Chicken breasts with olive, tomato and caper dressing
Juicy chicken breasts with a punchy olive, tomato and caper dressing is a great, fast summer meal. Not only is it gluten free and low carb, it’s also absolutely delicious and is great for meal prepping ahead.
This dressing is part salsa, part salad dressing, part topping that will make your mouth water and will have you eating it by the spoonful. It is jam-packed with bright and zesty Mediterranean flavors and makes such a great condiment to the juicy chicken breasts. The dressing takes minutes to make and can be kept happily at room temperature for an hour or in the fridge for up to a day. It actually gets better the longer it sits.
Ingredients needed
- Chicken breasts. Boneless, skinless.
- Olive oil.Â
- Lemon juice.Â
- Capers.Â
- Tomatoes
- Kalamata olives.Â
- Garlic.Â
- Mixed dried herbs. Italian herbs, Herbs de Provence, etc.
How to make juicy chicken breasts
This is by far the question I get asked most frequently. How do I make chicken breasts taste good? How do I cook juicy chicken breasts? I am here to answer all your questions and help you cook the best chicken breasts you’ve ever had.
First of all, it’s important to start with good quality chicken. If you have plump, fresh, free-range/organic chicken breasts, you’re half way there. Next is seasoning/marinating the chicken with all my favorite aromatics. Olive oil, fresh lemon juice, garlic, salt, pepper and herbs are your friends. And because chicken is such a plain protein, you can be heavy handed with the seasoning because it can take it. Slicing the chicken in half, horizontally (resulting in two thin chicken cutlets) allows for faster cooking which allows the retention of more of the meaty juices.
I like to use a non-stick frying pan over medium-high heat and because the chicken is already marinated in oil, I don’t add more to the pan. The chicken goes into the pan (a good sizzle and a little smoke is a good indication that the pan is hot enough). Leave the chicken to cook until the sides become opaque and white then flip with tongs. The chicken breasts should be golden brown and look juicy. No more than two minutes on the first side. I then allow it to cook for another minute on the other side until golden brown then I remove it to a plate and allow it to stand for 5 minutes.
The resting allows the chicken to relax and helps it retain all the juices. Spoon over the dressing while the chicken is still hot and tuck in. It’s so good, you’ll want to make it again and again.
Should I marinate chicken breasts?
Marinating is a great way to infuse flavor into meat and can also act as a tenderizer. Because chicken breasts can be bland, I like using fresh garlic, lemon juice and herbs.
Side dish suggestions
- Crispy salt and pepper smashed potatoes
- Easy side salad with lemon dressing
- Easy tomato feta green bean salad
Chicken breast recipes
- 30-minute easy grilled chicken and vegetables
- Easy creamy mushroom chicken
- Lemon risotto with pan-roasted chicken
- Chicken quinoa salad with peas and feta
- Mexican chicken lunch bowls
Chicken breasts with olive, tomato and caper dressing
Ingredients
- 4 large chicken breasts sliced horizontally in half, resulting in two thin chicken cutlets
- 4 tbsp olive oil
- 2-4 tbsp lemon juice
- 2 garlic cloves, crushed
- 1 tbsp dried mixed herbs of your choice
- 2-3 tsp salt
- black pepper, to taste
for the dressing
- 1 cup Calamata olives pitted and roughly chopped
- 3 tbsp capers rinsed if salt packed
- 2 cups cherry tomatoes roughly chopped
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 cup parsley chopped
- salt and pepper to taste
Instructions
- Combine all the ingredients for the marinade then pour over the halved chicken breasts and allow to marinade for 5-10 minutes.
- Combine all the ingredients for the dressing and set aside (the dressing can be made up to an hour ahead and kept at room temperature).
- Heat a large, non-stick frying pan over medium-high heat then add the chicken breasts. Cook for 2 minutes on one side until the chicken is golden brown then flip and cook for another minute on the other side.
- Remove from the pan and allow to rest for 5 minutes.
- Spoon the dressing over the cooked chicken breasts and serve.
Nutrition
This is a keeper! I make 2 batches of the topping. I don’t eat tomatoes, so I sub roasted red peppers. Delicious!
Amazing marinade + all my favorite ingredients in the topping. Absolutely delicious! I subbed boneless skinless chicken thighs and pounded them a little. Marinated for about half an hour and then cooked them in our grill pan. They got beautifully browned and were so delicious. This one’s a keeper!
I just made this dish last night. It was a hit!! The only thing I might add to it in the future is some chopped artichokes and to top it off with some fresh parsley once it’s been served.
This is going to be my new Go To Dish! Thank you!
My hubby had a similar meal, but it had a brothy finish, rather than just the dressing. How would you suggest adding chicken broth to the recipe? Would you add it and sort of poach the chicken? Thanks.
You could add half a cup of stock/broth to the chicken once cooked and allow to heat through then add the dressing.
I keep a quart of this sauce in my fridge at all times. It’s good on anything ! or by itself………lol. Thanks for a great recipe.
Isn’t it so addictive? I love it on everything too!!
This is a great healthy midweek option served with a salad, made up of items that are mostly in the pantry or require a quick shop. The flavors of the dressing hit the right note with the freshness of the herbs, sweetness of the tomatoes & the saltiness of capers and olives. A weekly go to!
Thanks so much Thando, it’s a fav for us too. 🙂
I make a similar dish with mahi mahi Alida and it’s my favorite. I can’t wait to try this one with chicken! So fresh and light. Winner, winner, chicken dinner!
Oh, I can just imagine how delicious it would be with mahi mahi! I’m sure you’ll love this chicken version!
This looks great. My husband doesn’t like capers, is there something I can replace them with?
I don’t really think there’s anything that will replace that salty, briney flavor from the capers so I would just omit them.
20 minutes and I get to eat that? I’m in! Making this tonight and will let you know what I think.
Yes indeedy! 🙂 Hope you loved it!
It was a ABSOLUTELY delicious. Made it for dinner when my mom came over and she couldn’t stop gushing about how much it reminded her of the food she had on a cruise around the Med. This one was an instant favorite. Thanks!
Oh fantastic! I am so glad you and your mom liked it Fiona!
How can I make this a prepare ahead frozen meal? Or can it be? This sounds delicious for a friend who just got out of the hospital but I’m not sure if they will eat it the day I bring it…
Unfortunately the dressing doesn’t freeze well. It’s definitely best served on the day of making to ensure the tomatoes in the dressing don’t go too soggy.
This is SUCH a stunning recipe. I remember when you posted it years and years ago and I have been making it ever since. The chicken is juicy and the dressing is so tasty. My go-to for a quick dinner.
Oh yay! I’m so glad you’ve loved it for so long. It’s a favorite here too!