Chicken Breasts with Peppers Olives and Garlic
Elevate your weeknight dinners with this Mediterranean-inspired recipe for **Chicken Breasts with Peppers, Olives, and Garlic**. Juicy, golden-seared chicken breasts are nestled in a vibrant medley of red, yellow, and green bell peppers, infused with the rich, briny flavors of kalamata olives and the aromatic warmth of garlic and oregano. Simmered to perfection in a savory broth, this one-skillet dish strikes the perfect balance of bold, bright, and comforting flavors. Ready in just 40 minutes, it’s a wholesome, gluten-free option that’s perfect for busy evenings. Pair it with crusty bread to soak up the flavorful sauce, or serve alongside rice or a crisp salad for a versatile, crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 4 pieces garlic cloves, thinly sliced
- 1 pieces red bell pepper, thinly sliced
- 1 pieces yellow bell pepper, thinly sliced
- 1 pieces green bell pepper, thinly sliced
- 1 cup kalamata olives, pitted and halved
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken breasts to the skillet and sear for 4-5 minutes on each side, or until golden brown. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil.
Add the sliced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the red, yellow, and green bell peppers to the skillet. Cook for 4-5 minutes, stirring occasionally, until the peppers begin to soften.
Stir in the kalamata olives and dried oregano, cooking for an additional 1-2 minutes.
Pour in the chicken broth and bring the mixture to a simmer.
Return the chicken breasts to the skillet, nestling them into the pepper and olive mixture.
Reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Sprinkle the freshly chopped parsley over the dish before serving.
Serve the chicken breasts with the peppers, olives, and garlic spooned over the top. Pair with crusty bread, rice, or a side salad for a complete meal.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 6596 mg | 287% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 16.0 g | ||
| Protein | 227.5 g | 455% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 346 mg | 27% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3125 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
