Pan-Seared Chicken with Tangy Tomato and Olive Sauce

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

Pan-seared and served with a vibrant tomato and black olive sauce infused with garlic and herbs. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes blends extra virgin olive oil, minced garlic cloves, halved cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 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.
  2. Step 2: Add the chicken breasts to the hot skillet and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside on a warm plate.
  3. Step 3: Lower heat to medium and add 1 tbsp extra virgin olive oil along with 3 minced garlic cloves to the same skillet. Sauté for 30 seconds until fragrant without browning.
  4. Step 4: Stir in 1 cup halved cherry tomatoes, 1/3 cup sliced black olives, and 1 tsp dried oregano. Cook for 5 minutes, stirring occasionally, until tomatoes soften and release juices to form a sauce.
  5. Step 5: Remove skillet from heat and stir in 6 chopped fresh basil leaves and 1 tbsp lemon juice for brightness. Adjust seasoning with salt if needed.
  6. Step 6: Spoon the tomato and olive sauce over the chicken breasts and serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken with Tangy Tomato and Olive Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Tangy Tomato and Olive Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Tangy Tomato and Olive Sauce?

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 Tangy Tomato and Olive Sauce 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 Tangy Tomato and Olive Sauce 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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