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Well it finally happened, summer arrived in Arizona. Meals for the next few months need to be lighter, faster and definitely not require turning on the oven!! This Mediterranean Chicken recipe is all that and more. It’s packed with flavor, ready in less than 30 minutes and the whole meal comes together in one skillet.
To be honest, the inspiration for this meal came from my brand new backdrop that just arrived from London! Food bloggers get excited over the strangest things. I may have overestimated the intensity of that blue backdrop, but the flavors this Mediterranean Chicken are just as vibrant!
How to make Mediterranean Chicken in a Skillet:
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 degrees)
Serve garnished with sliced olives, feta cheese and chopped fresh basil.
It smells incredible…tastes incredible…and will definitely be made again and again!
Notes:
- Substitute 1 1/2 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.
Tips for this recipe:
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.
More easy and delicious recipes:
Instant Pot Chinese Garlic Chicken
Simple Cod with Sauteed Spinach
Enjoy!!
Mediterranean Chicken
Ingredients
- 1 pound boneless, skinless chicken breasts 4 equal portions
- 2 Tablespoons olive oil
- 1 teaspoon Himalayan pink salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 5 ounces sun-dried tomatoes 8 ounce jar drained and roughly chopped
- 8 ounces artichoke hearts 12 ounce jar or can drained and roughly chopped
- 4 cups baby spinach
- 1/4 cup sliced, black olives
- 1/4 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 degrees)
- Serve garnished with sliced olives, feta cheese and chopped fresh basil.
Notes
- Substitute 1 1/2 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.
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