive oil
• 1 cup sliced mushrooms, optional
• 1/2 cup chicken stock
• 1/2 cup dry white wine
• 1/3 cup sundried kalamata olives
• 2 tbsp capers
• 2 tsp black pepper
• juice and zest of one large lemon
• 2 tbsp chopped fresh oregano
• 2 tbsp chopped fresh chives
• 4 tbsp butter
• 1/3 cup crumbled feta cheese

Instructions

1. Season the chicken breasts with salt and pepper and quick fry in 3 tbsp olive oil a saute pan over medium high heat for about 3 minutes per side until cooked but still juicy. Remove from the pan and hold in a warm oven.
2. In the same saute pan add the olive oil and garlic for one minute until the garlic is softened.
3. Add the mushrooms, chicken stock and white wine. Simmer for a few minutes until the volume decreases by about half.
4. Add the chicken back to the pan along with all the other ingredients except the feta cheese.
5. Toss together until the butter has melted and the chicken is warmed through. At the last minute toss in the feta cheese.
6. Serve over cooked pasta.

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Nutrition Information

Yield

4

Serving Size

1 serving without pasta.
Amount Per Serving Calories 542Total Fat 32gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 17gCholesterol 144mgSodium 546mgCarbohydrates 18gFiber 3gSugar 10gProtein 42g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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