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Lemon Pepper Chicken with White Wine and Olives Recipe

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4.2 from 9 reviews

A tangy and flavorful Lemon Pepper Chicken recipe featuring a honey and mustard marinade, seared chicken breasts, and a rich lemon pepper sauce with olives and parsley. Perfectly balanced with a zesty citrus punch and cracked black pepper, this dish is ideal for a satisfying weeknight dinner.

Ingredients

Marinade

  • 2 tbsp honey
  • 2 tbsp wholegrain mustard or Dijon mustard
  • 3 cloves garlic, pressed
  • 3 tsp cracked black pepper
  • 1 lemon (zest and juice)

Chicken and Cooking

  • 2 tbsp olive oil
  • 2 large chicken breasts, cut in half lengthwise
  • Salt, to taste
  • 2 shallots (or 1 small onion), chopped
  • 2 cloves garlic, chopped
  • 1 tbsp flour (heaped)
  • 125ml / 1/2 cup white wine
  • 175ml / 3/4 cup chicken stock
  • 90g / 1/2 cup black olives (optional)
  • 1 tbsp chopped parsley

Instructions

  1. Prepare the Lemon Pepper Marinade: In a small bowl, combine honey, mustard, pressed garlic, cracked black pepper, lemon zest, and lemon juice thoroughly. Cut the chicken breasts in half lengthwise or keep whole if small. Place the chicken in a dish and pour the marinade over, ensuring all pieces are coated. Refrigerate and marinate for 30 minutes.
  2. Brown the Chicken: Remove chicken from marinade, scraping off excess marinade but reserving it. Heat 2 tbsp olive oil in a large, deep pan over medium heat. Season the chicken with salt and brown on each side for 2-3 minutes until golden but not fully cooked. Transfer the chicken to a plate and set aside.
  3. Sauté Aromatics: In the same pan, add chopped shallots and garlic. Sauté over low heat for 5 minutes until softened and fragrant.
  4. Make the Sauce Base: Sprinkle the flour into the pan, mixing it with the leftover oil and browned bits. Pour in the reserved marinade and white wine, scraping the pan bottom with a spatula to release all flavorful bits. Increase heat to high and cook for about 2 minutes until the sauce thickens slightly.
  5. Simmer the Chicken: Reduce heat to medium and add the chicken stock, browned chicken breasts, and black olives if using. Cover and let simmer gently for 20 minutes, allowing the chicken to cook through and flavors to meld.
  6. Finish and Serve: Sprinkle chopped parsley over the chicken and sauce just before serving for freshness and color.

Notes

  • Marinating the chicken for longer than 30 minutes up to 2 hours will intensify the flavors.
  • Use either wholegrain or Dijon mustard according to your taste preference.
  • For a gluten-free version, substitute regular flour with gluten-free flour or cornstarch.
  • Black olives add a salty, briny depth but can be omitted if preferred.
  • Serve with steamed vegetables, rice, or crusty bread to soak up the flavorful sauce.

Find it online: https://dishcooks.com/lemon-pepper-chicken-with-white-wine-and-olives-recipe/