I love the smell of thyme, so I like to use it whenever I have the chance. In this chicken recipe, it’s amazing – lemony and earthy, it takes you to a Mediterranean mindset…and who wouldn’t want to think of a lazy night on the Mediterranean coast eating great food with your loved ones! The flavors are so so good, you definitely want to try this one out. I like to spoon the veggies onto of the super moist chicken breasts, and serve with a hunk of bread to sop up all the juices!

3 chicken breasts

1 tablespoon dried thyme

1 teaspoon garlic powder

1 ½ tablespoon extra virgin olive oil

1 tablespoon butter

¼ cup red onion (sliced)

2 cloves garlic (minced)

1 tablespoon capers

¾ cup liquid from the roasted red pepper jar

¾ cup roasted red peppers (sliced)

1 lemon (zest of the entire lemon and ½ of it for juice)

Take the chicken and sprinkle with salt and pepper on both sides. Sprinkle with garlic powder and thyme on both sides as well.

In a skillet over medium-high heat, add the butter and oil. Add the chicken, searing both sides (2 ½ minutes per side, or until a golden brown “crust” forms). Remove the chicken from the pan.

Lower the heat to medium-low. In the same skillet, add the minced garlic, onions, and capers. Cook for 3 minutes before adding the liquid from the roasted red pepper jar, roasted red peppers, and lemon zest. Squeeze in the juice from half of the lemon.

Add the chicken back to the skillet, cover, and cook for 15-20 minutes over medium heat.

When it is finished cooking, remove the chicken from the pan, raise the heat to high and cook down some of the juices to create a sauce. Pour this sauce over the chicken when you serve it.

Serve hot and enjoy!