Chicken with Tomatoes & Olives
A quick and flavorful Mediterranean chicken recipe featuring tender chicken breasts simmered with cherry tomatoes, olives, rosemary, garlic, and white wine. Finished with fresh basil and feta, this protein-rich, low-carb dish is perfect for easy weeknight dinners or meal prepping for the week.
Equipment
- 1 heavy sauté pan or cast iron skillet
- 1 Cutting board
- 1 Chef’s Knife
- 1 measuring cup
- 1 Measuring Spoon
Ingredients
- 3 tablespoons vegetable oil divided
- 4 thin boneless skinless chicken breasts
- Salt & pepper to taste
- 1 cup 100 g yellow onion, chopped
- 2 garlic cloves peeled and finely chopped or grated
- 1 teaspoon fresh rosemary finely chopped
- 1/4 cup 60 ml dry white wine
- Zest and juice of 1 lemon
- 1/4 cup 60 ml low-sodium chicken stock
- Salt depending on stock
- 5 ounces 145 g cherry tomatoes, halved
- 3 ounces 85 g kalamata olives, pitted and halved
- 1/4 cup 5 g fresh basil, chopped
- Feta cheese for serving
Instructions
- Prepare the Ingredients for Cooking: Begin by gathering all your ingredients and equipment to streamline the cooking process. Chop the yellow onion into small, even pieces to ensure they soften evenly. Peel and finely chop or grate the garlic cloves to release their aromatic flavor. Zest the lemon carefully, then juice it. Halve the cherry tomatoes and pit and halve the kalamata olives. Finely chop the fresh basil. This preparation ensures all components are ready to use at the right moment.
- Heat the Pan and Oil: Place a heavy sauté pan or cast iron skillet over medium-high heat. Add 2 tablespoons of vegetable oil and allow it to heat until it shimmers slightly, signaling it’s ready. Using a hot pan ensures that the chicken will sear beautifully, locking in juices and creating a light golden crust.
- Season and Sear the Chicken: While the oil is heating, lightly sprinkle salt and pepper evenly over both sides of the chicken breasts. Place the chicken in the hot pan and sauté for about 2 minutes per side. The goal here is not to cook the chicken fully but to create a nice golden-brown exterior. Once seared, remove the chicken from the pan and set it aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the pan. Add the chopped onions and stir frequently for 3–4 minutes, until they soften and become translucent. This step releases their natural sweetness, which forms the flavor base for the sauce. Add the chopped garlic and cook for an additional 1 minute, stirring continuously to prevent burning. Incorporate the finely chopped rosemary and cook for another minute, allowing the herb’s fragrance to infuse the oil.
- Deglaze the Pan with Wine and Lemon: Pour in the dry white wine, then immediately add the lemon juice and zest. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan. These caramelized bits carry concentrated flavor that will enrich the sauce. Allow the mixture to simmer for 1 minute so the alcohol slightly cooks off while keeping its aromatic essence.
- Add Chicken Stock and Seasonings: Pour in the chicken stock and add a pinch of salt, adjusting based on how salty your stock is. Stir gently to combine. The stock adds depth to the sauce and ensures the chicken cooks evenly while staying moist.
- Incorporate Vegetables and Herbs: Add the halved cherry tomatoes, kalamata olives, and chopped basil into the pan. Stir gently to combine, ensuring the tomatoes and olives are evenly distributed in the sauce. The tomatoes will soften slightly, releasing their juices, while the olives add a briny, savory contrast.
- Return Chicken to Pan and Simmer: Nestle the seared chicken breasts back into the pan, submerging them partially in the sauce. Reduce the heat to medium-low and cover the pan loosely. Allow the chicken to simmer gently for about 5 minutes, or until fully cooked through (internal temperature should reach 165°F / 74°C). Spoon the sauce over the chicken occasionally to coat it with flavor and maintain moisture.
- Taste and Adjust Seasoning: Before serving, taste the sauce and adjust the seasoning if needed. Add a little more salt, pepper, or lemon juice according to your preference. The sauce should be bright, savory, and slightly tangy, complementing the tender chicken perfectly.
- Plate and Garnish: Carefully transfer the chicken breasts to serving plates. Spoon the tomato, olive, and herb sauce over the top. Sprinkle generously with crumbled feta cheese to add creaminess and a tangy finish. Garnish with a few extra basil leaves for color and freshness.
- Serve Immediately: Serve this Mediterranean chicken dish immediately while warm. Pair it with a simple green salad, roasted vegetables, or steamed rice for a complete, satisfying meal. Leftovers can be stored for quick reheating, making this recipe perfect for busy weeknights or meal prep.
Notes
- Use thin chicken breasts for faster, even cooking; thicker breasts may require extra simmering time.
- Adjust salt carefully; kalamata olives are naturally salty. Taste the sauce before adding additional salt.
- White wine can be substituted with dry vermouth or chicken broth if preferred.
- Cherry tomatoes add sweetness and juiciness; grape tomatoes are a fine alternative.
- Fresh rosemary and basil elevate the flavor, but dried herbs can be used in a pinch.
- Serve immediately for best texture; the chicken may dry out if reheated multiple times.
- Feta cheese adds creaminess and tang; goat cheese can be substituted for variation.
