Mediterranean Chicken Skillet Recipe
This one pot Mediterranean chicken skillet recipe is a quick and easy weeknight dinner that's loaded with flavor. Chicken breasts are cooked in a Mediterranean tomato sauce and topped with feta cheese for a tasty family meal everyone will love.
Servings: 4 people
Calories: 292kcal
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
Video
Notes
*Boneless, skinless chicken thighs also work well.
**For quicker and easier prep, you can buy pitted olives. I have also seen olive halves.
***I recommend a Sauvignon Blanc or Chardonnay. If you don't want to cook with wine, you can substitute it for chicken stock.
Tips:
- 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.
Nutrition
Calories: 292kcal | Carbohydrates: 11g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 1041mg | Potassium: 730mg | Fiber: 3g | Sugar: 5g | Vitamin A: 954IU | Vitamin C: 26mg | Calcium: 96mg | Iron: 2mg