Pan-Seared Chicken with Olive Tapenade and Lemon
Juicy pan-seared chicken breasts topped with a tangy Kalamata olive tapenade and fresh lemon zest create a bright, flavorful dish perfect for weeknight dinners. This Mediterranean-inspired chicken recipe (gluten free), ready in about 22 minutes, pairs Chicken breasts, Kalamata olives, Capers 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 rice, quinoa, or a quick salad. 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, boneless skinless, about 6 oz each Chicken breasts
- 1/2 cup, pitted Kalamata olives
- 2 tbsp, drained Capers
- 2, minced Garlic cloves
- 1 tsp Fresh lemon zest
- 1 tbsp Fresh lemon juice
- 3 tbsp Extra virgin olive oil
- 1 tbsp, chopped Fresh parsley
- 1 tsp Salt
- 1/2 tsp Black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Finely chop 1/2 cup pitted Kalamata olives and 2 tbsp drained capers, then mix with 2 minced garlic cloves, 1 tsp fresh lemon zest, 1 tbsp fresh lemon juice, and 1 tbsp chopped fresh parsley to make the tapenade.
- Step 2: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 3: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Step 4: Add the chicken breasts and sear for 5-6 minutes on each side or until golden brown and internal temperature reaches 165°F.
- Step 5: Remove chicken from skillet and spoon the olive tapenade evenly over the top of each breast.
- Step 6: Drizzle the remaining 1 tbsp olive oil over the chicken and serve immediately with lemon wedges.
Frequently asked questions
How long does Pan-Seared Chicken with Olive Tapenade and Lemon take to make?
Total time is about 22 minutes (10 min prep + 12 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 Olive Tapenade and Lemon?
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 chicken breasts from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Olive Tapenade and Lemon?
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 Olive Tapenade and Lemon 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 Olive Tapenade and Lemon gluten free?
Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
