Ingredients
- Chicken breasts, boneless and skinless: 2 lbs
- Olive oil: 2 tablespoons
- Red onion, thinly sliced: 1 medium
- Garlic, minced: 4 cloves
- Sun-dried tomatoes in oil, drained: 1/2 cup
- Kalamata olives, pitted and halved: 1/2 cup
- Cream cheese, softened: 4 ounces
- Chicken broth: 1/2 cup
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Add chicken to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
- Step 2: Add sliced red onion to the skillet and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 3: Stir in sun-dried tomatoes and Kalamata olives into the skillet with the onion and garlic. Cook for 2-3 minutes, stirring occasionally.
- Step 4: Reduce heat to low. Add softened cream cheese and chicken broth to the skillet. Stir until the cream cheese is melted and the sauce is smooth and creamy.
- Step 5: Return the cooked chicken breasts to the skillet and spoon the creamy Mediterranean sauce over the chicken. Simmer for 5 minutes, allowing the chicken to heat through and absorb the flavors.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, ensuring the chicken is fully submerged in the sauce to prevent drying.
- For best results, gently reheat the chicken in the sauce over low heat on the stovetop, adding a splash of chicken broth if needed to loosen the sauce.
- Serve this delightful dish over a bed of couscous or quinoa to soak up all that delicious Mediterranean-infused cream sauce.
- To enhance the Mediterranean flavors, consider adding a pinch of dried oregano or basil to the sauce during the last few minutes of simmering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American