Easy Mediterranean Chicken Recipe with juicy chicken and fresh Mediterranean flavors. This one skillet meal comes together in under 40 minutes for the perfect weeknight dinner!
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Take a quick culinary escape to the Mediterranean with bite-size tender chicken, juicy veggies, and briny olives. Mediterranean chicken is perfect for busy weeknights and super flavorful.
I love serving Mediterranean chicken skillet over plain boiled baby potatoes to soak up all the flavors, especially when you mash them up with a fork on your plate.
Why You Will Love This Recipe
- Quick: This chicken skillet is simple, effortless, and great for the beginner chef.
- Less cleanup: One pan means less washing after dinner, that’s always good!
- Versatile: You can easily tweak it to your liking and customize the ingredients.
- Healthy and flavorful: Full of clean, healthy ingredients, and bright, fresh flavors. Mediterranean chicken is low-carb and low-fat without skimping on taste.
Ingredients for Mediterranean Chicken
To make this Mediterranean chicken recipe you’ll need a number of pantry staples and fresh ingredients.
The list may seem long, but you’ll likely have most on hand.
- Boneless skinless chicken breasts: Quick and easy to cook, use cubed chicken, so it sears quickly and cooks evenly.
- Onion: Adds depth of flavor. Yellow onion is the best all-around cooking onion, you can also use red onion.
- Bell peppers: I used yellow and red peppers for their sweeter taste.
- Fresh mushrooms: Add a wonderful earthy flavor. I find Portobello mushrooms and baby bella mushrooms to be the most flavorful.
- Olives and olive brine: I like Kalamata olives but you can also use green olives.
- Baby potatoes: Keep the peel on! It contains many vitamins and nutrients.
- Tomatoes: For its sweet and juicy taste. I love the taste and juice San Marzano whole tomatoes add to this Mediterranean chicken. In a pinch, you can use canned diced tomatoes too.
- Olive oil: Extra virgin olive oil has the most health benefits and is great for searing chicken.
- Garlic: Fresh garlic adds incredible taste at the end.
- Seasonings: Sugar, salt, pepper, and red pepper flakes for a pinch of heat.
- Fresh herbs: Add another layer of flavor and a pop of color. I chopped up some fresh parsley but oregano or fresh basil are good too.
How to Make Mediterranean Chicken
This Mediterranean chicken recipe couldn’t be easier to make. Prep, sauté, simmer, and enjoy!
Full recipe card is below.
- Sauté vegetables: Start with a hot skillet, I love my large deep skillet. Swirl oil to coat. Then sauté onion and bell pepper for 3-4 minutes, stirring occasionally. Then add mushrooms and sauté for another 3-4 minutes.
- Cook chicken: Add cubed chicken breasts and cook for 3-4 minutes. Each piece should be opaque and separated from each other.
- Add remaining ingredients: Add in tomatoes and their juices, olives and their brine, sugar, red pepper flakes, salt and pepper. Stir all Mediterranean chicken skillet ingredients to combine, cover with lid and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes.
- Cook potatoes: Meanwhile, add baby potatoes to a large pot with enough cold water to cover them and add a pinch of salt. Cover and bring to a boil, then reduce heat to low and cook for 15-20 minutes or until potatoes are soft when pierced with a fork. Drain and set aside.
- Garnish and serve: Turn off heat, add garlic and stir. Let chicken skillet rest for 5 minutes, garnish with parsley and serve.
Variations and Additions
The best part of any skillet recipe, including this Mediterranean chicken recipe, is that they are incredibly versatile!
- Use chicken thighs: Boneless skinless chicken thighs would taste great, and the cook time would be the same. Make sure they’re cut into bite size pieces.
- Bone-in chicken: Pre-cook and sear bone-in chicken before sautéing veggies.
- Add artichokes or capers: Add up to 1 cup canned artichokes or 1/4 cup capers, they add amazing flavor.
- Add white wine: Adds flavor and moisture. Pour 1/4 cup of wine in the skillet along with tomato juices.
- If you don’t love tomatoes: Not everyone’s a fan, and that’s OK! You can substitute with jarred roasted red peppers.
- Using fresh tomatoes: I recommend using 1.5 pounds of chopped fresh tomatoes to maintain that Mediterranean chicken dish taste.
- Add fresh lemons: For a pop of flavor. It’s best to add them at the end, if the lemon juice simmers long the taste will be bitter.
- Add other vegetables: Add more veggies to meal time and sauté broccoli, zucchini, asparagus, or cauliflower along with the peppers.
What to Serve with Mediterranean Chicken?
Juicy chicken and fresh vegetables mean this Mediterranean chicken recipe has everything you need for dinner.
It’s a delicious low carb meal on its own, or you can pair it with a simple spring mix salad and crusty bread on the side.
I love using plain baby potatoes to soak up the flavors, I even mash them up with a fork, but my boys like to keep them in chunks like a chicken stew. You can use regular potatoes, I just like the convenience of baby ones, they even come pre-washed.
How to Store and Reheat
Store: Place Mediterranean chicken skillet leftovers in a sealed container and refrigerate for 3-4 days.
Freeze: Once completely cooled, freeze leftovers without baby potatoes in an airtight container for up to 3 months. Potatoes do not thaw well and will have unpleasant texture. Cook them fresh, it takes minutes!
Place in the fridge overnight to thaw, or on a counter for a few hours and reheat.
Mediterranean chicken is made of tender chicken simmered in a tomato sauce with olives, vegetables, herbs and spices.
Rubbery chicken usually means it is overcooked. When you first sauté the chicken, make sure it is opaque in color and not browned, it will continue cooking while it simmers.
Mediterranean chicken is ready when veggies are tender and chicken reaches an internal temperature of 165 F.
Yes! You can pre cook the potatoes and dice up everything to go in the skillet, and dinner will be on the table in 30 minutes.
More Chicken Recipes to Try
- Chicken quinoa skillet
- Chicken and zucchini recipe
- Chicken and mushrooms
- Mexican chicken and rice
- Chicken burrito skillet
Mediterranean Chicken Skillet
- 2 pounds boneless skinless chicken breasts cut into 1 inch cubes
- 1 large onion chopped
- 2 large bell peppers seeded and cubed
- 2 portobello mushrooms cubed
- 2 tablespoons olive oil extra virgin
- 28 ounces whole tomatoes coarsely chopped
- 1 cup Kalamata olives pitted
- 1/2 cup olives brine
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 garlic cloves grated
- 1/4 cup parsley finely chopped
- 2 pounds baby potatoes
- Preheat large (12 inch) deep skillet on low-medium heat and swirl oil to coat. Add onion and bell pepper; saute for 3-4 minutes, stirring occasionally.
- Add portobello mushrooms and saute for another 3-4 minutes, stirring occasionally.
- Add chicken breasts and cook for 3-4 minutes, stirring often, until each piece of chicken is separate and opaque. No need for chicken to be browned.
- Add tomatoes and their juices, olives and their brine, sugar, red pepper flakes, salt and pepper. Stir, cover and bring to a boil. Then reduce heat to low and simmer for 20 minutes.
- While skillet is cooking, cook baby potatoes. In a large pot, add potatoes and enough cold water to cover them plus a pinch of salt. Cover, bring to a boil, then reduce heat to low and cook for 15-20 minutes or until potatoes are soft when pierced with a fork. Drain and set aside.
- Turn off heat, add garlic, stir and let skillet stand for 5 minutes. Garnish with parsley and serve over baby potatoes.
- I use San Marzano whole tomatoes because they and their juice taste the best. I prefer to cut them instead of using canned diced tomatoes but in a pinch you can use the latter as well.
- Nutritional information is without baby potatoes.
- Store: Refrigerate in an airtight container for up to 3 – 4 days.
- Freeze: Freeze leftovers without baby potatoes in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
- To reheat: Simmer on low heat in a skillet for 5 minutes covered.