Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic
Servings 4
Equipment
- Large skillet
- Small Baking Dish
- Meat Thermometer
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. 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 in the prepared baking dish, then surround the chicken with the tomato mixture.
- Place in the oven and bake for 20-25 minutes, or until cooked through according to a meat thermometer.
- Remove from the oven and let it rest for 5 minutes before serving. Enjoy.
- Sprinkle with more fresh basil and thyme if desired. Enjoy.