One-Skillet Mediterranean Chicken Recipe with Tomatoes and Green Olives

One-Skillet Mediterranean Chicken Recipe with Tomatoes and Green Olives

2 boneless, skinless chicken of equal size

1 Tablespoon minced garlic or garlic paste

Salt and Pepper

1 1/2 Teaspoons of dried oregano, divided

1 Tablespoon of Olive Oil

1/4 cup of dry, white wine

Juice of 1/2 lemon.

1/4 cup chicken broth

1/2 cup of finely chopped red onion

3/4 cup small-diced tomatoes

1/8 cup of sliced green olives

Handful of fresh parsley, stems removed, chopped

Crumbled Feta cheese (optional)


  1. Pat the chicken breasts dry. On each side of the chicken breasts make 3 slits through.
  2. Spread the garlic on both sides, insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano
  3. In a large cast-iron skillet heat 1 tablespoon of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 minutes turning the chicken over once (chicken’s internal temperature should reach 165 degrees F.)
  4. Uncover and top with the chopped onions, tomatoes, and olives. Cover again and cook for only 3 minutes. Finally, add the parsley and feta cheese. Serve with a light pasta, rice, or couscous. Enjoy!

Mary Anne Chadbourne

About Mary Anne Chadbourne

I am are retired Dietitian. I also do consulting work for a skin care company. I am a contributing writer for The Hip Senior Magazine. I enjoy travel, walk, yoga, cooking, baking, reading, knitting, and women's prayer groups

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