Mediterranean Chicken Breasts with Tomatoes and Olives
Savor the vibrant flavors of the Mediterranean with this one-skillet recipe for Mediterranean Chicken Breasts with Tomatoes and Olives. Juicy, tender chicken breasts are seasoned with oregano and pan-seared to golden perfection before being nestled into a savory mixture of blistered cherry tomatoes, briny kalamata olives, and tangy capers. Infused with garlic and finished with a bright drizzle of fresh lemon juice and a sprinkle of parsley, this dish is a celebration of simple, wholesome ingredients. Ready in just 40 minutes, this easy yet elegant recipe is perfect for weeknight dinners or casual entertaining. Pair it with fluffy rice, nutty quinoa, or crusty bread to soak up the vibrant sauce, and let the Mediterranean sunshine shine through every bite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 3 tablespoons olive oil
- 3 pieces garlic cloves
- 2 cups cherry tomatoes
- 0.75 cup kalamata olives
- 2 tablespoons capers
- 2 tablespoons fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
Season the chicken breasts with salt, pepper, and dried oregano on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Mince the garlic cloves and add them to the skillet, cooking for 30 seconds until fragrant.
Add the cherry tomatoes, kalamata olives, and capers to the skillet. Stir gently and cook for 5 minutes until the tomatoes soften slightly.
Return the chicken breasts to the skillet, nestling them into the tomato and olive mixture.
Cover the skillet and allow the chicken to simmer for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove the skillet from heat and drizzle the fresh lemon juice over the dish.
Sprinkle with chopped fresh parsley and serve hot. This dish pairs well with rice, quinoa, or crusty bread.
Nutrition Facts
Calories |
2047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5435 mg | 236% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 8.3 g | ||
| Protein | 217.7 g | 435% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 851 mg | 18% | |
*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.
