Juicy chicken breasts meet a fresh tomato-rich sauce in this Mediterranean one-skillet dish. This six-ingredient version is on the table in just thirty minutes, meaning you can dig into it any night of the week.
Course Main Course
Keyword Mediterranean Chicken Skillet
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
4(1 lbs)boneless, skinless chicken breasts
salt and pepper
3tbspolive oil, divided
2cupscherry or grape tomatoes, halved
1/2cuppitted Kalamata olives
4ozcrumbled feta cheese
4-5fresh basil leaves, sliced into ribbons
Let chicken breasts sit out (and out the package) 30 minutes prior to cooking to warm up slightly.
Lightly season the chicken with salt and pepper.
Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. When the frying pan is quite hot, add 2 tablespoons of the olive oil. Swirl the pan so it is lightly covered with the olive oil.
Reduce the heat to medium. Add the chicken breasts. Cook undisturbed for 5-7 minutes on one side and flip over. Continue cooking, until chicken is browned and cooked through and the internal temperature has reached 165 degrees F. (Using a meat thermometer is key for chicken breasts, as they dry out easily when overcooked.) Remove from pan and let chicken breasts rest, leave remaining oil in the pan.
Add remaining 1 tablespoon of olive oil to the pan, along with tomatoes. Sauté tomatoes for several minutes , until softened. Add olives and garlic and cook until fragrant, about 1 minute.
Return chicken breasts to the pan over medium heat and spoon tomato sauce over chicken. Sprinkle feta cheese over the chicken and cook for 1-2 minutes, until cheese is warmed and slightly melty.
Remove from heat and garnish each plate with fresh basil. Serve over pasta, rice or couscous.
As always, nutrition information is only approximate. If this number is important to you, please calculate yourself using your exact weights, measurements and the brands you are using to make this.