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Under 30 Minutes

Mediterranean Chicken

  • Prep:
  • Total Time:
  • Servings: 4
Mediterranean Chicken

Photography: Tina Rupp

Source: Martha Stewart Living, January 2005


  • 1 pint grape tomatoes
  • 16 Kalamata olives, pitted and halved
  • 3 tablespoons drained capers, rinsed
  • 3 tablespoons olive oil
  • 4 (about 6 ounces each) boneless chicken breast halves, with skin
  • Coarse salt
  • Freshly ground pepper


  1. Preheat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a medium bowl. Set aside.

  2. Rinse chicken, and pat dry. Season both sides with salt and pepper. Heat a large ovenproof skillet over high heat until hot. Add remaining tablespoon oil; heat until hot but not smoking. Place chicken in skillet, skin sides down; cook until deep golden brown, about 4 minutes. Turn chicken over. Add tomato mixture to skillet.

  3. Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened, about 18 minutes.


Reviews (6)

  • LMBG 7 Jul, 2012

    Soooo simple, yet very satisfying. I tossed in some garbanzo beans, fresh chives and some fresh lemon juice along with the tomato/olive mixture. Served with roasted cauliflower and wilted spinach.

  • FreddyMapple 18 Nov, 2011

    Great recipe! If you are looking for a simple, easy to prepare dish to serve a big crowd, this could be the one! I serve it on a bed of wild rice and added more veggies. It's has a great presentation and taste absolutely delicious!

  • Elizabeth353 15 Jan, 2011

    This is such a great recipe. It was easy and so flavorful. When I served it, I sprinkled some feta cheese on it and a dash of dried oregano. Delicious!

  • saltlife 4 Feb, 2009

    This is a wonderful recipe. It seems so basic with such simple ingredients, but many chefs will tell you that simple ingredients and preparation methods often yield the best dishes. That is certainly true here - easy recipe, beautiful presentation, and the combination of tomatos, olives and capers is fantastic.

  • emilybanco 5 May, 2008

    One of my favorites! Everyone especially loves this made with the chicken breasts cut into strips and served over linguine with generous butter and parsely. It is a feast for both the eyes and the tummy! When tomatoes aren't fresh, I skip the grape tomatoes and cut up whole canned tomatoes--the taste is much better (more "tomato-ey," if that makes any sense).

  • mmzea 8 Apr, 2008

    This was so easy and very pretty. Could use this recipe for entertaining as it is really pretty when done. Add feta for a yummy topping, serve with bread, pasta, or a simple salad like I did.

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