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Baked Mediterranean Chicken Top View

Baked Mediterranean Chicken

Baked Mediterranean Chicken - A quick and easy dinner recipe with a fragrant wet rub that consists of olive oil, fresh lime juice, granulated garlic, cumin, coriander, and smoked paprika that gives each chicken breast a flavorful punch.

Course Main Course
Cuisine Mediterranean
Keyword baked chicken, summer chicken recipes, whole30
Prep Time 3 minutes
Cook Time 30 minutes
Total Time 33 minutes
Servings 4 people
Calories 262 kcal
Author CookingwithBliss

Ingredients

  • 4 chicken breast bonless with either skin or no skin
  • 1.5 tbsp kosher salt more or less to taste
  • 1/2 tbsp cumin more or less to taste
  • 1/2 tbsp coriander more or less to taste
  • 1/2 tbsp garlic powder more or less to taste
  • 1/2 tbsp smoked paprika more or less to taste
  • 1/4 cup extra virgin olive oil for wet rub
  • pepper more or less to taste
  • 2 tbsp extra virgin olive oil for cooking
  • 2 tbsp chopped cilantro for garnish optional
  • 1 cup roasted cherry tomatoes optional
  • juice of one lime or lemon

Instructions

Wet Rub

  1. In a measuring cup, add 1/4 cup of extra virgin olive oil, lime juice, and seasonings and whisk.  Set aside.

Chicken Preparation

  1. Wash 4 chicken breast and pat dry with paper towels.  Place on clean plate.  Set aside.

  2. Open a large freezer zip loc bag and place it in a large bowl.  Place the chicken breast inside of the zip loc bag and pour over the wet rub.  Close the zip loc bag securely while releasing as much air as possible from the bag.  Move the zip loc bag around to coat each chicken breast.  Allow the chicken to marinade for 15 to 30 minutes at room temperature.  Try not to exceed 30 minutes.

  3. Place an oven proof skillet over medium.  Add extra virgin olive oil to the skillet. When the skillet is hot, add the chicken breast.  DO NOT OVERCROWD THE SKILLET AS THIS WILL NOT ALLOW THE CHICKEN BREAST TO SEAR PROPERLY.  INSTEAD IT WILL STEAM THE CHICKEN.  Therefore, cook the chicken in batches if necessary.

  4. Sear chicken breast on both sides for about 5 to 7 minutes until you get a nice medium brown outer coating.  After all chicken breast are seared, place all 4 chicken breast in the skillet.  Place oven proof skillet in the preheated oven until chicken breast is cooked through and no longer pink or instant read thermometer reaches 165 degrees Fahrenheit or 75 degrees Celsius.  DO NOT OVERCOOK AS THE CHICKEN BREAST COULD BECOME DRY.  This may take about 27 minutes depending on your oven.

  5. If serving with blistered cherry tomatoes, wash, pat dry, slice tomatoes in half and drizzle with a bit of extra virgin olive oil and a pinch of salt.  Place in the same skillet as the chicken about 10 minutes before the chicken is done.

  6. Remove skillet from the oven and place chicken breast on a clean plate to rest. This will allow the juices to redistribute back into the meat.  Therefore, do not cut chicken breast immediately.

Recipe Notes

**Please note: Nutritional values serve as a guide only as values may vary.

 

You can skip the searing step if you'd like.  It's not necessary but is an extra step I like to take.  Placing all 4 chicken breast in the same skillet or pan is perfectly fine.

Nutrition Facts
Baked Mediterranean Chicken
Amount Per Serving
Calories 262 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Cholesterol 72mg 24%
Sodium 2750mg 115%
Potassium 475mg 14%
Total Carbohydrates 1g 0%
Protein 24g 48%
Vitamin A 9.6%
Vitamin C 3.2%
Calcium 1.5%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.