I love a good one-pan meal, and this Mediterranean chicken recipe is so simple and flavorful. I cook tender, juicy chicken breasts in a bold tomato sauce enriched with classic Mediterranean flavors like olives, lemon, parsley, and feta cheese. Ready to eat in 35 minutes, this is a ridiculously easy dish with a huge flavor payoff. My husband and kids all love this one!
Mediterranean Chicken Recipe
This Mediterranean chicken has been a huge hit with my whole family…so much so that they ask for me to make it at least once a month! It’s a great low-carb dish packed with plenty of juicy tomatoes and briny olives. The Mediterranean-inspired red sauce adds so much flavor to simple chicken breasts, and always makes me feel like I’m in the midst of a seaside summer vacay. Whether I serve it with rice or even more veggies, it’s a hearty meal that always leaves me satisfied.
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Recipe Tip!
For quicker and easier prep, you can buy pitted olives. I have also seen olive halves.
Top Reader Review
- “So good! Husband said it was restaurant quality and great leftover. Subbed mozzarella for the feta. Yum!” -M
Mediterranean Chicken Recipe
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.
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Serves 4 people
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Cut chicken in half lengthwise and season on both sides with salt and pepper.
2 boneless, skinless chicken breasts
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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
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Remove chicken from pan and set aside.
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Add 1 tablespoon oil and onion to the same pan and cook until translucent, about 3-4 minutes.
2 tablespoons cooking oil, 1 onion
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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
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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
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Take off heat and garnish with feta cheese and additional chopped parsley. Serve warm.
Crumbled feta cheese
**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.
- This recipe is gluten-free and can be made dairy-free by omitting the feta cheese.
Storage: This dish is best served as soon as it’s made, but any leftovers will keep well, covered in the fridge for 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating the dish in the oven at 325°F for 20 to 25 minutes. Cover it with foil so that it doesn’t dry out.
Nutrition Facts
Mediterranean Chicken Recipe
Amount Per Serving
Calories 292
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 76mg25%
Sodium 1041mg45%
Potassium 730mg21%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 26g52%
Vitamin A 954IU19%
Vitamin C 26mg32%
Calcium 96mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Mediterranean Chicken Step by Step
Gather your Ingredients: Gather up everything you need to begin the 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.
Sear the Chicken and Sauté the Onion: Slice 2 boneless, skinless chicken breasts in half lengthwise. Season with salt and pepper to taste. Heat 1 tablespoon of oil in a skillet. Add the chicken and sear on both sides until browned. It doesn’t need to cook all the way through, we’ll do that later! Once browned, remove the chicken and set aside. Add 1 diced onion to the skillet and cook until translucent.
Mix and Simmer 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. Cover and simmer for 15-20 minutes. Stir occasionally.
Finish Cooking the Chicken: Stir ½ cup chopped parsley into the sauce. Add the chicken back to the pan. Cook the chicken until the internal temperature reaches 165°F. Serve garnished with more parsley and crumbled feta cheese, if desired.
