Sheet Pan Chicken with Crushed Olives
Indulge in the warm, inviting flavors of Sheet Pan Chicken with Crushed Olives—a one-pan wonder that combines juicy chicken breasts with vibrant bell peppers, sweet red onions, and savory crushed olives. Perfect for weeknight dinners or special gatherings, this dish simplifies mealtime while delivering restaurant-quality taste. With minimal prep time and a beautiful presentation, it’s a feast for both the eyes and the palate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup crushed green and black olives
- 2 bell peppers (red and yellow), chopped
- 1 large red onion, sliced thickly
- 4 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- 2 tsp fresh thyme, chopped
- 2 tsp fresh oregano, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, drizzle olive oil over chicken breasts and season generously with salt, pepper, thyme, and oregano. Massage the seasonings into the chicken.
- Add chopped bell peppers, sliced red onion, and minced garlic to the bowl; toss to coat everything evenly.
- Sprinkle crushed olives over the chicken and vegetables.
- Spread the mixture on the prepared baking sheet and bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Let rest for five minutes before serving.
Nutrition
- Serving Size: 1 chicken breast with vegetables (250g)
- Calories: 360
- Sugar: 3g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 110mg
Keywords: Feel free to swap seasonal vegetables like zucchini or asparagus for added moisture. For a vegetarian version, replace chicken with hearty vegetables such as eggplant or cauliflower.