Mediterranean Chicken with Tomatoes, Olives, and Feta Recipe

If you’re looking for a dinner that’s bursting with sunshine and bold flavors, you’re in for a treat with my Mediterranean Chicken with Tomatoes, Olives, and Feta Recipe. I absolutely love how this dish comes together in just one skillet, making it a quick yet fancy-feeling meal that tastes like you’ve spent hours in the kitchen. You’ll find that the combination of garlic, lemon, and oregano gives the chicken a zesty kick, while the juicy tomatoes, briny olives, and creamy feta add layers of texture and color. Trust me, you’re going to want to keep this recipe on repeat!

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Ingredients You’ll Need

These ingredients come together beautifully, bringing authentic Mediterranean vibes right to your table. When I shop for this dish, I look for the freshest lemons and olives to really make the flavors shine.

• Boneless skinless chicken breasts: I prefer thicker breasts to keep the chicken juicy during cooking.
• Garlic or garlic paste: Fresh minced garlic adds punch, but garlic paste works in a pinch and spreads evenly.
• Kosher salt: Use kosher salt for easy seasoning and even flavor distribution.
• Black pepper: Freshly ground is best for a touch of heat.
• Dried oregano: Essential Mediterranean herb—divided use heightens the savory aroma.
• Extra virgin olive oil: Adds richness and helps sear the chicken perfectly.
• Dry white wine: This adds acidity and complexity; if you’re not a drinker, chicken broth is a good substitute but the wine really transforms the dish.
• Large lemon: Freshly juiced, lemon brightens everything up and balances the richness.
• Chicken broth: Keeps the chicken juicy and creates a flavorful braising liquid.
• Medium red onion: Finely chopped to melt into the sauce without being overpowering.
• Small tomatoes: Diced, they add juicy sweetness and a lovely pop of color.
• Sliced green olives: Bring that signature salty tang that pairs beautifully with tomatoes and feta.
• Fresh parsley: Chopped for a fresh, herbal finish that lifts the entire dish.
• Crumbled feta cheese (optional): Adds creamy saltiness that contrasts perfectly with the other ingredients.

Variations

I love playing around with this Mediterranean Chicken with Tomatoes, Olives, and Feta Recipe depending on what’s in my fridge or pantry. Feel free to make it your own!

• Add vegetables: Sometimes I toss in slices of zucchini or roasted red peppers for more color and nutrition, and my family never complains.
• Swap olives: If you prefer a milder olive flavor, Kalamata olives are delicious, or use black olives if you have them on hand.
• Try different cheese: If you’re not a fan of feta, goat cheese or shredded mozzarella can be great alternatives.
• Make it spicier: I’ve added a pinch of crushed red pepper flakes during cooking when we wanted a little heat, which complements the citrus really well.

How to Make Mediterranean Chicken with Tomatoes, Olives, and Feta Recipe

Step 1: Prep the Chicken Like a Pro

Start by patting your chicken breasts dry—this is a simple step but makes a huge difference for browning. Then, make three shallow slits on each side of each chicken breast; this helps the marinade get in there and flavors the meat deeply. I discovered this trick after I noticed my chicken was sometimes a little bland inside despite lots of seasoning on the surface.

Step 2: Season with Garlic and Oregano

Rub the minced garlic or paste all over the chicken, pushing some of it into those slits you made earlier. Season generously with salt, pepper, and half the dried oregano. This step is where the flavor base really forms, so don’t skimp! I’ve learned that a good garlicky base makes this dish taste like you’ve ordered it at a trendy coastal bistro.

Step 3: Sear the Chicken for Flavor

Heat olive oil in a large cast iron skillet over medium-high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides — about 3-4 minutes per side. Then pour in the white wine and let it reduce by half; this caramelizes the chicken and adds layers of complexity. Using cast iron helps me get that perfect sear every single time.

Step 4: Braise with Broth and Lemon

Add the fresh lemon juice and chicken broth, sprinkle the remaining oregano on top, and reduce the heat to medium. Cover the skillet with a lid or foil and let it cook for 5-6 minutes per side, or until the internal temperature hits 165°F. This soft braising keeps the chicken juicy and tender — something I used to struggle with before I found this technique.

Step 5: Finish with Fresh Toppings

Uncover and sprinkle the chopped red onion, diced tomatoes, and olives right over the chicken. Cover again and cook for another 3 minutes just to let everything meld. Finally, garnish with fresh parsley and a generous crumble of feta cheese — if you love that creamy punch like I do, you won’t want to skip it!

How to Serve Mediterranean Chicken with Tomatoes, Olives, and Feta Recipe

Garnishes

Fresh parsley is my go-to garnish—it lifts the dish with a bright herbaceous touch. Sometimes, I like to add a few extra wedges of lemon on the side for anyone who wants to brighten their bite even more. The crumbled feta, of course, is non-negotiable if you want that authentic creamy salty zing!

Side Dishes

I usually serve this Mediterranean chicken with a side of fluffy couscous or warm pita bread to soak up all those delicious pan juices. Roasted or steamed vegetables like asparagus or green beans make for fresh, easy sides that keep the meal balanced and colorful.

Creative Ways to Present

For a dinner party, I like to plate the chicken breasts individually, spooning the tomato-olive mixture over each plate, and then sprinkling feta and herbs right before serving. It feels elegant but requires minimal effort. I’ve also used this recipe as a base for Mediterranean chicken salad wraps, which are a hit during warmer months.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually stays fresh for up to 3 days. The flavors actually deepen overnight, so I find the chicken even tastier the next day. Just be sure to pour the sauce back over before reheating to keep the chicken moist.

Freezing

If you want to freeze, remove the feta first—cheese doesn’t freeze well and can turn crumbly. Freeze the chicken with the tomatoes and olives in a sealed container or freezer bag for up to 3 months. When you thaw, reheat gently to avoid drying out the chicken.

Reheating

I usually reheat leftovers in a skillet over low heat with a splash of broth or water to loosen the sauce. Microwaving works too but can dry the chicken out, so watch the timing carefully. Adding fresh parsley or a little extra feta after reheating brings the meal back to life.

FAQs

Final Thoughts

This Mediterranean Chicken with Tomatoes, Olives, and Feta Recipe has earned a permanent spot in my cooking repertoire because it’s just so satisfying and simple. When I first tried this recipe, I was amazed by how quickly a meal can taste so fresh and full of layers of flavor. I hope you enjoy it as much as my family does—once you make it, it’ll likely become your go-to for both weeknight dinners and when you want to impress friends without stress. Give it a try and let those Mediterranean flavors transport you—it truly feels like a mini vacation in every bite!

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