Chicken Breasts with Peppers Olives and Garlic
Elevate your weeknight dinners with this Mediterranean-inspired recipe for **Chicken Breasts with Peppers, Olives, and Garlic**. Juicy, golden-seared chicken breasts are nestled in a vibrant medley of red, yellow, and green bell peppers, infused with the rich, briny flavors of kalamata olives and the aromatic warmth of garlic and oregano. Simmered to perfection in a savory broth, this one-skillet dish strikes the perfect balance of bold, bright, and comforting flavors. Ready in just 40 minutes, it’s a wholesome, gluten-free option that’s perfect for busy evenings. Pair it with crusty bread to soak up the flavorful sauce, or serve alongside rice or a crisp salad for a versatile, crowd-pleasing meal.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 4 pieces garlic cloves, thinly sliced
- 1 pieces red bell pepper, thinly sliced
- 1 pieces yellow bell pepper, thinly sliced
- 1 pieces green bell pepper, thinly sliced
- 1 cup kalamata olives, pitted and halved
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Season the chicken breasts with salt and black pepper on both sides.
Step 2
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Step 3
Add the chicken breasts to the skillet and sear for 4-5 minutes on each side, or until golden brown. Remove from the skillet and set aside.
Step 4
In the same skillet, heat the remaining 1 tablespoon of olive oil.
Step 5
Add the sliced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 6
Add the red, yellow, and green bell peppers to the skillet. Cook for 4-5 minutes, stirring occasionally, until the peppers begin to soften.
Step 7
Stir in the kalamata olives and dried oregano, cooking for an additional 1-2 minutes.
Step 8
Pour in the chicken broth and bring the mixture to a simmer.
Step 9
Return the chicken breasts to the skillet, nestling them into the pepper and olive mixture.
Step 10
Reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Step 11
Sprinkle the freshly chopped parsley over the dish before serving.
Step 12
Serve the chicken breasts with the peppers, olives, and garlic spooned over the top. Pair with crusty bread, rice, or a side salad for a complete meal.
Nutrition Facts
| Serving size | (1659.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2227.7 |
| Total Fat 123.2g | 0% |
| Saturated Fat 21.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 591.6mg | 0% |
| Sodium 6596.4mg | 0% |
| Total Carbohydrate 45.7g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 16.0g | |
| Protein 227.5g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 345.9mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 3125.4mg | 0% |
Source of Calories