Sauteed Chicken Breasts with Tomato Olive Butter Sauce
Elevate your weeknight dinner game with these flavorful Sautéed Chicken Breasts with Tomato Olive Butter Sauce. This quick and easy recipe combines golden, perfectly seared chicken with a rich and tangy sauce bursting with cherry tomatoes, briny kalamata olives, and a touch of lemon. The sauce, made silky with a finishing swirl of butter, melds beautifully with the savory pan juices, creating a delectable Mediterranean-inspired dish. Ready in just 35 minutes, this meal is perfect for busy nights yet elegant enough for entertaining. Serve it with crusty bread or over a bed of pasta to soak up every drop of the irresistible sauce. Keywords: sautéed chicken, tomato olive butter sauce, Mediterranean chicken recipe, quick dinner, chicken with tomato sauce.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and sliced
- 0.5 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts on a cutting board. Use a meat mallet to pound the thickest parts of the chicken to ensure even cooking. Pat dry with paper towels.
Season both sides of the chicken breasts with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add two chicken breasts to the pan and sear for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove from the pan and set aside. Repeat with the remaining chicken breasts using the second tablespoon of olive oil.
Reduce the heat to medium, and add 1 tablespoon of butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds, or until fragrant.
Add the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the sliced kalamata olives and cook for 2 minutes.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer the mixture for 3-4 minutes to slightly reduce the sauce.
Turn off the heat and stir in the remaining tablespoon of butter until the sauce becomes glossy.
Return the chicken breasts to the skillet, spoon the sauce over them, and let them warm through for 2-3 minutes.
Sprinkle the dish with fresh parsley before serving. Serve hot, spooning the sauce generously over the chicken breasts.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 5065 mg | 220% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 8.5 g | ||
| Protein | 222.9 g | 446% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 239 mg | 18% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2812 mg | 60% | |
*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.
