Mediterranean chicken breast, grandma’s recipe: chicken breast with cherry tomatoes, olives and capers in a skillet.

Mediterranean chicken breast is an easy, quick and tasty main course that you can prepare in no time and that disappears in a second! Yes, chicken breast in a skillet with olives and cherry tomatoes is tender and flavorful and really pleases everyone. Like Salmon alla mediterranea or Eggplant rolls alla mediterranea, Mediterranean-style chicken prepared this way is one of my family’s favorite recipes. Making Mediterranean chicken breast with cherry tomatoes and olives is simple and the recipe is ready in a few minutes, but above all cooked this way the chicken breast, which is usually dry and stringy, becomes very tender, flavorful and juicy and leaves a delicious little sauce that allows you to make delightful “scarpetta”! Now do you want to learn how to make Mediterranean chicken? Let’s go to the kitchen — I’ll tell you the recipe, but first I remind you that if you want to stay updated on all my other ideas in the kitchen, you can follow my Facebook page (here) and my Instagram profile (here). Also, if you are looking for other ideas on how to prepare chicken breast, you can take a look at these two collections:

– Quick and tasty chicken breast recipes

– 10 summer recipes with chicken breast

Also check out:

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 5 Minutes
Preparation time: 10 Minutes
Portions: 3
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients to make chicken breast with cherry tomatoes and olives

1 1/3 lbs chicken breast
to taste extra virgin olive oil
1 pinch garlic
2 cups cherry tomatoes
2 oz olives
to taste parsley
2 tbsp white wine
1 tbsp capers

Tools

Frying pan

Steps to make chicken breast in a pan with cherry tomatoes and olives

To make Mediterranean chicken breast with cherry tomatoes and olives, rinse the cherry tomatoes and cut them in half. Heat a frying pan with a drizzle of oil and a pinch of garlic, and place the chicken breast cut into slices that are not too thin. Sear over high heat for one minute per side and deglaze with the white wine. Add the cherry tomatoes, the olives and the rinsed capers, plus the parsley. Adjust the salt, lower the heat, put the lid on the pan and let the cherry tomatoes cook in their juices together with the rest of the ingredients to flavor the meat. Keep on the heat for 15–20 minutes, turning occasionally and adding a little water if needed.
The Mediterranean-style chicken breast in the pan is ready to be enjoyed. I recommend preparing only the amount you intend to eat immediately; only this way will the meat remain tender and juicy. Any leftovers should be stored in the fridge in an airtight container and consumed within 24 hours, but they will never be as good as freshly made.