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Broiled Lemon Chicken with Olives
Butterflied chicken breasts — split horizontally to half their thickness — cook under the broiler in about 10 minutes total. A tablespoon of lemon juice and two teaspoons of oil brush over the surface before broiling, along with salt-free lemon-pepper seasoning. Sliced ripe olives and halved lemon rounds go on during the last two minutes, softening and warming through without burning. Ready in 20 minutes, serving 4.
Equipment
- Oven
Ingredients
- 4 boneless skinless chicken breasts (about 1¼ lb)
- 2 teaspoons olive or canola oil
- 1 tablespoon lemon juice
- 1 teaspoon salt-free lemon-pepper seasoning
- ¼ cup sliced ripe olives
- 4 thin slices lemon, cut in half
Instructions
- 1Preheat the broiler and coat the rack of a broiler pan with cooking spray. Starting at the thickest edge of each chicken breast, cut horizontally almost to the opposite side. Open up each breast like a book and press flat so they're an even thickness.
- 2Whisk the oil and lemon juice together in a small bowl, then drizzle the mixture over both sides of the chicken. Sprinkle evenly with the lemon-pepper seasoning. Place the chicken on the prepared broiler pan.
- 3Broil with the tops 4 inches from the heat for about 10 minutes, turning once. During the last 2 minutes of cooking, top each breast with 1 tablespoon of sliced olives and 2 lemon slice halves. The chicken is done when the juices run clear and the internal temperature reaches 165°F.
Notes
- Prep: Butterflying the chicken ensures it cooks quickly and evenly under the broiler without drying out.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a skillet over medium-low heat with a splash of water to prevent the chicken from drying out.
Recipe Details
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