Pan-seared chicken is one of those dinner moves that feels restaurant-level, but it’s really just good timing and a hot skillet. Here, golden chicken cutlets get finished with a bold tomato olive sauce that’s savory, briny, and bright—perfect for scooping up with crusty bread or spooning over pasta.
Why you’ll love this pan-seared chicken
- Fast but special: big flavor in about 30 minutes.
- One-pan method: the sauce builds right in the same skillet.
- Bold Mediterranean vibes: tomatoes, olives, garlic, and a splash of acid.
- Flexible: serve it with pasta, rice, potatoes, or a simple salad.
Ingredients you’ll need
- Chicken: boneless, skinless chicken breasts (sliced into cutlets) or thin-sliced cutlets.
- Seasoning: kosher salt, black pepper, and dried oregano.
- Flour (optional): a light dusting helps browning and slightly thickens the sauce.
- Olive oil + butter: for searing and rounding out the sauce.
- Aromatics: shallot (or onion) and garlic.
- Tomatoes: canned crushed tomatoes (or tomato passata).
- Olives: pitted Kalamata or a mixed olive blend, roughly chopped.
- Capers (optional): for extra briny pop.
- White wine or chicken broth: to deglaze the pan.
- Lemon juice or red wine vinegar: to brighten at the end.
- Fresh basil or parsley: for a fresh finish.
How to make pan-seared chicken with tomato olive sauce
1) Prep the chicken. Slice chicken breasts horizontally into cutlets (or use thin-sliced). Pat dry, season well with salt and pepper, and sprinkle with oregano. If you like, lightly dredge in flour and shake off excess.
2) Sear until golden. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until deeply golden, about 3–4 minutes per side (depending on thickness). Transfer to a plate.
3) Build the sauce in the same pan. Lower heat to medium. Add a small knob of butter, then sauté shallot until softened. Add garlic and cook just until fragrant.
4) Deglaze. Pour in white wine (or broth) and scrape up the browned bits—this is where the flavor lives.
5) Simmer. Stir in crushed tomatoes, olives, and capers (if using). Simmer 5–8 minutes, until slightly thickened. Taste and adjust salt (olives vary a lot), pepper, and acidity.
6) Finish the chicken in the sauce. Nestle chicken back into the skillet and spoon sauce over the top. Simmer 2–4 minutes, just until the chicken is cooked through (165°F).
7) Brighten and serve. Off heat, add lemon juice or vinegar, then shower with basil or parsley. Serve immediately.
Pro tips for juicy chicken and a silky sauce
- Don’t skip patting the chicken dry: dryness = better browning.
- Use cutlets for speed: thin chicken cooks fast and stays tender.
- Let the pan get properly hot: you want a confident sizzle when the chicken hits the skillet.
- Watch the salt: olives and capers add plenty—taste the sauce before adding more.
- Finish with acid: lemon juice or vinegar at the end makes the tomato flavor pop.
What to serve with tomato olive chicken
- Pasta: spaghetti, angel hair, or orzo.
- Grains: rice, couscous, or farro.
- Potatoes: mashed, roasted, or crispy smashed potatoes.
- Bread: warm, crusty bread for sauce-scooping.
- Veg: garlicky green beans, roasted broccoli, or a simple arugula salad.
Storage and reheating
Refrigerate: Store in an airtight container up to 4 days.
Reheat: Warm gently in a covered skillet over medium-low heat with a splash of broth or water to loosen the sauce. (Microwave works too—use 50% power so the chicken stays tender.)
Freeze: Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Pan-Seared Chicken with Tomato Olive Sauce (Recipe)
Serves: 4
Time: About 30 minutes
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts (about 2 large), sliced into cutlets
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/3 cup all-purpose flour (optional, for light dredge)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small shallot, finely chopped (or 1/3 cup finely chopped onion)
- 3 cloves garlic, minced
- 1/3 cup dry white wine (or chicken broth)
- 1 (14.5 oz) can crushed tomatoes (or tomato passata)
- 3/4 cup pitted Kalamata olives, roughly chopped
- 1 tbsp capers, drained (optional)
- 1–2 tsp lemon juice or 1 tsp red wine vinegar, to finish
- 2 tbsp chopped fresh basil or parsley
Instructions
- Pat chicken dry. Season with salt, pepper, and oregano. If using flour, lightly dredge and shake off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden and nearly cooked through, about 3–4 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add butter, then sauté shallot until softened, 2–3 minutes. Add garlic and cook 30 seconds.
- Add wine (or broth) and scrape up browned bits. Simmer 1 minute.
- Stir in crushed tomatoes, olives, and capers (if using). Simmer until slightly thickened, 5–8 minutes.
- Return chicken to the skillet and simmer until cooked through (165°F), 2–4 minutes. Spoon sauce over chicken.
- Off heat, stir in lemon juice (or vinegar). Top with fresh herbs and serve.
Notes
- Olives: If your olives are very salty, rinse and pat dry before chopping.
- Make it spicy: Add a pinch of red pepper flakes with the garlic.
- Extra saucy: Add a splash more tomatoes or broth and simmer 1–2 minutes longer.
Not sure what to cook tonight? Some nights, you just want something simple that works without overthinking it. If you’re looking for easy, reliable meal ideas, take a look at our easy dinner recipes that always work. You’ll find go-to meals you can come back to anytime.
