Looking for a healthy, quick, and flavor-packed dish for a busy weeknight? This Mediterranean chicken with cherry tomatoes and black olives is just what you need. In 20 minutes, you’ll have a colorful, fragrant plate that’s full of goodness for your body.
And if anchovies scare you off — don’t skip them! They don’t make the dish “fishy.” Instead, they add that magical umami depth that makes all the difference. 💥
🛒 Ingredients (serves 4)
- 3 large chicken breasts
- ¼ cup fresh oregano, roughly chopped
- 1 tbsp all-purpose flour
- ¼ cup extra virgin olive oil (use the good stuff!)
- 3 garlic cloves
- 1 fresh mild red chili
- 3-4 anchovy fillets
- ¾ cup dry white wine
- 16 black Kalamata olives, pitted
- 16 cherry tomatoes
- Salt & pepper
- 1 handful chopped flat-leaf parsley
👩🍳 Step-by-step instructions
1. Prep the chicken
Cut the chicken into bite-sized pieces. Season with salt and pepper, sprinkle with oregano, and coat in flour. Spread them out so they’re not touching.
[IMAGE: floured chicken pieces on cutting board]
2. Prep the veg
- Halve the cherry tomatoes and olives.
- Peel the garlic. Thinly slice 2 cloves and finely grate the third with the parsley. Mix them together.
[IMAGE: tomatoes and olives halved, garlic and parsley ready]
3. Sear the chicken
Heat the olive oil in a large pan over medium heat. Once hot, add the chicken pieces. Don’t overcrowd the pan — do it in two batches if needed. Brown the chicken on all sides.
[IMAGE: chicken browning in the pan]
4. Add the flavor bombs
Push the chicken to one side. Add the chili, sliced garlic, and anchovies. Let them cook for 30 seconds, breaking the anchovies apart with a wooden spoon until they melt.
Deglaze with the white wine, bring to a simmer, then add the tomatoes and olives. Cook for another 2–3 minutes, gently tossing to combine.
[IMAGE: wine, olives, and tomatoes simmering in the pan]
5. Finish fresh & serve
Add the parsley and grated garlic mix at the very end for a fresh kick. Stir just a few seconds, then turn off the heat. Let the chicken rest in the pan for 2–3 minutes before serving.
[IMAGE: finished dish in pan, ready to serve]
💡 Pro tips
- Anchovies = flavor magic, not fishy. Promise.
- A decent dry white wine will level up the sauce.
- Add a few capers or lemon zest at the end if you’re feeling fancy.
🥗 Serve with…
- Rice, couscous, or warm pita bread
- A zesty arugula salad
- Or just as is, with a glass of the same wine used in cooking 🍷
Ready in just 20 minutes, full of flavor, and all in one pan. You’re going to make this one again and again, trust me!
👉 Tried it? Tag me with your dish or send a pic — I love seeing your kitchen creations!