Mediterranean Olive & Sun-Dried Tomato Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tangy, flavorful dish featuring chicken breasts in a sun-dried tomato and olive sauce with rosemary, baked to perfection for a healthy, satisfying meal. This mediterranean-inspired chicken (whole30, dairy-free) ready in about 40 minutes pairs avocado oil, pitted and halved Kalamata olives, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 3.6 (9 ratings) Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 4 chicken breasts dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp avocado oil in a large oven-safe skillet over medium-high heat until shimmering (about 1 minute), then add chicken and cook for 4-5 minutes per side until golden brown, transferring to a plate.
  3. Step 3: Add 1/4 cup chopped sun-dried tomatoes, 1/4 cup halved Kalamata olives, and 2 minced garlic cloves to the skillet, sautéing for 1 minute until fragrant.
  4. Step 4: Pour in 1/2 cup chicken broth, 1 tbsp lemon juice, 1 tbsp chopped rosemary, and 1/2 tsp dried oregano, scraping up browned bits from the pan.
  5. Step 5: Return chicken to the skillet, nestling it into the sauce, and place the skillet in the preheated oven.
  6. Step 6: Bake for 15-20 minutes until chicken reaches 165°F internally and sauce has reduced slightly, coating the chicken evenly.
  7. Step 7: Remove from oven and let rest for 3 minutes before serving to lock in juices.

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Frequently asked questions

How long does Mediterranean Olive & Sun-Dried Tomato Chicken take to make?

Total time is about 40 minutes (15 min prep + 25 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 Mediterranean Olive & Sun-Dried Tomato Chicken?

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 avocado oil from drying out.

Can I substitute ingredients in Mediterranean Olive & Sun-Dried Tomato Chicken?

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 Mediterranean Olive & Sun-Dried Tomato Chicken 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.

Is Mediterranean Olive & Sun-Dried Tomato Chicken whole30?

Yes — this recipe is tagged whole30, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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