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Pan-Seared Mediterranean Chicken

Pan-Seared Mediterranean Chicken

5
(2)

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.

serves 4 people

Ingredients

cost per recipe: $10.91

The price is determined by the national average.

  • 1

    lemon

  • 1 1/2

    cups Swanson® Chicken Stock

  • 1/3

    cup thin strips sun-dried tomatoes(about 7 sun-dried tomatoes)

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon coarsely ground black pepper

  • 2

    tablespoons olive oil

  • 1/3

    cup minced shallot

  • 2

    cloves garlic, minced

  • 12

    pitted kalamata olives, cut in half

  • 2

    tablespoons capers, rinsed and drained

  • 1/3

    cup fresh basil leavescut into very thin strips

  • 1/4

    cup crumbled feta cheese

  • 2

    cups hot cooked couscous or orzo

view nutrition info

How to Make It

Grate the zest and squeeze the juice from the lemon.  Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl.
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.
Step 1

Grate the zest and squeeze the juice from the lemon.  Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl.

Step 2

Season the chicken with salt and black pepper.

Step 3

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.

Step 4

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

Step 5

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.

Recipe 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.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Ratings & Reviews

(2)
  • Natalie L.

    February 7, 2017

    Mouth Watering Greek Chicken

    I thought this was absolutely delicious and even better the next day. I love all of the ingredients together for this lowfat chicken dish. I would serve this at a dinner party!

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    (0) (0)
  • pahan

    August 1, 2009

    Pan-Seared Mediterranean Chicken

    Great sauce. Lots of flavor. I would salt the chicken before cooking. It's a good sauce and you can add to anything.

    Was this helpful?

    (0) (0)

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