Pan-Seared Chicken with Tomato and Olive Ragout

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared to golden perfection, topped with a vibrant tomato and olive ragout infused with garlic and fresh herbs. This mediterranean-inspired chicken (mediterranean) ready in about 30 minutes pairs olive oil, minced garlic cloves, halved cherry tomatoes 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 dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place the chicken breasts in the skillet and cook for 5-6 minutes on the first side without moving, until golden brown and edges start to crisp. Flip and cook for an additional 4-5 minutes until internal temperature reaches 165°F. Remove chicken and keep warm.
  3. Step 3: Reduce heat to medium and add 1 tbsp olive oil to the same skillet. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Stir in 1 cup halved cherry tomatoes and 1/3 cup sliced pitted Kalamata olives. Cook for 4-5 minutes until tomatoes soften and release juices.
  5. Step 5: Add 1/4 cup chopped fresh basil, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Stir and cook for another 2 minutes until the ragout thickens and coats the back of a spoon.
  6. Step 6: Spoon the warm tomato and olive ragout over the seared chicken breasts and serve immediately.

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Frequently asked questions

How long does Pan-Seared Chicken with 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 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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with 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 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.

What goes well with Pan-Seared Chicken with Tomato and Olive Ragout?

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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