Save on Pinterest

Mediterranean Chicken

As special as it is simple to prepare, this flavorful skillet creation is dressed in tomatoes, olives and capers. It’s a knockout main dish at my house. —Mary Relyea, Canastota, New York
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 pint grape tomatoes
  • 16 pitted Greek or ripe olives, sliced
  • 3 tablespoons capers, drained


  • Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until golden brown, 2-3 minutes on each side. Add the tomatoes, olives and capers.
  • Bake, uncovered, at 475° until a thermometer reads 170°,10-14 minutes.
Nutrition Facts
1 serving: 336 calories, 18g fat (3g saturated fat), 94mg cholesterol, 631mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 3 fat, 1 vegetable.

Recommended Video


Click stars to rate
Average Rating:
  • NoodleNel
    Jan 24, 2020

    Very easy and tasty!

  • barbsbasic
    Mar 5, 2019

    This was amazing. Easy. I butterflied my chicken breast. Salt and pepper as noted but much less because it was just one breast in cast iron on stove. Next time I just will use less capers because it was just a bit too salty but otherwise I'll soy delicious. Highly recommend putting tomatoes in when it's almost done. They only need about 10 minutes if that. Yummmmmm this would side well with brown rice, and or AA nice salad. ????????????

  • Nikkimomma
    Apr 28, 2018

    Quick, easy and it tastes good!

  • Barb
    Mar 27, 2018

    This is our new go to easy peasey serve to guests quality meal. I agree with others and add tomatoes later and I also seasoned with greek seasoning Perfect with Greek lemon potatoes and a green type salad.

  • aumaughera
    Aug 12, 2017

    We love this recipe! I double the amount of tomatoes, use two full cans of black olives, and a whole 3.5 oz jar of capers (about 4 Tbs) since we the veggies and chicken breasts have gotten so large. I have finished the recipe covered on the stovetop or in the oven and both ways come out great. I do tend to add the tomatoes later so they don't overcook, especially if the chicken is thick.

  • janet59
    Sep 29, 2016

    Great recipe. Making it again

  • robbiejackson
    Jul 8, 2015

    Mmmm, really good and easy. Love that! I used two breasts but kept the other ingredient amounts the same. I just covered it and cooked it on the stove. So good. Next time I won't add salt though as the olives and capers have enough.

  • Texaswaltz
    Sep 7, 2014

    This was amazing. Everyone loved it from the first forkful. I did cut the chicken breasts in half because my family has smaller appetites. The next night I took the leftovers, diced everything finely, added a few more chopped tomatoes, a chopped green pepper, some minced parsley and a little mAyo to make a Mediterranean chicken salad. It got rave reviews too

  • murrell006
    Oct 17, 2012

    This is good and easy.

  • cdunnett574
    Sep 18, 2012

    No comment left