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Mediterranean Chicken with Sun-Dried Tomatoes and Kalamata Olives Recipe

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4.3 from 8 reviews

This Mediterranean Chicken recipe features juicy, pan-seared chicken breasts simmered in a flavorful sauce of sun-dried tomatoes, kalamata olives, garlic, and chicken broth, finished with fresh parsley and served with lemon wedges. Ready in just 30 minutes, it’s a wholesome and vibrant dish perfect for a quick weeknight dinner.

Ingredients

Chicken and Seasoning

  • 4 (6-ounce) boneless skinless chicken breasts
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Sauce

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • ⅓ cup julienned sun-dried tomatoes (oil-packed, drained)
  • ½ cup kalamata olives, halved
  • 1 cup chicken broth
  • ¼ cup fresh parsley, chopped
  • Lemon wedges, for serving

Instructions

  1. Season the Chicken: Pat the chicken breasts dry and evenly season both sides with dried oregano, paprika, salt, and black pepper to build the flavorful base for the dish.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 6 minutes on each side until golden brown and fully cooked through. Remove from the skillet and set aside on a plate.
  3. Sauté Onions and Garlic: Reduce heat to medium. Add the diced onion to the same skillet and cook until softened, approximately 3 minutes. Stir in minced garlic and cook for another minute to release its aroma.
  4. Add Tomatoes and Olives: Incorporate julienned sun-dried tomatoes and halved kalamata olives into the skillet. Cook for 1 to 2 minutes, allowing the ingredients to warm and flavors to meld.
  5. Simmer with Broth: Pour in the chicken broth and bring the mixture to a gentle simmer. Allow it to cook uncovered for 3 to 4 minutes so the sauce can reduce slightly and intensify in flavor.
  6. Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet. Spoon the sauce over the top and simmer for an additional 2 minutes to meld flavors and heat through. Stir in freshly chopped parsley for brightness.
  7. Serve: Plate the chicken with extra sauce spooned on top and garnish with lemon wedges for a fresh, tangy finish.

Notes

  • Ensure chicken breasts are patted dry before seasoning to get a good sear and golden crust.
  • Use oil-packed sun-dried tomatoes for added richness; if using dry-packed, rehydrate in warm water before adding.
  • Kalamata olives add a salty, briny flavor crucial to the Mediterranean profile, but you can substitute with green olives if unavailable.
  • This dish pairs well with rice, couscous, or crusty bread to soak up the delicious sauce.
  • For a spicier kick, add crushed red pepper flakes when sautéing the garlic.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://cookedbygrace.com/mediterranean-chicken-with-sun-dried-tomatoes-and-kalamata-olives-recipe/