Discovering Mediterranean Skillet Chicken
My Favorite is Mediterranean Skillet Chicken and One evening, as the sun began to set, I found myself craving something fresh, vibrant, and full of flavor, but I didn’t want to spend hours in the kitchen. I remembered a recipe that a friend once mentioned—Mediterranean Skillet Chicken. It sounded perfect—quick, healthy, and packed with those classic Greek flavors that I love. I decided to give it a try, hoping it would transport me to the sunny shores of the Mediterranean, even if just for dinner.
The Joy of Simple Ingredients
As I gathered the ingredients, I was struck by how simple and fresh everything was. The boneless chicken breasts, ripe tomatoes, briny green olives, and fragrant garlic filled my kitchen with the promise of something delicious. I didn’t have to make a special trip to the store—everything I needed was right there in my pantry and fridge. I even found some feta cheese to crumble on top for that extra touch of authenticity. The idea that something so simple could turn into a meal bursting with flavor excited me.
Cooking with Heart
The cooking process was just as enjoyable as I imagined. As I browned the chicken in my cast iron skillet, the kitchen filled with a mouthwatering aroma of garlic and oregano. When I added the white wine and lemon juice, the sizzle was music to my ears, and the steam carried the zesty scents throughout the house. Each step felt like a dance, and before I knew it, the chicken was cooked to perfection, tender and juicy, with a golden-brown crust.
A Taste of the Mediterranean
When I finally sat down to eat, I couldn’t help but smile at the vibrant dish in front of me. The tomatoes and olives added a burst of color, and the parsley and feta cheese gave it that final, irresistible touch. With each bite, I felt like I was savoring the essence of the Mediterranean—a blend of bright, bold flavors that brought warmth and comfort to my evening. Mediterranean Skillet Chicken had not only satisfied my hunger but had also filled my heart with joy, reminding me that sometimes the simplest meals are the most memorable.
Table of Contents
Chef’s Notes-Mediterranean Skillet Chicken
- To ensure even cooking, try to use chicken breasts that are similar in size and thickness. If they are too thick, you can pound them to an even thickness.
- If you have extra time, marinate the chicken in the garlic, oregano, and lemon juice mixture for 30 minutes before cooking. This deepens the flavor.
- When you add the white wine, make sure to scrape up any browned bits from the bottom of the skillet. This adds extra flavor to the sauce.
- If you prefer, you can finish cooking the chicken in the oven at 375°F (190°C) for about 10 minutes after browning it in the skillet.
- Feel free to add other Mediterranean vegetables like bell peppers, zucchini, or artichoke hearts. These can be added with the onions and tomatoes.
- If available, fresh oregano and basil can replace dried oregano for a more vibrant flavor.
- Don’t overcook the chicken; use a meat thermometer to check that the internal temperature reaches 170°F, ensuring it stays juicy and tender.
Mediterranean Skillet Chicken
4
servings5
minutes15
minutes350
kcal20
minutesThis Mediterranean Skillet Chicken is a quick, healthy, and flavorful dish that comes together in just 15 minutes! Packed with classic Greek flavors like garlic, lemon, tomatoes, and olives, this recipe is perfect for a weeknight dinner. Customize it with your favorite ingredients like spinach or capers, and enjoy a bright, delicious meal without the need for a special shopping trip!
Ingredients
boneless, skinless chicken breasts
2 tablespoons minced garlic or garlic paste
Salt and black pepper to taste
1 tablespoon dried oregano divided
2 tablespoons olive oil
1/2 cup dry white wine
Juice of 1 large lemon
1/2 cup low-sodium chicken broth
1 cup finely chopped red onion
1 1/2 cups diced tomatoes
1/4 cup sliced green olives
Handful of fresh parsley leaves, chopped
Crumbled feta cheese (optional)
- Alternative Ingredients
Capers (replace green olives)
Spinach (add for extra greens)
Goat cheese (replace feta cheese)
Directions
- Preparing Chicken – Pat the chicken breasts dry with paper towels. Make three slits on each side of the breasts. Rub minced garlic over both sides and insert some into the slits. Season with salt, pepper, and half of the dried oregano.
- Browning Chicken – Heat olive oil in a large cast iron skillet over medium-high heat. Add the chicken breasts and brown them on both sides for about 3-4 minutes per side.
- Cooking Chicken – Reduce heat to medium. Cover the skillet with a lid or foil and cook for 10-15 minutes, turning the chicken once halfway through. Ensure the internal temperature reaches 170°F.
- Finishing Touches – Uncover and sprinkle chopped parsley and crumbled feta cheese over the chicken. Serve hot with a side of light pasta, rice, or couscous.
Equipment
- chef’s knife
- cutting board
- cast iron skillet
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 10g
- Protein: 35g
- Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 90mg
- Sodium: 450mg
- Potassium: 600mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 10IU
- Vitamin C: 25mg
- Calcium: 8mg
- Iron: 10mg
FAQ-Mediterranean Skillet Chicken
Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs. They may require a few extra minutes of cooking time to ensure they are fully cooked.
Can I make this recipe dairy-free?
Absolutely! Simply omit the feta cheese, or replace it with a dairy-free cheese alternative.
What can I use instead of white wine?
You can substitute the white wine with an equal amount of chicken broth or apple cider vinegar for a similar acidity without the alcohol.
Can I prepare this dish in advance?
Yes, you can prepare the chicken and sauce ahead of time and reheat it gently on the stove before serving. Add fresh parsley and feta cheese just before serving.
How can I make this dish spicier?
To add some heat, sprinkle red pepper flakes or diced fresh chili peppers into the dish when you add the onions and tomatoes.
