Mediterranean Chicken Skillet with Mushrooms, Olives, and Cherry Tomatoes Recipe
This Mediterranean Chicken Skillet is a vibrant, flavorful dish combining tender chicken breasts with a savory mushroom and olive sauce, accented by fresh tomatoes, capers, and pine nuts. Perfect for a wholesome and elegant meal, it brings together the rustic tastes of the Mediterranean in a simple skillet preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Salt
Ingredients
Chicken and Cooking
- 6 tablespoons extra virgin olive oil, divided
- 8 halves (about 2½ pounds) skinless boneless chicken breasts
- Salt and pepper, to taste
Mushroom and Sauce
- 1½ pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), sliced
- 1½ cups low sodium chicken broth
- ⅔ cup pitted Kalamata olives
- 3 medium Roma tomatoes, seeded and diced
- 3 medium garlic cloves, minced
- 1 tablespoon chopped shallot
- 1 tablespoon drained capers
- 2 tablespoons (¼ stick) chilled salted butter
- 1 cup pear tomatoes (red and yellow)
Garnish
- 3 tablespoons chopped fresh parsley
- 3 tablespoons pine nuts, toasted
Instructions
- Preheat and brown chicken: Preheat your oven to 200°F to keep the chicken warm later. Heat 3 tablespoons of olive oil in a large skillet over high heat. Season the chicken breasts with salt and pepper. In two batches, add the chicken to the skillet and cook for about 3 minutes per side until golden brown and just cooked through. Transfer the browned chicken to an ovenproof plate and place it in the oven to stay warm. Discard the used oil from the skillet.
- Sauté mushrooms and build sauce: Add the remaining 3 tablespoons of olive oil to the same skillet over high heat. Add the sliced mushrooms and sauté until wilted and beginning to brown, approximately 3 minutes. Pour in the chicken broth and bring it to a boil, letting it reduce until almost all the liquid evaporates, about 5 minutes.
- Add flavorings and simmer: Stir in the Kalamata olives, diced Roma tomatoes, minced garlic, chopped shallot, and drained capers. Season with salt and pepper. Reduce the heat to medium and simmer the mixture until the liquid reduces by half, around 7 minutes.
- Finish the sauce: Add the chilled salted butter to the skillet and stir until melted to enrich the sauce. Gently mix in the pear tomatoes and season once again with salt and pepper to taste.
- Assemble and serve: Spoon the mushroom and tomato mixture evenly over the warm chicken breasts. Sprinkle the top with freshly chopped parsley and toasted pine nuts for a final burst of flavor and texture. Serve immediately to enjoy the full Mediterranean flavors.
Notes
- Using a mix of wild mushrooms adds depth and variety to the flavor and texture of the sauce.
- Keeping the chicken warm in a low oven prevents overcooking while you prepare the sauce.
- To toast pine nuts, place them in a dry skillet over medium heat for a few minutes, stirring frequently until golden and fragrant.
- This dish pairs nicely with a light couscous, quinoa, or crusty bread to soak up the savory sauce.
