Description
A flavorful and easy Mediterranean Chicken recipe featuring tender chicken breasts seared and braised with garlic, oregano, lemon juice, white wine, and fresh vegetables. This one-skillet dish is quick to prepare and perfect for a wholesome weeknight meal, garnished with fresh parsley and optional crumbled feta cheese for an authentic Mediterranean touch.
Ingredients
Scale
Chicken and Seasoning
- 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
Cooking Liquids and Vegetables
- 2 tablespoons extra virgin olive oil
- 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
- Handful of fresh parsley, stems removed, leaves chopped
- Crumbled feta cheese (optional)
Instructions
- Prep the chicken: Pat the chicken breasts dry thoroughly with paper towels to remove excess moisture. Make three shallow slits on each side of each chicken breast to allow seasoning and flavors to penetrate deeply.
- Season the chicken: Rub the minced garlic evenly on both sides of the chicken breasts, ensuring to push some garlic into the slits for enhanced flavor. Season generously with kosher salt, black pepper, and half of the dried oregano on both sides.
- Sear the chicken: Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. Add the chicken breasts and sear on both sides until golden brown, about 2-3 minutes per side. Pour in the dry white wine and allow it to reduce by half, intensifying the flavors and deglazing the pan.
- Braise the chicken: Add the lemon juice and chicken broth to the skillet. Sprinkle the remaining half tablespoon of oregano evenly over the chicken. Cover the skillet with a tight-fitting lid or foil, turn the heat to medium, and let cook for about 5 to 6 minutes on one side. Flip the chicken and cook for an additional 5 to 6 minutes, or until the internal temperature reaches 165°F (74°C), ensuring juicy and safe-to-eat chicken.
- Finish the chicken and serve: Remove the lid and top the chicken with the finely chopped red onion, diced tomatoes, and sliced green olives. Cover again and cook for 3 more minutes to soften the vegetables and meld the flavors. Garnish with fresh parsley and sprinkle crumbled feta cheese over the top, if using, before serving. Enjoy this vibrant Mediterranean dish hot.
Notes
- This recipe requires minimal prep and only about 20 minutes of cooking time, making it perfect for quick weeknight dinners.
- Using a cast iron skillet enhances searing and heat retention for even cooking.
- To keep the dish gluten-free, ensure your chicken broth and other ingredients contain no gluten additives.
- Feta cheese is optional but adds a signature tangy finish that complements the Mediterranean flavors beautifully.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain moisture.
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
