Mediterranean Baked Chicken

The key to this tasty baked chicken recipe is the combination of Mediterranean spices, creating an abundance of flavor with each bite. To ensure your chicken stays juicy keep your eye on the cooking time as it varies with chicken thickness. Our family loves this recipe and couldn’t get enough!

Mediterranean Baked Chicken

A quick & easy chicken dinner your whole family will enjoy.
No ratings yet
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 156kcal

Equipment

  • Large Baking Pan to fit 8 chicken breasts in a single layer
  • Large Zip-lock Food Bag (or plastic wrap)
  • Large Mixing Bowl
  • Tongs to place chicken in marinade
  • Foil
  • Measuring spoons

Ingredients 

  • 4 ea Boneless skinless chicken breasts, sliced lengthwise into 8 pieces
  • Salt & Pepper to season
  • 4 tsp dry oregano
  • 3 tsp fresh thyme, stems removed
  • 1 tsp sumac
  • 1/2 tsp Aleppo pepper flakes, milder than dry chili flakes
  • 2 tsp sweet paprika
  • 8 cloves garlic, large, minced
  • 6 tbsp Extra Virgin Olive Oil, plus extra to coat baking dish
  • Juice of 1 lemon
  • 1 medium onion, halved & thinly sliced
  • 6-8 Campari tomatoes, halved
  • 1 tbsp fresh parsley, chopped, for garnish
  • 10-12 fresh basil leaves, for garnish

Instructions

  • Preheat oven to 425° F.
  • Pat chicken dry and slice lengthwise to get 2 pieces of chicken breast from each breast. You should have a total of 8 pieces.
  • Place 2 breasts at a time in a large plastic food bag. Use the flat side of a mallet to evenly flatten the chicken. Repeat until all 8 pieces are flattened.
  • Season both sides with Kosher salt & pepper.
  • In a large mixing bowl add the EVOO, garlic, lemon juice, oregano, thyme, paprika, sumac and aleppo pepper. (Do not add the parsley & basil at this time). Combine well then add chicken until fully coated.
  • Lightly oil a large baking dish or pan to coat the bottom. Spread the thinly sliced onions over the bottom and arrange the chicken on top (single layer). Place tomatoes on top & pour remaining liquid on top of chicken & tomatoes.
  • Tightly cover the baking dish with foil then bake for 10 minutes covered.
  • Remove the cover and bake about 6 minutes until chicken registers 165° F. It can take more or less time, depending on chicken thickness so keep an eye on it.
  • Remove from the oven and cover with foil. Let rest for 5-10 minutes, then serve.

Notes

Regular Chili flakes can be used in place of Aleppo Chili for an extra bit of heat.
We served this chicken dinner with riced cauliflower (1 tsp butter & 1 Tbsp lemon juice) and green beans (drizzle of EVOO, 1 clove smashed garlic, & salt to taste).

Nutrition

Serving: 1breast | Calories: 156kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1057IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 1mg
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
@cookingwithtwiinsinthekitchenMention @cookingwithtwiinsinthekitchen

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Spaghetti Squash Beef Lasagna – Twiins Style – Gluten-Free

Spaghetti Squash Beef Lasagna - Twiins Style - Gluten-Free

  • Servings: 8-10
  • Difficulty: Easy

You will not believe this healthy lasagna is as satisfying as the traditional one made with lasagna noodles, but it definitely is! It is filled with a blend of creamy ricotta, mozzarella, Pecorino Romano, basil & is layered with ground beef as well as our homemade tomato sauce. You build the layers just like traditional lasagna only replace the noodles with cooked & seasoned spaghetti squash & topped with sliced mozzarella. This dish has it all...can be made ahead, freezer friendly and perfect for a crowd. Our family loves it and so will yours. Enjoy!

Ingredients

  • 2 med to large spaghetti squash (cut lengthwise and seeded)
  • light drizzle of EVOO over each half of the squash before seasoning & baking.
  • dried oregano to sprinkle over squash before baking
  • salt & pepper to sprinkle over squash before baking
  • garlic powder to sprinkle over squash before baking
  • 2 lbs. ground beef (85/15 or leaner)
  • 1/2  onion, diced
  • 4-6 large cloves garlic, smashed
  • 32 ounces whole milk ricotta
  • 3/4 cup grated Locatelli cheese (Pecorino Romano)
  • 16 ounces whole milk mozzarella, shredded or leave some slices for top layer
  • 1 tsp garlic powder
  • 2 Tablespoons fresh basil, chopped (or 2 tsp dried)
  • 2-3 cups prepared tomato sauce

    Directions

    1. Preheat oven to 425ºF.
    2. Cut spaghetti squash in half, lengthwise & remove seeds.
    3. Lightly drizzle each half with EVOO then season with salt, pepper, dried oregano & garlic powder (the more the tastier). Place each half face down onto foiled baking sheet and bake until soft when touched (about 30-40 minutes)
    4. While the squash is baking, heat a large skillet. When the pan is hot add the ground beef and brown. Add the smashed garlic and onions and cook until softened.
    5. Drain fat and set aside in a medium bowl.
    6. In a large bowl, combine ricotta, half the shredded mozzarella, 1/2 cup grated Pecorino Romano cheese, salt & pepper and 1 tsp garlic powder. Mix well then add chopped basil. combine and set aside.
    7. Removed the squash from the oven when soft and let cool. Once cool use 2 forks to shred it then add to a colander to drain excess liquid. Set aside until ready to layer your lasagna.
    8. Lower oven temperature to 350ºF.
    9. In a lasagna pan or casserole dish, place a light layering of tomato sauce. Take enough forkfuls of shredded squash and place on top of sauce. Spready evenly. Sprinkle with some grated Pecorino Romano.
    10. Layer half of the ricotta mixture and spread evenly.
    11. Layer with cooked ground beef mixture. Sprinkle with grated Pecorino Romano.
    12. Add tomato sauce to cover lightly. Sprinkle with grated Pecorino Romano.
    13. Repeat for the second layer and top with remaining shredded or sliced mozzarella.
    14. Sprinkle with Locatelli cheese, then a try light drizzle of EVOO on top.
    15. Bake about 30 minutes or until cheese melts.
    16. Best served with a nice Italian salad on the side.

    Note: May be substituted with ‘Beyond Beef Crumbles’ in place of ground beef for a meatless meal.



    Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Creamy Chicken Florentine with Garlic & Mushrooms – Twiins Style

    Creamy Chicken Florentine with Garlic & Mushrooms - Twiins Style

    • Servings: 6
    • Difficulty: Easy

    Our family went wild over this meal! They loved it so much not a morsel was left, not even a single strand of linguine! This amazing dinner is a quick and easy, one-skillet meal that you'll have on the table in less than 30 minutes. Your family or guests will think you slaved all day in the kitchen just for them. It's a win-win for sure. Using pre-sliced gourmet blends of mushrooms makes preparation a snap. The silky smooth creamy sauce will have your family requesting it every week. Buon Appetito!

    Ingredients

    • 4 boneless chicken thighs, skinless
    • 8 chicken tenders
    • 2-4 Tablespoons EVOO
    • salt & pepper (season chicken)
    • garlic powder (season chicken)
    • 12 ounces fresh sliced gourmet blend mushrooms (shitake, oyster, & baby Bella)
    • 6 Tablespoons butter
    • 4 cloves garlic, minced
    • 1½ Tablespoons flour (we used Gluten-free)
    • 3/4 cups chicken broth
    • 1¼ cups half & half
    • 3/4 cups grated Parmigiano-Reggiano
    • 1/4 cup grated Pecorino Romano
    • 1/2 tsp dried tarragon
    • 10-20 ounces fresh baby spinach (use a minimum of 10-oz)
    • 1/2 tsp garlic powder
    • 1/4 tsp black pepper
    • 1/2 tsp salt
    • Reserve 1 cup cooked pasta water

        Directions

      1. If you are serving over pasta now is the time to fill your pot with water & bring it to a boil, then add salt to the water.
      2.  Season both sides of chicken pieces with salt, pepper, & garlic powder to taste.
      3. In a large skillet heat the EVOO on medium heat. Add the chicken thighs and brown on both sides until the chicken is cooked and no longer pink. Remove from skillet & set aside.  Add the chicken tenderloins and brown on both sides until no longer pink. Remove from skillet & add to plate of cooked chicken thighs.
      4. Add mushrooms to skillet & cook until softened, about 3-5 minutes. Stir several times. Remove from skillet & set aside.
      5. Melt the butter in the skillet add minced garlic & tarragon. Saute for 1 minute.
      6. Using a whisk add the flour to the skillet & whisk continuously until starts to thicken.
      7. Add chicken broth,  half & half, & both grated cheeses. Stir well.
      8. Add the baby spinach and cook until wilted & sauce thickens.
      9. Add back the mushrooms & all chicken, cover & low simmer for about 5-10 minutes.
      10. Remove chicken to a platter.  Don’t drain the pasta…using a pasta ladle or tongs simply scoop all the pasta from the pot of water into the sauce & mix well. If needed add an additional 1/4 – 1/2 cup of the reserved pasta water to the sauce.
      11. Serve or over your favorite pasta with a side salad.  Buon Appetito!

      Note: Chicken cutlets may be used in place of tenders & thighs.

       

      Subscribe to Blog via Email

      Enter your email address to subscribe to this blog and receive notifications of new posts by email.