Mediterranean Chicken with Tomatoes Kalamata and Mushrooms
Transport your taste buds to the sunny Mediterranean with this flavorful chicken dish featuring juicy cherry tomatoes, briny Kalamata olives, and earthy baby Bella mushrooms. Mediterranean Chicken with Tomatoes, Kalamata, and Mushrooms combines tender, pan-seared chicken breasts with a vibrant medley of ingredients simmered in a savory blend of dry white wine, chicken broth, and aromatic oregano. Infused with garlic and a hint of red pepper flakes for subtle heat, this one-pan recipe delivers restaurant-quality flavors in just 35 minutes of cooking time. Beautifully garnished with fresh parsley, it’s perfect for weeknight dinners or special occasions. Pair with crusty bread or rice to soak up the rich, irresistible sauce, and enjoy a wholesome meal that’s as nutritious as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and halved
- 2 cups baby Bella mushrooms, sliced
- 0.5 cup dry white wine
- 0.5 cup chicken broth
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Prepare the chicken by patting the breasts dry with paper towels. Season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the cherry tomatoes, Kalamata olives, and sliced mushrooms to the skillet. Stir and cook for 5-6 minutes, allowing the mushrooms to release their moisture and the tomatoes to soften.
Pour in the dry white wine and chicken broth. Stir in the dried oregano and red pepper flakes, scraping any browned bits from the bottom of the skillet for extra flavor. Simmer for 2-3 minutes to slightly reduce the liquid.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon some of the tomato-olive-mushroom mixture over the chicken.
Cover the skillet with a lid and reduce the heat to low. Let the chicken simmer for 15-20 minutes, or until it is cooked through (internal temperature should reach 165°F/74°C).
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Remove from heat and garnish with freshly chopped parsley. Serve hot with crusty bread, rice, or your favorite side dish.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 6345 mg | 276% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 16.1 g | ||
| Protein | 233.0 g | 466% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 341 mg | 26% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4054 mg | 86% | |
*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.
