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

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.