If you’re looking for easy-to-make weeknight dinner ideas, our Mediterranean Chicken should be at the top of your list! Tender, juicy chicken, kalamata olives, tangy feta cheese, baby spinach, and cherry tomatoes come together to create a flavorful chicken recipe that your whole family will love!
Made with simple ingredients, our Mediterranean Chicken is sure to become a family favorite. With each bite, the tender chicken breasts, fresh ingredients, and aromatic spices will transport you straight to the sun-drenched shores of the Mediterranean.
If you’re looking for easy-to-prepare, delicious chicken dishes for busy weeknights, make sure to try our Chicken Scallopini and Chicken Schnitzel recipes. They can be on your dinner table in less than 30 minutes.
Ingredients for Mediterranean Chicken
Let’s start by gathering the necessary ingredients to prepare our recipe. Culinary professionals refer to this as mise en Place, which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Change Up the Ingredients
Absolutely. We created this recipe using boneless, skinless chicken breasts, but you can also use boneless, skinless chicken thighs or bone-in chicken thighs to prepare this dish.
We used fresh grape tomatoes, but sun-dried tomatoes would be a delicious substitution. Not a fan of feta cheese? Try Gorgonzola, bleu cheese, or goat cheese to make the recipe. You can also add shredded mozzarella to the top and give it a few minutes under the broiler to get nice and melty.
Other tasty additions are artichoke hearts, green olives, red onions, roasted red peppers, and mushrooms. You can add a little Dijon mustard to the sauce for added flavor, as well as fresh basil, or any of your favorite fresh herbs. It all depends on your taste preference.
For a pop of flavor, add fresh lemon juice and/or lemon zest to the dish. For a touch of heat, add a sprinkle of red pepper flakes.
How to Make Mediterranean Chicken
Follow along with my simple, step-by-step instructions to learn how to make Mediterranean chicken in your own home kitchen.
- Add the flour, salt, and black pepper to a shallow bowl. Mix to combine and set aside until needed.
- Cut the chicken in half lengthwise to make four smaller cutlets. Then, pat them dry with paper towels. Season the chicken on both sides with salt and black pepper.
- Dredge the chicken in the seasoned flour.
- Add the extra virgin olive oil to a large skillet over medium heat.
- Add the chicken to the hot pan and cook the chicken for 4-5 minutes per side.
Deglaze the pan with dry white wine; Pinot Grigio or Sauvignon Blanc are good choices. Remove the chicken from the pan and set aside until needed.
- Add the garlic and cook over medium-high heat until fragrant, about 1 minute.
- Add the chicken broth, tomatoes, olives, dried oregano, onion powder, and capers to the pan and cook for 2-3 minutes..
- Add the spinach and feta cheese to the pan. Stir to combine, cook until the spinach is wilted.
- Reduce the heat to medium and add the chicken pieces back to the pan, along with any juices from the plate.
- Roll pieces of butter in the flour, pressing into the flour to make the beurre manie.
- Add the beurre manié to the pan and continue cooking until the sauce has thickened and the chicken has reached an internal temperature of at least 165°F.
Serve the finished dish with some of the pan juices, and garnish with chopped Italian parsley and crumbled feta.
To wow your guests, finish the dish with a sprinkle of feta cheese, a squeeze of fresh lemon juice, and a garnish of chopped fresh parsley. The bold flavors of our Mediterranean chicken are sure to impress!
Store leftover Mediterranean Chicken refrigerated in an airtight container for 2-3 days. It can be stored frozen for up to two months.
To reheat, place in a sauté pan over medium-high heat. Add a little chicken stock to make more sauce, along with a pat of butter. If you need to thicken the sauce, use a beurre manie.
Recipe FAQs
Yes, you can. You can also grill the chicken if you prefer. Season the chicken with olive oil, sea salt, and black pepper, or any of your favorite seasonings. Place it in a 375°F oven for 15–20 minutes or until the internal temperature hits 165°F. Make the sauce in a skillet and spoon the sauce over the cooked chicken when ready to serve.
Rice, orzo, couscous, farro, or any of your favorite grains are good choices. Roasted vegetables, a Greek salad, hummus, or pita bread with tzatziki on the side are also excellent choices.
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Mediterranean Chicken Recipe
Ingredients
- 16 ounces chicken breasts 4 small pieces or split two large breasts
- ⅓ cup all-purpose flour
- 2 teaspoon salt half for flour and half to season the chicken.
- 1 teaspoon black pepper half for flour and half to season the chicken.
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- 2 tablespoons olive oil
- 1 tablespoon garlic – finely minced
- ¼ cup dry white wine
- ½ cup chicken broth
- 1 cup grape tomatoes -cut into halves
- ⅓ cup Kalamata olives
- 1 tablespoon capers -drained
- 2 cups fresh baby spinach -packed
- 2 tablespoons unsalted butter for beurre manie
- 2 tablespoons all-purpose flour for beurre manie
- ½ cup crumbled feta cheese extra for garnish
- 1 teaspoon Italian parsley – finely chopped for garnish
Instructions
- Add the flour, salt, and black pepper to a shallow bowl. Mix to combine and set aside until needed.
- Cut the chicken in half lengthwise to make four smaller cutlets, then pat them dry with a paper towel.
- Season the chicken on both sides with salt and black pepper.
- Dredge the chicken in the seasoned flour.
- Add the olive oil to a skillet over medium heat.
- Add the chicken to the hot pan and cook the chicken for 4-5 minutes per side.
- Deglaze the pan with the white wine. Remove the chicken from the pan and set aside until needed.
- Add in the garlic and cook until fragrant (1 minute).
- Add the chicken broth, tomatoes, olives, seasonings, and capers to the pan and cook for 2-3 minutes.
- Add the spinach and feta to the pan. Stir to combine, cook until the spinach is wilted.
- Add the chicken back into the pan along with any juices from the plate..
- Roll pieces of butter in the flour, pressing into the flour to make the beurre manie.
- Add the beurre manié to the pan and continue cooking until the sauce has thickened and the chicken has reached an internal temperature of at least 165 degrees F.
- Serve the finished dish with some of the pan juices, and garnish with chopped Italian parsley and crumbled feta.
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