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Photo of Easy Skillet Mediterranean Chicken in white enamel cast iron skillet garnished with fresh thyme and lemon wedges.
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4.85 from 26 votes

Easy Skillet Mediterranean Chicken

Easy Skillet Mediterranean Chicken has all the light, flavor-packed ingredients found in the sunny region of the Mediterranean. It makes a great healthy dinner any night of the week yet it's dressy enough for weekend entertaining!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Chicken and Turkey
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Kosher, Low Fat
Servings: 4
Author: Carol Borchardt

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breast halves approximately 2 pounds
  • Salt and freshly ground black pepper
  • 1 medium shallot finely chopped
  • 2 cloves garlic minced
  • 1/2 cup dry white wine
  • 1 pint cherry or grape tomatoes
  • 1 cup marinated artichoke hearts quartered -PLUS- 1/4 cup of the marinade
  • 1/2 cup pitted and halved Kalamata olives
  • 1 roasted red bell pepper from a jar, coarsely chopped
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon crushed red pepper flakes
  • Lemon wedges

Instructions

  • Heat olive oil in a large skillet or saute pan over medium-high heat.
  • Season the chicken breasts on both sides with salt and black pepper.
  • Place the chicken breasts in the hot oil and cook until nicely browned on the first side, approximately 4-5 minutes. Flip the chicken and cook another 4-5 minutes or until the chicken is cooked through to 165 degrees in the thickest part. Transfer to a plate and tent to keep warm.
  • Add the shallot and cook for 1-2 minutes or until it begins to soften.
  • Add the garlic and cook briefly, or until fragrant.
  • Add the wine, bring to a boil and cook for 1 minute.
  • Add the tomatoes and cook 1 minute or until they blister, pop and release some of their juices.
  • Add the artichoke hearts, marinade, olives, roasted red pepper, thyme, parsley, and crushed red pepper flakes. Cook until all the ingredients are heated through.
  • Transfer the chicken back to the skillet. Spoon the pan juices over the chicken and cook 1-2 minutes or until the chicken is heated back through to the pan temperature.
  • Adjust seasoning with salt and black pepper.
  • Serve with lemon wedges.

Notes

SUBSTITUTIONS:
  • If you prefer not to use wine or don’t have any, chicken broth can be substituted.  You may wish to add a little extra lemon juice at the end.
  • Can also use boneless skinless chicken thighs.
TIP:
  • When searing chicken breasts or other proteins, always start with the top side (or presentation side) first for the best-looking sear.

Nutrition

Serving: 1 | Calories: 327kcal | Carbohydrates: 11g | Protein: 26g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 731mg | Potassium: 766mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1469IU | Vitamin C: 48mg | Calcium: 58mg | Iron: 2mg