This post may contain affiliate links. All opinions are my own.

If you enjoy the glow of satisfaction that comes from serving a meal that everyone loves, you are going to love this Mediterranean Chicken recipe. With perfectly seasoned chicken, briny olives, and sweet cherry tomatoes topped off with tangy feta, you have got a meal that never fails to delight. It looks gorgeous on your table, making it perfect for entertaining.

Close up overhead photo of a cast iron skillet with Mediterranean chicken breast.

I have always been in love with Mediterranean flavors.

My favorite go-to meals are this Mediterranean Quinoa Salad, this Mediterranean Bowl, and these Mediterranean Lettuce Cups.

My latest love affair is this Mediterranean Chicken Breast. It is gluten-free and low carb, and makes the perfect weeknight dinner. (Just like my Blackstone Chicken.)

With all of my favorite flavors in an easy-to-make one-skillet meal, this is one I turn to again and again. Try serving with a side salad and this Balsamic Vinaigrette Recipe. It is also fabulous with Mediterranean Orzo Salad, Air Fried Asparagus or Green Beans with Bacon.

★★★★★

Reader review

"This Mediterranean Chicken tasted amazing! I loved it because it was an easy to make, one skillet dinner, plus it was healthy and the whole family loved it! Winner Winner Chicken Dinner! Thank you so much for the recipe!" —Michelle

Add your review »

Ingredients

A bottle of avocado oil and plate of raw chicken breast surrounded by prep bowls of garlic, olives, tomatoes, seasonings, broth, and feta.

Let's Talk Ingredients

I use chicken breasts for this recipe, but thighs work just as well if you prefer

Avocado oil is my go-to for cooking. Olive oil is fine here, but skip extra virgin—it doesn’t love high heat.

Grape or cherry tomatoes both hold up beautifully. I’ve also tested this successfully with chopped sun-dried tomatoes.

I buy feta packed in water and crumble it myself—it always tastes fresher and a little creamier than the pre-crumbled kind.

Tips & Tricks

If you think to plan ahead, season the chicken the night before. The salt will get into the fibers of the chicken, and the result will be juicier and tastier meat.
Keep in mind that the cooking time will vary depending on the size of your chicken breasts. If you want to sub in thighs, just use an instant-read thermometer to make sure they are cooked perfectly. The internal temperature should reach 165°F before serving.
Feel free to ad lib as you like. Artichoke hearts, red bell pepper, and red onions all make nice additions. Fresh herbs like thyme, basil, or fresh parsley are perfect for finishing this recipe.

How to Make Mediterranean Chicken Breast

First, start by seasoning the chicken with oregano, salt, and pepper.

Heat the oil in a large skillet over medium-high heat. Add the chicken.

Sear the chicken and cook until it is golden brown and an instant-read thermometer registers 160° F.

Photos of chicken being browned in a skillet.

Photo of garlic, broth, tomatoes, and olives in a large skillet.

Remove the chicken from the pan and add the garlic. Cook for 30 seconds.

Stir in the tomatoes, olives, and chicken broth and cook for about 3 minutes, scraping the pan to get up any browned bits.

Transfer the chicken to serving plates and top with the tomato and olive mixtures.

Sprinkle with the feta cheese.

If you would like, finish this Mediterranean chicken breast recipe with a squeeze of lemon juice.

Overhead photo of a cast iron skillet with mediterranean chicken breast surrounded by parsley, on the vine tomatoes, and feta.

If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, Instagram, and PINTEREST to see all my delicious recipes.

Overhead square photo of mediterranean chicken breast.

Print Recipe

5 from 20 votes

30-Minute Mediterranean Chicken Breast

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: American, Mediterranean

Diet: Gluten Free

Keyword: chicken

Servings:

Calories: 255kcal

Author: Wendy Polisi

Equipment

Instant Read Thermometer
Large Skillet

Ingredients

24 ounces boneless skinless chicken breast
1 ½ teaspoons dried oregano
1 ½ teaspoons sea salt
½ teaspoon fresh ground black pepper
3 tablespoons avocado oil or olve oil
2 teaspoons minced garlic
8 ounces halved cherry tomatoes or grape tomatoes
½ cup chopped pitted olives
2 tablespoons chicken broth
3 ounces feta cheese crumbled
Optional: Fresh lemon juice

US Customary - Metric

Instructions

Pat the chicken dry and season it on both sides with oregano, salt, and pepper.
Heat the oil in a large skillet over medium-high heat.
Add the chicken and cook for between 6 to 8 minutes per side until golden brown and an instant-read thermometer register 160° F.
Remove from the pan.
Add the garlic to the pan, and cook for 30 seconds.
Stir in the tomatoes, olives, and chicken broth. Cook for about 3 minutes, scraping up any browned bits.
Transfer the chicken to plates and top with the tomato and olive mixture.
Sprinkle with the feta cheese and finish with a squeeze of lemon juice if you like.

Notes

Storage

Store this in the refrigerator for up to four days. I recommend reheating in a skillet, but you could use the microwave too.

The chicken will freeze fine, but I do not recommend freezing the vegetables, cheese, or olives.

Nutrition

Filed Under:

Chicken Recipes Main Dish Recipes Valentine's Day Recipes

Comments

5 from 20 votes (13 ratings without comment)