Mediterranean Chicken is a one pan meal that features tender, juicy chicken breasts cooked to perfection in a bold tomato sauce. White wine, lemon juice, kalamata olives, fresh parsley and more give this entree the most incredible pops of vibrant flavor!
Why we love this Mediterranean Chicken Recipe
This vibrant, freshly flavored chicken dinner recipe is always a huge hit on both weeknights at home with family and when I serve it at dinner parties! Here’s what makes it so amazing:
- Healthy: This is a low carb chicken recipe that’s packed with protein.
- One Pan: Easy to make and even easier to clean up!
- Bold Flavors: The tomato sauce is made delicious with ingredients like fresh parsley, kalamata olives, lemon juice and more. This recipe is anything but bland!
Can you make this with chicken thighs?
Yes, if you have chicken thighs you can easily use them in this recipe. Be aware that chicken thighs take slightly longer to cook so increase the cooking time slightly.
You can check that the chicken is cooked through by using an instant read thermometer which should register at 165°F.
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How to Store and Reheat
This dish is best served as soon as it’s made, but any leftovers will keep well, covered in the fridge for 4 days. You can reheat the dish in the oven at 325°F for 20 to 25 minutes. Cover it with foil so that it doesn’t dry out.
Serving Suggestions
Serve this Mediterranean chicken recipe with a Greek-inspired side dish like traditional Greek salad or Mediterranean orzo salad.
More Chicken Breast Recipes We Love
- Tuscan Stuffed Chicken
- Cheesy Bacon Ranch Chicken
- Creamy Herb Chicken
- Baked Lemon Chicken Foil Packets
- Baked Chicken Cordon Bleu
- Sous Vide Chicken Breast
Top Reader Review
“So good! Husband said it was restaurant quality and great leftover. Subbed mozzarella for the feta. Yum!” – M
Mediterranean Chicken Skillet Recipe
Ingredients
- 2 chicken breasts cut in half lengthwise
- 2 tablespoons cooking oil
- 1 onion diced
- 15 ounces diced tomatoes 1 can, undrained
- ½ cup kalamata olives cut in half
- ½ cup white wine
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon granulated sugar
- ½ cup parsley chopped
Optional garnishes:
- parsley
- feta cheese
Instructions
- Cut chicken in half lengthwise and season on both sides with salt and pepper.2 chicken breasts
- Heat a large skillet with 1 tablespoon oil and cook chicken 2-3 minutes on each side, until browned and almost cooked though (it will finish cooking later).2 tablespoons cooking oil
- Remove chicken from pan and set aside.
- Add 1 tablespoon oil and onion to the same pan and cook until translucent, about 3-4 minutes.2 tablespoons cooking oil, 1 onion
- Add in tomatoes, kalamata olives, white wine, lemon juice, salt, Italian seasoning, garlic powder, and sugar. Simmer covered for 15-20 minutes, stirring occasionally.15 ounces diced tomatoes, ½ cup kalamata olives, ½ cup white wine, 1 tablespoon lemon juice, 1 teaspoon salt, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon granulated sugar
- Stir in parsley and add chicken back to the pan. Cook chicken until it reaches an internal temperature of 165℉ and juices run clear.½ cup parsley
- Take off heat and garnish with feta cheese and additional chopped parsley. Serve warm.parsley, feta cheese
Notes
- Take the chicken out of the fridge 30 minutes before you cook it to allow it to come up to room temperature.
- If you don’t want to cook with wine, you can substitute it for chicken stock.
- This recipe is gluten-free and can be made dairy-free by omitting the feta cheese.
How to make Mediterranean Chicken Step by Step
Season the chicken: Slice 2 chicken breasts in half lengthwise. Season with salt and pepper to taste.
Sear the chicken: Heat 1 TBSP oil in a skillet. Add the chicken and sear on both sides until browned. It doesn’t need to cook all the way through, we’ll do that later! Once browned, remove the chicken and set aside.
Make the sauce: Add 1 diced onion to the skillet and cook until translucent. Stir in a 12oz can of diced tomatoes, 1/2 cup halved kalamata olives, 1/2 cup white wine, 1 TBSP lemon juice, 1 TSP salt, 1 TSP Italian seasoning, 1 TSP garlic powder and 1 TSP granulated sugar. Cover and simmer for 15-20 minutes. Stir occasionally.
Cook the chicken: Stir 1/2 cup chopped parsley into the sauce. Add the chicken back to the pan. Cook the chicken until the internal temperature reaches 165°F.
Serve: Serve your Mediterranean chicken with garnished like crumbled feta cheese and even more fresh parsley!
So good! Husband said it was restaurant quality and great leftover. Subbed mozzarella for the feta. Yum!
I’m so happy to hear that!!