Skillet Chicken with Lemony Mustard Greens and Olives

In the Mediterranean, dark leafy greens are eaten almost daily. Meat dishes often contain greens or they are served on the side. Some greens can be intimidating to cook because you don’t know how to get rid of the bitterness. This Mediterranean Diet recipe uses mustard greens and I think you’re going to love them after you try it. Searing the chicken in the skillet adds delicious fat and flavor to the greens.  Lemon juice, garlic, and olive oil are always a compliment to bitter greens.

I like to use pitted olives in this so you don’t have to worry about biting down on a rock-hard pit. I would eat this dish with a tomato salad and good crusty bread. The lemony, garlicky, sauce that gets created in the bottom of the skillet is perfect for dipping. This is a dish to share. I put the whole skillet in the middle of the table to serve and people can easily reach in and dip their bread. This dish pairs well with a white wine. You can even add a splash to the skillet chicken before it goes in the oven. It can’t hurt!

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Skillet Chicken with Lemony Mustard Greens and Olives

George Zikos

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 4

Calories 441 kcal

Ingredients

  

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• 1/3 cup extra virgin olive oil 
• 4 chicken thighs
• 1 lemon juice
• 3 cloves garlic, minced
• 1/2 cup cherry tomatoes
• 1 small bunch mustard greens, de-stemmed and loosely chopped
• 1/2 cup green olives, pitted
• salt and freshly cracked black pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions

 

• Preheat the oven to 400 F.
• Drizzle a little olive oil into a large cast iron skillet on medium heat. Wait for the oil to heat up.
• Sear the chicken thighs on two sides for 5 minutes each. Remove to a plate.
• Add the rest of the olive oil, the minced garlic, and the mustard greens to the pan. Saute for two minutes just to wilt the greens slightly.
• Place the chicken thighs on top of the greens. Add the olives, cherry tomatoes, lemon juice, salt, and pepper.
• Bake in the oven uncovered for 30 minutes. Halfway through, spoon some of the liquid over the greens to prevent any crisping.
• Garnish with fresh parsley and enjoy!

Nutrition

Calories: 441kcalCarbohydrates: 3gProtein: 19gFat: 39gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 111mgSodium: 355mgPotassium: 318mgFiber: 1gSugar: 1gVitamin A: 570IUVitamin C: 13mgCalcium: 30mgIron: 1mg

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