This is a One-pot Mediterranean chicken recipe with a delicious fresh tomato sauce. Serve it with your favorite side dishes for a complete meal.
Recipe Science
- Marinate the chicken in a citrusy solution to enhance flavor and tenderness. A 15-minute soak ensures juicy, well-seasoned bites.
- Sear the chicken in olive oil for a golden crust on both sides. The pieces finish cooking as they gently braise in tomato sauce.
- Use fresh cherry tomatoes for a quick, sweet, and chunky sauce. Their skins add texture and burst as they simmer with the chicken.
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Why It Works
Are you looking for an easy and delicious chicken dinner? Learn how simple it is to make Mediterranean chicken. A combination of lean meat, fresh vegetables, briny olives, and tangy feta cheese make this a colorful entree. Pair it with couscous salad or orzo salad, grilled vegetables, and crispy potatoes.
The meat briefly marinates in a simple citrus sauce before cooking. The pieces are then pan-seared to create a flavorful crust and gently simmered in a savory tomato sauce. It only takes 30 minutes to prepare and works great for meal prep.
Ingredients You’ll Need
- Chicken: For a lean protein option that cooks quickly, use boneless, skinless chicken breast. Select pieces that are about 8 ounces in size. Any larger, and I recommend cutting them into cutlets. This prevents the chicken from drying out and will require shorter cooking times.
- Marinade: Soak the meat in a Mediterranean chicken marinade to infuse it with bright, citrusy notes and rich olive oil flavor. I use extra-virgin olive oil, lemon juice, minced garlic, paprika, dried oregano, salt, and pepper.
- Tomatoes: One of my favorite ways to make a quick tomato sauce is to use fresh cherry tomatoes. They are small and very sweet and don’t require peeling. The skin helps to keep the sauce chunky and rustic, with a nice contrast of textures.
- Olives: Sliced green olives or kalamata olives are added for an instant briny flavor.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This Mediterranean chicken recipe is easy to switch up! Try these tasty suggestions:
- Chicken Options: If you prefer dark meat, use bone-in or boneless chicken thighs, although they require more time to simmer until the internal temperature reaches 170ºF (77ºC).
- Tomato Swaps: Other types of tomatoes, such as vine-ripened, plum, Roma, or canned tomatoes, can be used.
- Make a Yogurt Marinade: You can also add ¼ cup of plain Greek yogurt for extra tanginess.
- Add More Vegetables: Add veggies like zucchini, green beans, bell peppers, artichoke hearts, mushrooms, or diced potatoes to the sauce.
- Wine: Feel free to add ¼ cup of dry white wine for depth to the tomato sauce.
- Substituting Olives: Add capers, they are piquant, with a burst of briny and tangy flavor.
How to Make Mediterranean Chicken
Step 1: Marinate the Chicken
Whisk the marinade ingredients in a large bowl.
Add the chicken to the bowl and turn to coat each piece evenly.
Pro Tip: The concentrated mixture will quickly season the meat. You only need 15 minutes, but you can marinate for up to 24 hours.
Step 2: Sear the Chicken
I cook the dish in a large skillet with a cover like a Dutch oven. To add a flavorful, golden brown crust to the chicken, sear the pieces in olive oil. Cook the first side over medium heat for 5 minutes. Then flip and cook the other side over medium-low heat for 5 minutes.
This will not thoroughly cook the chicken unless using thinner cutlets. The pieces will finish cooking while gently braising in the sauce.
Step 3: Cook the Aromatics
Cook diced red onions and minced garlic in olive oil.
Step 4: Cook the Tomatoes and Olives
Add tomatoes along with salt and pepper. Stir and cook over medium heat until the tomatoes begin to soften, approximately 2 minutes. The tomatoes will burst and concentrate as they simmer with the chicken. Add in the sliced olives and chicken stock. This mixture will create a fresh and flavorful sauce.
Step 5: Braise the Chicken
Add the chicken stock and chicken breast to the pan. Cover and cook over low heat until it reaches 160 to 165ºF (71 to 74ºC).
Tips for Perfect Execution: The process takes about 15 minutes, depending on the pieces’ thickness. I use a similar approach to cook shredded chicken, using steam heat to ensure juicy and tender pieces.
Step 6: Ready to Serve
Right before serving, garnish the chicken with crumbled feta cheese and chopped parsley. It pairs nicely with a crisp green side salad, steamed rice, or hearty potatoes.
Frequently Asked Questions
This Mediterranean chicken dish uses boneless white meat. However, bone-in chicken breasts or thighs work well for braising. Make sure to brown the skin nicely. This renders the fat, making the surface less flabby in texture. The bones act as insulators and flavor the sauce. It takes longer to cook bone-in meat. If cooking dark meat, cook it until it reaches 170ºF (77ºC).
The marinated chicken can be barbecued or cooked on a grill pan. Use medium-high heat, between 400 to 450ºF (204 to 232ºC). Make sure to cover and cook, flipping halfway through. Depending on the thickness, it takes about 5 to 8 minutes per side. Move to a cooler part of the grill if it needs more time or is browning too quickly.
While braising the chicken, other flavorful vegetables can be added to the sauce, making it a heartier meal. For example, you can add sliced zucchini, pieces of green beans, bell peppers, cooked artichokes hearts, mushrooms, or diced red or gold potatoes.
Cut the chicken into large cubes, about 1 to 2 inches in size. Marinate in the sauce to season the surface, then thread onto skewers. Cook over medium heat in a barbecue or grill pan. Flip and cook each side until lightly charred and fully cooked.
Serve This With
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Mediterranean Chicken
Ingredients
- ½ cup extra-virgin olive oil, divided
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic, divided
- 1 ½ teaspooons kosher salt
- 1 teaspoon dried oregano
- ¾ teaspoons black pepper
- ½ teaspoon paprika, sweet or smoked
- 2 pounds boneless skinless chicken breast, 4 pieces
- 1 cup diced red onion, ½" dice
- 1 pound cherry tomatoes, about 3 cups, halved
- ⅓ cup green olives, or kalamata, sliced
- ½ cup unsalted chicken stock
- ¼ cup crumbled feta cheese
- 2 teaspoons chopped parsley
Instructions
- Marinate the Chicken – In a large bowl, whisk together ¼ cup olive oil, lemon juice, 1 teaspoon garlic, 1 teaspoon salt, ¼ teaspoon black pepper, paprika, and oregano. Add the chicken pieces and turn to evenly coat. Cover and marinate for 15 to 30 minutes.
- Sear the Chicken – Heat a large skillet over medium heat. Add the olive oil. Once hot, add the chicken. Cook until the surface is golden brown, 3 to 5 minutes. Flip and cook over medium-low heat for 5 minutes. Transfer to a plate.
- Cook the Aromatics – In the same pan used to cook the chicken, heat 2 tablespoons of olive oil over medium-low heat. Saute the onions until translucent, about 2 minutes. Add the garlic, and saute until fragrant, 30 seconds.
- Cook the Tomatoes – Add the tomatoes, salt, and pepper. Stir and cook over medium heat until the tomatoes start to soften, about 2 minutes. Add the olives, stir, and cook for 1 minute.
- Braise the Chicken – Stir in the chicken stock. Add the chicken back to the pan, nestling it into the tomato mixture. Cover and cook over low heat until the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 13 to 17 minutes.
- To Serve – Garnish with feta cheese and parsley. Serve with tomato and olive sauce.
Recipe Video
Notes
- Storing: Cover and refrigerate for up to 5 days.
- Reheating: Cover and microwave on high setting in 15 to 30-second increments until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Marla Sparks says
The recipe calls for chicken stock, but I’m not seeing any instructions involving it – maybe I am missing it?
Jessica Gavin says
Hi Marla- I’ve updated the recipe, thanks for letting me know!
Lyle Caswell says
Do you think I could make this without the olives? My wife hates olives. Thanks.
Jessica Gavin says
Yes, you can omit the olives.
M.Walters says
I love your recipes. Thank you
Is there any way that I can just print out the ingredients and the simple directions so that I can add to my 4 x 6 recipe card box .
Thank you