Skillet Chicken with Olives


  • 4 boneless skinless chicken breasts
  • 1 tsp dried rosemary, crushed
  • 1 tbsp olive oil
  • ½ cup green olives, chopped
  • ¼ cup white wine or chicken broth
  • salt and pepper to taste


  • Preheat a large Xtrema skillet on low for 2-3 minutes.
  • Coat the chicken breasts with rosemary, salt, and pepper on both sides.
  • Once skillet is warmed up, add oil.
  • Cook the chicken breasts until slightly browned.
  • Add olives and wine to the Xtrema skillet.
  • Simmer with the cover on.
  • Using a meat thermometer, check the chicken for an internal temperature of 170° F.
  • Serve with lemon wedges for a touch of citrus and enjoy!





Skillet Chicken with Olives

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