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Pan-Seared Mediterranean Chicken

An image of prepared Pan-Seared Mediterranean Chicken made with Swanson® Chicken Stock, sun-dried tomatoes, chicken, kalamata olives, capers, feta and couscous or orzo.
  • prep time: 35 min
  • total time: 55 min
  • serves: 4 people

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.


  • 1 lemon
  • 1 1/2 cups Swanson® Chicken Stock
  • 1/3 cup sun-dried tomatoes (about 7 sun-dried tomatoes) cut into thin strips
  • 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 leaves cut into very thin strips
  • 1/4 cup crumbled feta cheese
  • 2 cups hot cooked couscous or orzo


  • 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.
  • 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.

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Made With

Calories 388
Total Fat 13 g
Sat. Fat 3.2 g
Trans Fat 0 g
Cholesterol 112 mg
Sodium 687 mg
Total Carb 25 g
Dietary Fiber 2 g
Sugar 3 g
Protein 38 g
Vitamin D 0 %DV
Calcium 7 %DV
Iron 9 %DV
Potassium 17 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.