A very easy and quick second course, perfect if you have chicken slices in the fridge but don’t know how to cook them. Mediterranean chicken breast is prepared in a pan in minutes, with sun-dried tomatoes, olives, capers, and fragrant herbs. It’s light and flavorful, perfect for dinner paired with a nice side dish… try this recipe!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2
- Seasonality: All Seasons
- Energy 204.32 (Kcal)
- Carbohydrates 4.51 (g) of which sugars 0.16 (g)
- Proteins 35.91 (g)
- Fat 5.36 (g) of which saturated 1.02 (g)of which unsaturated 2.86 (g)
- Fibers 1.21 (g)
- Sodium 391.02 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz chicken breast (in slices)
- 6 oil-packed sun-dried tomatoes
- 2 tbsps Taggiasca olives (or others of choice)
- 1 tbsp capers
- 1/4 cup white wine
- semolina (or flour)
- extra virgin olive oil
- salt
- herbs (thyme, marjoram, oregano, rosemary, or others)
Tools
- Pan
- Cutting board
Preparation
Place the slices of chicken on a cutting board and coat them in the semolina (or flour). If they are a bit thick, you can flatten them first with a meat tenderizer.
Rinse the capers from salt (or vinegar), drain the olives, and dry the tomatoes with paper towels to remove excess oil.
Heat a large pan with a drizzle of olive oil (if desired, you can add a small piece of butter to make the base creamier).
Place the chicken breast in the pan and brown it on both sides.
Deglaze with the wine, then add a pinch of salt and a handful of herbs.
Add the olives, capers, and the coarsely chopped sun-dried tomatoes.
Finish cooking the meat by turning it a couple of times. It will only take a few minutes over medium heat.
The mediterranean chicken breast is ready, serve it hot, accompanied by its cooking sauce. If desired, garnish with additional fresh herbs.
Tips and Notes
You can adapt the recipe to turkey or pork slices.
In season, you can use fresh cherry tomatoes instead of sun-dried ones.
You can use the herbs of your choice, whether fresh or dried: thyme, marjoram, rosemary, oregano, basil, parsley, or others.
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