Mediterranean Chicken with Tomatoes and Olives

There’s a certain kind of magic that happens in a single skillet, you know?

It’s where juicy chicken meets the sunny, bold flavors of the Mediterranean, all in about half an hour.

Why This Skillet Is a Weeknight Hero

I lean on this recipe when the evening feels rushed, but I still crave something vibrant and satisfying.

It’s my no-fuss ticket to a dinner that feels far from ordinary, with a cleanup that’s just as effortless.

Ingredients Needed for the Recipe

Gathering these simple items is the first step to a fantastic meal. Each one plays a key part in building those layers of flavor we’re after.

• Boneless, Skinless Chicken Breasts: The quick-cooking star of our show. Patting them dry is the secret to a perfect sear.
• Extra Virgin Olive Oil: A good, peppery oil forms the flavorful foundation for everything we’ll cook.
• Minced Garlic, Salt, Pepper, & Dried Oregano: This quartet is our flavor base, creating that essential savory, herby backbone.
• Dry White Wine & Lemon Juice: They work together to lift the whole dish, adding a necessary brightness that cuts through richness.
• Chicken Broth: It creates the simmering liquid that gently braises the chicken into tenderness.
• Red Onion, Tomatoes, & Green Olives: These are our fresh, colorful additions, providing sweetness, acidity, and a briny punch.
• Fresh Parsley & Feta Cheese: The final, fresh garnishes that add a pop of color and creamy, salty finish.

How to make Mediterranean Chicken with Tomatoes and Olives?

The process is straightforward, but a few little tricks make all the difference. Let’s walk through it.

Step 1- Prep and Season the Chicken

First, pat those chicken breasts thoroughly dry with a paper towel. This step is non-negotiable for golden color.

Make a few shallow slits on each side, then rub the minced garlic all over, really pressing it into the cuts.

Step 2- Achieve the Perfect Sear

Heat your olive oil in a large skillet over medium-high until it shimmers. Now, add the chicken.

Let it cook undisturbed for a few minutes per side, just until you get that lovely, light golden crust. Don’t rush it.

Step 3- Create the Braising Liquid

Pour in the white wine—it’ll sizzle and steam. Let it bubble away until it reduces by about half.

This cooks off the alcohol and concentrates its flavor, which is exactly what we want.

Step 4- Braise to Juicy Perfection

Add the lemon juice and chicken broth, then sprinkle the rest of that oregano over everything. Reduce the heat to medium.

Cover the skillet tightly with a lid or foil, and let the chicken braise gently. This is where it becomes incredibly tender.

Step 5- Finish with Freshness

Once the chicken is cooked through, scatter the chopped onion, tomatoes, and olives right over the top.

Cover it again for just three more minutes, just to soften the veggies slightly and let the flavors mingle.

Making It Your Own: Easy Variations

The beauty of this recipe lies in its flexibility. Feel free to tweak it based on what you have or love.

• Swap the chicken breasts for boneless thighs, if you prefer darker meat. Just add a few extra minutes of braising time.
• Not a fan of green olives? Try briny kalamata olives instead, or even a tablespoon of capers for a similar punch.
• Stir in a big handful of fresh spinach or baby kale during the last two minutes of cooking for a green boost.
• For a dairy-free version, simply skip the feta. The dish is so flavorful, you truly won’t miss it.

Tips

• Use an instant-read thermometer to check for doneness. Pull the chicken at 165°F for perfect, juicy results every single time.
• If your chicken breasts are very large or thick, consider slicing them horizontally into cutlets for faster, more even cooking.
• Let the chicken rest for a couple of minutes after braising, before adding the fresh toppings. This helps the juices redistribute.
• Don’t skip the fresh parsley and lemon juice finish. That final hit of bright, fresh acidity truly brings the whole plate to life.

What to Serve Alongside

This chicken creates a wonderfully flavorful sauce that begs to be sopped up.

I often serve it over a bed of fluffy basmati rice, orzo, or with a few thick slices of crusty bread on the side.

For a fuller spread, a simple cucumber salad or some roasted asparagus make excellent partners.

It’s a meal that manages to feel both completely simple and wonderfully special, all at once.

Print Recipe

Mediterranean Chicken with Tomatoes and Olives

Author: Kelsey Perez Cooking Method: Braising, Searing Cuisine: Mediterranean Courses: Dinner, Lunch

Difficulty: easy Prep Time 10 mins Cook Time 20 mins Rest Time 5 mins Total Time 35 mins

Cooking Temp: 175  C Servings: 4 Estimated Cost: $ 15 Calories: 380

Best Season: Spring, Summer, Fall

Description

Made in just one skillet, this Mediterranean chicken recipe comes together in less than 30 minutes. It’s packed with bright, garlicky seared chicken, briny olives, creamy feta, juicy tomatoes, and fresh parsley. Fewer dishes, less time, and bold Mediterranean flavors—that’s what I call the perfect weeknight dinner.

ingredients

Servings

• 4 boneless, skinless chicken breasts
• 2 tablespoons minced garlic or garlic paste
• Kosher salt (to taste)
• Black pepper (to taste)
• 1 tablespoon dried oregano (divided)
• 2 tablespoons extra virgin olive oil
• ¹⁄₂ cup dry white wine (substitute chicken broth if avoiding alcohol)
• 1 large lemon, juiced
• ¹⁄₂ cup chicken broth
• 1 medium red onion, finely chopped
• 4 small tomatoes, diced (about 1 1/2 cups)
• ¹⁄₄ cup sliced green olives (Castelvetrano or Spanish green; Kalamata may be substituted)
• 1 handful fresh parsley, chopped (stems removed)
• crumbled feta cheese (optional)

Instructions

1. Prep the chicken

   Pat the chicken breasts dry with paper towels. Make three shallow slits on each side of the chicken breast to help the garlic penetrate.

2. Season the chicken

   Rub the minced garlic all over the chicken, pushing some into the slits. Season both sides with salt, pepper, and half of the dried oregano.

3. Sear the chicken

   In a large cast iron skillet, heat the olive oil over medium-high heat. Once shimmering, add the chicken and sear on both sides until golden brown, about 3–4 minutes per side.

4. Braise the chicken

   Add the white wine and let reduce by half, about 2–3 minutes. Stir in the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce heat to medium, cover with a lid or foil, and cook for 6 minutes per side, or until internal temperature reaches 165°F (74°C).

5. Finish and serve

   Uncover the skillet and top with red onion, diced tomatoes, and olives. Cover again and cook for 3 more minutes to soften the vegetables. Remove from heat, sprinkle with fresh parsley and crumbled feta (if using), and let rest 5 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 5g25%

Cholesterol 110mg37%

Sodium 620mg26%

Potassium 820mg24%

Total Carbohydrate 10g4%

Dietary Fiber 2g8%

Sugars 4g

Protein 38g76%

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Calcium 8 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Pro-Tip: For thicker chicken breasts, slice them horizontally into cutlets to ensure even and quick cooking.
• Make it dairy-free: Simply omit the feta cheese—the dish is still flavorful and satisfying.
• Add greens: Stir in a handful of spinach or kale during the last 2 minutes of cooking for extra nutrition.
• Serve with: Crusty bread, rice, or pasta to soak up the delicious sauce.

Keywords: Mediterranean chicken, one-skillet chicken, chicken with tomatoes and olives, easy chicken dinner, healthy chicken recipe