A Mediterranean Chicken Skillet Recipe that can be made in less than 30 minutes. It’s extremely flavorful so it will please your whole family, and best of all, it’s all done in one-pan. (Gluten-free, Low-carb and Paleo)
If you visit Primavera Kitchen often you know that I love skillet recipes. I mean they are absolutely my favorite dishes because it’s always so easy to make and cleanup is a breeze.
The skillet recipes we love the most are the Ground Turkey Sweet Potato Skillet, Zucchini Lasagna Skillet (hello low-carb goodie) and the Asparagus Sweet Potato skillet (hello delicious paleo recipe) to name a few. If you haven’t tried them you definitely should. They are all delicious and healthy too.
So today I’m sharing with you this Mediterranean Chicken Skillet that is about to become your favorite quick dinner recipe. I promise, you won’t be disappointed. It’s quick to make, I mean you will need less than 30 minutes and this chicken is so flavourful that if you think chicken recipes are blah, you will be very surprised.
In this recipe you will use a ton of spices such as paprika, coriander, onion powder and black pepper. On top of these spices, this Mediterranean Chicken Skillet is loaded with juicy diced tomatoes (they help the chicken stay very moist), black olives and of course feta cheese. Mm… Delicious! This is definitely the perfect meal for a quick and water-mouthing dinner.
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I love Mediterranean flavours, and try to enjoy them often like in my Instant Pot Mediterranean Chicken Recipe, Easy Mediterranean Chopped Salad, Easy Mediterranean Salad Recipe (Web Story), and Mediterranean Cauliflower Salad.
Tips to make this recipe tastes great:
- Use organic chicken or free-range chicken because they are grown with no hormones and receive no antibiotics. Better for your body.
- Add just a pinch of crushed red pepper because it can be very spicy for some people. When the dish is ready, you can taste and see if you need to adjust the seasoning.
- Don’t bake the chicken for more than 25 minutes otherwise it will be dry.
- The quality of your diced tomatoes does make a difference to this dish. In my opinion, the best tomatoes out there are the San Marzano tomatoes because they have just the right amount of sweetness. They totally are worth the price.
How can I serve this recipe with?
You can serve it with:
- Fluffy rice
- Quinoa
- Roasted potatoes and vegetables
- Salads
Hope you enjoy this recipe with your family and don’t forget to stop by and let me know how it goes 😉
Happy dinner, friends!
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Mediterranean Chicken Skillet Recipe
Ingredients
- 1 teaspoon onion powder
- ½ teaspoon coriander
- ½ teaspoon paprika
- Crushed red pepper 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 and onion powder, coriander, paprika, crushed red pepper, salt and pepper. Mix everything to combine well.
- In a 8 to 10-inch cast iron skillet, heat oil over medium-high heat.
- Add the chicken and sauté until they get 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 gets an internal temperature of 165ºF.
- Remove from the oven and before serving top with black olives and feta cheese. Enjoy!
Tips
- Start with less crushed red peppers 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.
Video
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 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 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 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 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 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 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.