One-Pan Mediterranean Chicken Skillet | The Ultimate 30 Minute Recipe
This one-pan Mediterranean chicken skillet is what honest home cooking is all about. We’re talking fresh ingredients, a ton of great flavors, and all done in about 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish white wine for a taste of the Mediterranean diet.
To make this recipe, I used boneless chicken breasts. But you can also use boneless chicken thighs if you like. Either way, make sure to cut the chicken into similar-sized pieces. That way, it all cooks evenly.
As for the vegetables, I used onions, garlic, red bell peppers, and zucchini. You can mix it up and use any vegetables you like or whatever you have on hand. I also added black pitted olives. You can sub them for any other type of olives you like, such as kalamata.
TIPS & TRICKS to Make this Recipe: This dish will hold for up to 2 to 3 days in the fridge in an airtight container. Just reheat on a low heat to not overcook the chicken.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this One-Pan Mediterranean Chicken Skillet
One-Pan Mediterranean Chicken Skillet
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 2 boneless chicken breast 10 oz / 300 grams each
- 1 medium yellow onion (roughly diced)
- 8 cloves garlic (thinly sliced)
- 1 red bell pepper (roughly diced)
- 1 small zucchini (cut into thin half moon shapes)
- 1/4 cup dry white wine 60 ml
- 1 tsp dried oregano 1 gram
- 1/2 tsp dried thyme 0.50 grams
- 1/4 tsp crushed red pepper 0.65 grams
- 1 can diced tomatoes 14.5 oz / 410 grams
- 1 cup black pitted olives 130 grams
- 2 tsp lemon juice 10 ml
- 2 tbsp feta cheese 18 grams
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, add the chicken breasts over some paper towels and pat dry, then season with salt & pepper on both sides, and then cut each one into 1-inch (2.50 cm) pieces
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Once the oil is nice and hot, add in the pieces of chicken, all in a single layer, and cook for 2 minutes per side, then remove from the pan and set aside
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Using the same pan with the same heat, add in the chopped onion, sliced garlic, chopped red bell pepper, and sliced zucchini, and mix together, then mix every 1 to 2 minutes so everything evenly sautes
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After 6 to 8 minutes and the vegetables are lightly sautéed, add in the white wine, oregano, and thyme, mix together, and then simmer for a couple of minutes
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Once the alcohol has been cooked off in the wine, about 3 minutes, add in the canned diced tomatoes, black pitted olives, and season with salt & pepper, and mix together until well mixed
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Add the pieces of chicken and their juices back into the pan, once again in a single layer, and flip each piece so they're fully coated in all that goodness, then place a lid on the pan and lower to a low-medium heat, simmer for 5 to 10 minutes or until the chicken is fully cooked through (165°F - 74°F), then remove the pan from the heat
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Serve directly out of the pan, topped with the lemon juice, crumbled feta, and chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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