Chicken with Sun-Dried Tomatoes and Kalamata Olives
Tender chicken breasts baked with sun-dried tomatoes and briny Kalamata olives for a Mediterranean-inspired meal. This italian-inspired chicken (mediterranean) ready in about 30 minutes pairs chicken breasts, olive oil, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs chicken breasts
- 2 tbsp olive oil
- 1/4 cup sun-dried tomatoes
- 1/4 cup Kalamata olives
- 2 garlic cloves
- 1/4 cup chicken broth
- 1/4 cup fresh parsley
Instructions
- Step 1: Pat 1.5 lbs boneless, skinless chicken breasts dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown, then remove and set aside.
- Step 2: Add 1/4 cup drained and chopped sun-dried tomatoes, 1/4 cup pitted Kalamata olives, and 2 minced garlic cloves to the skillet. Sauté for 2 minutes until fragrant.
- Step 3: Return chicken to the skillet, nestling it into the tomato and olive mixture. Add 1/4 cup chicken broth and 1/4 cup chopped fresh parsley. Cover and bake at 400°F for 15-20 minutes until chicken reaches 165°F.
- Step 4: Remove from oven, let rest for 5 minutes. Slice and serve with the pan sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chicken with Sun-Dried Tomatoes and Kalamata Olives take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chicken with Sun-Dried Tomatoes and Kalamata Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.
Can I substitute ingredients in Chicken with Sun-Dried Tomatoes and Kalamata Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicken with Sun-Dried Tomatoes and Kalamata Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chicken with Sun-Dried Tomatoes and Kalamata Olives?
Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to chicken dish. We make it weekly.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
