Chicken Mediterranean for Two
Elevate your next date night with this flavorful and vibrant "Chicken Mediterranean for Two" recipe! Perfectly seared boneless chicken breasts are nestled in a vibrant skillet of juicy grape tomatoes, briny Kalamata olives, and sweet red onions, all infused with garlic, oregano, and a hint of red pepper flakes for gentle heat. A splash of chicken broth ties everything together, creating a savory sauce that’s perfect for soaking up with crusty bread or pairing with roasted veggies. Finished with creamy crumbled feta and fresh parsley, this Mediterranean-inspired dish is not only quick to prepare—taking just 35 minutes—but also a feast for the senses. Ideal for an intimate dinner, this easy one-pan recipe combines bold, fresh flavors with minimal cleanup, making it a go-to for busy weeknights or special occasions.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 cup grape or cherry tomatoes, halved
- 0.5 cup pitted Kalamata olives, halved
- 0.5 medium red onion, thinly sliced
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 0.5 cup low-sodium chicken broth
- 2 tablespoons feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 30 seconds, until fragrant.
Add the halved grape or cherry tomatoes, Kalamata olives, and sliced red onion to the skillet. Sprinkle with dried oregano and red pepper flakes. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Reduce the heat to low and simmer for 5 minutes, allowing the flavors to combine.
Return the cooked chicken breasts to the skillet, nestling them into the vegetable mixture. Spoon some of the sauce over the chicken and simmer for 2-3 minutes to reheat.
Remove the skillet from heat. Sprinkle the crumbled feta cheese and chopped parsley over the top of the dish before serving.
Serve hot, optionally with crusty bread or a side of roasted vegetables.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 816 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
