Baked Italian Chicken Recipe

Easy, delicious and perfect for batch cooking, this baked Italian chicken recipe with olives, tomatoes and rosemary is perfect for a tasty chicken dinner!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 40

Servings

Calories 327kcal

Author Corina Blum

Ingredients

2 tablespoon flour
Pinch dried oregano
Pinch dried thyme
Pinch dried basil
Pinch salt
Pinch black pepper
4 chicken breasts
1 clove garlic crushed
1 chilli pepper sliced
3 tablespoon olives
1 red pepper cut into strips
100 g cherry tomatoes
1 tsb dried rosemary
Pinch black pepper
300 ml chicken stock or white wine

Metric - US Customary

Instructions

Mix the dried oregano, thyme, basil, salt and black pepper into the flour
Coat the chicken in the seasoned flour mixture.
Heat a little oil in a frying pan. Add the crushed garlic and sliced chilli and after about 20 seconds, the chicken. Brown the chicken on all sides.
Place the chicken in an ovenproof dish. Surround with the olives, red pepper and cherry tomatoes. Sprinkle with the rosemary and season with black pepper.
Pour the stock into the frying pan with the leftover garlic and and chillies. Bring to the boil and scrape any bits off the bottom of the pan. Pour this over the chicken and vegetables.
Cover the dish with foil so it stays moist and doesn't dry out. Bake in the oven at about 200C for about 40 minutes. Serve with potatoes or bread.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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