Pan-Seared Chicken with Spiced Tomato and Olive Sauce

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Juicy pan-seared chicken breasts cooked with a vibrant tomato and olive sauce infused with warm spices for a hearty Mediterranean-inspired dish. This Mediterranean-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp extra virgin olive oil
• 4 cloves, minced garlic cloves
• 1 medium, finely chopped yellow onion
• 14 oz can canned diced tomatoes
• 1/2 cup, pitted and halved Kalamata olives
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp red chili flakes
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through; transfer to a plate and cover loosely with foil.
2. Step 2: In the same skillet, add 1 tbsp extra virgin olive oil and reduce heat to medium. Add 4 minced garlic cloves and 1 finely chopped medium yellow onion, sautéing for 4-5 minutes until softened and fragrant.
3. Step 3: Stir in 14 oz canned diced tomatoes, 1/2 cup pitted and halved Kalamata olives, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp red chili flakes. Simmer the sauce for 8-10 minutes until it thickens and the flavors meld.
4. Step 4: Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2 minutes to reheat and marry flavors.
5. Step 5: Garnish with 2 tbsp chopped fresh parsley before serving to add a fresh herbal note.