This mouthwatering Mediterranean chicken recipe can be made in less than 30 minutes! Perfect for a busy weeknight when you need to get dinner on the table fast. It’s packed full of flavor so the whole family will love it. Make it with just one pan for easy cleanup.
I love skillet meals so much. They’re extremely easy to make, super convenient and cleanup is a breeze when you’ve only got one pan to wash.
If you enjoy this quick skillet recipe, be sure to check out some of my other favorites like this Ground Turkey Sweet Potato Skillet, Zucchini Lasagna Skillet, Asparagus Sweet Potato skillet or my mouthwatering Skillet Chicken Fajitas!
Want more Mediterranean flavor in your life?! Be sure to try my Instant Pot Mediterranean Chicken Recipe, Mediterranean Chopped Salad, Mediterranean Salad Recipe, and Mediterranean Cauliflower Salad.
- Chicken — I generally buy boneless, skinless chicken breasts though boneless skinless chicken thighs will also work! I recommend buying free range, organic meat whenever possible.
- Seasonings — Onion powder, ground coriander seed, paprika, crushed red pepper flakes, salt and black pepper. Fresh parsley or oregano for topping.
- Olive oil — Or you can substitute ghee.
- Onion — Yellow, white or red onions.
- Garlic — Fresh garlic tastes best, in my opinion, but you can also buy a jar of sliced garlic to save some time.
- Tomatoes — Canned, diced tomatoes with juices. I like to use the Italian flavor! If your canned tomatoes don’t have much juice, add a little bit of chicken broth.
- Black olives — Or substitute kalamata olives.
- Feta — Salty feta crumbles are my favorite part of this recipe, goat cheese is also a great option!
Season chicken:
- Start things off by preheating your often. Set it to 400°F (200°C).
- Place chicken breasts in a large bowl, drizzle with olive oil and sprinkle with seasonings, then stir well until each piece of chicken is fully coated!
Sear chicken:
- Place an oven-safe skillet on the stovetop and turn heat to medium-high. Let the pan get nice and hot!
- Sear seasoned chicken in the hot pan, cook it for 2-3 minutes per side until golden-brown. Remove chicken from the pan and set aside (note: it doesn’t need to be fully cooked through at this point).
Sauté onion:
- Now add your diced onion to the skillet, if you want, you can also add a bit more olive oil. Sauté onions for 3-5 minutes, until they begin to soften, then add garlic and cook 30 seconds longer.
- Add your canned diced tomatoes and stir to combine!
Bake and serve:
- Nestle chicken back into the skillet along with onion, garlic and tomatoes. Transfer to the oven and bake for approximately 20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove skillet from the oven and garnish with black olives and feta cheese crumbles. Serve and enjoy!
Recipe Tips
- If you’re sensitive to spicy food, I highly recommend going easy on the crushed red pepper flakes. They are really hot! You can always add more later on if you want a bit more heat.
- A meat thermometer comes in super handy when making this chicken skillet. Avoid overcooking your meat so it stays nice and juicy, rather than becoming dry and rubbery.
- I absolutely love the San Marzano brand of diced tomatoes. They are super high-quality and have the best flavor with a touch of sweetness, totally worth the extra cost!
- Add some fresh herbs for topping.
Pair this skillet with some warm pita bread (a classic in Mediterranean cuisine). Dinner rolls and butter would also be delicious and perfect for soaking up extra sauce.
Add roasted veggies like garlic parmesan brussels sprouts, asparagus, cauliflower, or green beans to your spread.
A grain or grain substitute goes great with this saucy dish. Serve with fluffy quinoa, rice or cooked lentils. For a low-carb option try cauliflower rice or zucchini cauliflower rice instead.
A simple salad! Whip up a super simple arugula salad or red cabbage salad.
Mediterranean Chicken Recipe
Video
Ingredients
- 1 teaspoon onion powder
- ½ teaspoon coriander
- ½ teaspoon paprika
- crushed red pepper flakes to taste
- Salt and black pepper to taste
- 2 tablespoons ghee or olive oil
- 1 cup yellow onion chopped
- 2 lb. free range organic boneless skinless chicken breasts
- 2 garlic cloves sliced
- 1 ½ cups diced tomatoes with the juice I like to use this one
- ¼ cup black olives sliced
- 2 tablespoons feta cheese
Instructions
- Pre-heat oven to 400ºF.
- In a large bowl add chicken, olive oil, onion powder, coriander, paprika, crushed red pepper, salt and pepper. Mix everything to combine well.
- In an 8 to 10-inch skillet, heat oil over medium-high heat.
- Add the chicken and sauté until golden brown, but they won’t be cooked through. Set aside.
- Add onions and cook for about 3-5 minutes. Add garlic and cook for 30 seconds. Add diced tomatoes and stir everything well.
- Bring the chicken back to the skillet.
- Place the skillet in the oven and bake for about 20 minutes or until the chicken reaches an internal temperature of 165ºF.
- Remove from the oven and before serving top with black olives and feta cheese. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Have you tried to make this in an instapot?
Yes you can make it in an Instant Pot. I have this recipe here to help you how to make it in a Instant Pot.
I’m planning on making this recipe tonight for my family. In the ingredients list you only mention Onion Powder – no onions. But in the Directions you say to add onions and sauté after browning the chicken. I prefer Vidalia or sweet onions in this type of dish, would you add a whole onion or half for this recipe? I will send a comment/review once I’ve made it!
Sorry about that. I just adjusted the recipe to clear further confusion. Thanks for pointing it out!
You state onions in the cooking process, but it is not listed under ingredients!
I just adjusted the recipe to clear further confusion. Thanks for pointing it out!
My son and husband thought this was the best chicken dish I’ve ever made. I used the big can of whole tomatoes (Cento brand) of the type you recommend. I used quite a bit more Feta cheese than two tbsp. It was quick and very good. On my “make again” list for sure!
Happy to read this amazing review. Thank you 😉
One of the best recipes I’ve found online. Thanks! We serve it on Jasmati brown rice. To die for!
Awesome! Your comment made my day 😉
My family loved it! The chicken was very moist and tender. 10/10
Isn’t it great when chicken is very moist and tender? Happy to know that you loved this recipe 😉
Can you cook this on the stovetop instead of finishing in the oven?
yes but cook at medium heat and the chicken will be ready when it gets at 165F temperature.
Has anyone tried this without the onions and garlic, or know of a good substitute? I’m allergic to onions and raw garlic 🙁 but the rest of the recipe sounds delicious!
You can replace onions for green onions. And you definitely can skip the garlic. It’ll be good anyway!
This is on my menu this week. Has anyone tried using kalamara olives, green olives along with the black olives? Olive lover I make a Greek pizza with the combination along with spinach, Feta cheese, pesto and Mozz. cheese. Great flavor.
I will definitely make this again.
I cut each breast in three pieces, which I think gave more flavor to each piece. I also added mushrooms.
A huge hit in my house. I think it would be great served over pasta, planning to try it.
Thank you
Love that you added mushrooms in there. Sounds delicious!
What a fab recipe!!! I made this sans tomatoes and put it on a salad. Holy moly so good. Will definitely have to make it with the tomatoes as well. 🙂
Awesome!
This dish was fulfilled to the max. Omg I love it soooo much . I can eat this dish all week. I didn’t use the can of tomatoes but I use real tomatoes . I didn’t use coriander because I didn’t have any so I just use Parsley. But all in all, great dish
That’s amazing. Happy to hear that and thanks for stopping by 😉
What’s funny to me is – I am Greek so recipes like the one you posted make me happy. Not only are your recipes ‘clean’ and tasty, they encourage the cook to make it their own!
Its summer gardening season so in my house you would use a whole cutup chicken (minus the skin), fresh tomatoes, some zucchini, squash or even some eggplant.
Having this recipe in one’s weekly ‘arsenal’ can be magic; esp good because the dish as we make it can be served cold or hot. available like you have written allow the cook to go wild !!
Yasou, Olivia – I am a new fan,
Thank you so much for this beautiful comment, Thalia. You’re such a sweet and kind reader. I appreciate all your support.
This was my first recipe to make from the website. It was DELICIOUS and so easy. It even pleased my picky hubby. So many other “mediterranean” chicken dishes end up tasting like italian chicken. I think the coriander was really good in it. Alterations: I used 2 very large chicken breast and I doubled the spices but left out the salt. I had enough to cover the chicken and then I sprinkled the rest in my tomatoes. For my tomatoes I used Cento San Marzano peeled tomatoes (that’s all I had). I cut them up and measured them and some of the sauce from the can until I got 1 and 1/2 cups as the recipe suggested. Also, my iron skillets get really hot so my chicken took half the recommend time in the oven. This is a keeper. Hubby has heart issues so this was so low in sodium that it will be in our rotation. They came out so juicy. If your chicken was dry, I can assure you it’s bc you cooked it too long.
Holy crow! This is an amazing chicken dish! We tried this tonight and it was really fabulous. It smelled sooo good as it was cooking. It tasted even better. Thank you for this recipe.
So happy to hear that 😉
When you put the tomatoes in do you have to let a boil for a bit or does it go straight in the oven?
The tomatoes go straight in the oven.
Made this in a cast iron skillet on our propane barbecue when our power was out for 6 days after a hurricane. Had to alter the recipe a little but luckily we always have olives, feta and canned tomatoes, and cooked rice in our freezer for quick meals. It was fantastic and truly a nice treat for not having the luxury of power.
So happy to hear that my recipe was a treat for you specially in such a dificult moment. I appreciate it a lot. Thanks for leaving your comment.