Chicken with Chiles, Olives and Roasted Garlic is fancy enough to serve to guests, but easy enough for busy weeknights. A simple chicken breast is seared and served with a flavorful white white sauce studded with spicy chiles, tangy olives, and sweet roasted garlic. SO delicious!
Course Main Course
Cuisine American
Keyword pan seared chicken, lemon chicken, spicy chicken
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
0 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Calories 455kcal
Cost $20
Equipment
Cast iron skillet
Ingredients
12largecloves garlic, skin on
1tbsp + 1 tspolive oil
4tbspunsalted butter, divided
4small chicken breasts
3/4cuprosé wine
1/3cupchicken stock
3tbsplemon juice
6dried chile de árbol
1/3cup manzanilla olives
mashed potatoes (see notes for recipe)
Instructions
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, cool and then peel.
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.
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. Cover and simmer until the chicken is cooked through, about 10 minutes. Remove chicken, 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.