Mediterranean Chicken Skillet
Juicy chicken breasts cooked with cherry tomatoes, garlic, Kalamata olives, herbs, lemon, and feta. This colorful Mediterranean-inspired skillet dinner is ready in less than 30 minutes.
Equipment
- Knife
- Large skillet
- Measuring cups
- Meat thermometer
- Tongs
- Wooden spoon
Ingredients
- 4 boneless skinless chicken breasts
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 1 cup cherry tomatoes halved
- ⅓ cup Kalamata olives sliced
- ½ cup low-sodium chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley chopped
- ¼ cup feta cheese crumbled
Instructions
- Season both sides of the chicken breasts with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for approximately 5–6 minutes per side, or until golden.
- Transfer the chicken to a clean plate and set aside.
- Reduce the heat to medium and add the minced garlic.
- Cook for approximately 30 seconds, stirring continuously, until fragrant.
- Add the cherry tomatoes and cook for 2–3 minutes, or until they begin to soften.
- Pour in the chicken broth and stir in the oregano, thyme, and red pepper flakes.
- Scrape the bottom of the skillet to release the flavorful browned pieces.
- Return the chicken breasts and their juices to the skillet.
- Simmer gently until the thickest part of each chicken breast reaches 165°F (74°C).
- Stir the lemon juice, Kalamata olives, and chopped parsley into the sauce.
- Taste and adjust the salt and black pepper when necessary.
- Sprinkle the crumbled feta over the chicken immediately before serving.
Notes & Wine Advice
Serving Suggestions
Serve the chicken with couscous, rice, roasted potatoes, warm pita bread, or orzo. A cucumber salad, roasted vegetables, or steamed green beans provide a fresh accompaniment.Recipe Notes
Use good-quality olive oil because it contributes directly to the sauce. If the chicken breasts are very thick, pound their thickest sections gently before cooking. Let the sauce reduce briefly when you prefer a thicker consistency.Variations
Add artichoke hearts, spinach, roasted red peppers, or capers. Boneless chicken thighs can replace the breasts, although their cooking time may differ. Goat cheese can be used instead of feta.Wine Advice
A crisp Sauvignon Blanc complements the herbs and lemon. A dry rosé is another refreshing choice for the tomatoes, olives, and feta.Nutrition values
Serving: 1 chicken breast with sauce | Calories: 470 kcal | Carbohydrates: 8 g | Protein: 42 g | Fat: 28 g | Saturated Fat: 8 g | Sodium: 650 mg | Sugar: 3 g