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Do you crave meals that burst with flavor yet fit your busy lifestyle? Chicken with Capers and Olives is a Mediterranean-inspired classic that checks all the boxes quick, nutritious, and absolutely delicious. This recipe elevates humble chicken breasts with tangy capers, two varieties of olives, fresh lemon juice, and the punch of Dijon mustard, creating a savory sauce both bold and elegant. Perfect for weeknight family dinners or impressing guests, this dish will become your go-to quick dinner idea.
Table of Contents
Ingredients Table
Step-by-Step Instructions
- Let chicken breasts reach room temperature for even cooking.
- Preheat oven to 375F/190C. Coat an 8″x11″ baking dish with non-stick spray.
- Chop black olives, green olives, red onion, and capers finely.
- In a bowl, combine chopped olives, onions, capers, Dijon mustard, garlic, lemon juice, and 2 T olive oil.
- Trim chicken and season with poultry seasoning, salt, and pepper.
- Heat 1 T olive oil in a large frying pan; brown chicken 5 minutes per side.
- Slice each chicken breast into 3–4 long strips, ensuring even thickness.
- Arrange strips in the baking dish and spoon olive-caper sauce evenly on top.
- Bake uncovered for 20–25 minutes until chicken is fully cooked and the dish bubbles.
- Check doneness with an instant-read thermometer; chicken should reach 165F/75C.
- Serve hot with pan juices over chicken strips.
Helpful Tips
- Use freshly squeezed lemon juice for the best zesty flavor.
- Brown the chicken lightly for extra taste and appealing color.
- Try marinating chicken in olive oil and spices ahead for more depth.
- Substitute Kalamata for black olives, or add cherry tomatoes for color.
- For easy shredding, use an electric mixer.
Equipment List
Get the best results with recommended kitchen essentials all linked for easy shopping:
- Air fryer (link)
- Oven (link)
- Chef’s knives (link)
- Frying pans (link)
- Instant-read thermometer (link)
- Measuring cups and spoons (link)
- Cutting board (link)
- Mixing bowls (link)
Frequently Asked Questions
Can I use other chicken cuts?
Yes, thighs or drumsticks work great. Adjust cooking time to ensure even doneness.
What type of olives is best?
Any pitted olives: black, Kalamata, or Sicilian green olives add distinct flavors.
Is this recipe gluten-free?
Yes, with the listed ingredients perfect for GF diets.
How can I meal-prep this dish?
Bake ahead, slice, and store covered in the fridge up to 3 days. Reheat in the oven or microwave.
Can I make it dairy-free?
Absolutely, this recipe contains no dairy.
PrintChicken with Capers and Olives : Easy Baked Chicken, Mediterranean Flavor, 30-Min Dinner
Mediterranean chicken breasts baked with briny capers, olives, Dijon, and lemon in a zesty sauce. Easy, healthy, and bursting with flavor.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
4 large boneless, skinless chicken breasts
3 T olive oil, divided
2 tsp. Poultry Seasoning
salt and fresh-ground black pepper to taste
6 oz. black olives, drained
1/4 cup chopped green olives
1/4 cup chopped capers
2 T chopped red onion
1 tsp. minced garlic
2 T Dijon mustard
2 T fresh-squeezed lemon juice
Instructions
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.
3. Drain 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.
7. Cut chicken into 3 or 4 lengthwise strips.
8. Arrange chicken strips in a baking dish.
9. Spoon the olive and caper sauce over the chicken.
10. Bake 20 -25 minutes, or until the chicken is cooked through and bubbling hot.
11. Check temperature with instant-read thermometer, target is 165F/75C.
12. Serve hot, spoon juices over chicken strips.
Notes
Tip: Use fresh lemon juice for zest. Substitute Kalamata olives for deeper flavor. Store leftovers in airtight containers for up to 3 days.
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