Mediterranean Chicken
Published Jan 21, 2026
Mediterranean chicken made with chicken breasts, olives, sun-dried tomatoes, garlic, and a light broth, cooked in one skillet and finished with lemon.
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Try my Mediterranean chicken skillet recipe!
Mediterranean chicken” is a pretty loose term, and everyone seems to have their own take on it. This is mine, and I like using chicken breasts because they cook fast and stay straightforward. It’s got the classic Mediterranean flavors I actually want: olives, sun-dried tomatoes, garlic, a little broth, and some lemon on the side for tang. Everything happens in one pan, and I like that there’s enough sauce to spoon over the chicken, which is great on top of basmati rice!
Happy Cooking!
– Yumna
Mediterranean Chicken Ingredients
- Chicken breasts: I use boneless and skinless chicken breasts for this recipe. You can use chicken thighs, but they take longer to cook.
- Sun-dried tomatoes: I love oil-packed sun-dried tomatoes because they have more flavor, but bagged ones also work.
- Olives: Pitted Kalamata olives are best for this recipe.
- Onion: Here’s how to dice an onion.
- Garlic: And here’s a tutorial on how to mince garlic.
- Chicken broth: You can make homemade chicken broth or buy low-sodium chicken broth at the store.
- Olive oil: Any neutral oil, like avocado oil or vegetable oil, works.
- Herbs and seasonings: Fresh parsley, dried oregano, paprika, salt, and pepper.
How to Make Mediterranean Chicken
Mediterranean Chicken Recipe
One-pan Mediterranean chicken with chicken breast, kalamata olives, sun-dried tomatoes, garlic, and a simple pan sauce.
Ingredients
- 4 (6-ounce) boneless skinless chicken breasts
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion diced
- 3 garlic cloves minced
- ⅓ cup juliened sun-dried tomatoes oil-packed, drained
- ½ cup kalamata olives halved
- 1 cup chicken broth
- ¼ cup fresh parsley chopped
- Lemon wedges for serving
Instructions
- Pat the chicken dry and season both sides with oregano, paprika, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until golden brown and cooked through. Transfer to a plate.
- Lower the heat to medium. Add the onion to the same skillet and cook until softened, about 3 minutes. Stir in the garlic and cook for 1 minute.
- Stir in the sun-dried tomatoes and kalamata olives. Cook for 1–2 minutes to warm and combine the flavors.
- Pour in the chicken broth. Bring to a simmer and cook for 3–4 minutes, allowing the sauce to reduce slightly.
- Return the chicken to the skillet, spoon the sauce over the top, and simmer for 2 minutes. Stir in the parsley.
- Serve with extra sauce and lemon wedges.
Equipment
Notes
- My Top Tip: If your chicken breasts are thick in the center, gently pound them so they cook evenly and don’t dry out.
- Storage: Store leftover Mediterranean chicken in an airtight container in the fridge for 3–4 days. Reheat on the stove, covered, with a splash of water or chicken broth to help keep it from drying out.
- Freezing: Place cooled Mediterranean chicken in an airtight container or freezer bag. It’ll last in the freezer for up to 2 months. Thaw in the fridge overnight, then reheat covered on the stove.
Nutrition
Serving: 6oz, Calories: 330kcal, Carbohydrates: 10g, Protein: 39g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 1073mg, Potassium: 1084mg, Fiber: 3g, Sugar: 5g, Vitamin A: 779IU, Vitamin C: 13mg, Calcium: 62mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add chickpeas: When you add the sun-dried tomatoes and kalamata olives, stir in a can of drained and rinsed chickpeas for a heartier meal.
- Stir in some spinach: Before you add the chicken back into the skillet, stir in a handful of spinach and let it wilt.
- Finish it with feta: Serve with a sprinkle of crumbled feta cheese.
Recipe Tips
- Pat the chicken dry well before seasoning. This helps the chicken cook without sticking to the skillet. Leftover moisture creates steam, which prevents browning.
- Rest the chicken before cutting. After you take it off the heat, let it rest for about 5 minutes before cutting. This helps it stay extra juicy.
Serving Ideas
- Grains: Lemon Rice, Couscous, Farro
- Sides: Lebanese Stuffed Grape Leaves, Muhammara Dip, Homemade Pita Bread
- Vegetables: Roasted Broccolini, Oven Roasted Cauliflower, Roasted Green Beans
FAQs
How do I know when my Mediterranean chicken is done cooking?
Check the internal temperature. Insert a meat thermometer into the thickest part of the chicken and make sure it reads at least 165ºF.
