A quick and easy one-pot busy weeknight dinner packed full of flavor!
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This flavor-packed Mediterranean Chicken and Olive Skillet comes together in no time. I use one pan so the flavors build and stay together. Plus, the recipe moves really quickly once you start, so have all of your ingredients prepped and ready to use. Chicken thighs are my favorite cut of chicken because they stay so juicy, but you can substitute chicken breasts simply by reducing the cooking time. The olives remain a little firm for great texture, and you can use your favorite combination of green, kalamata, black, or even stuffed olives. The whole family will enjoy this easy weeknight meal.
Why the whole family will enjoy it
Tender, juicy chicken
Briny olives
Bright lemon
Creamy feta
Sweet, chewy sun-dried tomatoes
Herby sauce
A bright, flavorful, easy one-pot dinner that will be on the table in no time!
Simple ingredients
- Boneless skinless chicken thighs -sub bone-in skinless thighs or chicken breast
- Salt
- Freshly cracked black pepper
- All-purpose flour for dredging
- Olive oil -try the one in our shop straight from my family’s olive trees in Crete
- Garlic cloves, grated
- Chicken broth
- Sun-dried tomatoes -roughly chopped
- Fresh lemon juice
- Olives -your favorite combination halved
- Feta cheese -crumbled
- fresh parsley -finely chopped
How to make Mediterranean Chicken and Olive Skillet
- Place the chicken thighs on a tray and season both sides with salt and pepper.
- Then, dredge in flour.
- Heat a skillet over medium-high heat and add the oil.
- Cook the chicken in 2 batches -3-4 minutes on each side until golden.
- Transfer the chicken to a plate.
- Remove the pan from the heat and add some more oil, if needed.
- Add the garlic and warm for a few seconds until fragrant.
- Add the broth, lemon juice, olives, and sundried tomatoes.
- Bring to a boil and return the chicken with all its juices to the skillet.
- Cook over medium-high heat for about 6 minutes or until the chicken reaches 165° F.
- The sauce will thicken, so add some more broth if needed.
- Add the crumbled feta and parsley and warm for two more minutes.
Serve
We love the flavor lemon provides, so I always squeeze a little extra lemon over the whole dish before serving. You can serve it as is with a nice salad and some crusty bread to soak up the zesty sauce, or you can serve it over couscous or your favorite pasta. Mediterranean rice would also be a hit in my house. Let me know what you serve it with and share your pictures with me on Instagram! Quick skillet recipes save me during busy weeknights, so try a few of my others listed below. Kali Orexi!
More Quick Skillet Recipes:
Mediterranean Chicken & Olives Skillet
This Mediterranean Chicken and Olive Skillet comes together in no-time. Serve it with some crusty bread to soak up the zesty sauce or over pasta. The whole family will enjoy this easy weeknight meal.
Ingredients
- 6-8 boneless skinless chicken thighs
- salt, to taste
- freshly cracked black pepper, to taste
- 1/4 cup all-purpose flour for dredging
- 1/4 cup olive oil
- 4 garlic cloves, grated
- 1-1 and 1/2 cups chicken broth
- 1/4 cup chopped sun-dried tomatoes
- 2-3 tablespoons fresh lemon juice
- olives, halved
- feta cheese, crumbled
- 2 tablespoons fresh finely chopped parsley
Instructions
- Place the chicken thighs on a tray and season both sides with salt and pepper then dredge in flour.
- Heat a skillet over medium-high heat and add the oil.
- Cook the chicken in 2 batches. 3-4 minutes on each side until golden. Transfer the chicken to a plate.
- Remove the pan from the heat and add some more oil if needed and the garlic. Warm through a few seconds until fragrant.
- Add the broth, lemon juice, olives, and sundried tomatoes. Bring to a boil and return the chicken and all of its juices to the skillet.
- Cook over medium-high heat for about 6 minutes. The sauce will thicken. Add some more broth if needed.
- Add the feta and parsley and warm through 2 more minutes.
- Serve! Kali Orexi!
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