Sautéed Chicken with Roasted Red Pepper and Olive Tapenade
Tender chicken breasts pan-seared and topped with a bright, briny tapenade of roasted red peppers and olives, perfect for a quick Mediterranean-inspired meal. This mediterranean-inspired brazilian (gluten free) ready in about 25 minutes pairs olive oil, chopped roasted red peppers, pitted and chopped kalamata olives 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.
Ingredients
- 2 (6 oz each) boneless skinless chicken breasts
- 3 tbsp olive oil
- 1/2 cup chopped roasted red peppers
- 1/4 cup pitted and chopped kalamata olives
- 1 tbsp rinsed capers
- 2 minced garlic cloves
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and tent with foil.
- Step 3: In the same skillet, reduce heat to medium and add 1 tbsp olive oil along with 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
- Step 4: Add 1/2 cup chopped roasted red peppers, 1/4 cup chopped kalamata olives, and 1 tbsp rinsed capers. Cook while stirring for 2 minutes until heated through.
- Step 5: Remove skillet from heat and stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley to brighten the tapenade.
- Step 6: Spoon the tapenade over the cooked chicken breasts and serve immediately.
Frequently asked questions
How long does Sautéed Chicken with Roasted Red Pepper and 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 Sautéed Chicken with Roasted Red Pepper and 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 olive oil from drying out.
Can I substitute ingredients in Sautéed Chicken with Roasted Red Pepper and 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 Sautéed Chicken with Roasted Red Pepper and Olive Tapenade 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 Sautéed Chicken with Roasted Red Pepper and Olive Tapenade 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.
