Mediterranean Chicken Skillet – Bright, Flavorful, and Weeknight-Friendly

This Mediterranean Chicken Skillet brings big flavor with minimal effort. It’s the kind of dinner that tastes like a sunny vacation, yet comes together in one pan in under 40 minutes. The ingredients are fresh and simple—juicy chicken, sweet tomatoes, briny olives, and a pop of lemon.

It’s light but satisfying, perfect for busy weeknights or casual entertaining. Pair it with crusty bread, rice, or couscous, and dinner is done.

Mediterranean Chicken Skillet - Bright, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5 pounds boneless, skinless chicken thighs (or breasts, cut into cutlets)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 2 tablespoons capers, drained (optional but great)
• 1/3 cup dry white wine (or low-sodium chicken broth)
• 1 lemon, zested and juiced
• 1/4 teaspoon red pepper flakes (optional)
• 1/3 cup crumbled feta
• Fresh parsley or basil, chopped (about 2 tablespoons)

Method

 

1. Prep the chicken. Pat the chicken dry and season with salt, pepper, oregano, and paprika. This helps build flavor and gives you good browning.
2. Heat the pan. Set a large skillet over medium-high heat and add the olive oil. When the oil shimmers, it’s ready.
3. Sear the chicken. Add the chicken in a single layer and cook until golden on both sides, about 3–4 minutes per side. Don’t worry about cooking it through yet. Transfer to a plate.
4. Sauté the aromatics. Reduce heat to medium. Add the red onion and bell pepper. Cook 3–4 minutes until softened, scraping up brown bits. Add garlic and cook 30 seconds until fragrant.
5. Build the sauce. Stir in the tomatoes, olives, and capers. Add the white wine (or broth) and simmer 2 minutes to reduce slightly.
6. Add lemon and spice. Stir in lemon zest, half the lemon juice, and red pepper flakes if using. Taste and season with a pinch of salt if needed.
7. Finish the chicken. Nestle the chicken back into the skillet with any juices. Reduce heat to medium-low, cover, and cook 6–8 minutes, until the chicken is cooked through and tender.
8. Final touches. Uncover, sprinkle with feta and herbs, and squeeze in more lemon juice to taste. The sauce should be bright and slightly tangy.
9. Serve. Spoon over cooked couscous, orzo, rice, or crusty bread. Add a drizzle of olive oil if you like.

What Makes This Special

This skillet has all the hallmarks of Mediterranean cooking: bright citrus, aromatic herbs, and fresh vegetables. The chicken is seared for color and flavor, then simmered with tomatoes and olives for a savory, tangy finish.

It’s hearty without feeling heavy, and every bite has a little contrast—salty, sweet, and fresh. Plus, it’s a true one-pan recipe, which means easy prep, easy cleanup, and dependable results.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs (or breasts, cut into cutlets)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 2 tablespoons capers, drained (optional but great)
• 1/3 cup dry white wine (or low-sodium chicken broth)
• 1 lemon, zested and juiced
• 1/4 teaspoon red pepper flakes (optional)
• 1/3 cup crumbled feta
• Fresh parsley or basil, chopped (about 2 tablespoons)

How to Make It

1. Prep the chicken. Pat the chicken dry and season with salt, pepper, oregano, and paprika. This helps build flavor and gives you good browning.
2. Heat the pan. Set a large skillet over medium-high heat and add the olive oil.

   When the oil shimmers, it’s ready.

3. Sear the chicken. Add the chicken in a single layer and cook until golden on both sides, about 3–4 minutes per side. Don’t worry about cooking it through yet. Transfer to a plate.
4. Sauté the aromatics. Reduce heat to medium.

   Add the red onion and bell pepper. Cook 3–4 minutes until softened, scraping up brown bits. Add garlic and cook 30 seconds until fragrant.

5. Build the sauce. Stir in the tomatoes, olives, and capers.

   Add the white wine (or broth) and simmer 2 minutes to reduce slightly.

6. Add lemon and spice. Stir in lemon zest, half the lemon juice, and red pepper flakes if using. Taste and season with a pinch of salt if needed.
7. Finish the chicken. Nestle the chicken back into the skillet with any juices. Reduce heat to medium-low, cover, and cook 6–8 minutes, until the chicken is cooked through and tender.
8. Final touches. Uncover, sprinkle with feta and herbs, and squeeze in more lemon juice to taste.

   The sauce should be bright and slightly tangy.

9. Serve. Spoon over cooked couscous, orzo, rice, or crusty bread. Add a drizzle of olive oil if you like.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze without the feta for up to 2 months. Thaw overnight in the fridge, reheat gently on the stovetop, and add fresh feta and herbs before serving.
• Reheating: Warm over medium-low heat with a splash of broth or water to loosen the sauce.

  Avoid high heat to prevent the chicken from drying out.

Health Benefits

This skillet leans on the Mediterranean diet’s greatest hits: lean protein, olive oil, vegetables, and fresh herbs. Chicken thighs offer iron and B vitamins, while olive oil provides heart-friendly monounsaturated fats. Tomatoes and peppers bring antioxidants like vitamin C and lycopene.

Olives and capers add flavor with minimal added sugar or heavy sauces. Overall, it’s a balanced meal that’s satisfying without relying on cream or butter.

Common Mistakes to Avoid

• Skipping the pat-dry step. Wet chicken won’t brown well. Dry it first for better color and flavor.
• Crowding the pan. If your skillet is small, sear in batches.

  Overcrowding steams the chicken and leads to pale, bland results.

• Overcooking the chicken. Sear first, then finish gently in the sauce. Pull it as soon as it’s cooked through for juicy texture.
• Under-seasoning the sauce. Taste before you serve. The olives and capers are salty, but the sauce still benefits from a pinch of salt and extra lemon.
• Using too much heat at the end. A gentle simmer keeps the chicken tender and the vegetables bright.

Alternatives

• Protein swaps: Use chicken breasts (cut into thinner pieces), turkey cutlets, or shrimp.

  If using shrimp, add them in the last 4–5 minutes to avoid overcooking.

• Vegetarian version: Swap chicken for chickpeas and sliced zucchini. Add the chickpeas with the tomatoes and simmer until warmed through.
• No wine? Use chicken broth plus a teaspoon of white wine vinegar for a similar brightness.
• Dairy-free: Skip the feta or use a dairy-free alternative. Add extra herbs and lemon to make up for the tang.
• Low-carb: Serve over cauliflower rice or a bed of sautéed spinach.
• Extra veggies: Add artichoke hearts, spinach, or sun-dried tomatoes.

  Stir spinach in at the end so it wilts gently.

• Herb variations: Oregano is classic, but thyme, rosemary, or a pinch of za’atar also fit beautifully.

FAQ

Can I make this ahead?

Yes. Cook the skillet through step 7, cool, and refrigerate. When ready to serve, reheat gently and add the feta and herbs just before eating for the best texture and flavor.

What should I serve with it?

It’s great with couscous, orzo, rice, quinoa, or toasted bread.

A simple green salad with lemon vinaigrette rounds out the meal.

Can I use bone-in chicken?

You can, but it will take longer. Sear as directed, then simmer covered until the internal temperature reaches 165°F. Add extra broth as needed to keep the sauce saucy.

Is this spicy?

Only if you add red pepper flakes.

Keep them out for a mild version, or sprinkle a pinch at the end for gentle heat.

How do I avoid a watery sauce?

Let the wine or broth reduce for a minute or two before adding the chicken back in. If it’s still thin at the end, simmer uncovered for a couple of minutes to thicken.

Can I use jarred roasted red peppers?

Absolutely. They add a sweet, smoky note and save time.

Add them when you add the tomatoes.

What if I don’t have Kalamata olives?

Use any firm, briny olive you like. Just avoid stuffed olives with strong fillings, which can overpower the dish.

Can I double the recipe?

Yes. Sear the chicken in batches to keep good browning.

Use a large Dutch oven or two skillets to avoid overcrowding.

Wrapping Up

This Mediterranean Chicken Skillet is simple, bright, and reliable—exactly what a weeknight dinner should be. With juicy chicken, tangy lemons, and briny olives, it hits all the right notes without much work. Keep this one-pan recipe in your rotation, and tweak it with your favorite vegetables or herbs.

It’s the kind of meal that feels fresh every time you make it.