Italian? Spanish? Greek? Can’t decide what to cook tonight? Combine them all in this Mediterranean chicken with olives, capers and peppers. It’s a high-flavour baked chicken breast dish that’s quick to assemble and ready in under an hour.
If olives and capers aren’t for you, try a simplified Spanish-style baked chicken thighs traybake instead. Paprika, lemon and rosemary give it plenty of flavour with less brine and the option to add potatoes for a heartier meal.
Although I live in the UK, once June arrives my cooking and thoughts head straight to the Mediterranean. Much of the UK’s fresh produce is grown in Spain, and the Mediterranean remains a favourite destination for sunseekers, so those flavours make their way easily into my kitchen.
Here are five Mediterranean-inspired things I’m excited to enjoy this summer:
- Outdoor grilling — it’s the season for BBQs and easy al fresco dinners.
- Fresh, fruity sundowners — a pitcher of sangria or other light cocktails to sip as the sun sets.
- Ripe, juicy tomatoes — heirlooms, plums and small snacking varieties are at their best; a simple panzanella is summer on a plate.
- Seasonal rhubarb — I celebrate a June birthday with a rose-and-rhubarb layer cake when rhubarb is at its peak.
- Big, bold Mediterranean main-course salads — think Italian chopped salads, Greek-style orzo with grilled vegetables, or a classic Niçoise.
What would be on your summer Top 5 foodie list?
Mediterranean style chicken
This baked chicken breast recipe is essentially a short tour of Mediterranean flavours. It starts with Spanish smoked paprika and garlic, moves to Italian capers and pine nuts, and finishes with bitter-salty kalamata olives reminiscent of the Greek islands. The combination creates a lively, briny-savoury sauce that brightens simple chicken breasts.
If you enjoy tomato-forward Spanish chicken recipes, you’ll find this tomato-free version a welcome alternative: less saucy and sour, but still full of briny depth thanks to the wine, capers and olives. It’s an easy, versatile midweek meal and also works well for weekend entertaining.
Important recipe tips and notes
- Ingredients reflect Spain, Italy and Greece, offering a balanced Mediterranean profile.
- I use large chicken breasts; if yours are smaller or you butterfl y/cut them in half, reduce the oven time to 7–10 minutes.
- Add fresh herbs to taste — flat-leaf parsley is used here, but basil, oregano or thyme would also work well.
What goes with it
This dish is flavour-forward, so side dishes can be simple or equally bold depending on your mood. My favourites are potatoes and a bright salad:
Potato sides
Parmesan-crusted roast potatoes for a crunchy, cheesy contrast.
Hasselback potatoes topped with zesty gremolata for extra garlic and herb character.
Thick-cut fries tossed with crumbled feta for a salty, Greek-inspired touch.
Salad sides
A summer tomato salad with fresh herbs and a light vinaigrette complements the dish nicely.
A simple green garden salad provides fresh, crunchy balance.
Roasted summer vegetable salads with nuts, seeds and a creamy tahini dressing pair well for a heartier plate.
Storage and leftovers
Store leftover Mediterranean-style chicken in an airtight container in the fridge for 3–4 days. Reheat gently in the oven at 200°C / 400°F for 10–15 minutes until warmed through.
Alternatively, slice the cold chicken and fold it, olives and sauce into a flatbread or wrap with fresh greens for a delicious summer sandwich.
More chicken recipes to try
- Chicken Marbella
- Classic Coq au Vin
- Cilantro Lime Chicken
- Filipino Chicken Adobo
Mediterranean Style Chicken with Olives, Capers and Peppers
By Julia Frey of Vikalinka
Prep: 10 mins | Cook: 35 mins | Total: 45 mins | Serves: 4
A high-impact baked chicken breast recipe that’s easy to assemble and full of Mediterranean flavour from smoked paprika, white wine, capers and olives.
Ingredients
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp smoked Spanish paprika
- 4 chicken breasts
- 1/2 red onion, sliced
- 4 mini peppers, halved (or 1 red pepper, sliced)
- 4 cloves garlic, sliced
- 125 ml / 1/2 cup dry white wine
- 2 tbsp capers
- 6–7 kalamata olives
- 2 tbsp pine nuts
- 1 tbsp chopped parsley
Instructions
- Preheat the oven to 200°C / 400°F. Heat the olive oil in a frying pan. Season the chicken breasts with salt and smoked paprika on both sides. Sear the breasts in the hot oil until golden on the outside but not fully cooked through. Remove the chicken from the pan and reduce the heat.
- In the same pan, add the sliced red onion and the prepared peppers. Sauté over medium heat for about 5 minutes, then add the sliced garlic and cook for another 30 seconds.
- Deglaze the pan with the white wine, scraping up any browned bits. Return the chicken breasts to the pan, add the capers and olives, then transfer the pan to the preheated oven, uncovered. Bake for 15–20 minutes, depending on breast thickness, until the internal temperature reaches 74°C / 165°F.
- In the last 5 minutes of cooking, scatter the pine nuts over the dish so they toast lightly. Remove from the oven and sprinkle with chopped parsley before serving.
Nutrition
Calories: 407 kcal | Carbohydrates: 6 g | Protein: 50 g | Fat: 17 g
Nutrition information is automatically calculated and should be used as an approximation.