Mediterranean Chicken With Tomatoes, Kalamata And M

Name: Mediterranean Chicken With Tomatoes, Kalamata And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 boneless chicken breasts; salt and black pepper; olive oil; 1 1/2 lbs small white button mushrooms, sliced; 1 small onion, chopped (can use about 2 tablespoons shallots instead of onions); 2 tablespoons minced fresh garlic (or to taste); 1 -2 teaspoon dried chili pepper flakes (optional); 1 1/2 cups chicken broth; 3/4 pitted kalamata olive (or to taste); 3 large plum tomatoes, diced; 2 tablespoons capers; 3 tablespoons butter; 2 cups small grape tomatoes (also known as teardrop); 1/4 cup chopped fresh parsley

Servings: persons

8 boneless chicken breasts
salt and black pepper
olive oil
1 1/2 lbs small white button mushrooms, sliced
1 small onion, chopped (can use about 2 tablespoons shallots instead of onions)
2 tablespoons minced fresh garlic (or to taste)
1 -2 teaspoon dried chili pepper flakes (optional)
1 1/2 cups chicken broth
3/4 pitted kalamata olive (or to taste)
3 large plum tomatoes, diced
2 tablespoons capers
3 tablespoons butter
2 cups small grape tomatoes (also known as teardrop)
1/4 cup chopped fresh parsley

1
Heat oil in a skillet over medium-high heat.
2
Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
3
To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
4
Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
5
Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
6
Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
7
Add in butter and stir until melted.
8
Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
9
Season again with salt and pepper.
10
Spoon the mixture over the chicken.
11
Sprinkle with fresh chopped parsley.

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 boneless chicken breasts, salt and black pepper, olive oil, 1 1/2 lbs small white button mushrooms, sliced, and more.

Yes, Mediterranean Chicken With Tomatoes, Kalamata And Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mediterranean Chicken With Tomatoes, Kalamata And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions