Pan-Seared Chicken with Warm Mediterranean Olive Tapenade

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

Juicy pan-seared chicken breasts topped with a vibrant olive tapenade bursting with capers, tomatoes, and herbs. This mediterranean-inspired chicken (mediterranean, low carb) ready in about 25 minutes pairs extra virgin olive oil, minced garlic cloves, pitted and chopped kalamata olives 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts (about 6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts to the skillet and cook for 6 minutes on the first side without moving them, until golden and crisp at the edges. Flip and cook for another 5 minutes until cooked through and internal temperature reaches 165°F. Remove chicken and keep warm.
  3. Step 3: Lower heat to medium, add 1 tbsp olive oil and 3 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Stir in 1/2 cup chopped kalamata olives, 1/4 cup chopped green olives, 2 tbsp rinsed capers, and 1/2 cup quartered cherry tomatoes. Cook for 3 minutes until tomatoes soften and flavors meld.
  5. Step 5: Remove from heat, stir in 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Spoon the tapenade over the chicken breasts before serving.

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Frequently asked questions

How long does Pan-Seared Chicken with Warm Mediterranean 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 Warm Mediterranean 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 Warm Mediterranean 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 Warm Mediterranean Olive Tapenade for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Warm Mediterranean Olive Tapenade low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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