Pan-Seared Chicken with Garlic Lemon Butter and Kalamata Olive Tapenade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts topped with a zesty garlic lemon butter sauce and a briny Kalamata olive tapenade for vibrant flavor contrast. This mediterranean-inspired chicken (gluten free, low carb) ready in about 25 minutes pairs Salt, Black pepper, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 6-7 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and keep warm.
  3. Step 3: Reduce heat to medium, add 3 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Sauté garlic in butter for 1 minute until fragrant but not browned.
  4. Step 4: Stir in 2 tbsp lemon juice, then add 1/2 cup finely chopped Kalamata olives and 2 tbsp drained capers. Cook for 2 minutes until the sauce thickens slightly.
  5. Step 5: Spoon the garlic lemon butter and olive tapenade over the chicken breasts, garnish with 1 tbsp chopped fresh parsley, and serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken with Garlic Lemon Butter and Kalamata Olive Tapenade take to make?

Total time is about 25 minutes (10 min prep + 15 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 Pan-Seared Chicken with Garlic Lemon Butter and Kalamata Olive Tapenade?

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 salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Garlic Lemon Butter and Kalamata Olive Tapenade?

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 Pan-Seared Chicken with Garlic Lemon Butter and Kalamata Olive Tapenade 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 Pan-Seared Chicken with Garlic Lemon Butter and Kalamata Olive Tapenade gluten free?

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

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