Made in just one skillet, this Mediterranean chicken recipe comes together in less than 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!

4 pieces of mediterranean chicken with tomatoes and olives topped with feta in a large pot.
Photo Credits: Caitlin Bensel

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.  

Table of Contents
  1. What You’ll Need to Make Mediterranean Chicken
  2. How to Make Mediterranean Chicken
  3. What To Serve With Mediterranean Chicken
  4. More Amazing Skillet Dinners
  5. Try our Private Reserve Extra Virgin Olive Oil!
  6. Mediterranean Chicken Recipe Recipe
ingredients for mediterranean chicken including chicken breasts, parsley, lemon, salt, pepper, garlic, oregano, olive oil, white wine, broth, red onion, tomatoes, olives and feta cheese.

What You’ll Need to Make Mediterranean Chicken

You probably have everything you need to make this skillet chicken recipe in your fridge or pantry. 

  • Boneless, skinless chicken breasts: I call for boneless, skinless chicken breasts because they’re so quick and easy to cook, but if you prefer the richness of bone in, skin on chicken breasts or even chicken thighs just give yourself some extra time. If you’re cooking with the skin on, make sure to start by rendering the skin in the hot pan until it’s crispy (about 7 minutes), then flip and brown the second side.
  • Extra Virgin Olive Oil: A smooth, peppery olive oil–like our Private Reserve EVOO from Kyparissia, Greece–really draws out and elevates the flavor of this garlicky chicken. It’s so good I sometimes drizzle a little on top just before serving!
  • Flavor Makers: A combination of dried oregano and alliums like garlic and onion create the foundation of this dish. Salt just enhances the flavor of the other ingredients and pepper adds a little earthy warmth.  
  • Lemon juice: Acids like lemon juice or vinegar brighten the recipe and cut through any fat from the olive oil.  
  • Tomatoes: I used fresh tomatoes, but if tomatoes aren’t in season feel free to use 1 (15 oz) can of chopped tomatoes. 
  • Green olives: I love the punchiness of green olives for this recipe, but kalamata olives will also work. If you don’t like olives, leave them out and substitute them with capers, or paper thin slices of fresh or preserved lemon.
  • White wine: Look for a dry white wine—it adds a nice acidity to balance the richness of the chicken. A good rule of thumb for cooking wine is to avoid wines aged in oak, like some chardonnays, as they tend to give a bitter flavor. If you don’t cook with alcohol you can use extra chicken stock instead.
  • Chicken stock: If you have homemade chicken stock go ahead and use it in this recipe to amp up the chicken flavor, but store bought will also work. 
  • Crumbled feta cheese: I love a creamy feta preserved in brine if you can get your hands on it (I just crumble the feta with my hands as I’m finishing the dish). 
  • Fresh parsley: I sprinkle it on at the end to add a pop of color and a light, fresh, herbal taste to the recipe. 
4 pieces of mediterranean chicken with tomatoes and olives topped with feta in a large pot.

How to Make Mediterranean Chicken

The best part about one-skillet dinners is how easy they are to make and how easy they are to clean up. Fewer dishes to do means more time with my family. 

  • Prep the chicken: Pat the chicken breasts dry. This helps skillet chicken get that nice golden-brown sear. Make three shallow slits on each side of the chicken breast. 
  • Season the chicken: Rub the garlic on both sides of the chicken, pushing some garlic into the slits you made. Season the chicken breasts all over with a heavy pinch of salt and pepper and ½ of the dried oregano.4 raw chicken breasts rubbed with garlic on a parchment-lined baking sheet.
  • Sear the chicken: In a large cast iron skillet, heat the olive oil on medium-high until it shimmers. Add the chicken and sear on both sides, until you have a light golden color. 4 chicken breasts cooking in a pot.
  • Braise the chicken: Add the white wine and let reduce by half. Add the lemon juice and chicken broth. Sprinkle the remaining ½ tablespoon of oregano on top and reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 6 to 7 minutes on one side, then turn the chicken over and cook for another 6 minutes and cook until the thickest part of the chicken measures 165°F with an instant read thermometer. 
  • Finish the chicken and serve: Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for 3 minutes to soften the vegetables and bring all the flavors together. Finish with the parsley and feta cheese (if using). Enjoy!
sliced mediterranean chicken with tomatoes and olives on a bed of orzo on a plate.

What To Serve With Mediterranean Chicken

While this Mediterranean chicken recipe is delicious on its own, I love to serve it with a simple starch for soaking up the flavorful sauce.

I’m always looking for ways to add more vegetables to meal time. If that’s the case for you too then try my Mediterranean Couscous Salad, Italian Oven Roasted Vegetables or a simple Greek Green Bean Salad. 

 And if you’ve saved room for dessert, finish the night off with our Italian hot chocolate. It’s so rich and luxurious that a little goes a long way. 

More Amazing Skillet Dinners

Browse all Mediterranean recipes.

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Try our Private Reserve Extra Virgin Olive Oil!

This exquisite medium-intensity oil boasts hints of fresh green herbs, a mild bitterness and a peppery finish. We use it on a daily basis, both as a finishing oil and in cooking.

A bottle of extra virgin olive oil.


5 from 66 votes

Mediterranean Chicken Recipe

Suzy Karadsheh
4 pieces of mediterranean chicken with tomatoes and olives topped with feta in a large pot.
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 – 10 minutes
Cook – 15 minutes
Total – 25 minutes
Serves – 4


  • 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
  • ½ cup dry white wine
  • 1 large lemon, juiced
  • ½ cup chicken broth
  • 1 medium red onion, finely chopped
  • 4 small tomatoes, diced, about 1 ½ cups
  • ¼ cup sliced green olives
  • Handful of fresh parsley, stems removed, leaves chopped
  • Crumbled feta cheese (optional)


  • Prep the chicken: Pat the chicken breasts dry. Make three shallow slits on each side of the chicken breast.
  • 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 ½ of the dried oregano.
  • 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.
  • Braise the chicken: Add the lemon juice and chicken broth. Sprinkle the remaining ½ 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.
  • 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!



  • Pro-Tip: If you're working with larger and thicker boneless chicken breasts, you might be okay using only two breasts and splitting them into cutlets. To do so, place the chicken breast flat on a cutting board. Place one hand on top to hold the breast. Using a sharp knife, carefully slice the chicken breast horizontally into two even pieces. It helps if you do this close to the edge of the cutting board.
  • Change it up: This is one skillet chicken breast recipe that you can certainly tweak to your liking. Add a handful of spinach, switch out the olives for capers, throw in some extra herbs—really make this dish your own!
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.


Calories: 413.6kcalCarbohydrates: 14.4gProtein: 50.5gFat: 14.6gSaturated Fat: 2.5gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 7.8gTrans Fat: 0.03gCholesterol: 145.2mgSodium: 513.8mgPotassium: 1281.1mgFiber: 3.7gSugar: 5.7gVitamin A: 1154.6IUVitamin C: 38.3mgCalcium: 78.8mgIron: 2.2mg
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*This post has recently been updated with new information for readers’ benefit.

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. Absolutely delicious! Easy enough for a week night but tasty enough for company. Have recently been told to try and follow a Mediterranean style of eating for my high cholesterol and high blood pressure. This is my first recipe from your blog - now I want to try them all!


  2. 5 stars
    I am making this again tonight! Made it Saturday and my husband said it's a keeper! Tonight I'm adding capers and spinach instead of green olives. We served over whole wheat pasta. Delicious!

  3. 5 stars
    I just made this for my husband and myself for lunch. We both agree, it has a delicious, robust flavor and is nutritious. I cut the recipe in half and used a 9" cast iron skillet. I served it with garlic bread and added a few Kalamata Olives.

    1. Millie, that is so wonderful to hear! Thank you so much for taking the time to leave us your feedback! Hope you find more recipes to try here!

  4. This was fantastically tasty. I made two changes: using dry white vermouth instead of white wine, and adding the zest of the lemon together with the parsley and feta. Served with couscous cooked together with whole fennel seeds, perfect for soaking up the sauce. Highly recommended!

  5. Just made your one dish chicken recipe it was great. I used thighs as it was what I had, sun dried tomatoes along with a few fresh and a little chopped white onion (no red on hand). It was still great. We served it over spaghetti with a side salad.
    Thanks again, I love Mediterranean food.

    1. Mona, thanks so much for stopping in! I like how you adapted the recipe to fit what you had on hand. Thanks for sharing!

  6. I'm going to try this recipe.....but I don't know about the green olives......has anyone tried it with black olives or kalamata olives instead??

  7. Thank you for these fabulous recipes ! I can't pick a favorite !!! They are so delicious. I love using all the fresh veggies this time of the year. Your recipes are just like my dearest's friends mom's. She was Lebanese, and tought me a few of her recipes. Please keep your e-mails coming . I look forward to the next great cooking adventure ! Lynn

    1. Hi Lynn! Thank you so much for the kind comment. It means so much to me that you enjoy the recipes here. Keep me posted on your cooking adventures!

  8. 5 stars
    Loved this dish and would definitely make it again. I served it over some spinich linguine with just a little olive oil over it. The sauce from the chicken is very flavourful and goes very well with the linguine. I have leftovers for tomorrow and I bet it will taste really good when all the flavour meld together.

    1. Donna, this is great to hear! Thank you for sharing. And I love to hear how people serve these dishes...linguine is such a great idea!!! Thanks again.

  9. Suzy, It looks like I'll need to invest in a good skillet, any brand you prefer? And in the meantime, can this be made in stainless steel or non stick?

    1. Great question, Katherine! You can certainly make this in a different kind of skillet. The cooking time may change because cast iron heats up nicely and evenly. If you're planning to buy one anyway (which I absolutely love my cast iron skillets), I have an older version of this one by Emeril from Amazon-->
      Some come pre-seasoned, which is great! I still season my skillets when I first buy them regardless, and I repeat the seasoning process once every few months. Hope this helps.

  10. This was delicious!! My husband is a cardiologist & wants us to adopt a more Mediterranean diet, so excited to try more of your recipes!

    1. Angela, so glad to hear you enjoyed this dish! And happy to have you here! Thanks much for your kind comment.

  11. 5 stars
    Okay, I loved it but my wife said it was too sour and I should not have put the olives in it. She is tough to cook for, what can I cook for her from the meditteranean pantry that's spicy hot and fast and easy to make? I am tired of making curried Chicken, Chicken Pelau, and other Trini Curried dishes. She is a frustrating person to cook for, Trini's are very set in there ways when it comes to food.

  12. I can't wait to try this suzy, is there anything I can substitute for the olives. I don't think my wife likes them on her food, but it not I will just try to use less so she can pick them off. Yes, I am the man of the house and also the Cook. LOL

    1. Peter, I'm excited that you'll give this one a try. We love it over here. Sure, you can try capers, for example. Or serve the olives in a small separate bowl, that way only those who like olives can add them as they please. It may need an extra pinch of salt or more feta for your wife, if you don't add the capers.

  13. 5 stars
    Hi there Suzy:
    Brilliant idea to slit the chicken pieces as you suggested -- cuts the cooking time dramatically. Lovely recipe with all that color, those flavors and ease of preparation. We're "Valentining" out tonight but this is going to grace tomorrow night's table.

  14. I made this last night and it was a huge hit! It took me a bit longer to prep but it all came together very nicely. A lovely meal.