Skillet Mediterranean Chicken
Elevate your weeknight dinners with this vibrant and flavorful Skillet Mediterranean Chicken recipe! Perfectly seared boneless, skinless chicken thighs are simmered in a tangy, zesty blend of garlic, lemon, and chicken broth, creating a savory base that’s bursting with bold Mediterranean flavors. Juicy cherry tomatoes, briny kalamata olives, and a hint of red pepper flakes add depth, while fresh spinach and creamy crumbled feta bring a delicious contrast of textures. Ready in just 40 minutes, this one-pan wonder is as easy to prepare as it is visually stunning, making it ideal for both busy weeknights and casual entertaining. Serve it with crusty bread or fluffy couscous to soak up the aromatic sauce, and don't forget the fresh parsley garnish for a pop of color! If you’re searching for a wholesome, Mediterranean-inspired chicken dinner, this recipe is a must-try.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 whole lemon, juiced and zested
- 1.5 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and halved
- 0.25 cup feta cheese, crumbled
- 2 cups fresh spinach
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 0.5 cup chicken broth
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt, black pepper, and half the dried oregano on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken thighs to the skillet, skin-side down (if applicable), and cook for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and add the minced garlic to the skillet. Cook for 1 minute until fragrant, being careful not to burn it.
Add the lemon juice, lemon zest, cherry tomatoes, kalamata olives, and red pepper flakes to the skillet. Stir and cook for 2-3 minutes to let the tomatoes soften slightly.
Pour in the chicken broth and return the chicken thighs to the skillet. Cover the skillet with a lid and let it simmer for 15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Remove the lid, scatter the fresh spinach around the skillet, and cook for another 2 minutes until the spinach wilts.
Sprinkle crumbled feta cheese over the top and garnish with chopped parsley.
Serve warm with crusty bread, rice, or couscous for a complete Mediterranean meal.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.9 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 644 mg | 14% | |
*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.
