Pan-Seared Mediterranean Chicken

Pan-Seared Mediterranean Chicken

Swanson®

"You will get all the flavors of the Mediterranean in this dish featuring pan-seared chicken breasts in a sauce made with sun-dried tomatoes, chicken stock, garlic and lemon. Topped with olives."
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Ingredients

55 m servings 672 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 672 kcal
  • 34%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 77.5g
  • 25%
  • Protein:
  • 48.2 g
  • 96%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 983 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Grate the zest and squeeze the juice from the lemon. Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl.
  2. Season the chicken with salt and black pepper.
  3. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.
  4. Reduce the heat to medium. Heat the remaining oil in the skillet. Add the shallots and garlic and cook and stir for 1 minute.
  5. Add the stock mixture to the skillet and heat to a boil. Reduce the heat to low. Cook for 4 minutes, stirring occasionally. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the olives, capers, basil and cheese. Serve with the couscous.

Footnotes

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer--just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Reviews

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Made this as written and it was delicious. Season with salt and pepper to your liking to offset lemon, if needed. The sauce was excellent. I served over farro rather than rice.

I will cut back on the lemon juice but the flavors with a spinach side salad and a glass of red wine were delicious. I used rice instead of couscous and put that on the bottom of the dish with t...

This is a great recipe! I did change it to reduce calories. I used canned, peeled and drained Roma tomatoes instead of sun-dried tomatoes, replaced the olive oil with olive-oil flavored cooki...

Delicious. Added 8 oz fresh spinach at the end of cooking. Served with orzo

It was really good. Served it with a black bean and chick pea salad. Did not change anything, thought the lemon flavor was just fine.

Used less lemon juice and no basil (didn't have any). Still it was very flavorful.

Used less lemon cause others said to do so. Served over orzo w string bean side. All my picky eaters loved it!

I try not to alter a recipe the first time, but my BF doesn't care for lemon and the comments indicated it was very lemony for some ... so I used 1/2 lemon and no zest so he would try it. We bot...

This "Pan-Seared Mediterranean Chicken" is absolutely wonderful. I used goat cheese instead of feta.