Description
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper, to taste
2 lemons, thinly sliced
1/2 cup pitted Kalamata olives
1/2 cup green olives, pitted
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1/4 cup white wine (or chicken broth)
1 tablespoon capers (optional)
Directions:
Preheat your oven to 375°F (190°C).
Rub the chicken breasts with olive oil and season both sides with oregano, garlic powder, onion powder, paprika, salt, and pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side until golden brown.
Add the lemon slices, olives, and capers (if using) to the skillet around the chicken.
Pour in the white wine (or chicken broth) and fresh lemon juice, then transfer the skillet to the preheated oven.
Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Once cooked, remove from the oven and garnish with chopped parsley before serving.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 320 kcal per serving
Servings: 4
