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4 pieces of mediterranean chicken with tomatoes and olives topped with feta in a large pot.
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5 from 88 votes

Mediterranean Chicken Skillet

This 30-minute Mediterranean chicken recipe pairs garlicky seared chicken breasts with tomatoes, green olives, lemon, and feta in a light white wine sauce. It all comes together in one skillet for a quick weeknight dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: Mediterranean
Servings: 4
Author: Suzy Karadsheh

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 and leaves chopped
  • Crumbled feta cheese, optional

Instructions

  • Prepare the chicken. Pat the chicken breasts dry. Make three shallow slits on each side of every breast.
  • Season the chicken. Rub the garlic over both sides of the chicken, pushing some into the slits. Season all over with salt, black pepper, and half of the dried oregano.
  • Sear the chicken. In a large cast-iron skillet, heat the olive oil over medium-high heat until shimmering. Add the chicken and sear on both sides until lightly golden.
  • Reduce the wine. Pour in the white wine and let it bubble until reduced by about half.
  • Braise the chicken. Add the lemon juice and chicken broth. Sprinkle the remaining oregano over the chicken and reduce the heat to medium. Cover the skillet with a lid or tightly with foil. Cook for 5 to 6 minutes, then turn the chicken and cook for another 5 to 6 minutes. The chicken is ready when the thickest part reaches 165°F on an instant-read thermometer.
  • Finish and serve. Uncover and add the red onion, tomatoes, and olives. Cover again and cook for 3 minutes. Remove from the heat and finish with the parsley and feta, if using. Serve warm.

Video

Notes

  • For very large chicken breasts: You may need only 2 large breasts to make 4 cutlets. Place each breast flat on a cutting board and hold it steady with one hand. Using a sharp knife, carefully slice the breast horizontally into 2 even pieces.
  • Change it up: Add a handful of spinach just before serving, replace the olives with capers, or add extra fresh herbs.
  • Storage: Refrigerate leftovers with the sauce in an airtight container within 2 hours. Use within 3 to 4 days.
  • Reheating: Reheat the chicken and sauce until the thickest part of the chicken reaches 165°F.
  • Shop this recipe: Visit our shop for Mediterranean ingredients, including Greek oregano and extra virgin olive oils.

Nutrition

Calories: 413.6kcal | Carbohydrates: 14.4g | Protein: 50.5g | Fat: 14.6g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 7.8g | Trans Fat: 0.03g | Cholesterol: 145.2mg | Sodium: 513.8mg | Potassium: 1281.1mg | Fiber: 3.7g | Sugar: 5.7g | Vitamin A: 1154.6IU | Vitamin C: 38.3mg | Calcium: 78.8mg | Iron: 2.2mg

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