Sautéed Chicken with Mediterranean Olive and Tomato Ragout

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Tender chicken breasts pan-seared and served with a vibrant ragout of ripe tomatoes, Kalamata olives, and fresh herbs. This Mediterranean-inspired chicken recipe, ready in about 30 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 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp extra virgin olive oil
• 3, minced garlic cloves
• 1 pint (about 300g), halved cherry tomatoes
• 1/2 cup, pitted and halved Kalamata olives
• 2 tbsp, chopped fresh oregano leaves
• 1/4 cup, torn fresh basil leaves
• 1/4 cup dry white wine
• 1 tsp salt
• 1/2 tsp, freshly ground black pepper
• 1 tbsp, freshly squeezed lemon juice

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sauté for 5-6 minutes on each side until golden and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside.
2. Step 2: In the same skillet, add 1 tbsp extra virgin olive oil and 3 minced garlic cloves, sauté over medium heat for 1 minute until fragrant but not browned. Add 1 pint halved cherry tomatoes and cook for 4 minutes until they soften and release juices.
3. Step 3: Stir in 1/2 cup pitted and halved Kalamata olives and 1/4 cup dry white wine. Simmer for 3 minutes until the sauce reduces slightly and thickens to a ragout consistency.
4. Step 4: Remove from heat and fold in 2 tbsp chopped fresh oregano leaves, 1/4 cup torn fresh basil leaves, and 1 tbsp freshly squeezed lemon juice for brightness.
5. Step 5: Serve the chicken topped with the warm olive and tomato ragout immediately.