Pan-Seared Chicken with Mediterranean Olive Tapenade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared chicken breasts topped with a vibrant Mediterranean olive tapenade, bursting with briny, tangy flavors perfect for a light dinner. This Mediterranean-inspired brunch recipe, ready in about 25 minutes, combines boneless skinless chicken breasts, extra virgin olive oil, garlic cloves into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  2. Step 2: Add chicken breasts to the skillet and cook for 6-7 minutes on the first side without moving, until golden brown and crispy at the edges. Flip and cook for another 5-6 minutes on the other side until cooked through and juices run clear.
  3. Step 3: While chicken cooks, combine 1/2 cup chopped kalamata olives, 2 tbsp drained capers, 1/4 cup finely chopped sun-dried tomatoes, 2 tbsp chopped fresh parsley, 2 minced garlic cloves, and 1 tbsp freshly squeezed lemon juice in a small bowl. Stir in remaining 1 tbsp olive oil to create the tapenade.
  4. Step 4: Remove chicken from skillet and let rest for 3 minutes. Spoon the olive tapenade evenly over each chicken breast and serve warm.

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