My one pan Mediterranean chicken recipe is ready in 35 minutes for a casual summer meal! I cook up juicy chicken breasts in a simple yet rich tomato sauce with kalamata olives, white wine, lemon, and crumbled feta for authentic Mediterranean flavor. It’s delicious, healthy, and so easy!
Top Reader Review
So good! Husband said it was restaurant quality and great leftover. Subbed mozzarella for the feta. Yum!
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Chicken Breasts with Mediterranean Tomato Sauce
There’s nothing like fresh Mediterranean flavors in the summertime, and this one pan chicken recipe has them all! The star of this dish is the Mediterranean-style red sauce, made with a can of diced tomatoes, wine, briny olives, and just a couple other ingredients. It’s a simple, no-fuss tomato sauce that comes together quickly, and it pairs perfectly with chicken breasts! I love that everything cooks in one skillet, so I can have a healthy meal and near-zero dishes to clean up afterwards.
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One Pan Mediterranean Chicken Recipe
Ingredients
- 2 boneless, skinless chicken breasts (*)
- 2 tablespoons cooking oil
- 1 onion (diced)
- 15 ounces diced tomatoes (1 can, undrained)
- ½ cup kalamata olives (pitted and halved**)
- ½ cup white wine (***)
- 1 tablespoon lemon juice (from ½ lemon)
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon granulated sugar
- ½ cup chopped fresh parsley (plus more, for garnish)
- crumbled feta cheese (optional, for garnish)
Instructions
- Cut chicken in half lengthwise and season on both sides with salt and pepper.2 boneless, skinless 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 kosher 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 chopped fresh parsley
- Take off heat and garnish with feta cheese and additional chopped parsley. Serve warm.crumbled 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.
- After sautéing the onions, use a splash of white wine or chicken broth to deglaze the pan, scraping up the browned bits. This adds rich, concentrated flavor to the sauce.
- If the tomato sauce seems too thin, simmer uncovered for a few extra minutes to thicken. If it’s too thick, add a splash of chicken broth or water to loosen it.
- Add quick-cooking veggies like zucchini, bell peppers, or spinach in the last 5 minutes of cooking for extra color and nutrients without overcooking the chicken.
- Properly cooked chicken breasts should reach 165°F internally.
- Crumble the feta on top right before serving, not during cooking, to maintain its creamy texture and prevent it from melting completely into the sauce.
- This recipe is naturally gluten-free and can be made dairy-free by omitting the feta cheese.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Mediterranean Chicken Breasts Step by Step
Prep: Gather the list of ingredients for this chicken and Mediterranean sauce recipe. Dice the onion; pit and halve the olives; juice the lemon; and chop the parsley before beginning. If you plan to add feta, now is a good time to crumble that as well. Next, slice 2 boneless, skinless chicken breasts in half lengthwise to create 4 pieces. Season generously with salt and pepper.
Sear the Chicken: Heat 1 tablespoon of oil in a skillet. Add the chicken and sear on both sides until browned. It doesn’t need to be cooked all the way through right now, because we’ll finish cooking it in the sauce later. Once browned, remove the chicken from the pan and set it aside.
Sauté the Onion: Add 1 diced onion to the skillet (no need to wipe out) and cook until translucent, about 2-3 minutes.
Make the Sauce: Stir in 15 ounces (1 can) of diced tomatoes, ½ cup of pitted and halved kalamata olives, ½ cup of white wine, 1 tablespoon of lemon juice, 1 teaspoon of kosher salt, 1 teaspoon of Italian seasoning, 1 teaspoon of garlic powder, and 1 teaspoon of granulated sugar.
Simmer the Sauce: Cover the skillet and let the sauce simmer for 15-20 minutes, stirring occasionally. It should be slightly thickened by this point.
Add the Parsley: Stir ½ cup of chopped parsley into the sauce. This adds a pop of freshness and brightness!
Finish Cooking the Chicken: Add the seared chicken breast back to the skillet with the Mediterranean sauce. Cover and cook until the chicken’s internal temperature reaches 165°F. If the sauce feels too thin, remove the chicken and continue to simmer the sauce until it thickens up to your liking. If it’s too thick, add a splash of chicken broth to thin it out.
Garnish and Serve: Serve Mediterranean style chicken garnished with more parsley and crumbled feta cheese, if desired. I like to serve mine along with steamed asparagus for a fresh and low-carb meal. But it can also be served with other veggies, rice, or orzo.
How to Store, Freeze, and Reheat
This Mediterranean chicken is best served as soon as it’s made, because the sauce separates and gets too liquid-y the longer it sits. But any leftovers can be stored in an airtight container in the refrigerator for 3 days, or in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating the dish in the oven at 325°F for 20-25 minutes. Cover it with foil so that it doesn’t dry out.
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