Pan-Seared Chicken with Warm Mediterranean Olive Tapenade

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Juicy pan-seared chicken breasts topped with a vibrant olive tapenade bursting with capers, tomatoes, and herbs. This Mediterranean-inspired chicken recipe (low carb), ready in about 25 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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, about 6 oz each boneless skinless chicken breasts
• 3 tbsp extra virgin olive oil
• 3 cloves, minced garlic cloves
• 1/2 cup, pitted and chopped kalamata olives
• 1/4 cup, pitted and chopped green olives
• 2 tbsp, rinsed capers
• 1/2 cup, quartered cherry tomatoes
• 2 tbsp, finely chopped fresh parsley
• 1 tbsp lemon juice
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

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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.