Chicken with Olives and Capers

When I think of comfort food, Chicken with Olives and Capers immediately comes to mind. It’s one of those dishes that feels like a warm hug after a long day. I remember the first time I made it; I had a few friends over and wanted to impress them with something that looked elegant but was simple enough for a weeknight dinner. As soon as I pulled the chicken out of the oven, the tantalizing aroma filled the air, and their eyes lit up with anticipation. The combination of tender chicken infused with the briny kick of olives and capers creates a mouthwatering experience that’s hard to resist. Over the years, I’ve tweaked the recipe, ensuring it stays a staple in my home. Whether it’s a cozy family dinner or a gathering of friends, Chicken with Olives and Capers always leaves everyone asking for seconds.

What to Buy for Chicken with Olives and Capers

The ingredients for Chicken with Olives and Capers are not only simple but also work harmoniously together to create a dish that’s bursting with flavor. The star of this dish is, of course, the chicken, which serves as the perfect canvas for the salty brininess of the olives and capers. Each ingredient plays a crucial role in bringing this recipe to life, ensuring a delightful dining experience.

• 4 large boneless, skinless chicken breasts – The main protein source, tender and juicy when cooked right.
• 3 T olive oil, divided – Adds richness and helps in browning the chicken.
• 2 tsp. Poultry Seasoning – A blend of herbs that enhances the flavor of the chicken.
• Salt and fresh-ground black pepper to taste – Essential for seasoning the chicken perfectly.
• 6 oz. can black olives, drained – Packed with flavor and a great source of healthy fats.
• 1/4 cup chopped green olives – Adds a tangy crunch to the dish.
• 1/4 cup chopped capers – Brings a unique salty and tangy flavor.
• 2 T chopped red onion – Adds a sweet crunch and depth to the flavors.
• 1 tsp. minced garlic – A must-have for enhancing the taste.
• 2 T Dijon mustard – Contributes a zesty kick and smooth texture to the sauce.
• 2 T fresh-squeezed lemon juice – Brightens up the dish with a citrusy freshness.

Making Chicken with Olives and Capers

Cooking Chicken with Olives and Capers is a delightful journey. I love how the aroma fills the kitchen as the chicken bakes. Let’s get started!

1. First, take the chicken breasts out of the fridge and allow them to come to room temperature. This step helps them cook evenly and become beautifully tender.
2. Next, preheat your oven to 375F/190C. While it’s heating, spray a baking dish with non-stick spray to prevent sticking. I often use a dish that measures 8 inches by 11 inches, but any similar size will work.
3. Now, it’s time to prepare your toppings. Drain the can of black olives and chop them along with the green olives, red onion, and capers. This combination will create a delicious topping for the chicken.
4. In a mixing bowl, combine the chopped black olives, green olives, red onion, and capers with Dijon mustard, minced garlic, lemon juice, and 2 tablespoons of olive oil. Stir until everything is well mixed. This mixture will bring out the flavors beautifully.
5. Trim the chicken as needed, and season it generously with Poultry Seasoning, along with salt and fresh-ground black pepper. This seasoning will enhance the meat’s natural flavors.
6. In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and brown it for about 5 minutes on each side, or until it’s nicely golden. The chicken won’t be fully cooked at this point.
7. Once browned, cut the chicken into 3 or 4 lengthwise strips, aiming for uniform thickness. This ensures even cooking later.
8. Arrange the chicken strips in your prepared baking dish. Make sure they’re spaced out to allow for even cooking.
9. Spoon the olive and caper sauce generously over the chicken. I like to ensure every piece is well-coated for maximum flavor.
10. Now, bake the dish in the preheated oven for 20 to 25 minutes. You want the chicken to be cooked through and the entire dish bubbling hot. A meat thermometer can help ensure the chicken reaches an internal temperature of 165F/75C.
11. Once cooked, serve the chicken hot, ensuring to spoon some of the sauce and pan juices over each piece. This final touch makes the dish extra flavorful.

Ways to Adapt This Recipe

Every recipe can be personalized, and Chicken with Olives and Capers is no exception. Here are some ideas to make it your own:

• Storage: After cooking, store any leftovers in an airtight container in the fridge for up to three days. It reheats well in the oven or on the stovetop.
• Freezing: You can freeze the cooked chicken for up to three months. Thaw it in the refrigerator before reheating.
• Variations: Consider adding different vegetables like bell peppers or spinach to the topping for extra nutrition.
• Serving Suggestions: Pair this dish with a side of roasted vegetables or a fresh salad for a complete meal.
• Spice It Up: If you like a bit of heat, add some red pepper flakes to the olive and caper topping for a spicy kick.

Pairing Suggestions for Chicken with Olives and Capers

When it comes to serving Chicken with Olives and Capers, the options are plentiful. Here are some ideas to elevate your dining experience:

• Roasted Vegetables: Serve with a medley of seasonal roasted vegetables like carrots, zucchini, and bell peppers for a colorful and nutritious side.
• Rice or Quinoa: A side of fluffy rice or quinoa helps absorb the delicious sauce from the chicken, making for a satisfying meal.
• Fresh Salad: A light salad with mixed greens, cherry tomatoes, and a lemon vinaigrette pairs beautifully, cutting through the richness of the dish.
• Occasional Dinners: This dish is perfect for weeknight dinners, but it also shines during special occasions like family gatherings or celebrations.
• Bread Pairing: Serve with crusty bread or baguette slices to soak up the delightful sauce.

FAQ

Conclusion

The wonderful combination of flavors in Chicken with Olives and Capers makes it a standout dish for any occasion. With its ease of preparation and healthy ingredients, you’ll find yourself reaching for this recipe time and time again. Give it a try, and I’m sure it will become a new favorite in your household!

Chicken with Olives and Capers

The ultimate comfort food, Chicken with Olives and Capers combines tender chicken with savory olives and capers. This easy weeknight dinner is bursting with flavor and sure to impress your family and friends. Make it tonight!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 large Chicken breasts boneless, skinless
• 3 T Olive oil divided
• 2 tsp. Poultry Seasoning
• Salt to taste
• 6 oz. can Black olives drained
• 1/4 cup Green olives chopped
• 1/4 cup Capers chopped
• 2 T Red onion chopped
• 1 tsp. Garlic minced
• 2 T Dijon mustard
• 2 T Lemon juice fresh-squeezed

Equipment

• Skillet
• Chef's Knife
• Mixing Bowl
• Baking Sheet
• Oven
• Frying Pan

Method

 

1. Take chicken breasts out of the fridge and let them come to room temperature.
2. Preheat oven to 375F/190C and spray baking dish with non-stick spray. (I used a dish that was 8" x 11" but something close to that will work fine.)
3. Drain can and chop black olives, chop green olives, chop red onion, and chop capers.
4. Mix chopped black olives, green olives, red onion, and capers with Dijon mustard, garlic, lemon juice, and 2 T olive oil to make the topping.
5. Trim chicken as needed and season with Poultry Seasoning and a little salt and pepper.
6. Heat other 1 T olive oil in a large frying pan and brown the chicken about 5 minutes per side, or just until it's nicely browned. (It will not be fully cooked at this point.)
7. Cut chicken into 3 or 4 lengthwise strips (Make 4 strips for large chicken breasts or 3 for smaller ones. You want the strips to be about the same thickness.)
8. Arrange chicken strips in a baking dish. (I used a dish that was 8" x 11" but any size close to that will work.
9. Spoon the olive and caper sauce over the chicken, trying to get all the pieces of chicken covered with sauce.
10. Bake 20 - 25 minutes, or until the chicken is cooked through and the whole dish is bubbling hot.
11. I would use an Instant Read Meat Thermometer if you have one to check that chicken has reached a temperature of 165F/75C after 20 minutes, and cook it a few minutes longer if needed.
12. Serve hot, with the sauce and pan juices spooned over the chicken strips when you plate it.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
• Tip 2: You can freeze the cooked chicken for up to three months. Thaw it in the refrigerator before reheating.
• Tip 3: Consider adding different vegetables like bell peppers or spinach to the topping for extra nutrition.
• Tip 4: Pair this dish with a side of roasted vegetables or a fresh salad for a complete meal.
• Tip 5: If you like a bit of heat, add some red pepper flakes to the olive and caper topping for a spicy kick.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.