One Pot Greek Lemon-Garlic Chicken
Total Time 45 minutes
Prep Time 20 minutes
6 boneless, skinless chicken breasts
½ tsp salt
½ tsp pepper
3 Tbsp olive oil
1 head garlic, halved crosswise
2 lemons, halved crosswise
½ cup white wine
1 (6-oz) jar pitted kalamata olives, drained
Sprinkle chicken with salt and pepper; brown chicken in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes per side. Remove chicken from pot; keep warm.
Remove as much outer papery skin from garlic as possible. Place lemons and garlic, cut sides down, in pot; cook 2 minutes or until browned. Remove from pot.
Add wine, and stir with a wooden spoon to loosen browned bits; return chicken to pot, and stir in olives. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until chicken is done.
Return garlic and lemons to pot to serve.