The Baked chicken breast with peppers, potatoes and olives is one of the many quick and tasty chicken breast recipes we love, especially when peppers are in season. It’s similar to the Mediterranean chicken bites, but a little more special and oven-baked. This chicken breast with peppers, potatoes, onions and olives, with the addition of sun-dried tomatoes is an extremely easy, flavorful and quick recipe that is ready in no time — perfect if you’re tired of eating the usual dry chicken breast that tastes like cardboard. Cooked this way the chicken breast stays tender and juicy, so if you never know how to cook chicken, you absolutely must try this recipe and you’ll see how delicious it is! Let’s go to the kitchen and prepare the chicken breast with peppers and potatoes Mediterranean-style — I’m sure you’ll love it. Beforehand, I suggest you take a look at the Mediterranean chicken breast with onions and sun-dried tomatoes, the chicken breast with onions and white wine and especially my collection of easy recipes with peppers. Also, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile here).

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Difficulty: Very easy
Cost: Budget-friendly
Preparation time: 10 Minutes
Portions: 5
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for Baked Chicken Breast with Peppers, Potatoes and Olives

3.1 lb chicken breast (2 whole chicken breasts)
2 peppers (large red or yellow)
2 onions (medium)
3 potatoes (medium)
2 oz Taggiasca olives
2 oz sun-dried tomatoes in oil
to taste dried oregano
to taste salt
to taste extra virgin olive oil
0.5 oz capers (rinsed)
2 tbsp breadcrumbs

Tools

Oven
Baking dish

Preparation of Baked Chicken Breast with Peppers, Potatoes and Olives

To make the Baked Chicken Breast with Peppers, Potatoes and Olives, start by peeling and slicing the onion. Then rinse the peppers, remove seeds and membranes, and cut them into chunks. Peel and rinse the potatoes and cut them into medium-sized chunks as well.
Place these ingredients in a baking dish, along with the chicken breast cut into not-too-small pieces.
Add the rinsed capers, Taggiasca olives or your preferred olives, the sun-dried tomatoes in oil cut into pieces, salt, oil and oregano. Mix everything well and let the flavors meld.
Finish by adding the breadcrumbs. Mix again and bake. Cook in a preheated oven at 392°F for 35-40 minutes, or until the peppers and potatoes are cooked through. Remove from the oven and serve hot or, preferably, warm.