This dish combines bright and briny flavors in every savory, Mediterranean bite.
THANKS FOR YOUR RATING!
2 tablespoons extra virgin olive oil 4 skin-on, boneless chicken breast halves ¼ teaspoon each salt & pepper, or to taste 4 cloves garlic, slivered 3 tablespoons drained capers ¾ cup dry white wine Juice of one lemon 3-4 sprigs fresh thyme 1 jar PEARLS Specialties Garlic Stuffed Olives
Preheat the oven to 425°F. Generously sprinkle the salt and pepper all over the chicken breasts. In a cast-iron or other ovenproof skillet, heat the olive oil over medium heat. Add the chicken, skin-side down, and cook until the skin is brown and crispy, 5-7 minutes. Transfer the chicken to a plate skin side up. In the same pan, add the garlic and capers, and cook, stirring, until the garlic begins to lightly brown, about 1 minute. Add the wine, lemon juice, fresh thyme, and olives and stir. Nestle the chicken into the pan, skin side up and bake 15-20 minutes until the chicken is cooked through. Serve as is or over a bed of pasta.