Serves: 4
Prep time: 10–15 minutes
Cook time: 20–25 minutes
Total time: About 35–40 minutes

• 1½ cups (343 ml / approx. 225 g) Kalamata or Gaeta olives, pitted
• 3 tablespoons (45 ml/approx 25g) capers, drained
• 2 garlic cloves, finely minced
• ¼ cup (59 ml/approx 15g) minced fresh parsley leaves
• ⅛ teaspoon (0.5 ml) red pepper flakes
• ½ teaspoon (2 ml/approx 3g) salt
• ⅛ teaspoon (0.5 ml) freshly ground black pepper
• ¼ cup (60 ml) extra virgin olive oil

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6–8 oz / 170–225 g each)
• Olive oil for lightly greasing the baking sheet

Instructions

1. Make the tapenade: In a food processor (or mortar and pestle), combine the pitted olives (343 ml), capers (45 ml), minced garlic, parsley (59 ml), red pepper flakes (0.5 ml), salt (2 ml), and black pepper (0.5 ml). Pulse or mash until you have a coarse paste, keeping some texture from the olives and capers. Slowly drizzle in the olive oil (60 ml) while pulsing to combine. Taste and adjust seasoning if needed. (This makes enough for the chicken with some leftover — great on toast or pasta!)
2. Preheat the oven: Set your oven to 375°F / 190°C / Gas Mark 5.
3. Prepare the chicken: Lightly oil a baking sheet. Place the 4 chicken breasts on the sheet. Spread about ¼ of the tapenade evenly over the top of each breast, pressing it gently so it adheres.
4. Bake: Place in the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through and juices run clear (internal temperature should reach 165°F / 74°C).
5. Serve: Remove from the oven and let rest for a few minutes. Serve hot with roasted potatoes and a fresh leafy green salad or steamed vegetables.

Tips for Success

• Make ahead: Prepare the tapenade up to 2 weeks in advance — it keeps beautifully in an airtight container in the refrigerator.
• Variations: For extra richness, add a few anchovy fillets or a handful of tuna to the tapenade (traditional Provençal style). You can also use chicken thighs instead of breasts for juicier results — just increase baking time slightly.
• Serving ideas: Pair with roasted potatoes, rice, quinoa, or crusty gluten-free bread to soak up the flavorful juices. A crisp white wine or rosé complements it perfectly.
• Storage: Leftovers keep well in the fridge for 3–4 days. Reheat gently in the oven to avoid drying out the chicken.
• Scaling: Easy to double for a crowd or meal prep.

This Baked Chicken Tapenade proves that healthy, gluten-free meals can be full of Mediterranean flavor and elegance. Simple enough for everyday cooking, impressive enough for guests — it’s a winner every time!