Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp dried oregano

For the Sauce & Vegetables

• 2 cups cherry tomatoes
• ¾ cup green olives, pitted
• 4 garlic cloves, minced
• 1 sprig fresh rosemary
• 4–5 sprigs fresh thyme
• ½ cup chicken broth
• 2 tbsp lemon juice
• 1 tbsp unsalted butter (optional)
• 1 tbsp chopped fresh parsley

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Instructions

Step 1: Season the Chicken

1. Pat chicken dry with paper towels.
2. Mix salt, pepper, paprika, garlic powder, and oregano.
3. Rub seasoning evenly over both sides.

Step 2: Sear

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken.
3. Cook 5–6 minutes per side until golden brown.
4. Remove chicken and set aside.

Step 3: Build the Sauce

1. Reduce heat to medium.
2. Add garlic and cook 30 seconds.
3. Add tomatoes and olives.
4. Cook 4–5 minutes until tomatoes begin to blister.

Step 4: Simmer

1. Add broth, lemon juice, rosemary, and thyme.
2. Stir and scrape browned bits from pan.
3. Return chicken to skillet.
4. Cover and simmer 8–10 minutes until internal temperature reaches 165°F (74°C).

Step 5: Finish

1. Stir in butter (optional).
2. Spoon sauce over chicken.
3. Garnish with parsley.
4. Serve immediately.

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Nutrition Information (Approximate)

Per serving (1 chicken breast with sauce)

Values vary depending on ingredients and portion size.

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Allergen Information

Contains

• Milk (if butter is used)

Naturally Free From

• Peanuts
• Tree nuts
• Soy
• Shellfish
• Fish
• Sesame

Gluten-Free

Yes, if using certified gluten-free chicken broth.

Dairy-Free Option

Omit butter or replace with additional olive oil.

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Storage

Refrigerator

• Store in airtight container up to 4 days.

Freezer

• Freeze up to 3 months.

Reheating

• Skillet: 5–7 minutes over medium-low heat.
• Microwave: 2–3 minutes, covered.

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Frequently Asked Questions (Q&A)

Q1: Can I use chicken thighs?

Yes. Boneless thighs work exceptionally well and stay juicier. Cook until they reach 165°F (74°C).

Q2: Can I bake instead of pan-cook?

Yes. After searing, bake at 400°F (200°C) for 12–15 minutes.

Q3: What olives work best?

Castelvetrano, Manzanilla, or Kalamata olives all work well.

Q4: How do I know the chicken is done?

Use a meat thermometer. The thickest part should reach 165°F (74°C).

Q5: Can I make it low sodium?

Use low-sodium broth and reduce olives by half.

Q6: What sides pair well with this dish?

• Roasted potatoes
• Rice pilaf
• Couscous
• Garlic green beans
• Crusty bread
• Mediterranean salad

Q7: Can I meal prep this recipe?

Yes. It keeps well and reheats without drying out when stored with the sauce.

Q8: Why is my chicken dry?

Common causes:

• Overcooking
• Chicken breasts too thin
• Not allowing the meat to rest for 5 minutes before serving

Q9: Can I add wine?

Yes. Replace half the broth with ¼ cup dry white wine for extra flavor.

Q10: Is this keto-friendly?

Yes. With approximately 8 g net carbs per serving, it fits most ketogenic meal plans.