Skillet Lemon Chicken with Olives & Herbs 


  • 1/2 tbsp grass-fed ghee
  • 4 (8 oz) pasture-raised chicken breasts
  • 1/2 tsp pink Himalayan or sea salt
  • 2 teaspoons organic whole wheat/tapioca/garbanzo flour
  • 2 cloves garlic, crushed
  • 1/2 cup dry white wine
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon chopped fresh thyme
  • 1 cup pitted chopped olives
  • 1 tbsp chopped fresh parsley
  • 4 thin lemon slices (optional)


  1. Preheat oven to 400F with the rack in the center position.
  2. Heat the ghee in a 10 inch cast iron skillet over medium-high heat. Season chicken with salt and pepper then sprinkle with flour. When skillet is hot, sear chicken about 3 minutes on each side.
  3. Add garlic, wine, lemon zest, lemon juice, thyme and olives. Top with lemon slices if desired, transfer the pan to the oven and bake about 10 minutes, until 165° F in the center.
  4. Serve hot topped with parsley.