Pan-Seared Chicken with Mediterranean Olive and Tomato Salsa
Juicy pan-seared chicken breasts topped with a vibrant Mediterranean salsa of olives, tomatoes, and fresh herbs that brighten every bite. This mediterranean-inspired chicken (gluten free) ready in about 22 minutes blends extra virgin olive oil, sea salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 2 pieces, about 6 oz each skinless chicken breasts
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 cup, halved cherry tomatoes
- 1/2 cup, pitted and chopped Kalamata olives
- 1/4 cup, finely diced red onion
- 2 tbsp, chopped fresh parsley
- 1 tbsp fresh lemon juice
- 1 clove, minced garlic clove
Instructions
- Step 1: Pat dry 2 skinless chicken breasts (about 6 oz each) and season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add the chicken breasts to the skillet and sear for 5 minutes without moving until golden brown on one side. Flip and cook another 5 minutes until the internal temperature reaches 165°F and the chicken is cooked through. Remove from pan and rest.
- Step 3: In a medium bowl, combine 1 cup halved cherry tomatoes, 1/2 cup chopped Kalamata olives, 1/4 cup finely diced red onion, 2 tbsp chopped fresh parsley, 1 tbsp fresh lemon juice, 1 clove minced garlic, and 1 tbsp extra virgin olive oil. Stir gently to combine and season with a pinch of salt to taste.
- Step 4: Serve the rested chicken breasts topped generously with the Mediterranean olive and tomato salsa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Mediterranean Olive and Tomato Salsa take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chicken with Mediterranean Olive and Tomato Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chicken with Mediterranean Olive and Tomato Salsa?
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 Tomato Salsa 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.
Is Pan-Seared Chicken with Mediterranean Olive and Tomato Salsa gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
