Description
This Mediterranean-inspired skillet brings together succulent chicken, Kalamata olives, sun-dried tomatoes, and fresh herbs, creating a vibrant, savory meal that’s perfect for a light and satisfying dinner. Ready in under 30 minutes!
Ingredients
For the Mediterranean Chicken Skillet:
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4 boneless, skinless chicken breasts (or thighs, if preferred)
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2 tablespoons olive oil
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1 teaspoon dried oregano
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1 teaspoon garlic powder
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1/2 teaspoon paprika
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Salt and pepper to taste
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1/2 cup Kalamata olives, pitted and halved
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1 cup cherry tomatoes, halved
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1 medium red onion, sliced
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1 medium yellow bell pepper, sliced
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1 medium zucchini, sliced
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2 tablespoons fresh lemon juice (from 1 lemon)
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1 tablespoon balsamic vinegar
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1 tablespoon fresh parsley, chopped (for garnish)
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Optional: Crumbled feta cheese for topping
Instructions
Start by seasoning the chicken breasts or thighs. Place the chicken on a cutting board and drizzle olive oil over both sides. Sprinkle with dried oregano, garlic powder, paprika, salt, and pepper. Use your hands to rub the seasonings into the chicken, ensuring each piece is well-coated with the spices. This step adds flavor to the chicken before it’s cooked and ensures a great crust during searing.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts (or thighs) to the skillet. Sear the chicken for 4-5 minutes on each side until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (74°C) to ensure it’s fully cooked.
Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Keep the skillet on the heat, as you’ll be using the same pan to cook the vegetables.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced red onion, yellow bell pepper, zucchini, and halved cherry tomatoes to the pan. Stir the vegetables occasionally, cooking for about 5-7 minutes until they start to soften but still retain some texture.
Once the vegetables are tender, add the halved Kalamata olives to the skillet, stirring to incorporate them with the vegetables. Let everything cook together for an additional 2-3 minutes. The olives will release some of their brine, adding a salty, briny flavor to the vegetables, and the tomatoes will begin to break down slightly, creating a light sauce.
Once the vegetables have softened, add the fresh lemon juice and balsamic vinegar to the pan. Stir everything together to deglaze the pan, scraping up any browned bits from the bottom of the skillet. These bits add a rich depth of flavor to the dish. The balsamic vinegar adds a tangy sweetness, while the lemon juice brightens the entire dish.
Place the cooked chicken back into the skillet with the vegetables. Spoon some of the vegetables and sauce over the chicken to keep it moist and infuse it with all the Mediterranean flavors. Let the chicken heat through for about 2-3 minutes. This step helps the flavors meld together, ensuring that the chicken absorbs some of the zesty sauce.
Once everything is heated through, remove the skillet from the heat. Garnish with fresh chopped parsley for a burst of color and freshness. If you like, sprinkle crumbled feta cheese over the dish for an extra layer of Mediterranean flavor.
Serve the Mediterranean Chicken Skillet hot, ensuring that each plate gets a portion of chicken and vegetables, along with a drizzle of the flavorful sauce from the skillet.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 15-18g
- Carbohydrates: 15-18g
- Protein: 35-40g