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Olive Tapenade Baked Chicken with Arugula Salad

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Crispy baked chicken slathered in the best ever olive tapenade all topped off with some fresh, lightly dressed greens: this Olive Tapenade Baked Chicken with Arugula Salad is perfect for tonight’s dinner!

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Olives have always been a personal favorite. I was definitely that weird four year old who was eating olives out of the jar, even when everyone thought they were gross. Now that I’m older, my love for olives has stayed strong. I’m totally that girl that will ask to eat your olive off of your Bloody Mary… I just can’t help it! So, as you can imagine, my world was completely turned upside down when I first tried olive tapenade.

what is olive tapenade?

For those of you who aren’t familiar with it, olive tapenade is an olive paste that usually contains anchovies and capers. I usually find it on a cheese and charcuterie board, or served as an appetizer with some crackers or crostini. This Olive Tapenade Baked Chicken with Arugula Salad takes the classic cheese board spread and takes it to a whole new level. Picture a delicious salty, tangy spread that’s been baked into juicy chicken thighs and served with a light and refreshing salad. Definitely sounds like the perfect dinner for tonight. 

the breakdown…

With the lemon, white wine, and kalamata olives, the tapenade in this Olive Tapenade Baked Chicken with Arugula Salad is pretty similar to your traditional spread.But, if you know my recipes, you know I never do anything completely traditional. First things first, I opted to not include the traditional anchovies because they personally aren’t my fav. If you aren’t a fan of capers, either, you could totally leave those out. Or, you could easily substitute the two.

Second, I threw in two different types of olives: kalamata (traditional) and Castelvetrano. If you’ve read my Lemon Herb Roasted Chicken Bowls , you already know that I love a good Castelvetrano olive…. They’re super buttery and have the perfect amount of brine that perfectly balances out the boldness of the kalamatas in this olive tapenade. With some fresh flat leaf parsley, some garlic, and some seasoning, there’s really not much else to it. Just throw all of the ingredients in a blender! Super easy!

Better yet, you actually can use the original olive tapenade twice. This is my all time favorite cooking hack, especially if you are on a crunch for time or don’t want to use many dishes. I simply add some extra oil to half of the olive tapenade and use that to marinate the chicken. Then, I use the rest of the paste to spread on top of the chicken before cooking. I love a good two in one!

With that delicious tapenade marinade, this chicken is pretty much foolproof. I like to start out by searing the chicken on a hot skillet to get a nice crisp on the edges. Then, I slather the chicken in that leftover tapenade, and stick the skillet straight into the oven. Voila! Add a little addition of dressed greens with feta and you’re golden! My favorite additions to this recipe are my Creamy Mashed Cauliflower or a simple couscous. Makes for the perfect weeknight dinner!

I hope you enjoy this recipe as much as I do! Let me know in the comments below!

Olive Tapenade Baked Chicken with Arugula Salad

Recipe by Annie PatrickCourse: Main Course, Lunch, DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Marinade time

1-24

hours

Crispy baked chicken thighs slathered in the best ever olive tapenade all topped off with some fresh, lightly dressed greens: this Olive Tapenade Baked Chicken with Arugula Salad is perfect for tonight’s dinner!

Ingredients

  • chicken:
  • ¼ cup + 2 tbsp olive oil, divided

  • ¾ cup white wine,* divided

  • 1 lemon, juiced

  • ⅓ cup pitted kalamata olives

  • ⅓ cup pitted castelvetrano olives

  • 2 tbsp capers

  • ¼ cup fresh flat leaf parsley

  • 3 cloves garlic

  • 1 tsp honey

  • ½ tsp red pepper flakes

  • 4 boneless skinless chicken thighs or breasts

  • arugula salad:
  • ¼ cup olive oil

  • 1 lemon, juiced

  • 2 tsp dijon mustard

  • 1 tsp honey

  • Freshly cracked pepper, to taste

  • ½ cup feta cheese, cubed or crumbled

  • 1 5oz package baby arugula

Instructions

  • In a food processor, mix ¼ cup olive oil, ½ cup white wine, lemon, olives, capers, parsley, garlic, honey, and red pepper flakes until combined, about 1 minute. The tapenade should be on the runnier side. Reserve ½ of the tapenade for later.
  • In a large bowl or freezer bag, add the remaining half of the paste and the chicken. Mix to combine and marinate for at least 1 hour, or up to overnight in the fridge.
  • Preheat the oven to 400 degrees.
  • In a large ovenproof* skillet, heat 2 tbsp olive oil over medium-high heat. Once the oil is hot, add the chicken and sear on for 1 minute on each side. Turn off the heat.
  • Pour the remaining olive tapenade on top of the chicken. Add the remaining ¼ cup of white wine to the skillet. Transfer to the oven and bake for 18-22 minutes, or until cooked through.
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