I have been trying to experiment in the kitchen at little more lately. Do a few things that I wouldn’t normally do. Cook with ingredients that I don’t normally cook with. Use flavor combos that I don’t normally use. Because the truth of the matter is, I was getting a little bored in the kitchen. Especially when it came to chicken. So I decided it was time to shake things up a bit. This Chicken with Tomatoes & Olives was the delicious result.
Let’s talk about getting bored in the kitchen.
It happens. In fact I think that is why a lot of people don’t cook all that often. They always cook the same things so it gets a little ho-hum.
Boredom in the kitchen is exactly why I started this blog in the first place. I found myself always buying the same things at the grocery store week in and week out. I had a few solid good recipes that I would make throughout the week. Other nights we’d eat sandwiches. Or eat out.
Once I started the blog, cooking became fun again. But even now, even with trying all of these new recipes all the time, I still find myself getting a little bit bored. I think the reason is that I was using ingredients and flavor combos that I was super comfortable with. I mean, why not? I KNEW the recipe would always turn out.
But again. I got kinda bored.
This dish isn’t totally out there. It doesn’t change the book on chicken. But it does bring out a new flavor profile that I wasn’t that familiar with.
Of course I’ve cooked with chicken before. And tomatoes. And lemon. And olives. What I had never done before, however, is put them all together in one dish.
I was a little unsure how it was going to work out. I was a little unsure that the lemon would be too lemony. That the olives would make it a little too briney but, guys, it totally worked. I could not get enough of the the tomatoes and the chicken. And I found myself hunting for every last olive.
In fact, if I wasn’t so worried about teaching my boys good manners, I may have licked the plate clean. That is how good this Chicken with Tomatoes and Olives is.
I recommend serving it over rice so that you get every last little bit of the saucy goodness.
Preheat oven to 350 degrees.
Heat butter and olive oil together in a large oven proof skillet over medium heat until butter melts.
Season chicken liberally with salt and pepper. Cook chicken just until browned, about 4 minutes per side. Transfer to a plate. Set aside.
Reserve 2 tablespoons pan juices. Add onion and garlic. Cook 1 minute. Pour in tomatoes and chicken broth. Stir in oregano. Return chicken to the pan. Scatter lemon around chicken.
Cover and bake in preheated oven for 15 minutes. Remove from oven, add olives.
Turn oven up to 400 degrees. Cook chicken uncovered for 10 - 15 more minutes or until chicken is cooked through. Serve.