This Mediterranean Chicken Recipe is a one-skillet meal that delivers phenomenal flavors!
Before I had kids, cooking dinner was a somewhat relaxing activity and a little bit complicated. One pot going for the pasta, one skillet going for the main, another little skillet for the topping, and something baking in the oven, too. My husband and I would do dishes and load the dishwasher together. However, that was “BC” or “Before Children.” Even with teens, our evenings are packed, and back when they were little, I figured out that one-skillet or one-pot meals meant more time with family.
Mediterranean chicken is a great one-skillet meal. It uses fresh ingredients and all the wonderful flavors of Mediterranean cooking: olive oil, garlic, tomatoes, spinach, and briny olives. It’s a great way to get a healthy meal in without a lot of work.
You will love Mediterranean chicken because it comes together quickly, you can customize it as you like, and for a one-skillet meal, it feels a bit fancy for, say, a Tuesday night. Even if you haven’t made something like this before, it is easy to make. It is delicious on its own, or you can break out the hummus and pita or a hot pot of rice to go with it.
Kalamata olives 101
Kalamata olives are perfect to include in Mediterranean chicken since they originate from Greece. In fact, they are named after the town of Kalamata. These olives are oval-shaped and dark purple, almost black. Once harvested in the fall, they are soaked in brine (salty water), which helps them soften into the gems we enjoy out of the jar. In your supermarket, look for them either in the same aisle as green or black olives or in an olive bar, if your store has one. I like to buy them already pitted to save me the hassle.
How do I store leftovers?
Leftovers will keep in an airtight container in the fridge for up to 4 or 5 days. The dish can be frozen in a freezer-safe container for up to 3 months, but bear in mind that the texture will likely be affected.
Serving suggestions
When we have Mediterranean chicken for dinner, we love to get a big stack of pita bread and serve it with a bowl of hummus and a bowl of Tzatziki. Sometimes, if I want to round out the meal, a make-ahead like Lentil Salad is a great option. Or you could put together a fresh Greek Salad. It’s amazing how quickly you can put together a fresh, filling meal!
Mediterranean Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon dried oregano
- 1 1/2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 1 cup cherry tomatoes halved
- 1/2 cup Kalamata olives pitted and halved
- 4 teaspoons capers drained
- 2 1/2 cups fresh baby spinach
- 1/2 cup crumbled feta cheese
- Fresh chopped parsley for garnish
Instructions
- Pat the chicken dry and season both sides with salt, pepper, and dried oregano.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook for about 5-6 minutes on each side until golden and cooked through (internal temperature should reach 165°F). Remove chicken and set aside.
- In the same skillet, reduce heat to medium. Add minced garlic and sauté for about 30 seconds. Pour in white wine, add tomatoes, olives, and capers. Cook until tomatoes start to soften.
- Return chicken to the skillet. Add spinach and cover for 2-3 minutes until spinach wilts. Adjust seasonings as needed.
- Sprinkle feta cheese and fresh parsley over the top when serving.
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