Easy One Pan Mediterranean Chicken Recipe
An Easy One Pan Mediterranean Chicken recipe made any day of the week in a 12-inch Cast Iron Skillet that everyone will love!
Servings: 8 servings
Calories: 393kcal
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.
Nutrition
Calories: 393kcal | Carbohydrates: 12g | Protein: 27g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1643mg | Potassium: 815mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1599IU | Vitamin C: 69mg | Calcium: 74mg | Iron: 2mg