Mediterranean Chicken Breast
Chicken breasts baked in a tomato, olive and caper sauce
Ingredients
- 2 large boneless skinless chicken breasts
- salt and pepper to season chicken and sauce
- 2 Tbsp olive oil
- ½ red onion, chopped
- 2 cloves garlic, sliced
- ½ cup white wine or chicken broth
- ½ lemon, juiced approx 2 Tbsp
- 1 ½ cups chopped, seeded flavourful ripe tomatoes use cherry or grape tomatoes out of season
- ¼ cup chopped kalamata olives
- 1 tsp capers or more, optional but highly recommended
- 1 tsp dried oregano
- 1 tsp fresh thyme or ½ tsp dried
Instructions
- Season both sides of chicken breasts with salt and pepper. Preheat oven to 350°.
- Heat large oven safe skillet to medium-high and add olive oil. Sear chicken pieces on both sides just until lightly browned. Remove to a plate and cover loosely to keep warm.
- Rinse and chop onion, garlic and tomatoes. Reduce heat to medium low, add onion to pan and cook until slightly softened. Add garlic and cook just until softened but not browned.
- Turn heat back to medium-high and add white wine. Deglaze pan by scraping up all bits of colour from chicken and onion, incorporating into the wine. Allow wine to cook a few minutes to remove most of alcohol and reduce slightly.
- Add tomatoes, lemon juice, oregano and thyme. Simmer for 5-10 minutes until tomatoes are softening. Taste and add salt and pepper as needed.
- Drain and chop olives and add to pan. Drain capers and add to pan.
- Stir sauce, then add chicken pieces back into pan. Spoon sauce over each piece. Cover pan and roast in oven for about 15 minutes until chicken is cooked through but still juicy.
- Serve over couscous, rice or potatoes and spoon extra sauce over top.
Nutrition
Calories: 291kcalCarbohydrates: 70gProtein: 26.7gFat: 15.1gSaturated Fat: 1.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 5.1gCholesterol: 70mgSodium: 1046mgPotassium: 493.4mgFiber: 1.6gSugar: 2g
Tried this recipe?Let us know how it was!