Description
This one-pan Mediterranean chicken is bright, savory, and easy with juicy chicken, briny olives, tender artichokes, and bursting cherry tomatoes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pitted olives (Kalamata or green)
- 1 can artichoke hearts, drained and chopped
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C) and pat the chicken breasts dry. Season with salt, pepper, oregano, thyme, and red pepper flakes.
- In a large oven-safe skillet, heat olive oil over medium heat and sear the chicken until golden brown, about 3–4 minutes per side. Remove and set aside.
- Add sliced onion and minced garlic to the skillet, sauté until soft. Stir in olives, artichokes, and tomatoes, cooking for 2–3 minutes.
- Return chicken to the skillet, place on top of vegetables, and transfer to the oven. Bake for 25–30 minutes or until the chicken reaches 165°F (74°C). Let rest and garnish with parsley before serving.
Notes
Use an oven-safe skillet for easy transition from stove to oven. Don’t overcook the chicken; check for doneness with a meat thermometer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 90mg