Mediterranean Baked Chicken Breasts with Olives and Tomatoes

Ingredients

• 4 bone-in, skin-on chicken breasts
• 1.5 teaspoons salt, divided
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 2 cups cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 4 cloves garlic, smashed
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine or chicken broth
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh basil, for garnish

Instructions

1. Preheat your oven to 400F. Pat the chicken breasts dry with paper towels and season both sides generously with 1 teaspoon of the salt and the pepper.
2. Heat 2 tablespoons of the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place the chicken breasts skin-side down and sear for 5 to 6 minutes, until the skin is deep golden brown and crisp.
3. Flip the chicken and sear the other side for 2 minutes just to seal it, then transfer the chicken to a plate; it will finish cooking in the oven, so it does not need to be fully done yet.
4. Pour off excess fat from the skillet, leaving about a tablespoon. Add the remaining 1 tablespoon olive oil, cherry tomatoes, olives, artichoke hearts, and smashed garlic to the skillet.
5. Cook the vegetable mixture over medium heat for 3 to 4 minutes, stirring occasionally, until the tomatoes just begin to soften and release some juice.
6. Sprinkle in the oregano, red pepper flakes, and remaining 1/2 teaspoon salt, and stir to combine.
7. Pour in the white wine or chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
8. Nestle the seared chicken breasts skin-side up back into the skillet, on top of the tomato and olive mixture, so the skin stays above the liquid and can stay crisp.
9. Transfer the skillet to the oven and bake for 20 to 25 minutes, until an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) reads 165F.
10. Check the vegetables are tender and the sauce has reduced slightly; if the sauce still looks thin, remove the chicken to a plate and simmer the sauce on the stovetop for 2 to 3 minutes to thicken before returning the chicken.
11. Let the chicken rest in the skillet for 5 minutes, then sprinkle with crumbled feta and fresh basil before serving directly from the skillet with crusty bread or rice.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.