Creamy Olive Chicken Bake
This Creamy Olive Chicken Bake is magnificently thick and creamy and infused with garlic flavor and nuttiness from Parmesan Cheese. The best part; however, is the salty and briny flavor kick from the green olives with a little sweetness from the pimiento. Baked in the oven, this Creamy Olive Chicken is super simple and takes a boring chicken breast over the top with flavor!!
Servings 4 people
Ingredients
Chicken
- 4 Chicken Breasts, skinless, bonelesss 6oz each
- 1 teaspoon Extra Virgin Olive Oil
- 1 teaspoon Salt as needed to season each chicken breast
- 1 teaspoon Fresh Ground Black Pepper as needed to season each chicken breast
Creamy Olive Sauce
- ½ cup Mayonnaise
- 1 Garlic Clove
- ¼ cup Parmesan Cheese, grated
- ½ cup Green Olives with Pimiento chopped
- ½ teaspoon Fresh Ground Black Pepper
- 4 Scallions
- 2 Tbls water
Instructions
Prep Ahead Step for Creamy Olive Chicken
- Rough chop ½ cup green olives stuffed with pimiento.
- Finely slice the scallions. Mince the garlic.
- In a medium mixing bowl, add the mayonnaise, garlic, Parmesan cheese, olives, water, scallions, and ground pepper. Mix to combine.
- Once the sauce is mixed, you can store it in the fridge until you are ready to cook.
Cook
- Preheat the oven to 400 F degrees.
- Place the chicken breasts in a casserole dish coated with extra virgin olive oil. Season with salt and pepper on both sides. Then cook in the oven for 15 minutes.
- After the chicken has cooked for 15 minutes, remove the chicken and spread the olive sauce all over the top.
- Put the chicken back in the 400 degree oven for another 10-15 minutes, until the internal temp of the chicken reaches 165 F.
- Let the chicken rest for 5 minutes before serving. Serve with rice or quinoa and vegetables. Enjoy!
