Healthy Pantry Night Mediterranean Chicken
Transform your weeknight dinner routine with this irresistible Healthy Pantry Night Mediterranean Chicken recipe, a one-skillet wonder that's bursting with bold flavors and wholesome ingredients. Juicy, golden-browned chicken breasts are nestled in a vibrant tomato-based sauce brimming with pantry staples like canned diced tomatoes, kalamata olives, and artichoke hearts. Mediterranean-inspired seasonings, including oregano, basil, and a touch of red pepper flakes, infuse the dish with warmth and depth, while fresh baby spinach adds a nutritious touch. In just 45 minutes, you’ll have a protein-packed, veggie-loaded meal that’s perfect for busy evenings. Garnish with parsley and tangy feta for an optional finishing touch, and serve it alongside quinoa, couscous, or crusty bread for a hearty Mediterranean feast.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 14.5 ounces canned diced tomatoes
- 0.5 cup kalamata olives, sliced
- 1 cup artichoke hearts, drained and chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups baby spinach
- 0.25 cup fresh parsley, chopped (optional garnish)
- 0.25 cup feta cheese, crumbled (optional)
Instructions
Preheat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Season the chicken breasts with a pinch of salt and black pepper on both sides.
Place the chicken in the skillet and cook for 4-5 minutes on each side, until golden brown but not fully cooked through. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, minced garlic, and diced onion. Sauté for 3-4 minutes until the onion is soft and translucent.
Stir in the canned diced tomatoes, kalamata olives, artichoke hearts, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Mix well.
Return the chicken breasts to the skillet, nestling them into the tomato mixture. Reduce the heat to medium-low, cover the skillet, and let everything simmer for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Once the chicken is cooked through, remove the lid and stir in the baby spinach. Allow it to wilt for about 1-2 minutes.
Taste the sauce and adjust the seasoning if needed.
Serve the Mediterranean chicken hot, garnished with chopped fresh parsley and a sprinkle of crumbled feta cheese, if desired. Pair with a side of quinoa, couscous, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 5501 mg | 239% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 19.7 g | ||
| Protein | 241.0 g | 482% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 874 mg | 67% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3406 mg | 72% | |
*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.
