Description
This Mediterranean Chicken recipe features juicy boneless chicken breasts infused with garlic, oregano, lemon, and rich Mediterranean flavors. The chicken is seared and then braised in a flavorful sauce made with white wine, chicken broth, fresh tomatoes, olives, and onions, finishing with crumbled feta and fresh parsley. Ready in just 25 minutes, this one-skillet meal is both easy and delicious, perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 2 tablespoons minced garlic or garlic paste
- Kosher salt, to taste
- Black pepper, to taste
- 1 tablespoon dried oregano, divided
- 2 tablespoons extra virgin olive oil
Cooking Liquids and Vegetables
- 1/2 cup dry white wine
- 1 large lemon, juiced
- 1/2 cup chicken broth
- 1 medium red onion, finely chopped
- 4 small tomatoes, diced (about 1 1/2 cups)
- 1/4 cup sliced green olives
Finishing Garnish
- Handful of fresh parsley, stems removed and leaves chopped
- Crumbled feta cheese (optional)
Instructions
- Prep the chicken: Pat the chicken breasts dry with paper towels. Make three shallow slits on each side of each chicken breast to allow the flavors to penetrate.
- Season the chicken: Rub the minced garlic evenly on both sides of the chicken breasts, pushing some garlic into the slits. Season liberally with kosher salt, black pepper, and half of the dried oregano (about 1/2 tablespoon) on both sides.
- Sear the chicken: Heat the extra virgin olive oil in a large cast iron skillet over medium-high heat. Once hot, add the chicken breasts and sear until golden brown on both sides, about 3-4 minutes per side. Pour in the dry white wine and allow it to reduce by half, which will deglaze the pan and add depth to the sauce.
- Braise the chicken: Add the lemon juice and chicken broth to the skillet. Sprinkle the remaining dried oregano evenly over the chicken. Reduce the heat to medium and cover the skillet with a lid or tightly with foil. Let the chicken cook undisturbed for 5 to 6 minutes on one side. Flip the chicken breasts and cook for another 5 to 6 minutes, or until the internal temperature reaches 165°F (74°C).
- Finish the chicken and serve: Remove the cover and evenly distribute the finely chopped red onions, diced tomatoes, and sliced green olives over the chicken. Cover again and cook for an additional 3 minutes to soften the vegetables and meld the flavors. Remove from heat, then sprinkle with fresh chopped parsley and crumbled feta cheese if using. Serve immediately and enjoy!
Notes
- This recipe requires minimal prep time and cooks in just about 20 minutes, making it ideal for a quick but flavorful meal.
- The use of a single skillet means less cleanup and an easy one-pan dinner option.
- Feta cheese is optional but provides a tangy, creamy element that complements the Mediterranean flavors perfectly.
- Using a cast iron skillet helps achieve a good sear and even heat distribution during cooking.
- When selecting white wine, choose a dry variety such as Sauvignon Blanc or Pinot Grigio for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 414 kcal
- Sugar: 5.7 g
- Sodium: 514 mg
- Fat: 14.6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9.7 g
- Trans Fat: 0.03 g
- Carbohydrates: 14.4 g
- Fiber: 3.7 g
- Protein: 50.5 g
- Cholesterol: 145 mg
