Easy Mediterranean Chicken
Indulge in a deliciously vibrant and wholesome dinner with this Easy Mediterranean Chicken recipe, perfect for busy weeknights or relaxed weekend meals. Tender, golden-seared chicken breasts are nestled in a skillet full of Mediterranean flavors, featuring juicy cherry tomatoes, briny kalamata olives, tender artichoke hearts, and earthy baby spinach. A dash of lemon juice and a fragrant blend of oregano and paprika elevate the dish, while a final sprinkle of tangy feta cheese ties it all together. Ready in just 40 minutes, this one-skillet recipe combines simplicity and rich, authentic flavors. Serve this Mediterranean-inspired delight on its own or pair it with fluffy quinoa, buttery rice, or crusty bread for a balanced and satisfying meal. Perfect for those seeking a quick, flavorful chicken dinner with a Mediterranean twist!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 0.5 cups kalamata olives, pitted and halved
- 1 medium red onion, thinly sliced
- 1 cup artichoke hearts, drained and quartered
- 3 cups baby spinach
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cups feta cheese, crumbled
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the chicken breasts with salt, black pepper, paprika, and oregano.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
Sear the chicken breasts for 2-3 minutes on each side, until they are golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the cherry tomatoes, kalamata olives, red onion, and artichoke hearts. Cook for 3-4 minutes until the vegetables begin to soften.
Add the baby spinach and lemon juice, stirring until the spinach wilts, about 2 minutes.
Return the chicken breasts to the skillet, nestling them into the vegetables.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and sprinkle the crumbled feta cheese over the chicken and vegetables.
Serve hot, either on its own or alongside rice, quinoa, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 6542 mg | 284% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 16.6 g | ||
| Protein | 248.5 g | 497% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 949 mg | 73% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3645 mg | 78% | |
*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.
