Pan-Seared Chicken with Mediterranean Olive and Sun-Dried Tomato Tapenade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Mediterranean chicken dish featuring a savory tapenade of olives, sun-dried tomatoes, and capers that bursts with flavor against tender pan-seared chicken breasts. This mediterranean-inspired chicken (mediterranean) ready in about 30 minutes pairs extra virgin olive oil, minced garlic cloves, chopped pitted Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 20 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each), then season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
  3. Step 3: Lower heat to medium and add 1 tbsp olive oil along with 3 minced garlic cloves to the skillet. Sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Stir in 1/3 cup chopped Kalamata olives, 1/4 cup chopped sun-dried tomatoes, and 2 tbsp drained capers. Cook for 2 minutes, stirring to combine flavors.
  5. Step 5: Deglaze the pan with 1/4 cup dry white wine or chicken broth, scraping up any browned bits. Simmer for 2-3 minutes until the sauce slightly thickens.
  6. Step 6: Remove from heat and stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Spoon the tapenade over the chicken breasts before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Mediterranean Olive and Sun-Dried Tomato Tapenade 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 Pan-Seared Chicken with Mediterranean Olive and Sun-Dried Tomato 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 extra virgin olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Mediterranean Olive and Sun-Dried Tomato 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 Mediterranean Olive and Sun-Dried Tomato Tapenade for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Seared Chicken with Mediterranean Olive and Sun-Dried Tomato Tapenade?

Mediterranean 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.

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