Mediterranean Chicken With Tomatoes And Olives

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!

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