This One Pan Mediterranean Chicken recipe is so easy. It can be made any day of the week with just one 12″ Cast Iron Skillet. This dish also looks beautiful, will feed the whole family and my kids LOVE IT! But Shhhh…Don’t tell them about the onions and olives. They have NO IDEA!
How I came up with this One-Skillet Mediterranean Chicken Dish
I’ve been making this One-Skillet or One Pan Mediterranean Chicken recipe for bout 6-7 years probably. I had put on some extra pounds and decided I better start eating healthier. It just so happened that I had all of these ingredients in the pantry and fridge and so I got to cooking. The recipe truly hasn’t changed a bit since then. The only real difference is that in the beginning we weren’t eating it with Couscous or any sides at all.
Just a nice warm bowl of this healthy and delicious Mediterranean Chicken and Marinated veggies. Even my little ones loved it so much they each finished their bowls. Neither one of them say they like olives or onions, but they loved this meal!
So basically I just grilled up some chicken and dumped a bunch of stuff in a Cast Iron Skillet and boom, there you have it.
What’s in a Mediterranean Chicken Skillet
This recipe definitely lends itself to greek cuisine. 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°. Because they have been butterflied and pounded they are extremely tender and juicy. Lastly I slice the chicken into strips and begin working on the rest of the mixture.
In the skillet I begin by heating about a half a cup of Extra virgin Olive oil over medium-low heat. I then add the onion sautéing until they soften and become 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 then 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.
Like I said before, this one pan mediterranean chicken recipe can be served all by itself and hold its own, but I do love it with some couscous as well.