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Mediterranean Chicken

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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.

Chicken breasts topped with artichoke, tomato, olives, feta and basil in a blue bowl on a blue background

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!

Mediterranean Chicken topped with sun-dried tomatoes, artichoke hearts, Feta cheese, black olives, spinach and lemon juice in an oval blue bowl on a bright blue background

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.

Diced red onion cooking in a cast iron skillet

Add the garlic and cook stirring constantly for an additional minute.

Mix the salt, pepper, oregano and basil together in a small bowl.

Pink salt and spices mixed together in a small, glass bowl with a measuring spoon in the background

Sprinkle half of the spice mixture over the chicken breasts.

Four chicken breasts sprinkled with seasoning salt on a green plastic mat

Place the chicken breasts in the skillet, sprinkle with the remaining seasoning and cook for 5 minutes.

Four seasoned chicken breasts and diced red onion cooking in a cast iron skillet

Flip the chicken over and cook for an additional 5 minutes. Add the artichokes, tomatoes, lemon juice and zest.

Four chicken breasts topped with sun-dried tomatoes, artichoke hearts and lemon zest in a cast iron skillet

Wiggle the vegetables down into the crevices. Add the spinach leaves, again stirring to get it down into the skillet.

Four chicken breasts topped with sun-dried tomatoes, artichoke hearts and wilted spinach in a cast iron skillet

Cook until the spinach is wilted, about 2 minutes, and the chicken is cooked through. (165 degrees)

A 165.3 degree reading on a thermometer stuck into a piece of chicken in a cast iron skillet

Serve garnished with sliced olives, feta cheese and chopped fresh basil.

Chicken breasts topped with artichokes, tomato, olives, feta and basil leaves in a blue bowl sitting on a blue background

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.

Two chicken breasts pounded flat on a green cutting mat

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.

Two chicken breasts pounded flat then cut into 4 equal pieces sitting on a green cutting mat

More easy and delicious recipes:

Enjoy!!

Chicken breasts topped with artichoke, tomato, olives, feta and basil in a blue bowl on a blue background

Mediterranean Chicken

This Mediterranean Chicken recipe is packed with flavor, incredibly healthy and ready in less than 30 minutes!

5 from 2 votes
Print Rate
Course: Main Course
Cuisine: Mediterranean
Keyword: chicken, breast, recipe, lemon, artichoke, tomato,olive, feta,easy,healthy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 391kcal
Author: Lisa Johnson

Equipment

  • Skillet

Ingredients

  • 1 pound boneless, skinless chicken breasts 4 equal portions
  • 2 Tablespoons olive oil
  • 1 teaspoon Himalayan pink salt
  • ½ 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
  • ¼ cup sliced, black olives
  • ¼ 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.

Nutrition

Calories: 391kcal | Carbohydrates: 25g | Protein: 32g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 1276mg | Potassium: 1801mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3795IU | Vitamin C: 35.6mg | Calcium: 150mg | Iron: 5.3mg

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