Mediterranean Chicken
Discover the vibrant flavors of the Mediterranean with this irresistible Mediterranean Chicken recipe! Marinated in a zesty blend of olive oil, lemon juice, garlic, and aromatic spices like oregano and paprika, tender chicken breasts are seared to golden perfection before being baked alongside a medley of juicy cherry tomatoes, briny kalamata olives, and sweet red onion. Topped with creamy crumbled feta cheese and a sprinkle of fresh parsley, this one-skillet dish is as visually stunning as it is delicious. Ready in just 40 minutes and perfect for weeknight dinners or entertaining, this Mediterranean-inspired recipe pairs beautifully with rice, roasted potatoes, or a crisp green salad. Experience a wholesome, flavor-packed meal that brings the sunny tastes of the Mediterranean straight to your table!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and halved
- 1 medium red onion, thinly sliced
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper to create the marinade.
Pat the chicken breasts dry with a paper towel and place them in a large resealable plastic bag or shallow dish.
Pour the marinade over the chicken, ensuring they are all coated evenly. Let the chicken marinate for at least 10 minutes, or up to 24 hours if preparing in advance.
Heat the remaining 1 tablespoon 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 golden brown. Transfer the chicken to a plate and set aside.
Reduce the heat to medium. In the same skillet, add the cherry tomatoes, kalamata olives, and red onion. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Return the chicken to the skillet, nestling it among the vegetables. Spoon some of the vegetable mixture over the chicken.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Sprinkle the dish with crumbled feta cheese and fresh parsley before serving.
Serve warm, alongside rice, roasted potatoes, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 5736 mg | 249% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 13.6 g | ||
| Protein | 238.9 g | 478% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 830 mg | 64% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2854 mg | 61% | |
*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.
