Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic
Servings 4
Equipment
- Large skillet
- Small Baking Dish
Ingredients
- 3 boneless skinless chicken breasts extra fat removed
- 1½ tsp fresh thyme leaves divided - plus more for garnish
- 1½ 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
- 1½ tbsp olive oil divided
- 1½ 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, ½ teaspoon dried oregano, and ½ 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.