Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic
My family has been on a Greek food kick lately because we love the tangy and fresh flavors. I recently cleaned out the fridge and made these baked Mediterranean chicken breasts with tomatoes, olives, capers, and garlic. The chicken was moist, flavorful, and combined nicely with the baked tomatoes, olives, garlic, and capers. This chicken paired well with Mediterranean Green Beans.
Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic
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
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.
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. Enjoy.
Equipment
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.
We love Greek flavors, too! The dish sounds delicious, and your presentation is beautiful, as always!
Yes please!!!!
Also….sure looked like fun on your trip, previous post!!!
xo Kris
thanks mom for your serve. I give your a rate for this recipes, and your pictures 🙂
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!
I forgot to say welcome home! I know it sounds selfish, but I’m glad you’re back! 😉
What a lovely dish this is! And full of so many flavorful ingredients. This is inspired — thanks.
I am a fan of Greek food also. Great welcome back meal to share.
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.
Look delicious! I love the little tomatoes you add!!
Inevitably this will be a delicious dinner With this wonderful recipe
I’m always in the mood for mediterranean flavors! Love how at the end it’s all baked up into one casserole dish!
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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Loved it! So easy and flavorful.
Do I cover the baking dish when I put it in the oven? Thank you!
Ann,
Nope. I hope you enjoy the recipe.
-Pam