Take a trip to Greece without leaving your kitchen when you prepare this quick, easy and delicious one-pan meal!
Looking for a 30-minute, one-skillet meal? Want your kitchen to feel and smell like you’ve hopped on a plane and landed at a Greek restaurant? This Mediterranean chicken recipe checks all those boxes! It’s both easy and full of flavor, leaving you to wonder why you never made it before.
Although I’ve never been to Greece, I’ve dined at many Greek restaurants. This dish rivals some of the best chicken dishes I’ve ordered. It is truly bursting with incredible flavor, and your family or guests will think you toiled over a hot stove for hours to create it. We’ll keep it our little secret that it only takes half an hour from prep to plate.
I often double the amount of spinach because it tends to wilt down to a small volume, and I love the way it tastes in this garlicky sauce. The garlic and seasonings really emphasize the deep umami of the chicken, while the cherry tomatoes bring in a bright, acidic touch. Then the olives, capers, and feta cheese add just the right amount of saltiness to make everything taste vibrant.
A versatile meal for any day of the week
One of the reasons I love this Mediterranean chicken recipe as much as I do is its versatility. If I’m out of spinach, I’ll just sub in any other vegetables I have on hand. I’ve made this dish with sliced zucchini and yellow squash, and it turned out fantastic. Boneless, skinless chicken thighs were another substitution I had to make once. I just cooked them a little longer than the breasts to ensure they reached that safe internal temp of 165°F.
Goat cheese works in a pinch if you don’t have feta. Although the taste is slightly different, I find them interchangeable in many recipes. You can omit the olives or capers if you don’t like them, but note that this will alter the overall flavor of the dish. Another substitution is swapping the chicken broth for dry white wine. You can either replace the entire amount or use a quarter cup of each.
How do I store leftovers?
Allow any leftover Mediterranean chicken to cool slightly before storing, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slowly on the stovetop over low heat. You can add more fresh spinach while reheating, if you like, as the leftover cooked spinach will wilt further. You can freeze leftovers in a freezer-safe container or zippered bag for up to 4 months. Thaw overnight in the refrigerator before reheating.
Serving suggestions
Start your meal off right with this delicious Mediterranean Salad, a basket of Gluten-Free Flatbread or Pita Bread, Melitzanosalata Greek Eggplant Dip, and some Red Pepper Hummus. Add a side of Greek Potatoes or Greek Lemon Rice, along with Sautéed Broccolini, for a complete and tasty meal. Don’t forget a platter of Baklava for dessert.
Ingredients
- 2 large chicken breasts
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1 1/2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup chicken broth
- 1 cup cherry tomatoes halved
- 5 tablespoons kalamata olives pitted
- 1 tablespoon capers drained
- 2 1/2 cups fresh baby spinach
- 2/3 cup crumbled feta cheese
Instructions
- Slice the chicken breasts in half horizontally to form four cutlets. Season each piece with salt, pepper, dried oregano, thyme, and onion powder.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken cutlets for about 6 minutes per side, or until they reach an internal temperature of 165°F. Transfer the chicken to a plate.
- Lower the heat to medium. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add chicken broth, cherry tomatoes, kalamata olives, and capers. Let the mixture simmer for 3 to 4 minutes until the tomatoes start to soften.
- Stir in the baby spinach and crumbled feta cheese. Return the chicken cutlets to the skillet along with any juices from the plate. Allow everything to warm together until the spinach wilts, about 1 to 2 minutes.
- Adjust seasoning if needed and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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