Pan-Seared Mediterranean Chicken

Name: Pan-Seared Mediterranean Chicken
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 lemon; 1 ½ cups Swanson® Chicken Stock; 7 sun-dried tomatoes, cut into thin strips; 1 ¼ pounds skinless, boneless chicken breast halves; ¼ teaspoon salt; ⅛ teaspoon coarsely ground black pepper; 2 tablespoons olive oil; ⅓ cup minced shallots; 2 cloves garlic, minced; 12 pitted kalamata olives, cut in half; 2 tablespoons capers, rinsed and drained; ⅓ cup fresh basil leaves, cut into very thin strips; ¼ cup crumbled feta cheese; 2 cups hot cooked couscous or orzo

Rating: 4.77 stars

30 Ratings
21 Reviews
9 Photos

You will get all the flavors of the Mediterranean in this dish featuring pan-seared chicken breasts in a sauce made with sun-dried tomatoes, chicken stock, garlic and lemon. Topped with olives.

By Campbell's Kitchen

Gallery

Recipe Summary

prep:

35 mins

cook:

20 mins

total:

55 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1
Grate the zest and squeeze the juice from the lemon. Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl.

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Step 2
Season the chicken with salt and black pepper.
Step 3
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.
Step 4
Reduce the heat to medium. Heat the remaining oil in the skillet. Add the shallots and garlic and cook and stir for 1 minute.
Step 5
Add the stock mixture to the skillet and heat to a boil. Reduce the heat to low. Cook for 4 minutes, stirring occasionally. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the olives, capers, basil and cheese. Serve with the couscous.

Tips

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer--just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

Nutrition Facts

Per Serving:

672 calories; protein 48.2g; carbohydrates 77.5g; fat 18.4g; cholesterol 100.5mg; sodium 983.2mg. Full Nutrition

Reviews (21)

Most helpful positive review

Laurel Tye

12/23/2014

I will cut back on the lemon juice but the flavors with a spinach side salad and a glass of red wine were delicious. I used rice instead of couscous and put that on the bottom of the dish with the chicken on top. This one's a keeper. Excellent meal! Read More

Helpful

(2)

Most helpful critical review

Babs

03/26/2019

I thought this was just ok. Finishing off the chicken by cooking it in the broth poached it which is one of my least favorite ways to cook chicken. Flavorful enough but to me it was too much work to produce just an ok dish. Served over orzo. Read More

30 Ratings

5 star values: 24
4 star values: 5
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Laurel Tye

12/22/2014

Helpful

(2)

kkesh

03/05/2016

Made this as written and it was delicious. Season with salt and pepper to your liking to offset lemon if needed. The sauce was excellent. I served over farro rather than rice. Read More

Helpful

(1)

Arieth

03/14/2017

I rarely review recipes but this is worth praise. The flavors are so bright and fresh that I could barely stop eating it. The only thing I did different was season the chicken with paprika as well as the salt/pepper. I find it is easier to sear that way. Served along with oven roasted zucchini seasoned with fresh rosemary balsamic vinegar olive oil salt and pepper. More recipes like this please!!! Read More

Helpful

(1)

augboilerdawes

06/21/2016

Delicious. Added 8 oz fresh spinach at the end of cooking. Served with orzo Read More

scoutkr

05/01/2018

Sautéed the garlic and shallots in the oil prior to adding the chicken. I thought it gave the chicken more flavor. Read More

Cookin' at Home

02/01/2017

I omitted olives and capers because we don't care for them. I added Artichokes and 1/2 a can of seasoned tomatoes (basil oregano). It was very very good! Read More

f.crystal88

03/02/2016

I try not to alter a recipe the first time but my BF doesn't care for lemon and the comments indicated it was very lemony for some... so I used 1/2 lemon and no zest so he would try it. We both loved it so many flavors to taste! Thank you for this one! Read More

Pauline Tasler

05/18/2014

This "Pan-Seared Mediterranean Chicken" is absolutely wonderful. I used goat cheese instead of feta. Read More

Deborah

05/23/2017

Wow love it! Hubby said it was almost as good as mushrooms and nothing is as good as mushrooms in his eyes. I added artichoke hearts and pappadam peppers as they were in the frig and I needed to use them up. Read More

Babs

03/26/2019

More Reviews

Back to Pan-Seared Mediterranean Chicken

All Reviews for Pan-Seared Mediterranean Chicken

- of Reviews

Pan-Seared Mediterranean Chicken

Servings Per Recipe: 4
Calories: 671.6

% Daily Value *

protein: 96 %

carbohydrates: 25 %

dietary fiber: 26 %

sugars:

fat: 28 %

saturated fat: 25 %

cholesterol: 34 %

vitamin a iu: 10 %

niacin equivalents: 207 %

vitamin b6: 55 %

vitamin c: 42 %

folate: 10 %

calcium: 15 %

iron: 17 %

magnesium: 31 %

potassium: 18 %

sodium: 39 %

thiamin: 29 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Pan-Seared Mediterranean Chicken

1 of 21

All Reviews

Laurel Tye

12/22/2014

Helpful

(2)

kkesh

03/05/2016

Made this as written and it was delicious. Season with salt and pepper to your liking to offset lemon if needed. The sauce was excellent. I served over farro rather than rice.

Helpful

(1)

Arieth

03/14/2017

Helpful

(1)

augboilerdawes

06/21/2016

Delicious. Added 8 oz fresh spinach at the end of cooking. Served with orzo

scoutkr

05/01/2018

Sautéed the garlic and shallots in the oil prior to adding the chicken. I thought it gave the chicken more flavor.

Cookin' at Home

02/01/2017

I omitted olives and capers because we don't care for them. I added Artichokes and 1/2 a can of seasoned tomatoes (basil oregano). It was very very good!

f.crystal88

03/02/2016

Pauline Tasler

05/18/2014

This "Pan-Seared Mediterranean Chicken" is absolutely wonderful. I used goat cheese instead of feta.

Deborah

05/23/2017

Babs