Mediterranean Chicken Recipe

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.

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.

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