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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • Season the chicken with salt and black pepper.

  • 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.

  • Reduce the heat to medium. Heat the remaining oil in the skillet. Add the shallots and garlic and cook and stir for 1 minute.

  • 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

671.6 calories; 48.2 g protein; 77.5 g carbohydrates; 100.5 mg cholesterol; 983.2 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2014
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
(2)

Most helpful critical review

Rating: 3 stars
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
28 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/22/2014
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
(2)
Rating: 5 stars
12/22/2014
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
(2)
Rating: 5 stars
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
(1)
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Rating: 5 stars
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
(1)
Rating: 5 stars
06/21/2016
Delicious. Added 8 oz fresh spinach at the end of cooking. Served with orzo Read More
Rating: 4 stars
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
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Rating: 4 stars
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
Rating: 5 stars
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
Rating: 5 stars
05/18/2014
This "Pan-Seared Mediterranean Chicken" is absolutely wonderful. I used goat cheese instead of feta. Read More
Rating: 5 stars
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
Rating: 3 stars
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