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Pan-Roasted Chicken Breast with Tomatoes, Olives and Red Pepper

Serves: Makes 4 servings


  • 4 (6-ounce) chicken breasts; skinless and boneless
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 red bell pepper, cut into ½-inch slices
  • 1 cup cherry tomatoes, sliced in half
  • ¼ cup Kalamata olives, pitted and coarsely chopped
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons thinly sliced basil


This classic Mediterranean dish is easy to make, healthy and wonderful for a fast mid-week meal.

Preheat an oven to 400 degrees and position the oven rack in the middle.

Pat-dry the chicken breasts and sprinkle with salt and pepper and set aside.

Place a large oven-proof skillet over a medium-high heat, and add olive oil. When the oil just starts to shimmer, carefully add the chicken breast and sear until golden-brown, about 4 minutes. Using tongs flip the chicken and transfer the skillet with the chicken to the oven. Roast the chicken until an inserted instant read thermometer reads 165 degrees. Transfer the chicken to a plate, tent with aluminum foil; reserving the skillet and set aside.

Return the skillet to the stove and, over medium heat, add the shallots and garlic, and sauté until the shallots are tender, 2 to 3 minutes. Add the red pepper and sauté until just starting to soften, about another 2 to 3 minutes. Add the cherry tomatoes and olives and continue to sauté until tender, about final 2 to 3 more minutes. Add lemon juice and basil; season with salt and pepper to taste.

To serve: Transfer the chicken breast to a warmed plate, spoon tomato, olive and red pepper mixture on top. Serve immediately.

Tested and perfected in the Sur la Table kitchen

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