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Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic

Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic

My family has been on a Greek food kick lately. We all love the tangy and fresh flavors so I have been making more meals using them. I had some chicken breasts to use up and went in search of other ingredients to make dinner. I found olives, capers, tomatoes, onion, garlic, thyme, basil, and dried oregano. I seasoned the chicken with some of the fresh herbs & seasonings then browned them before placing them in a baking dish surrounded by the rest of the ingredients then placed it in the oven and baked it. The chicken turned out moist and flavorful and combined nicely with the baked tomatoes, olives, garlic, and capers. This chicken didn’t last long and it paired nicely with the Mediterranean Green Beans.

Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic

How to Make Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic

Preheat the oven to 350 degrees. Coat a baking dish with cooking spray.

Combine the 1 teaspoon of thyme leaves, 1 teaspoon fresh basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon garlic powder in a small dish. Mix until well combined. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste then sprinkle the herb mixture evenly over both sides of each chicken breast.

Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic

Heat the 2 teaspoons of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes, or until golden brown then flip. Cook for an additional 1-2 minutes.

While the chicken is cooking, combine the tomatoes, olives, onion, capers, sliced garlic, and remaining thyme, basil, and oregano, then season with sea salt and freshly cracked pepper, to taste, in a small bowl. Drizzle with remaining olive oil then toss to mix well.

Place the chicken breasts into the prepared baking dish then surround the chicken with the tomato mixture.

Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic

Place into the oven and bake for 20-25 minutes, or until chicken is cooked through. Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy.

Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic

 

Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic

Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic

Prep Time: 5 minutes
Course: Main
Cuisine: Greek
Servings: 4

Ingredients

  • 3 boneless skinless chicken breasts extra fat removed
  • 1 ½ tsp fresh thyme leaves divided - plus more for garnish
  • 1 ½ tsp fresh basil chopped, divided - plus more for garnish
  • 1 tsp dried oregano divided
  • ½ tsp garlic powder
  • Sea salt and freshly cracked pepper to taste
  • 1 ½ tbsp olive oil divided
  • 1 ½ cups of grape tomatoes
  • 1 cup of Greek olives
  • ½ sweet yellow onion diced
  • 1 tbsp capers
  • 3 cloves of garlic sliced thinly

Instructions

  • Preheat the oven to 350 degrees. Coat a baking dish with cooking spray.
  • Combine 1 teaspoon of thyme leaves, 1 teaspoon freshly chopped+ basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon garlic powder in a small dish. Mix until well combined. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste, then sprinkle the herb mixture evenly over both sides of each chicken breast.
  • Heat the 2 teaspoons of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes, or until golden brown then flip. Cook for an additional 1-2 minutes.
  • While the chicken is cooking, combine the tomatoes, olives, onion, capers, sliced garlic, and remaining thyme, basil, and oregano, then season with sea salt and freshly cracked pepper, to taste, in a small bowl. Drizzle with remaining olive oil then toss to mix well.
  • Place the chicken breasts into the prepared baking dish then surround the chicken with the tomato mixture. Place into the oven and bake for 20-25 minutes, or until chicken is cooked through. Remove from the oven and let the chicken rest for 5 minutes before serving. Sprinkle with more fresh basil and thyme if desired. Enjoy.
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18 Comments

  1. I as hoping you would post the chicken recipe that you spoke about in your green bean post! I love Greek food, and this is going on my “must make” list!

    1. 5 stars
      I used two breasts but all recipe veggies. Next time I’ll use three breasts but double the veg. Why? When reheating a portion in my toaster oven, the veg creates delicious broth. Try this recipe and add any additional vegetables you’d like. I added diced bell pepper. Roasted red pepper works too.

  2. Just made this dish and found it spectacular. I didn’t have capers on hand but will buy some to use next time. I served this on angel hair pasta (husband doesn’t care for couscous). The flavours are still in my mouth and mind. Thanks.

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