Imagine a dish that transforms ordinary chicken into a Mediterranean masterpiece, bursting with vibrant flavors and restaurant-worthy presentation. This Pan Fried Chicken with Olives and Tomatoes isn't just a meal—it's a culinary journey that will transport your taste buds straight to the sun-drenched coast of Italy. With just a few simple ingredients and some expert techniques, you'll create a restaurant-quality dinner that looks impressive but is surprisingly easy to make.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup cherry tomatoes, halved
- 1/2 cup green olives, pitted and sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Remove chicken breasts from refrigerator 15-20 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat chicken breasts dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper.
- Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until the oil shimmers and is hot but not smoking.
- Carefully place chicken breasts in the hot pan, laying them away from you to prevent oil splatter. Cook for 6-7 minutes on the first side until golden brown and a crisp crust forms.
- Flip the chicken breasts and reduce heat to medium. Add minced garlic to the pan and cook for an additional 5-6 minutes, or until internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove chicken from the pan and set aside on a clean plate, tenting loosely with aluminum foil to keep warm.
- In the same pan, add halved cherry tomatoes and sliced green olives. Sauté for 2-3 minutes until tomatoes start to soften and release their juices.
- Return chicken to the pan, spooning the tomato and olive mixture over the breasts to reheat and combine flavors.
- Transfer chicken to serving plates, garnish with fresh torn basil leaves, and serve immediately.
Tips
- Temperature is Key: Always let chicken come to room temperature before cooking to ensure even heat distribution and prevent dry, tough meat.
- Dry Means Crispy: Pat the chicken breasts completely dry before seasoning. Moisture prevents that perfect golden-brown crust from forming.
- Don't Overcrowd the Pan: Cook chicken in batches if necessary to maintain high heat and achieve a crisp exterior.
- Use a Meat Thermometer: The secret to perfectly cooked chicken is hitting 165°F (74°C) internally—no guesswork needed!
- Let It Rest: After cooking, let the chicken rest for a few minutes to redistribute juices, ensuring each bite is tender and succulent.
- Fresh Herbs Make a Difference: The fresh basil isn't just a garnish—it adds a bright, aromatic finish that elevates the entire dish.
Nutrition Facts
Calories: 265kcal
Carbohydrates: 3g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 85mg
