Recipe: Easy One-Skillet Mediterranean Chicken

Mediterranean chicken 1

Maybe I was dragging my feet after being on vacation the past 10 days, reluctant to wade back into the political swamp. Or maybe I just needed a break from editing and lining up articles for the week at Bearing Drift.

Whatever it was, this afternoon I left the keyboard and headed into the kitchen to do something I consider an enjoyable pastime: cook.

Checking the recipe from The Mediterranean Dish blog and gathering the ingredients, it didn’t take long to have a main dish ready for supper.

If you like fresh, give it a try. It’s simple and easy and yummy … and it made a great photo with all the colors. Enjoy!

One-Skillet Mediterranean Chicken Recipe with Tomatoes and Green Olives

Ingredients

  • 4 boneless, skinless chicken breasts of equal size
  • 2 tbsp minced garlic or garlic paste
  • Salt and pepper
  • 1 tbsp dried oregano, divided
  • Olive oil
  • 1/2 cup dry white wine
  • 1 large lemon, juice of
  • 1/2 cup chicken broth
  • 1 cup finely chopped red onion
  • 1 1/2 cup small-diced tomatoes
  • 1/4 cup sliced green olives
  • Handful of fresh parsley, stems removed, chopped
  • Crumbled feta cheese, optional

Instructions

  1. Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
  2. Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
  3. In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken’s internal temperature should reach 170 degrees F).
  4. Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

 

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