Description
Tender chicken breasts are sautéed until golden and simmered with juicy tomatoes, briny olives, garlic, and herbs for a flavorful Mediterranean-inspired meal. This easy one-pan dinner is perfect for busy weeknights yet elegant enough for entertaining.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
Vegetables and Aromatics
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and halved
Liquids and Seasonings
- 2 tbsp olive oil
- ½ cup chicken broth
- 1 tsp dried oregano
- ½ tsp dried basil
- 1 tbsp lemon juice
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides evenly with salt and black pepper to enhance flavor.
- Heat the skillet: Place a large skillet over medium-high heat and add the olive oil, allowing it to heat until shimmering.
- Sauté the chicken: Add the chicken breasts to the skillet and cook without moving for 5–6 minutes per side, until they develop a golden-brown crust. Remove the chicken from the pan and set aside on a plate.
- Sauté garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Cook tomatoes: Add the halved cherry tomatoes to the skillet and cook for 3–4 minutes until they start to soften and release their juices.
- Add olives and seasonings: Stir in the Kalamata olives, chicken broth, dried oregano, and dried basil. Mix well to combine and bring to a gentle simmer.
- Simmer chicken: Return the chicken breasts to the skillet, nestling them into the tomato mixture. Spoon some of the sauce over the chicken. Cover the skillet and cook for 8–10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Finish with lemon and parsley: Remove the cover, stir in the fresh lemon juice, and sprinkle the chopped parsley over the top for brightness and freshness.
- Serve: Serve the tomato and olive chicken sauté warm, alongside rice, pasta, couscous, or crusty bread for a complete meal.
Notes
- Kalamata olives provide the best Mediterranean flavor, but you can substitute black olives if preferred.
- For added vegetables, stir in fresh spinach during the last few minutes of cooking until wilted.
- You can use boneless chicken thighs instead of breasts; adjust cooking time as needed.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
