Pan-Seared Chicken with Roasted Red Pepper and Olive Tapenade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts served with a vibrant roasted red pepper and olive tapenade that adds a burst of Mediterranean flavor. This mediterranean-inspired chicken (mediterranean) ready in about 25 minutes pairs extra virgin olive oil, chopped roasted red peppers, 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. 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 (6 oz each), season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a skillet over medium-high heat until shimmering, then add chicken breasts. Cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F, then transfer to a plate to rest.
  2. Step 2: While chicken rests, combine 1/2 cup chopped roasted red peppers, 1/3 cup chopped Kalamata olives, 1 tbsp rinsed capers, 2 tbsp chopped fresh parsley, 2 minced garlic cloves, and 1 tbsp lemon juice in a small bowl. Drizzle with remaining 1 tbsp olive oil and stir until well combined.
  3. Step 3: Slice the rested chicken breasts and spoon the roasted red pepper and olive tapenade evenly over each serving. Serve immediately with a side salad or crusty bread.

Frequently asked questions

How long does Pan-Seared Chicken with Roasted Red Pepper and 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 Roasted Red Pepper and 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 Roasted Red Pepper and 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 Roasted Red Pepper and 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 Roasted Red Pepper and Olive Tapenade?

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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