Julie Clark
Updated:
One Skillet Mediterranean Chicken
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This one Skillet Mediterranean Chicken recipe is a healthy dinner packed with veggies and protein and fresh herbs. It will be on the table in under 30 minutes, just like our chicken stroganoff recipe.
This one pot dinner gets its flavor from freshly snipped basil and oregano. It’s full of chicken, fresh tomato, onion and olives. It’s a low carb recipe that fits Whole30, Paleo and gluten free diets.
About this Mediterranean chicken recipe:
fell in love with Mediterranean cooking during a trip to Israel years ago. It’s where I learned to make homemade hummus, mujadara, and tabbouleh, recipes that still show up regularly on our family table.
And now that I’ve started growing my own herbs (finally with success!), I’ve found an even deeper appreciation for those fresh, vibrant flavors. Basil, oregano, cilantro…they’re simple, but they make all the difference.
This one-skillet Mediterranean chicken is ready in under 30 minutes and packed with the fresh ingredients I fell in love with back then. It takes minimal effort so is an excellent weeknight dinner.
Serve over rice, or for a grain free option, use cauliflower rice or oven roasted potatoes. I’ve also stuffed this inside a pita bread or served it over a thick slice of sourdough toast with a simple salad on teh side.
Enjoy! -Julie
Key Ingredients
- Chicken. I had chicken tenderloins in the fridge so used those. Boneless skinless chicken thighs and chicken breasts work well, too.
- Olives. I had black olives on hand, but kalamata olives work well, too.
- Tomatoes. This recipe uses canned tomatoes and fresh tomatoes to get the perfect consistency and light sauce.
Skillet Mediterranean Chicken Recipe
This Skillet Mediterranean Chicken recipe is a healthy dinner packed with veggies and protein and fresh herbs that will be on the table in under 30 minutes.
Servings 5
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Ingredients
- 2 tablespoons olive oil divided
- 1 1/2 pounds boneless skinless chicken tenderloins
- 1 medium red onion chopped
- 1 teaspoon minced garlic
- 1 can petite diced tomatoes 15 ounces, with liquid
- 1/2 cup black olives sliced
- 1 tablespoon fresh oregano*
- 1 tablespoon fresh basil*
- 1 cup halved cherry tomatoes yellow or red
- Salt & ground black pepper to taste
Instructions
- In a large cast-iron skillet, heat one tablespoon of olive oil over medium heat. Once the oil is hot, add the chicken and sauté it until it is browned through, about 10 minutes, stirring often. Remove the chicken to a plate. 2 tablespoons olive oil, 1 ½ pounds boneless skinless chicken tenderloins
- Add the remaining tablespoon of olive oil and onions to the skillet. Sauté for 2 minutes. 1 medium red onion
- Add the garlic and cook for an additional minute. Add the canned tomatoes, olives and herbs. Cook for 6-8 minutes. 1 teaspoon minced garlic, 1 can petite diced tomatoes, ½ cup black olives, 1 tablespoon fresh oregano*, 1 tablespoon fresh basil*
- Add the chicken back in along with the tomato halves and heat through. Season with salt and pepper, to taste. Serve over rice, pasta or potatoes. 1 cup halved cherry tomatoes, Salt & ground black pepper
Notes
- Topping ideas: Squeeze fresh lemon juice and sprinkle lemon zest over the recipe after cooking. Or garnish with fresh parsley.
- Feta cheese is excellent on this mediterranean chicken recipe.
- Serve over pasta such as orzo. Want extra sauce? I recommend Rao’s marinara.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 309kcal | Carbohydrates: 10g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 386mg | Potassium: 528mg | Fiber: 3g | Sugar: 5g | Vitamin A: 629IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 2mg
How to make this Mediterranean Chicken recipe: Step by Step
- Cook the chicken. In pan, heat one tablespoon of olive oil over medium-high heat. Once the oil is hot, place chicken in the pan and sauté it until the juices run clear, about 10 minutes, stirring often. Remove the chicken to a plate.
- Sauté the veggies. Add the remaining tablespoon of olive oil and onions to the skillet. Sauté for 2 minutes.
- Continue cooking. Add the garlic and cook for an additional minute. Add the canned tomatoes, olives and herbs. Cook for 6-8 minutes.
- Heat through. Add the chicken back in along with the tomato halves and heat through. Season with salt and pepper, to taste. Serve over rice or potatoes.
Can I use a regular skillet? Don’t have a cast iron skillet.