40 min
Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic
Recipe GLPRce4543f50a6a39
Tender boneless, skinless chicken breasts seasoned with fresh herbs and garlic, seared until golden, then baked alongside a vibrant mixture of grape tomatoes, Greek olives, capers, sweet onion, and aromatic garlic. This naturally gluten-free and dairy-free Mediterranean dish is simple, flavorful, and ready in under an hour.
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Ingredients
3 boneless, skinless chicken breasts, trimmed of excess fat
Sea salt, to taste
Freshly cracked black pepper, to taste
1 teaspoon fresh thyme leaves
1 teaspoon fresh basil, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 1/2 tablespoons olive oil, divided
1 1/2 cups grape tomatoes
1 cup Greek olives, pitted
1 tablespoon capers
3 cloves garlic, thinly sliced
1/2 small sweet yellow onion, diced
1/2 teaspoon fresh thyme leaves (additional)
1/2 teaspoon fresh basil, finely chopped (additional)
1/2 teaspoon dried oregano (additional)
Fresh basil and thyme leaves for garnish
Directions
Preheat your oven to 350°F. Lightly coat a baking dish with cooking spray and set aside.
In a small bowl, combine 1 teaspoon of fresh thyme leaves, 1 teaspoon of chopped fresh basil, 1/2 teaspoon of dried oregano, and 1/2 teaspoon of garlic powder. Mix these ingredients together thoroughly.
Season both sides of each chicken breast generously with sea salt and freshly cracked black pepper. Evenly distribute the herb mixture over both sides of each chicken breast, pressing gently so the herbs adhere.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering.
Add the seasoned chicken breasts to the skillet and cook for 3 to 4 minutes until the bottom is golden brown. Flip the chicken and cook for an additional 1 to 2 minutes on the other side. The chicken does not need to be fully cooked at this point.
While the chicken is searing, prepare the Mediterranean topping. In a separate bowl, combine the grape tomatoes, Greek olives, diced onion, capers, sliced garlic, remaining 1/2 teaspoon fresh thyme leaves, remaining 1/2 teaspoon fresh basil, and remaining 1/2 teaspoon dried oregano. Season the mixture with sea salt and freshly cracked pepper to taste.
Drizzle the tomato and olive mixture with the remaining 1/2 tablespoon of olive oil and toss gently to combine all ingredients.
Transfer the seared chicken breasts to the prepared baking dish. Distribute the tomato-olive mixture around and over the chicken.
Bake in the preheated oven for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F when measured with an instant-read thermometer inserted into the thickest part of the breast.
Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving.
Garnish with additional fresh basil and thyme leaves if desired, and serve immediately.
