Mediterranean Chicken Recipe

Made in just one skillet, this Mediterranean chicken recipe comes together in just 30-minutes. It’s packed with my favorite flavors from childhood: garlicky seared chicken, briny olives, creamy feta, tomatoes, and parsley. Fewer dishes, less time, and more flavor—that’s what I call weeknight dinner done right!

Weeknights can be busy so I tend to lean toward simple skillet meals like this Mediterranean chicken recipe. It’s loaded with bright, fresh flavors thanks to the tomatoes, olives, and lemon—plus cleanup is a snap. One skillet, a knife and a cutting board and you’re done! I usually serve this recipe as it is, but it’s easy to stretch to serve a larger family or a crowd, by serving it over pasta or rice. There is plenty of sauce to sop up so pairing this skillet chicken recipe with a piece of crusty bread or Rosemary Focaccia would also work. The best part? This recipe is so versatile! If you have spinach to use up, toss it in there just before serving. Have chicken thighs on hand instead of chicken breast? They’ll taste great! Wanting a dairy free chicken recipe? This Mediterranean chicken is flavorful and delicious with or without the feta.

Mediterranean Chicken Recipe

This easy Mediterranean chicken recipe requires little prep, and only 20 minutes to cook. It’s the perfect one skillet meal, plus, it’s loaded with my favorite Mediterranean flavors.

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 413.6 kcal, Sugar 5.7 g, Sodium 513.8 mg, Fat 14.6 g, Saturated Fat 2.5 g, Trans Fat 0.03 g, Carbohydrate 14.4 g, Fiber 3.7 g, Protein 50.5 g, Cholesterol 145.2 mg, unSaturated Fat 9.7 g, servingSize 1 serving

Ingredients:

• 4 boneless, (skinless chicken breasts)
• 2 tablespoons minced garlic or garlic paste
• Kosher salt
• Black pepper
• 1 tablespoon dried oregano, (divided)
• 2 tablespoons extra virgin olive oil
• 1/2 cup dry white wine
• 1 large lemon, (juiced)
• 1/2 cup chicken broth
• 1 medium red onion, (finely chopped)
• 4 small tomatoes, (diced, about 1 1/2 cups)
• 1/4 cup sliced green olives
• Handful of fresh parsley, (stems removed, leaves chopped)
• Crumbled feta cheese ((optional))

Instruction:

1. Prep the chicken: Pat the chicken breasts dry. Make three shallow slits on each side of the chicken breast.
2. Season the chicken: Rub the garlic on both sides of the chicken, pushing some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
3. Sear the chicken: In a large cast iron skillet, heat the olive oil on medium-high. Sear the chicken on both sides, then add the white wine and reduce by half.
4. Braise the chicken: Add the lemon juice and chicken broth. Sprinkle the remaining 1/2 tablespoon of oregano on top and turn the heat to medium. Cover with a lid or tightly with foil. Cook for about 5 to 6 minutes on one side, then turn the chicken over and cook for 5 to 6 additional minutes, or until the internal temperature of the chicken reaches 165°F.
5. Finish the chicken and serve: Uncover and top with chopped onions, tomatoes and olives. Cover again and cook for 3 minutes. Finish with the parsley and feta cheese (if using). Enjoy!

Mediterranean Chicken Skillet

Easy to make chicken breast with sun-dried tomatoes, capers, and artichoke hearts, nestled in a creamy lemony sauce.

Prep: 2min

Total: 27min

Serving Size: 1 serving

Nutrition Facts: calories 236 kcal, Carbohydrate 13 g, Protein 27 g, Fat 9 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 73 mg, Sodium 665 mg, Fiber 3 g, Sugar 6 g, unSaturated Fat 6 g, servingSize 1 serving

Ingredients:

• 1.5 lb chicken breast (cut in half on lengthwise to cook faster)
• 2 tbsp gluten-free flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp olive oil
• 8 oz can of roasted artichoke hearts (drained)
• 3 oz sun-dried tomatoes
• 3 tbsp capers (drained)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp gluten-free flour
• 1 cup almond milk
• 1 tbsp freshly chopped parsley

Instruction:

1. In a medium bowl, mix the 2 tablespoon of flour with salt and pepper. Lightly coat each piece of chicken with the seasoned flour.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for about 10-12 minutes per side, or until fully cooked through. If needed, cook it in batches to avoid overcrowding the pan. Set aside on a plate and cover to keep warm.
3. Meanwhile, in a small bowl whisk the other 1 tablespoon of flour with the almond milk until no visible lumps.
4. To the same preheated skillet, add the artichokes together with the sun-dried tomatoes and capers. Sautee for about 2 minutes, then add the milk mixture to the pan and the lemon juice; whisk well to combine.
5. Once the sauce starts to thicken, return the chicken to the pan. Let it simmer for a couple of minutes, until hot.
6. Serve warm garnished with fresh parsley.

Lemon Herb Mediterranean Chicken + Potatoes (One Pot)

Garlic Lemon Herb Mediterranean Chicken And Potatoes, all made in the ONE PAN for an easy weeknight dinner the whole family will love!

Prep: 10min

Total: 55min

Ingredients:

• 4 skin-on (, bone-in chicken thighs)
• ¼ cup lemon juice ((juice of 1 lemon))
• 3 tablespoons olive oil (, divided)
• 1 tablespoon red wine vinegar
• 4 large garlic cloves (, crushed)
• 3 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons salt (, plus extra)
• 8 baby potatoes (, halved)
• 1 red onion (, cut into wedges)
• 1 red bell pepper ((capsicum), deseeded and cut into wedges)
• 1 large zucchini (, sliced)
• 4 tablespoons pitted Kalamata olives
• Lemon slices (, to serve)

Instruction:

1. Pat thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 tablespoon of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the marinade and store in a jug to use later.
2. Add the chicken to the marinade in the dish and coat evenly. Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or over night, turning each chicken thigh occasionally in the marinade.
3. Preheat oven to 220°C | 430°F. Heat the remaining 1 tablespoon of olive oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden browned (about 4 minutes each side). Drain some of the excess fat, leaving about a tablespoon for added flavour.
4. Arrange the vegetables around each chicken thigh. Drizzle the vegetables with the remaining marinade, tossing them through the oil mixture to evenly coat.
5. Cover skillet or dish with lid (or foil), and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to grill / broil on a medium heat setting; uncover and cook for about 5-10 minutes, or until chicken and potatoes are crispy and golden browned. Serve with olives and lemon slices.

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