Pan-Seared Chicken with Mediterranean Olive Tapenade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 easter (mediterranean) ready in about 25 minutes pairs extra virgin olive oil, minced garlic cloves, pitted and chopped kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.2 (10 ratings) Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Pan-Seared Chicken with Mediterranean 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 Mediterranean 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 extra virgin olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Mediterranean 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 Mediterranean Olive 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 Tapenade?

Mediterranean easter 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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