This easy Mediterranean chicken recipe requires little prep, and only 20 minutes to cook.
It’s the perfect one skillet meal, plus, it's loaded with my favorite Mediterranean flavors.
▢4 boneless, skinless chicken breasts ▢2 tablespoons minced garlic or garlic paste ▢Kosher salt ▢Black pepper ▢1 tablespoon dried oregano, divided
▢2 tablespoons extra virgin olive oil ▢½ cup dry white wine ▢1 large lemon, juiced ▢½ cup chicken broth ▢1 medium red onion, finely chopped
▢4 small tomatoes, diced, about 1 ½ cups ▢¼ cup sliced green olives ▢Handful of fresh parsley, stems removed, leaves chopped ▢Crumbled feta cheese (optional)
Prep the chicken: Pat the chicken breasts dry. Make three shallow slits on each side of the chicken breast.
Season the chicken: Rub the garlic on both sides of the chicken, pushing some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and ½ of the dried oregano.
Sear the chicken: In a large cast iron skillet, heat the olive oil on medium-high. Sear the chicken on both sides, then add the white wine and reduce by half.
Braise the chicken: Add the lemon juice and chicken broth. Sprinkle the remaining ½ tablespoon of oregano on top and turn the heat to medium.
Cover with a lid or tightly with foil. Cook for about 5 to 6 minutes on one side, then turn the chicken over and cook for 5 to 6 additional minutes, or until the internal temperature of the chicken reaches 165°F.
Finish the chicken and serve: Uncover and top with chopped onions, tomatoes and olives.
Cover again and cook for 3 minutes. Finish with the parsley and feta cheese (if using). Enjoy!