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Home » Recipes » Chicken breasts with olive, tomato and caper dressing

Chicken breasts with olive, tomato and caper dressing

June 5, 2020 by Alida Ryder 16 Comments

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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.

Chicken breasts with olive, tomato and caper dressing

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. 
  • Lemon juice. 
  • Capers. 
  • Tomatoes
  • Kalamata olives. 
  • Garlic. 
  • Mixed dried herbs. Italian herbs, Herbs de Provence, etc.

Chicken breasts with olive, tomato and caper dressing

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

  1. Crispy salt and pepper smashed potatoes
  2. Easy side salad with lemon dressing
  3. Easy tomato feta green bean salad

Olive, tomato and caper dressing

Chicken breast recipes

  1. 30-minute easy grilled chicken and vegetables
  2. Easy creamy mushroom chicken
  3. Lemon risotto with pan-roasted chicken
  4. Chicken quinoa salad with peas and feta
  5. Mexican chicken lunch bowls
Chicken breasts with olive, tomato and caper dressing

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.
4.75 from 12 votes
Print Pin Rate
Course: Chicken, Dinner, Easy Dinner, Gluten free, Low Carb, Summer
Cuisine: Mediterranean
Keyword: chicken breasts, easy dinner recipe, gluten free
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting time: 5 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 462kcal
Author: Alida Ryder

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

Calories: 462kcal | Carbohydrates: 8g | Protein: 28g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 2025mg | Potassium: 712mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1185IU | Vitamin C: 38mg | Calcium: 68mg | Iron: 2.3mg


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Filed Under: Chicken Recipes, Dinner Recipes, Gluten Free, Learn the basics, Quick and Easy, Recipes Tagged With: 20 minute recipe, chicken breast, chicken breast recipe, Chicken breasts, chicken with dressing, easy chicken recipe, gluten free recipe, How to cook chicken breasts, low carb recipe, olive tomato caper dressing, summer chicken recipe, Summer recipe

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Comments

  1. Amy

    August 5, 2020 at 8:08 PM

    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.

    Reply
    • Alida Ryder

      August 9, 2020 at 3:14 PM

      Isn’t it so addictive? I love it on everything too!!

      Reply
  2. Thando Moleketi

    June 12, 2019 at 3:22 PM

    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!

    Reply
    • Alida Ryder

      June 13, 2019 at 10:42 AM

      Thanks so much Thando, it’s a fav for us too. 🙂

      Reply
  3. Mary Ann | The Beach House Kitchen

    May 7, 2018 at 6:35 PM

    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!

    Reply
    • Alida Ryder

      May 9, 2018 at 8:37 AM

      Oh, I can just imagine how delicious it would be with mahi mahi! I’m sure you’ll love this chicken version!

      Reply
  4. Jamie

    May 7, 2018 at 10:27 AM

    This looks great. My husband doesn’t like capers, is there something I can replace them with?

    Reply
    • Alida Ryder

      May 9, 2018 at 8:38 AM

      I don’t really think there’s anything that will replace that salty, briney flavor from the capers so I would just omit them.

      Reply
  5. Fiona

    May 7, 2018 at 10:26 AM

    20 minutes and I get to eat that? I’m in! Making this tonight and will let you know what I think.

    Reply
    • Alida Ryder

      May 9, 2018 at 8:38 AM

      Yes indeedy! 🙂 Hope you loved it!

      Reply
      • Fiona

        May 9, 2018 at 8:42 AM

        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!

        Reply
        • Alida Ryder

          May 9, 2018 at 8:56 AM

          Oh fantastic! I am so glad you and your mom liked it Fiona!

          Reply
      • Rebecca

        September 30, 2020 at 10:52 PM

        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…

        Reply
        • Alida Ryder

          October 3, 2020 at 10:17 AM

          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.

          Reply
  6. Amanda

    May 7, 2018 at 10:25 AM

    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.

    Reply
    • Alida Ryder

      May 9, 2018 at 8:38 AM

      Oh yay! I’m so glad you’ve loved it for so long. It’s a favorite here too!

      Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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