Sautéed Chicken with Tangy Mediterranean Olive Tapenade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared and topped with a vibrant olive tapenade combining briny olives, capers, and fresh herbs for a Mediterranean flair. This Mediterranean-inspired chicken recipe, 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 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

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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 black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and rest on a plate.
  3. Step 3: In the same skillet, add 1 tbsp extra virgin olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Stir in 1/2 cup chopped black olives, 1/2 cup chopped green olives, 2 tbsp drained capers, 2 tbsp chopped fresh parsley, and 1 tbsp lemon juice. Cook for 2 minutes to warm through and allow flavors to meld.
  5. Step 5: Spoon the olive tapenade over the rested chicken breasts and serve immediately, garnished with additional parsley if desired.

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