Pan-Seared Chicken with Quick Tomato and Olive Ragù
Tender chicken breasts pan-seared and topped with a vibrant tomato and olive ragù, ready in under 30 minutes. This mediterranean-inspired chicken ready in about 25 minutes pairs salt, black pepper, olive oil 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. 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) boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1 cup, halved cherry tomatoes
- 1/2 cup, sliced pitted Kalamata olives
- 1/4 tsp red chili flakes
- 6 leaves, torn fresh basil leaves
- 1 tbsp lemon juice
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear for 5-6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
- Step 2: In the same skillet, reduce heat to medium and add 3 minced garlic cloves. Sauté for 30 seconds until fragrant, then add 1 cup halved cherry tomatoes and 1/2 cup sliced pitted Kalamata olives. Cook for 4-5 minutes, stirring occasionally until tomatoes soften and release juices.
- Step 3: Stir in 1/4 tsp red chili flakes and 6 torn fresh basil leaves, cooking for another minute until fragrant. Finish the ragù with 1 tbsp fresh lemon juice, stirring to combine. Spoon the ragù over the chicken breasts and serve immediately.
Frequently asked questions
How long does Pan-Seared Chicken with Quick Tomato and Olive Ragù 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 Quick Tomato and Olive Ragù?
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 salt from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Quick Tomato and Olive Ragù?
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 Quick Tomato and Olive Ragù 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 Quick Tomato and Olive Ragù?
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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