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, Easy Mediterranean Chopped Salad, Easy Mediterranean Salad Recipe (Web Story), and Mediterranean Cauliflower Salad.
Ingredients to Make This Mediterranean Chicken
- 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!
Instructions to Make Mediterranean Chicken
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.
How To Store Leftovers
To Store: Allow leftovers to cool and place them in an airtight container, then refrigerate up to 4 days.
To Freeze: This recipe is also freezer friendly! Transfer leftovers to a freezer bag or freezer-safe container and store frozen for up to 3 months.
To Reheat: Thaw chicken in the refrigerator overnight (if reheating from frozen). I usually reheat my leftovers in the microwave, but you can also warm them in a skillet on the stovetop.
What To Serve With Your Mediterranean Chicken Recipe
This quick, yummy dinner goes with lots of different sides! Here are a few ideas for inspiration:
- 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, healthy salad! Whip up a super simple arugula salad, spinach fruit salad or red cabbage salad.
Recipe Variations
- Protein: Instead of chicken, you can make this Mediterranean Chicken with pork chops or fish. Keep in mind that the cook time for different meats and fish will vary, adjust accordingly.
- Add some legumes! Beans and legumes would go nicely in this Mediterranean Chicken recipe, and they’re popular in Mediterranean cooking. Throw in some canned chickpeas, cannellini beans or navy beans. Or you can add some vegetables too such as artichokes (artichoke hearts), cherry tomatoes and zucchini to make a one pot dinner.
- Toppings: Feel free to mix things up and use different types of olives, or even substitute capers! You can also top this dish with pine nuts and a drizzle of balsamic glaze. If you don’t like feta, goat cheese is a nice alternative.
- Add greens: Easily sneak in some hidden veggies! Add spinach to your sauce and cook until it’s wilted, no one will even know it’s there.
- Dairy free: It’s super easy to make this recipe dairy free, all you have to do is leave out the feta cheese! You can also serve feta on the side so those who want cheese can add it separately.
Mediterranean Chicken Recipe
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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!
Tips
- Start with minimal crushed red pepper flakes and add more after tasting. You don’t want to accidentally make this too spicy.
- Careful not to overbake the chicken or it’ll become dry and rubbery.
- I find that San Marzano tomatoes have to perfect amount of sweetness. It’s worth the extra dollars!
- To store: Store leftover chicken in an airtight container for up to 4 days in the fridge.
- To reheat: You can reheat in the microwave when ready to eat.
- To freeze: Freeze the cooked chicken in a freezer-safe bag or container for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Rachel M says
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. 🙂
Olivia Ribas says
Awesome!
Virginia says
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
Olivia Ribas says
That’s amazing. Happy to hear that and thanks for stopping by 😉
Thalia Gerachis says
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,
Olivia Ribas says
Thank you so much for this beautiful comment, Thalia. You’re such a sweet and kind reader. I appreciate all your support.
Greta says
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.
Wendy Miller says
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.
Olivia Ribas says
So happy to hear that 😉
Lamija Cemalovic says
When you put the tomatoes in do you have to let a boil for a bit or does it go straight in the oven?
Olivia Ribas says
The tomatoes go straight in the oven.
Dale says
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.
Olivia Ribas says
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.