Juicy chicken breasts meet a fresh tomato-rich sauce in this Mediterranean one-skillet dish. This six-ingredient version is on the table in just thirty minutes, meaning you can dig into it any night of the week.
Simple Mediterranean Chicken Recipe
What foods come to mind when you hear “Mediterranean”? I know for me it’s usually olive oil, feta cheese, hummus (legumes), red wine, salmon and some type of cucumber salad. And chicken!
This Mediterranean flavored chicken recipe is a great option to include in your weekly meal rotation as a high quality protein source as well as a vibrant, colorful combination of fresh tomatoes, briny Kalamata olives, fresh basil and feta cheese.
Sometimes it’s hard to believe that so much flavor can be packed into a meal that is ready in thirty minutes, but here’s the proof.
Enjoy every bite.
Basic Ingredients, But Not So Basic Chicken
A handful of very simple ingredients go into making this dish a flavor-popping dinner any night of the week.
- skinless, boneless chicken breasts – a great, low-calorie source of protein
- olive oil – has a relatively high smoke point and is safe and reliable for frying
- salt, pepper and garlic – flavor boosters
- Kalamata olives – rich, fruity and meaty with a notable sharpness that other olive varieties don’t have
- cherry or grape tomatoes – bright and sweet with a more crunchy interior, makes them perfect for sautéing
- feta cheese – creamy, salty and tangy, adds big flavor to this dish
- fresh basil – adds that perfect hint of subtle sweetness
GET THE FULL (PRINTABLE) MEDITERRANEAN CHICKEN SKILLET RECIPE BELOW. ENJOY
Using Fresh Basil And How To Slice It
Chiffonade is the fancy word we use to refer to the process of slicing fresh basil (or any other delicate herb). The word itself rolls off your tongue as light and airy as the spirals of basil themselves. The ribbons of basil add a lovely bit of green and fresh taste to so many in-season dishes.
To get those perfect basil ribbons all you need to remember is to stack, roll and slice. The leaves are stacked one on top of the other, rolled into a cigar shape and using a sharp knife (keeps the basil from bruising), slice them into thin ribbons.
Also, the oils found in basil are aromatic and delicate. For this reason, I prefer to chiffonade my basil just before using it and add it to the dish at the very end, often holding off until I can sprinkle it over each plate right before serving. When the residual heat and raw basil come together, that amazing aroma is woken up and is deliciously fragrant.
If you prefer not to use olives, I suggest adding a squeeze of fresh lemon juice to balance out the flavor of the overall dish.
Store in an airtight container, in the refrigerator, for up to three days.
More Ways To Enjoy A Quick and Easy Chicken Dinner
Whether you’re a beginning home cook or you’ve been cooking in the kitchen for years, I’m convinced we all want the same basic thing out of chicken recipes: Easy recipes that taste really good.
Here are some of my easiest chicken recipes, and they check all the boxes: basic ingredients, easy-to-follow instructions, and a quick cooking time.
- apricot glazed chicken breasts, another skillet dinner packed with flavor
- throw this honey garlic chicken on the grill and enjoy every bite
- perfectly seasoned fajita chicken made on a sheet pan and served in warm tortillas
- use chicken thighs to make this simple Saltimbocca, you won’t regret it
- get out the air fryer and make this spice-packed Caribbean chicken for a very flavorful meal
- the best chicken and rice on the stove-top, I promise
- sticky Asian chicken spaghetti for the win
IF YOU DO MAKE SOMETHING FROM NOBLEPIG, IT WOULD BE GREAT TO SEE HOW YOURS TURNED OUT! Take a snapshot and tag @NOBLEPIG and #noblepig on INSTAGRAM so I can see how it turned out.
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Mediterranean Chicken Skillet
- 4 (1 lbs) boneless, skinless chicken breasts
- salt and pepper
- 3 tbsp olive oil, divided
- 2 cups cherry or grape tomatoes, halved
- 1/2 cup pitted Kalamata olives
- 3 cloves garlic, minced
- 4 oz crumbled feta cheese
- 4-5 fresh basil leaves, sliced into ribbons
- Let chicken breasts sit out (and out the package) 30 minutes prior to cooking to warm up slightly.
- Lightly season the chicken with salt and pepper.
- Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. When the frying pan is quite hot, add 2 tablespoons of the olive oil. Swirl the pan so it is lightly covered with the olive oil.
- Reduce the heat to medium. Add the chicken breasts. Cook undisturbed for 5-7 minutes on one side and flip over. Continue cooking, until chicken is browned and cooked through and the internal temperature has reached 165 degrees F. (Using a meat thermometer is key for chicken breasts, as they dry out easily when overcooked.) Remove from pan and let chicken breasts rest, leave remaining oil in the pan.
- Add remaining 1 tablespoon of olive oil to the pan, along with tomatoes. Sauté tomatoes for several minutes , until softened. Add olives and garlic and cook until fragrant, about 1 minute.
- Return chicken breasts to the pan over medium heat and spoon tomato sauce over chicken. Sprinkle feta cheese over the chicken and cook for 1-2 minutes, until cheese is warmed and slightly melty.
- Remove from heat and garnish each plate with fresh basil. Serve over pasta, rice or couscous.
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