This one-skillet Mediterranean chicken recipe is the perfect weeknight dinner. It takes very little prep and only 15 minutes to cook! It's healthy, bright, and packed with fresh Mediterranean flavors. Be sure to check out the tips and video tutorial below!

One-Skillet Mediterranean Chicken Recipe | The Mediterranean Dish. This Greek-inspired chicken dinner comes together in 15 minutes! Four chicken breasts and a few flavor-packed ingredients is all you need!

Today's Mediterranean chicken recipe came together very much on a whim. I just happened to have all the ingredients on hand. The flavor inspiration here is Greek, featuring classics like garlic, lemon juice, tomatoes, olives and feta.

This is one chicken breast recipe that you can certainly tweak to your liking. Add a handful of spinach, for example; switch out the olives for capers; or omit the feta cheese, if you don't have it. Adding fresh parsley toward the end gives this Mediterranean chicken recipe just a little more brightness.

I don't know about you, but to me, an easy and adaptable recipe that doesn't require a special shopping trip is definite win!

One-Skillet Mediterranean Chicken Recipe | The Mediterranean Dish. This Greek-inspired chicken dinner comes together in 15 minutes! Four chicken breasts and a few flavor-packed ingredients is all you need!

What you need to do

(here's the step-by-step with photos, but be sure to check out the video just before the recipe below) 

1.  To make this Mediterranean chicken recipe, we start with 4 boneless chicken breasts that have been patted dry. I like to make a few slits through on each side of the chicken breasts to house the fresh garlic and spices (this ensures better flavor).

Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and ½ of the dried oregano.

Pat chicken breasts dry. Make three slits on each breast and spread the garlic. Season with salt and pepper on each side.

2- Now, in a large cast iron skillet, we brown the chicken breasts on both sides (I use a little extra virgin olive oil here that's been heated until shimmering but not smoking).

Brown chicken on both sides

3-  Time to give the chicken a little sauce. First white wine, which we reduce a bit. Then lemon juice and chicken broth. A dash more oregano.

Reduce the heat to medium. Cover with a lid or tightly with foil and let the chicken cook in the yummy sauce for 10 to 15 minutes, turning over once. (Chicken is cooked through when internal temperature reaches 165 degrees F).

Browned chicken in skillet

4- My favorite part...adding all the beautiful Mediterranean toppings. First tomatoes and onions go right in (on top of the chicken breasts). Cover and let them cook 3 minutes or so, just to soften a bit. Then drop in fresh parsley and feta cheese and remove from heat. Serve with your favorite pasta, rice or grain of choice.

Tomatoes and onions added to skillet on top of chicken breasts

Tips and Make Ahead Instructions

1. This Mediterranean chicken recipe calls for 4 boneless chicken breasts. If you're working with larger, thicker breasts, you might get away with using only 2 breasts and splitting them into thinner 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.

2. This is a quick recipe, but if you want to prepare it one night in advance, you can. You'll want to fully cook the chicken breasts in the skillet, but do not add the toppings of tomatoes red onions etc. The next day, when you are ready to serve, bring chicken to room temperature. Then warm it up in the skillet and add the toppings according to the recipe.

One skillet Mediterranean chicken with tomatoes, onions, olives and feta

Watch the Quick Video for How to Make this Mediterranean Chicken Recipe

Print
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One-Skillet Mediterranean Chicken Recipe with Tomatoes and Green Olives


Description

Easy Mediterranean Chicken Recipe that requires little prep, one skillet, and 15 minutes to cook! Plus, it's loaded with favorite Mediterranean flavors.


Ingredients

Scale
  • 4 boneless, skinless chicken breasts of equal size
  • 2 tbsp minced garlic or garlic paste
  • Salt and pepper
  • 1 tbsp dried oregano, divided
  • Private Reserve extra virgin olive oil
  • ½ cup dry white wine
  • 1 large lemon, juice of
  • ½ cup chicken broth
  • 1 cup finely chopped red onion
  • 1 ½ cup small-diced tomatoes
  • ¼ cup sliced green olives
  • Handful of fresh parsley, stems removed, chopped
  • Crumbled feta cheese, optional

Instructions

  1. Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
  2. Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and ½ of the dried oregano.
  3. In a large cast iron skillet, heat 2 tablespoon of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by ½ then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
  4. Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

Notes

  • 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.
  • Make Ahead: If you want to make this recipe one night ahead, fully cook the chicken breasts in the skillet, but do not add the toppings of tomatoes red onions etc. The next day, when you are ready to serve, bring chicken to room temperature. Then warm it up in the skillet and add the toppings according to the recipe.
  • Recommended for this Recipe: our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives). SAVE! Try our Greek EVOO Bundle
  • Visit The Mediterranean Dish store for all-natural and organic Mediterranean spices, olive oils and more!
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Mediterranean

Keywords: Mediterranean Chicken Recipe

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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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Comments

  1. This was the first mediterranean dish I’ve ever made and it was super fun to make and delicious! Unfortunately fresh herbs are hard to get (apparently during quarantine) so I had to use dried ones, but it was very tasty!

  2. I made this for the family tonight, used capers instead of olives as that is what I had on hand and it was absolutely delicious.
    Thank you Suzy

  3. This is a great recipe even after forgetting to get the fresh parsley. Had the leftovers for work today, only slightly warmed and tasted great not hot. My hubby loved this recipe so will be made again. Served over spinach noodles. The next time I may add fresh spinach the last 3 minutes! I am guessing I use this base sauce for several other recipes, tomatoes, jicama salad just to name a few! Thanks for sharing.

  4. I'm going to have a dinner party for 15 people. How would I make this ahead of time without out the chicken drying out? The day of the party can I heat it up in the oven? Also should I serve the brown rice separate or layer it under the chicken ?

  5. Hi Suzy,
    This dish was fantastic! I probably did not reduce the liquid as much as I should have, but in the end, it created a delicious "sauce" for my brown rice. I am looking forward to the leftovers tomorrow.

  6. Just cooked it and it’s so amazingly delicious!! This will be ones of my favorites. Thanks for the great recipe. 🙂

  7. Great recipe! My chicken was cooked early, so I took it out and kept warm while I reduced the liquid and added the toppings. Definitely a keeper!

  8. Absolutely DELISH !!!! My family loved it . Thank you for this great recipe. I have to admit I substituted chicken thighs for the chicken breast because my kids are a bit finicky. Still turned out great.

  9. Excellent, so far everything I’ve tried is superior. I’m new to the Mediterranean diet, would it be possible to show how to convert your recipes in half. I live alone most of the recipes are too large for me

    1. Hi Cathy! Welcome. Glad to have you here! The nutrition information is added at the bottom of the recipe. There are 135 Calories per serving. Enjoy!

  10. This is the best recipe we have tried in ages! My husband and I have been looking for some new, healthy staples to add to our weekly routine. We came across this recipe about a month ago and have made variations of it at least twice a week since then (subbing shallots for onions, trying different herb combinations, adding artichokes or capers, etc.). Lately we have been cooking orzo right in the our pot for easy cleanup and add broccoli, cauliflower, or spinach. Delicious!

    1. Sadie, thank you so much! So glad to hear it. And I love all the variations you've shared. Such good ideas.

      1. This was incredible, easy, healthy & packed with flavor. This will now be my new dinner party recipe!

  11. Just made in about 20 minutes! This is a great, easily adaptable recipe. I didn't have wine so I used stock and a splash of apple cider vinegar, reduced by half then then added more stock. I had black olives on hand so I used those, and no fresh parsley so I threw some arugala on instead! I added my onions a step early so they would cook into the sauce. The finished product was bright and hearty and completely guilt free. Thank you so much!

  12. Delicious! The chicken was juicy and the flavours well balanced ( I used black olives though). I look forward to cooking this again. Thanks for all the delicious recipes!