This One Pan Mediterranean Chicken Recipe is easy and can be made any day of the week with just one 12" Cast Iron Skillet. This dish looks beautiful, is very healthy, will feed the whole family, and the kids will LOVE IT!
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Why You'll Love This Recipe
If you are looking for a healthy dump-and-go meal, this Mediterranean Chicken Skillet is it. The only time-consuming part of this is cooking the chicken, but after that's complete, you add the remaining ingredients, let it all meld, and serve it right up.
Ingredients
Meat: For this recipe, I used Boneless Skinless Chicken Breasts.
Vegetables: You'll need Cherry Tomatoes, Marinated Artichoke Hearts, Pitted Kalamata Olives, Jarred Deli Sliced Roasted Red Bell Peppers, and a Yellow Onion.
Liquids: All you'll need is Extra Virgin Olive Oil.
Herbs and Spices: Dried Oregano, Bried Basil, Dried Parsley, Dried Thyme, Ground Savory, and Kosher Salt.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
I first butterfly the chicken breasts and then pound them out to be thin, flat, and even. Then, I season the chicken with Olive oil, Oregano, Basil, Parsley, Thyme, and Savory. Once I have the chicken breasts well seasoned, I grill them at about 500°f until they have reached an internal temp 165°. They are extremely tender and juicy because they have been butterflied and pounded. Lastly, I slice the chicken into strips and begin working on the rest of the mixture.
In the skillet, I begin by heating about half a cup of Extra virgin Olive oil over medium-low heat. I then add the onion, sautéing until it softens and becomes translucent. At that point, I increase the heat to medium and add the cherry tomatoes. When the tomatoes are starting to blister on the outside and can easily be smashed, it's time to add everything else. Dump in drained jars of Kalamata Olives and Artichoke Hearts, followed by an undrained jar of deli-sliced roasted red peppers. Bring to a boil, reduce heat, and simmer for as long as you'd like or until just heated through.
Expert Tips
- This one-pan Mediterranean chicken recipe can be served by itself and hold its own, but I love it with some couscous.
- I like to smash some of the tomatoes but not all of them. This will add amazing flavors and texture. Just be aware that eating the tomatoes that have not been smashed can be very hot.
- Drain the olives and artichokes but not the roasted red peppers.
Recipe FAQS
Mediterranean chicken can be made of many different ingredients, starting with chicken and incorporating artichokes, olives, red and green bell peppers, tomatoes, onions, olive oil, savory herbs, and spices.
You will find many different herbs and spices in Mediterranean food and Mediterranean seasonings such as basil, oregano, parsley, thyme, rosemary, sage, coriander, paprika, turmeric, garlic, dill, savory, pepper, and bay leaf.
Key Mediterranean ingredients are olives, olive oil, tomatoes, herbs, spices, and lean meats such as poultry, lamb, fish, and seafood.
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📖 Recipe
Easy One Pan Mediterranean Chicken Recipe
Ingredients
- ½ Cup Extra Virgin Olive Oil
- 2 Lbs Boneless Skinless Chicken Breast cut into strips
- Dried Oregano
- Dried Parsley
- Dried Thyme
- Ground Savory
- 36 Oz Cherry Tomatoes
- 14.5 Oz Marinated Artichoke Hearts-Drained
- 9.5 Oz Pitted Kalamata Olives - Drained
- 16 Oz Roasted Red Deli Sliced Peppers w/ juices and oil
- 1 Medium Yellow Onion - Diced
- Kosher Salt
Instructions
- Butterfly, Pound, Season, Grill, and Slice Chicken Breasts.
- Heat Olive Oil in a 12-inch Cast Iron Skillet over Medium-Low Heat.
- Add Onions and Sauté until Softened and Translucent.
- Add Cherry Tomatoes and cook until softened and blistering.
- Add the sliced chicken breast and mix with tomato and onions.
- Pour in a jar of Drained Sliced Kalamata Olives, then a jar of Drained Marinated Artichoke Hearts.
- Lastly, a jar of Deli Sliced Roasted Red Peppers with the oil and juice from the jar.
- Stir everything together and bring to a boil; reduce heat and simmer until ready to serve.
Video
Notes
- This one-pan Mediterranean chicken recipe can be served by itself and hold its own, but I love it with some couscous.
- I like to smash some of the tomatoes but not all of them. This will add amazing flavors and texture. Just be aware that eating the tomatoes that have not been smashed can be very hot.
- Drain the olives and artichokes but not the roasted red peppers.
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