Mediterranean Chicken Recipe
Mediterranean chicken recipe that gets its bright, briny flavor from fresh lemon, kalamata olives, and salty feta, all simmered right in the pan with the chicken. I sear it first for a deep golden crust, then let the oven do the rest, so you get a hands off finish and only one pan to wash. It's ready in 35 minutes, and the lemon at the end is what pulls the whole dish together.
Servings: 6 people
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 lemon, zested and juiced (zest divided, juice reserved)
- 1 cup yellow onion chopped
- 2 lb 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. Pat chicken dry. In a large bowl, toss with olive oil, onion powder, coriander, paprika, crushed red pepper, half the lemon zest, salt, and pepper.
- Heat an oven safe skillet over medium high heat. Sear chicken 2 to 3 minutes per side until golden brown. Remove and set aside.
- Add onion to the skillet and cook 3 to 5 minutes until softened. Add garlic and cook 30 seconds. Add diced tomatoes with juice and the remaining lemon zest, stirring and scraping up any browned bits.
- Nestle chicken back into the skillet. Bake about 20 minutes, or until chicken reaches 165°F internally.
- Remove from oven, squeeze the fresh lemon juice over the top, then finish with olives, feta, and parsley.
Video
Notes
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
Serving: 1/6 | Calories: 232kcal | Carbohydrates: 5g | Protein: 33g | Fat: 8g | Cholesterol: 99mg | Sodium: 600mg | Fiber: 1g | Sugar: 3g