Serves 4
22 min
Mediterranean Chicken
Recipe GLPRcf9ad04ba5abbd
Succulent pan-seared chicken breasts with skin, topped with a bright and briny Mediterranean topping of grape tomatoes, kalamata olives, and capers. Ready in under 30 minutes, this simple yet elegant dish is naturally gluten-free, dairy-free, and packed with flavor.
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Ingredients
1 pint grape tomatoes
16 Kalamata olives, pitted and halved
3 tablespoons drained capers, rinsed
3 tablespoons olive oil
4 boneless chicken breast halves with skin (about 6 ounces each)
Coarse salt to taste
Freshly ground black pepper to taste
Directions
Pat the chicken breasts dry with paper towels and season both sides generously with coarse salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken breasts skin-side down in the hot oil.
Cook the chicken for 6 to 7 minutes on the skin side without moving, until the skin is golden and crispy and releases easily from the pan.
Flip the chicken breasts and continue cooking for another 5 to 6 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer in the thickest part.
In a small bowl, combine the grape tomatoes, halved kalamata olives, and rinsed capers.
Top each cooked chicken breast with an equal portion of the tomato-olive-caper mixture and serve immediately.
