If you think this Chicken with Chiles, Olives and Roasted Garlic is another boring, bland chicken dinner, think again.
Because if chicken dinners always tasted this, good, I’d literally eat chicken every single day of the week.
Ok, sometimes I do. Don’t we all??
Here’s the scoop: Juicy, moist chicken breasts are pan-seared in butter. We’re already in a good place, yes?
Rosé wine deglazes the pan. And now we’re in a VERY good place. Because when you cook with rosé wine, you get to drink it. And I did. On a Monday. At 2pm.
Next up, chicken stock and lemon juice. Which may lead you to believe that this is your typical lemon chicken (which is always delicious), but rest assured, with one little ingredient, the sauce goes from everyday lemon butter sauce to something completely different.
In the most perfect way.
The secret ingredient??
Dried chile de árbol.
These tiny red little jewels are PACKED with flavor, and quite the kick. What I love most about them is to completely transform the sauce, all you have to do is toss a few into the sauce, let it simmer and automatically the chile infuses the sauce with the most wonderfully subtle spice.
I’m absolutely smitten.
You could technically swap out dried red pepper flakes or another dried chile, but this particular variety has a pretty distinct taste and spice that’s hard to replicate with any other ingredient. Luckily they’re super inexpensive to buy and you can find them in most grocery stores these days. If you can’t, just pop these into your next Amazon package.
With the chiles , you add manzanilla olives and a ton of roasted garlic. Which I probably should have mentioned before, because before you do anything, you want to pop a whole head of garlic (cloves separated with the skin on) into the oven to roast. Although these days, the bulk olive section usually houses a big bucket of already roasted garlic, so you could swipe a container of those instead.
The combination of the spicy chiles, lemony sauce, briny olives and sweet garlic is so freaking delicious, and I so wish I could take credit for it, but it comes from one of my favorite dishes of all time at a local restaurant here in Kansas City. They serve the most delicious roasted chicken I’ve been meaning to replicate for YEARS, and I finally tackled it off a whim yesterday. I tried to replicate their version as closely as possible, and I think I kind of nailed it right on the head. I’m still kind of shocked I got the flavor profile right on the first try.
Of course there are some minor difference like the fact that they use a bone-in, skin-on chicken breast and thigh for their version. And I also added in some baby spinach at the end for an extra veggie factor. Again, minor changes.
At the very end, a couple tablespoons of butter are swirled in, the whole dish is seasoned with salt and pepper and it’s ready to be served. Preferably with these creamy dreamy mashed potatoes.
Trust me, when I say this is a chicken dinner you’re going to remember, and if you make it, I promise it will shimmy it’s way into your weekly rotation. It’s quick, easy and so so good.
More easy, flavorful chicken dinners!
Chicken with Chiles, Olives and Roasted Garlic
- 12 large cloves garlic, skin on
- 1 tbsp + 1 tsp olive oil
- 4 tbsp unsalted butter, divided
- 4 small chicken breasts
- 3/4 cup rosé wine
- 1/3 cup chicken stock
- 3 tbsp lemon juice
- 6 dried chile de árbol
- 1/3 cup manzanilla olives
- mashed potatoes (see notes for recipe)
Preheat oven to 375 degrees. Toss (skin on) garlic cloves with 1 teaspoon olive oil. Season with salt. Place on a small baking sheet and roast for 15 minutes or until soft. Be careful not to burn. Set aside.
Season chicken breasts on both sides liberally with salt and just a little bit of pepper. Heat a large cast-iron skillet to a medium heat. Once the pan is hot, add the remaining tablespoon of olive oil and 1 tablespoon of butter. When the butter melts, add the chicken. Sear until golden brown, about 2-3 minutes. Flip and do the same on the other side. Remove chicken from the pan on to a plate and cover with foil.
With the heat still on, add the wine. Bring to a boil and reduce to a simmer. Simmer until reduce by half. Add lemon juice, chicken stock, chiles, olives and roasted garlic. Add chicken back to the pan, along with any accumulated juice and simmer until the chicken is cooked through, another 3-4 minutes. Remove chicken again, and cover with foil. Turn the heat down to low and stir in remaining butter. Once the butter has melted, add spinach. Toss until wilted. Season sauce to taste with salt and pepper.
Serve chicken over mashed potatoes and spoon olives, chiles, garlic and sauce on top.