Chicken With Tomatoes, Capers and Olives

By Mark Bittman

Chicken With Tomatoes, Capers and Olives
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Total Time
About 30 minutes
Rating
4(343)
Comments
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With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Featured in: Simple Chicken Recipes

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Ingredients

  • Chicken breasts
  • Tomatoes
  • Lemons
  • Capers
  • Olives
  • Olive oil
  • Basil
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Heat oven to 425. Combine 2 or 3 chopped tomatoes, the juice of .5 lemon, 1 teaspoon capers and a handful of olives.

  2. Step 2

    Lightly grease the pan with olive oil, then put the chicken in the pan and pour the tomato mixture over it.

  3. Step 3

    Roast for 10 to 15 minutes, or until just cooked through.

  4. Step 4

    Garnish: Chopped basil.

Ratings

4 out of 5
343 user ratings
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Comments

TwirlyGirly

This recipe is part of a series of recipes using boneless, skinless chicken breasts. At 425°, boneless breasts WILL cook in the oven in 10 -15 minutes (unless they are gargantuan). So the recipe is correct as written.

Jerry

something not right here. No way roasting for 10 minutes will produce cooked chicken.

Sheila

OK I lied. I had this recipe on my kitchen chalk board to remind me to make it. However, circumstances being what they are, I had a piece of swordfish...looked at the chalk board recipe for the chicken and said why not. Served on a bed of fresh arugula it was amazing. I think the basics of this recipe are good for numerous proteins. Fish, fowl. et al.

Peter

The chicken was still raw in the middle after 12 minutes. But it was tasty once I had cooked it longer,

Shewolfe

This was a great weeknight cook. I used up veggies, increased lemon juice to whole lemon. cooked for 25 minutes to get doneness. Was flavorful and juicy.

Christian

This was yummy! I used 2 medium tomatoes, it was plenty. I added a clove of minced garlic. And, cooking time for 4x 0.5lb breasts was more like 25 minutes at 425. Next time, I'm considering a: letting the chicken sit in the "marinade" before putting in pan to cook, and/or b: searing the chicken in a pan to brown it before I cook in oven. The breasts didn't have much color, but were moist and tasted good. Oh, and some pepper in w/ the tomatoes etc, and salted the breasts lightly as well....

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