Mediterranean Skillet
Dive into the vibrant, robust flavors of the Mediterranean with this one-pan Mediterranean Skillet recipe! Juicy, golden-brown chicken thighs are perfectly seasoned with smoked paprika, then nestled among a medley of fresh zucchini, red bell pepper, and cherry tomatoes. Hearty chickpeas, briny kalamata olives, and tangy feta cheese add irresistible depth, while a squeeze of fresh lemon brightens every bite. With just 15 minutes of prep time and a single skillet, this wholesome recipe is ideal for a fuss-free weeknight dinner. Garnished with fresh parsley, it’s a comforting, flavor-packed meal that pairs beautifully with crusty bread or rice. Perfect for lovers of Mediterranean cuisine, this recipe is as easy as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 3 pieces garlic cloves, minced
- 1 large red bell pepper, diced
- 1 medium zucchini, sliced into half-moons
- 1.5 cups cherry tomatoes, halved
- 1 cup canned chickpeas, drained and rinsed
- 0.5 cup kalamata olives, sliced
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 medium lemon, juiced
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt, black pepper, and smoked paprika on both sides.
Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. 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 cook for 30 seconds, stirring frequently, until fragrant.
Stir in the diced red bell pepper, zucchini, and cherry tomatoes. Cook for 5-7 minutes, or until the vegetables are tender.
Add the chickpeas and kalamata olives to the skillet, stirring to combine and heating through for about 2-3 minutes.
Return the cooked chicken to the skillet, nestling it among the vegetables.
Squeeze the juice of one lemon over the skillet and sprinkle the crumbled feta cheese on top.
Cover the skillet and cook for an additional 3-4 minutes to allow the flavors to meld together.
Sprinkle the chopped parsley over the dish before serving.
Serve hot, optionally pairing the dish with crusty bread or rice.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.5 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 910 mg | 19% | |
*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.
