Mediterranean Chicken
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Mediterranean chicken is the perfect answer to busy nights when you want something fresh, flavorful, and hassle-free. Packed with juicy chicken, tangy artichoke hearts, sun-dried tomatoes, spinach, feta, and briny black olives, this one-skillet dish brings vibrant Mediterranean flavors straight to your table.
The best part? It’s ready in just 30 minutes, making it an ideal go-to for weeknight dinners without sacrificing quality or taste.
Looking for more Mediterranean chicken dishes? Make sure to try my recipes for Chicken Thighs with Olives, Capers and Lemon, Sheet Pan Greek Chicken Dinner, and Mediterranean Hasselback Chicken too!
Key Ingredients
- Boneless, skinless chicken breasts are the go-to choice for a lean and tender result. They cook quickly, absorb seasonings well, and pair perfectly with Mediterranean-inspired flavors.
- If you’re looking for extra flavor and juiciness, chicken thighs are an excellent alternative. Their slightly higher fat content ensures they stay moist, even with longer cooking times.
- Artichoke Hearts: With their mildly tangy and earthy taste, artichoke hearts work beautifully in this dish. They add a tender texture that contrasts well with the chicken. You can save time by using canned or jarred versions, which are pre-cooked and ready to use. Just drain them thoroughly before adding.
- Sun-Dried Tomatoes: These are little flavor bombs. Their intense sweetness and chewiness balance out the briny and savory elements in the dish. Jarred sun-dried tomatoes packed in olive oil are ideal because they’re soft, flavorful, and easy to chop. If you’re using dry-packed ones, rehydrate them in hot water for about 10 minutes before slicing.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make Mediterranean Chicken in a Skillet
Heat olive oil over medium heat in a large skillet. Add the onion and cook until they start to soften, about 3 or 4 minutes.
Add the garlic and cook stirring constantly for an additional minute.
Mix the salt, pepper, oregano and basil together in a small bowl.
Sprinkle half of the spice mixture over the chicken breasts.
Place the chicken breasts in the skillet, sprinkle with the remaining seasoning and cook for 5 minutes.
Flip the chicken over and cook for an additional 5 minutes. Add the artichokes, tomatoes, lemon juice and zest.
Wiggle the vegetables down into the crevices. Add the spinach leaves, again stirring to get it down into the skillet.
Cook until the spinach is wilted, about 2 minutes, and the chicken is cooked through. (165°F.)
Serve garnished with sliced olives, feta cheese and chopped fresh basil.
It smells incredible…tastes incredible…and will definitely be made again and again! With its vibrant ingredients and quick one-skillet prep, Mediterranean chicken the perfect blend of convenience and quality that delivers on both taste and nutrition.
Expert Tips
- Substitute 1.5 cups diced, fresh tomatoes for the sun-dried if desired.
- If you like things spicy, add crushed red pepper flakes to the seasoning.
- Substitute chopped Italian Parsley if fresh Basil is not available.
- For Whole30 & Paleo omit the Feta cheese. Sprinkle with Nutritional Dry Yeast for a cheesy flavor.
- Chicken needs to reach 165°F (74°C) at its thickest part to be safe, but overcooking past this point dries it out. Invest in a reliable meat thermometer—it’s a game changer.
- After cooking, let the chicken rest for 3-5 minutes under foil. This step helps redistribute the juices throughout the meat, keeping it tender.
- If your chicken is not packaged with 4 equal portions, they never are, place the chicken breasts on a cutting board and top with plastic wrap.
- Pound the chicken breasts with a rolling pin until they are an even thickness. We do not need them to be thin, just even.
- Use a sharp knife and cut each breast in half.
Serving Suggestions
- Greek Salad: A classic side that reinforces the Mediterranean theme. Mix crisp cucumbers, tomatoes, red onions, Kalamata olives, and feta cheese. Drizzle with olive oil and red wine vinegar for a refreshing, tangy bite.
- Roasted Vegetable Couscous: The light, fluffy texture of couscous is perfect for soaking up the flavorful juices from the chicken. Add a squeeze of lemon, fresh herbs, oven-roasted zucchini, red peppers, and onion. It is equally delicious served warm or cold!
- Classic Rice Pilaf: A delicious and comforting side dish with onion, garlic, white rice and orzo pasta.
- Warm Pita Bread: Perfect for dipping into the delicious sauce or scooping up chunks of chicken. Serve alongside a side of tzatziki for added zest.
- Garlic-Herb Baby Potatoes: Roast baby potatoes with olive oil, garlic, and rosemary for a hearty and savory pairing.
More Easy and Delicious Recipes
- Egg Roll in a Bowl
- Zucchini Shrimp Scampi
- Low Carb Teriyaki Bowls
- Instant Pot Chinese Garlic Chicken
- Simple Cod with Sautéed Spinach
- Tex-Mex Chopped Chicken Salad
Did you try this recipe? I’d love to see it!
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Enjoy!!
Mediterranean Chicken
Equipment
- Skillet
Ingredients
- 1 pound boneless, skinless chicken breasts 4 equal portions
- 2 tablespoons olive oil
- 1 cup diced red onion
- 2 cloves fresh garlic minced
- 1 teaspoon Himalayan pink salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 5 ounces sun-dried tomatoes 8 ounce jar drained and roughly chopped
- 1 lemon zest and juice- about 2 tablespoons
- 8 ounces artichoke hearts 12 ounce jar or can drained and roughly chopped
- 4 cups baby spinach
- 0.25 cup sliced, black olives
- 0.25 cup crumbled feta
- sliced fresh basil or parsley
Instructions
- Heat olive oil over medium-high heat in a large skillet. Add the onion and cook until they start to soften, about 3 or 4 minutes.
- Add the garlic and cook stirring constantly for an additional minute.
- Mix the salt, pepper, oregano and basil together in a small bowl.
- Sprinkle half of the spice mixture over the chicken breasts.
- Place the chicken breasts in the skillet, sprinkle with the remaining seasoning and cook for 5 minutes.
- Flip the chicken over and cook for an additional 5 minutes. Add the artichokes, tomatoes, lemon juice and zest.
- Wiggle the vegetables down into the crevices. Add the spinach leaves, again stirring to get it down into the skillet.
- Cook until the spinach is wilted, about 2 minutes, and the chicken is cooked through. (165°F – 74°C.)
- Serve garnished with sliced olives, feta cheese and chopped fresh basil.
Notes
- Substitute 1.5 cups diced, fresh tomatoes for the sun-dried if desired.
- If you like things spicy, add crushed red pepper flakes to the seasoning.
- Chicken needs to reach 165°F (74°C) at its thickest part to be safe, but overcooking past this point dries it out. Invest in a reliable meat thermometer—it’s a game changer.
- After cooking, let the chicken rest for 3-5 minutes under foil. This step helps redistribute the juices throughout the meat, keeping it tender.
- Substitute chopped Italian Parsley if fresh Basil is not available.
- For Whole30 & Paleo omit the Feta cheese. Sprinkle with Nutritional Dry Yeast for a cheesy flavor.
