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.

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.

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

Yield: 4

Prep Time: 5 min.

Cook Time: 30-35 min.

Ingredients:

3 boneless skinless chicken breasts, extra fat removed
1 1/2 tsp fresh thyme leaves, divided - plus more for garnish
1 1/2 tsp fresh basil, chopped, divided - plus more for garnish
1 tsp dried oregano, divided
1/2 tsp garlic powder
Sea salt and freshly cracked pepper, to taste
1 1/2 tbsp olive oil, divided
1 1/2 cups of grape tomatoes
1 cup of Greek olives
1/2 sweet yellow onion, diced
1 tbsp capers
3 cloves of garlic, sliced thinly

Directions:

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.

Recipe and photos by For the Love of Cooking.net