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Kalyn's Kitchen

Sauteed Chicken Breasts with Olive and Caper Sauce

Sauteed Chicken Breasts with Olive and Caper Sauce are quick enough for a week-night dinner and this will be a hit with olive fans! And this delicious low-carb chicken dinner is also Keto, low-glycemic, gluten-free, and dairy-free! Use Chicken Recipes to find more recipes like this one.

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Sauteed Chicken Breasts with Olive and Caper Sauce found on KalynsKitchen.com

I always have chicken breasts in the freezer, and I’m happy when I find a quick and easy recipe that uses them that’s also a wow in the flavor department.  Because let’s be honest, don’t you think chicken breasts are in serious danger of being boring if you’re not careful how you cook them? I promise you, these Sauteed Chicken Breasts with Olive and Caper Sauce are absolutely loaded with flavor. And this recipe can be on the table in under 30 minutes, which makes it taste even better!

I got the inspiration for this recipe when my friend Simona of Briciole wrote back in 2007 about a type of pâté di olive she used as a topping for bread.  That combination fixed itself in my mind as a topping for chicken breasts, and of course when I tried it I loved it; what’s not to like about the combination of Kalamata olives, capers, onion, and thyme with a bit of olive oil and balsamic vinegar? I did add some parsley to the mix as well, and changed the proportions just a bit. I think this delicious olive and caper sauce would also taste great over pork, fish, or grilled vegetables.

(Sauteed Chicken Breasts with Olive and Caper Sauce was first posted in 2007 for an edition of Weekend Herb Blogging hosted by Haalo at Cook (almost) Anything. The post was updated with better photos and step-by-step instructions May 2015.)

Sauteed Chicken Breasts with Olive and Caper Sauce found on KalynsKitchen.com

Remove chicken from the fridge and let it come to room temperature while you make the sauce.  Chop up the parsley, fresh thyme, Kalamata olives, capers, and red onion, and then combine gently in a bowl.  Trim the chicken breasts and cut each one crosswise into two smaller pieces (so they cook more quickly) and then pound chicken until it’s about 3/8 inch thick.

Sauteed Chicken Breasts with Olive and Caper Sauce found on KalynsKitchen.com

Rub the chicken on both sides with poultry seasoning.  Heat olive oil over medium-high heat in a heavy non-stick pan.  (I used my large size Green Pan for cooking the chicken.)  Cook chicken 5-6 minutes on the top side or until it’s nicely browned, then turn and cook just a few minutes on the second side, until it’s barely cooked through.

Sauteed Chicken Breasts with Olive and Caper Sauce found on KalynsKitchen.com

Serve hot with olive caper sauce spooned over.

More Delicious Recipes for Chicken:

Low-Carb Pepperoni Pizza Chicken Bake ~ Kalyn’s Kitchen
Chicken Marbella ~ The Perfect Pantry
Sauteed Greek Chicken with Tomato, Olive, and Feta Topping ~ Kalyn’s Kitchen

Sauteed Chicken Breasts with Olive and Caper Sauce

This easy recipe for Sauteed Chicken Breasts with Olive and Caper Sauce is quick enough for a week-night dinner.



  • 4 boneless, skinless chicken breasts
  • 2 tsp. olive oil for sauteing chicken
  • 2 tsp. poultry season to rub on chicken breasts

Sauce Ingredients:

  • 3/4 cup Kalamata olives, pitted and chopped
  • 2 T chopped red onion or shallots
  • 2 T capers, chopped
  • 1 T chopped fresh thyme (or use 1 tsp. dried thyme)
  • 1/4 cup chopped parsley
  • 1 T balsamic vinegar
  • 1 T extra virgin olive oil


  1. Remove chicken from the fridge and let it come to room temperature while you chop the Kalamata olives, red onion, capers, fresh thyme, and parsley.
  2. Put the sauce ingredients in a bowl and stir together gently with the balsamic vinegar and olive oil. (I’ve also used a food processor to chop the sauce ingredients, but I think it’s easy to get them too finely chopped with the food processor.)
  3. Trim all visible fat and tendons from chicken breasts.
  4. Cut each chicken breast in half crosswise and use a meat mallet (or something heavy) to pound the chicken pieces one at a time, until each is about 3/8 inch thick. (If you put chicken inside a heavy plastic bag when you pound, it keeps it from breaking apart so much.)
  5. Rub chicken on both sides with small amount of poultry seasoning.
  6. Heat the olive oil in a heavy non-stick frying pan over medium-high heat. (I used my large size Green Pan for cooking the chicken.)
  7. Put chicken breasts into the pan, top side down and cook 5-6 minutes, or until top is well browned.
  8. Turn chicken over and cook 2-3 minutes more on second side.
  9. Chicken is done when it feels firm, but not hard to the touch.
  10. Serve hot chicken breasts with olive-caper sauce spooned over.
  11. The sauce will keep in the refrigerator for about a week if you manage to have any leftovers.


Recipe for Olive-Caper Sauce adapted from pâté di olive at Briciole.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sauteed Chicken Breasts with Olive and Caper Sauce would be a great main dish for low-carb diets or any phase of the South Beach Diet and this recipe is also Gluten-Free, Paleo and Whole 30.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    22 Comments on “Sauteed Chicken Breasts with Olive and Caper Sauce”

  1. I love these assertive flavors on chicken, or even on slices of bread. Thanks for including one of my recipes, too.

  2. Looks delicious Ive just started cooking properly so I am looking forward to trying this out

  3. Thank you, Kalyn! I am so honored that you took my little recipe and added some of your magic creativity to make a delicious dish. I am sure that with this recipe there won’t be any leftover to speak of.

  4. Anything with olives and capers in it has to be good. I am a huge fan of tapenade so anything even remotely close to that sounds good to me.

  5. Olives and capers – YUM!!!! I am all about it!

  6. That looks good. Now I want to try capers again.

  7. I can see why you couldn’t get it out of your mind… Now it’s stuck in mind and I won’t be able to get kalamata olives for a bit. For some reason only one market here carries them, and then not always, sigh….. Plain black just wouldn’t be the same…

  8. I need to buy capers too! I can’t be caught without them, because then I can’t make this recipe. 🙂

  9. Kalyn, I’m positively salivating, looking at that fantastic dish. Love the colours, and I’m also a big fan of olives and capers. Can also see how it would work with salmon, as Lydia mentioned.

  10. Karina, I’m guessing somewhere by the ocean! Am I right?

  11. Thanks for noticing- guess where it was taken (that’s why I am so happy}. Hint: Rand would know. 😉 xoxo

  12. Ilva, thanks. Your food always looks wonderful, so I take that as a big compliment!

    Karina,new photo of you! Thanks, and yes, I think this would go well on just about anything.

    Anali, Costco! That’s where I buy them in the big jars.

    Lydia, it sounds great on salmon to me. Note to self: get some preserved lemons! Yes, I know you can make your own but I think I’ve come to terms with the fact that I’m not going to be making them!

    Mrs. G, no caper resisting around here. I think capers are wonderful!

  13. Capers!! I love capers. Why do so many people resist them? Thanks for the recipe.

  14. Kalyn, I make a tapenade like this and put it on cold poached salmon, too. Seems that it won’t work, but it does. Instead of the capers, try some preserved lemon, too. That works particularly well with fish.

  15. This looks great and reminds me that I need to buy some capers!

  16. Oh yes, please! Olives + capers = one of my favorite flavor combos. This sauce would be so fab on pasta, Kalyn. Thanks for giving my chicken recipe a shout-out. 🙂 xoxo

  17. This is exactly the kind of dish I like! And I think you balance the flavours brilliantly too.