Pan-Seared Chicken with Regional Tomato and Olive Ragout

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts seared to golden perfection, served with a vibrant ragout of regional tomatoes, Kalamata olives, and fresh herbs that bring a Mediterranean flair to your table. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes pairs salt, black pepper, extra virgin 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.

Prep: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 2 boneless skinless chicken breasts dry and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and keep warm.
  3. Step 3: To the same skillet, add 1 tbsp extra virgin olive oil and reduce heat to medium. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Add 3 diced regional ripe tomatoes and 1/3 cup halved Kalamata olives, cooking for 5 minutes until the tomatoes soften and release juices.
  5. Step 5: Stir in 1 tbsp chopped fresh oregano, 1/4 cup torn fresh basil leaves, and 1 tbsp red wine vinegar. Cook for another 2 minutes until the ragout thickens slightly.
  6. Step 6: Serve the chicken topped with the warm tomato and olive ragout, garnished with extra basil if desired.

Frequently asked questions

How long does Pan-Seared Chicken with Regional Tomato and Olive Ragout take to make?

Total time is about 30 minutes (10 min prep + 20 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 Regional Tomato and Olive Ragout?

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 Regional Tomato and Olive Ragout?

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 Regional Tomato and Olive Ragout 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 Regional Tomato and Olive Ragout 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.

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