When it’s summer time, I tend to crave lighter fare. So when I was in the grocery checkout the other day and spied this America’s Test Kitchen Best-Ever Light & Healthy Recipes magazine, I knew I had to get it!
And the recipe on the cover was just the recipe that I knew I would make first. It was this lightly sauteed chicken breasts with a tomato and olive relish. Because I love all three of the main ingredients this dish was a no brainer for me. So I got out my trusty Lodge cast iron pan and went to work.
This dish comes together quickly and in less than thirty minutes, a delicious and healthy meal will be ready for your dinner table!
The original version called for feta cheese to be crumbled over the top as well, but I wanted to make this dish even lighter so I omitted the cheese.
For this busy mom, a delicious and light chicken dish that can be on the dinner table in less than thirty minutes is a must! I hope you enjoy these Sauteed Chicken Breasts with Tomatoes and Olives as much as I did. Enjoy! 🙂
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Ingredients
- 1/2 c. flour
- 4 boneless, skinless chicken breasts, trimmed
- 1/8 t. salt
- 1/8 t. pepper
- 4 t. vegetable oil
- 2 garlic cloves, minced
- 12 ounces of cherry or grape tomatoes, halved
- 1/3rd c kalamata olives, pitted and chopped
- 2 TBLS water
- salt and pepper to taste
Instructions
- Sprinkle chicken with salt and pepper, place flour in a shallow bowl and dredge the chicken in the flour.
- Heat oil in a cast iron skillet over medium heat. Cook chicken breasts until well browned on the first side. 6-8 minutes. Flip the breasts and cook for 6-8 minutes more or until chicken registers 160 degrees. Move chicken to a platter and cover with foil.
- To make the tomato relish, add the garlic to the oil left in the skillet and cook over medium heat for half a minute. Add the tomatoes, olives and water and cook. Scrape any browned bits in the pan and cook for approximately 2 minutes. season with salt and pepper. Spoon the relish over the breasts and serve immediately.
Recipe slightly adapted from America’s Test Kitchen Best-Ever Light & Healthy Recipes
Try these other chicken recipes:
Chicken Roll-ups with Sun-dried Tomatoes
This looks delicious! Will give it a try soon!![My Profile](http://two-in-the-kitchen.com/wp-content/plugins/commentluv/images/littleheart.gif)
Bach @ Taste Chronicles recently posted…Butter Chicken
Love that this uses fresh tomatoes! I can’t get enough of them right now!![My Profile](http://two-in-the-kitchen.com/wp-content/plugins/commentluv/images/littleheart.gif)
Ashley recently posted…Summer Garden Veggie Flatbreads
This chicken looks juicy and flavorful! Thanks for the awesome recipe Renee!
This looks delicious!!!![My Profile](http://two-in-the-kitchen.com/wp-content/plugins/commentluv/images/littleheart.gif)
amanda recently posted…Shark Fin Cupcakes
Tomatoes, chicken and olives sounds like a winning combo to me. A great way to use up all the ripe tomatoes around at the moment.![My Profile](http://two-in-the-kitchen.com/wp-content/plugins/commentluv/images/littleheart.gif)
Dannii @ Hungry Healthy Happy recently posted…Comment on Thai Red Noodle Soup by Dannii
I love America’s Test Kitchen recipes. They always work! And I love using my cast iron skillet whenever possible. Must try this chicken dish! The flavors sound wonderful!![My Profile](http://two-in-the-kitchen.com/wp-content/plugins/commentluv/images/littleheart.gif)
Christin@SpicySouthernKitchen recently posted…Country-Fried Skillet Corn