Italian? Spanish? Greek? Can’t decide what to cook tonight? Make them all at once with this Mediterranean chicken featuring olives, capers and peppers. It’s a high-flavour baked chicken breast dish that’s simple to assemble and ready in under an hour.
If olives and capers aren’t for you, try a streamlined Spanish-style baked chicken traybake instead. Paprika, lemon and rosemary deliver plenty of flavour with less brine and the bonus of roasted potatoes.
Although I live in the UK, by June my kitchen and head are firmly in the Mediterranean for the summer months. Much of the UK’s fresh produce comes from Spain, and Mediterranean destinations are where many Brits head for sunshine, so the flavours are never far away in my cooking.
Here are five foodie things I’m most looking forward to this summer season:
- Outdoor grilling — fire up the barbecue for simple, smoky meals.
- Fresh, fruity sundowners to enjoy outside; I’m already making sangria and variations with seasonal fruit.
- Ripe, juicy tomatoes of every variety — heirloom, plum, cherry — perfect for salads like a classic Tuscan panzanella.
- Rhubarb is in season now; I love celebrating with a layered cake that uses its tart, bright flavour.
- Main-course Mediterranean-inspired salads: Italian chopped salad, Greek-style orzo with grilled zucchini, and a tuna Niçoise are all on heavy rotation.
What’s on your summer Top 5 foodie list?
Mediterranean style chicken
This baked chicken breast recipe takes you on a small Mediterranean tour. Start with Spanish smoked paprika, garlic and peppers; move to Italian capers and pine nuts; finish with Greek kalamata olives for a dark, briny touch. The combination delivers bright, layered flavours that feel summery and satisfying.
If you enjoy a Spanish-style bravas chicken, you’ll find this tomato-free Mediterranean version a pleasing alternative. Both dishes share ingredients such as olives, peppers, paprika and garlic, but the bravas recipe tends to be more saucy and sour, while this one focuses on brine, wine and roasted aromatics.
Important recipe tips and notes
- The recipe showcases ingredients inspired by Spain, Italy and Greece.
- I use large chicken breasts; if yours are small or you butterfly them, reduce oven time to 7–10 minutes.
- Add any fresh herbs you enjoy — flat-leaf parsley is classic, but basil also works well.
What goes with it
Mediterranean chicken is bold, so side dishes can be simple or equally assertive. Potatoes and a fresh salad are my go-to pairings:
Potato sides
Parmesan-crusted roast potatoes for a cheesy, crisp finish.
Hasselback potatoes with gremolata for extra garlic and herbs.
French fries topped with feta for a salty, Greek-leaning side.
Salad sides
Summer tomato salad with mixed herbs and a light vinaigrette.
Green garden salad with crunchy seasonal vegetables.
Roasted summer vegetable salad with nuts and seeds, dressed in creamy tahini.
Storage and leftovers
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the oven at 200°C/400°F for 10–15 minutes until warmed through.
Alternatively, slice cold chicken breasts and tuck everything — olives, capers and all — into a flatbread or wrap with fresh greens for a bright 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
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. Warm 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 and set aside, then lower the heat.
- In the same pan, add the sliced red onion and peppers and sauté over medium heat for 5 minutes. Add the sliced garlic and cook for about 30 seconds more.
- Deglaze the pan with the white wine. Return the chicken breasts to the pan, add the capers and olives, then transfer everything to the preheated oven, uncovered. Bake for 15–20 minutes depending on breast thickness, or until the internal temperature reaches 74°C / 165°F. Scatter the pine nuts over the dish during the final 5 minutes of cooking.
- Sprinkle the chopped parsley over the chicken before serving.
Nutrition
Calories: 407 kcal | Carbohydrates: 6 g | Protein: 50 g | Fat: 17 g
Saturated Fat: 3 g | Sodium: 762 mg | Fiber: 2 g | Sugar: 2 g
Nutrition information is automatically calculated and should be used as an approximation.