This one skillet Mediterranean chicken is a quick and easy weeknight dinner that is loaded with flavor. Chicken breast is served in a tomato sauce and topped with feta cheese for a tasty family meal everyone will love.
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
Video
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.
Storage: Store Mediterranean chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.