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Jamie Oliver 5-Ingredient Mediterranean Chicken

Jamie Oliver 5-Ingredient Mediterranean Chicken
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This recipe delivers a succulent, one-pan chicken dish infused with sun-drenched Mediterranean flavors. The chicken breasts are seared to a golden crust, then baked with sweet cherry tomatoes, briny olives, and tangy feta cheese for a juicy, intensely savory main course.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 2 tablespoons olive oil
  • 1 pound cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 3/4 cup crumbled feta cheese

Instructions

  1. Preheat your oven to 400°F / 204°C. Pat the chicken breasts dry with paper towels; this removes excess moisture and ensures a good sear. Season both sides generously with kosher salt and freshly ground black pepper.
  2. Heat 1 tablespoon of the olive oil in a large, oven-safe skillet (preferably cast-iron or stainless steel) over medium-high heat until the oil shimmers. Carefully place the chicken breasts in the skillet, being careful not to crowd; if necessary, work in two batches.
  3. Sear the chicken for 3-4 minutes per side without moving, until the underside is deeply golden brown. This caramelization builds a rich, savory crust that locks in juices. Transfer the seared chicken to a plate; it will finish cooking in the oven.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet if it looks dry. Add the halved cherry tomatoes, cut side down, and cook undisturbed for 2 minutes, until they begin to soften and release their juices.
  5. Stir in the halved Kalamata olives and cook for 1 minute, allowing them to warm and release some of their brine, which infuses the dish with a briny, tangy note. Remove the skillet from the heat.
  6. Nestle the seared chicken breasts back into the skillet among the tomatoes and olives. Spoon some of the tomato-olive mixture over the top of each chicken breast to keep them moist during roasting.
  7. Sprinkle the crumbled feta cheese evenly over the chicken, tomatoes, and olives. The feta will soften and develop golden spots in the oven, adding a creamy, salty finish to the dish.
  8. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F / 74°C when checked with an instant-read thermometer inserted into the thickest part of the breast.
  9. Remove the skillet from the oven and let the chicken rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is tender and moist. Serve directly from the pan with crusty bread or couscous to soak up the pan juices.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: Not recommended, as the texture of the tomatoes and feta will degrade upon thawing. Reheating: Reheat gently in a 350°F / 177°C oven for 10 minutes, or in a covered skillet over medium-low heat for 5 minutes to avoid drying out the chicken.

Nutrition

Keywords: Mediterranean chicken, Jamie Oliver, one-pan chicken, baked chicken breasts, cherry tomato chicken, feta chicken, olive chicken, easy weeknight dinner, quick Mediterranean recipe

Find it online: https://britishrecipes.uk/5-ingredient-mediterranean-chicken/