Mediterranean Chicken Skillet – One-Pan, Fresh, and Flavorful

This Mediterranean Chicken Skillet is everything you want on a busy weeknight: fresh, bright, and done in one pan. It’s loaded with juicy chicken, cherry tomatoes, olives, and fragrant herbs, all brought together with lemon and a touch of garlic. The flavors are bold but balanced, and the prep is simple.

You’ll get a complete meal that feels light yet satisfying, without spending all night in the kitchen.

What Makes This Special

This dish captures the heart of Mediterranean cooking: simple ingredients, big flavor, and lots of color. It’s a skillet meal, so there’s minimal cleanup and maximum payoff. The combination of tomatoes, olives, and lemon creates a savory-sunny sauce that coats every bite. It’s quick enough for weeknights, but the flavors are elegant enough for guests.

Plus, you can easily adapt it to what you have on hand—swap the greens, change the grain, or go dairy-free.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 cups cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup marinated artichoke hearts, drained and quartered (optional but recommended)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme or Italian seasoning
• 1/2 teaspoon smoked paprika (optional for warmth)
• 1/4 teaspoon red pepper flakes (optional for heat)
• 1 lemon, zested and juiced
• 1/3 cup low-sodium chicken broth or water
• 1/4 cup crumbled feta cheese (more to taste)
• 2 cups baby spinach or chopped kale
• Salt and black pepper, to taste
• Fresh parsley or basil, chopped, for garnish
• Cooked couscous, rice, or orzo, for serving (optional)

Instructions

1. Season the chicken. Pat the chicken dry and season with 1 teaspoon salt, black pepper, oregano, thyme, and smoked paprika. Toss to coat.
2. Brown the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in an even layer and cook 4–6 minutes, turning once, until lightly browned and mostly cooked through.

   Transfer to a plate.

3. Sauté the aromatics. Add the remaining tablespoon of olive oil to the same skillet. Add onion and red bell pepper with a pinch of salt. Cook 3–4 minutes until softened.

   Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.

4. Build the sauce. Add cherry tomatoes and a pinch of salt. Cook 3–4 minutes, stirring, until tomatoes start to burst. Stir in the olives and artichokes.
5. Deglaze and simmer. Pour in the chicken broth, lemon juice, and lemon zest.

   Scrape up any browned bits from the bottom of the pan. Return the chicken to the skillet, along with any juices.
6. Finish the cook. Reduce heat to medium. Simmer 3–5 minutes until the chicken is cooked through and the sauce slightly thickens.

   Taste and adjust salt and pepper.

7. Wilt the greens. Stir in spinach or kale and cook 1–2 minutes until just wilted.
8. Add the feta and herbs. Sprinkle feta over the skillet and remove from heat. Let it soften into the sauce. Garnish with chopped parsley or basil.
9. Serve. Spoon over couscous, rice, or orzo, or serve with warm crusty bread.

   Add extra lemon wedges if you like a brighter finish.

How to Store

Let the skillet cool to room temperature, then transfer leftovers to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stove over medium-low heat with a splash of water or broth to loosen the sauce. If freezing, skip the feta and greens; add those fresh after reheating. The chicken and sauce freeze well for up to 2 months.

Health Benefits

• Lean protein: Chicken provides essential amino acids for muscle repair and steady energy.
• Heart-healthy fats: Olive oil and olives bring monounsaturated fats that support cardiovascular health.
• Antioxidants: Tomatoes, peppers, and leafy greens offer vitamins A, C, and K, plus lycopene and other antioxidants.
• Lower sodium control: Using low-sodium broth and salting to taste helps keep sodium in check while preserving flavor.
• Balanced meal: Pairing with whole grains like brown rice or farro adds fiber for a more satisfying plate.

Pitfalls to Watch Out For

• Overcrowding the pan: If the chicken steams instead of browns, cook in two batches for better flavor and texture.
• Overcooking chicken breast: Breasts dry out faster than thighs.

  Pull them as soon as they’re cooked through.

• Too much salt from add-ins: Olives, feta, and artichokes can be salty. Taste before adding extra salt, and use low-sodium broth.
• Watery sauce: If tomatoes release a lot of liquid, simmer a few extra minutes to reduce, or add a small knob of butter to emulsify at the end.
• Bitter greens: Kale stems can be tough. Strip the leaves and chop them finely, or use baby spinach for a milder flavor.

Alternatives

• Protein swaps: Try turkey cutlets, shrimp (cook separately and add at the end), or chickpeas for a vegetarian version.
• Dairy-free: Skip the feta and finish with toasted pine nuts and extra herbs for richness.
• Low-carb: Serve over cauliflower rice or zucchini noodles.

  Keep the sauce thick so it clings well.

• Extra veggies: Add zucchini, eggplant, or mushrooms with the peppers. Roast them separately for deeper flavor, then stir in.
• Herb variations: Fresh oregano or dill adds a bright twist. A pinch of cumin brings warmth if you don’t have smoked paprika.

FAQ

Can I use bone-in chicken?

Yes, but it will take longer.

Sear bone-in pieces to brown, then simmer covered until they reach a safe internal temperature. You may need a bit more broth to keep the sauce from drying out.

What if I don’t have Kalamata olives?

Use green Castelvetrano olives for a milder, buttery flavor, or any pitted olive you enjoy. If your olives are very salty, rinse them briefly before adding.

How can I make it spicier?

Increase the red pepper flakes, add a pinch of cayenne, or stir in harissa at the simmer step for a deeper heat and a touch of smokiness.

Can I meal-prep this?

Absolutely.

Cook as directed, store in single-serve containers with rice or couscous, and refrigerate. Add fresh herbs and a squeeze of lemon after reheating to brighten the flavors.

What’s the best pan to use?

A large, heavy skillet—cast iron or stainless steel—works best for even browning. Make sure it’s wide enough to avoid crowding the chicken.

Is there a way to make it creamier?

Stir in a spoonful of Greek yogurt or a splash of light cream off the heat.

Balance with extra lemon juice to keep the flavors lively.

Can I skip the artichokes?

Yes. They add tang and texture, but the dish is still excellent without them. Consider adding more tomatoes or a handful of roasted red peppers instead.

Final Thoughts

This Mediterranean Chicken Skillet brings together fresh ingredients, vibrant flavors, and a no-fuss cooking method you’ll want to repeat.

It’s flexible, fast, and genuinely satisfying—exactly the kind of recipe that earns a spot in your weeknight rotation. Keep a jar of olives, a lemon, and a block of feta on hand, and you’re halfway to dinner. One pan, bright flavors, and a meal that tastes like summer any time of year.