Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
30 Mins
Serves 4

Instead of cherry tomatoes, you can use larger tomatoes cut into pieces so they cook quickly and release their juices to form the flavorful sauce. Try the dish over pasta or polenta.

How to Make It

Step 1

Heat oven to 450° with a rack set 5 in. from the heat source. Heat oil in a large ovenproof frying pan over high heat.

Step 2

Sprinkle chicken with salt and pepper. Brown chicken in hot oil on one side, about 4 minutes. Turn chicken over and add chile flakes, garlic, tomatoes, oregano, and olives.

Step 3

Transfer pan to oven and cook until chicken is cooked through, about 20 minutes. Lay cheese over chicken and bake just until melted and browned, 2 minutes.

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

DebbieWhitlock's Review

January 05, 2013

ecmdonne's Review

September 04, 2012
I served this over polenta and it was delicious. I doubled the chili flakes for some extra kick. Husband loved it.

Bandita's Review

May 06, 2012

SuzanneM's Review

January 21, 2012
Very good, but it did not make enough sauce. Perhaps I cooked it too long (even though I lowered the oven temp to 425ºand cooked the recommended amount of time), but I ended up having to heat up some marinara sauce for the angel hair pasta that I served it with. It was fine, easy to make, used easily available ingredients, and was quick. Next time I think I will pound the chicken breasts so they will cook faster, then not cook it as long. I also added extra garlic (it smelled divine) and used some shredded 4-cheese Italian blend since I had it on hand.

srwfromorange's Review

August 03, 2011
Outstanding recipie, although I add 3 anchovie filets to the garlic & red pepper flakes before putting the chicken in the oven & sometimes I use provolone instead of mozzarella. I usually serve this with a simple green salad & garlic bread and serve the chicken over linguine. Cant beat it for a weeknight quick meal, but I wouldnt hesitate to serve it to company.

CarWhe's Review

February 10, 2011
I made this dish last night, though I did have to substitute good quality canned tomatoes (because of the season). I served it over whole wheat spaghetti noodles and hubby said it was 'crazy good'. That's one of the best compliments I've ever gotten. I'll definitely be making this again, and can't wait to try it with fresh vine ripened tomatoes.

MESE35's Review

August 14, 2010
Delicious! My (somewhat) picky family loved it so this will definitely go into my recipe box. The only substitutions I made were black olives as we don't care for green. Simple, tasty, healthy and easy!

Ingerlisa10's Review

August 03, 2010
super easy and delicious! this is definitely going on my list of entertaining recipes.

vandevan's Review

August 02, 2010
Great & fast. Didn't have kalamata olives; used Santa Barbara Olive Co Pitted Italian Olives. Eaters declared they worked well. Served w/salad, pasta, & fr bread. My 18 yr old son suggested more cheese, then said, "You have to make this again, but it's time sensitive; I leave for college in 5 weeks."

iaqCarol's Review

July 31, 2010
I made this tonight and it was SO flavorful and SO easy. I can't believe how fast it was. And in one pan! I took advantage of farmer's market roma tomatoes(cut into chunks) and fresh oregano. Be careful not to burn the garlic in the very hot pan Make sure to add it with the tomatoes. Even if you don't use 1 1/2 lbs of chicken use all of the other ingredients cos it makes a nice light sauce. Italian bread and red wine-maybe a little pasta-Molto bene!!!!!