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Mediterranean Chicken Skillet Recipe

A one-pan, flavour-packed Mediterranean Chicken Skillet Recipe featuring seared chicken, tomatoes, Kalamata olives, capers, fresh herbs and crumbled feta — ready in about 35 minutes. Perfect for weeknights, meal-prep, or casual dinner parties; gluten-free and easily adapted for dairy-free or lighter options.
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Prep Time 10 minutes
Cook Time 4 hours 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 540 kcal

Ingredients
  

  • 1¼ –1½ lb about 600–700 g boneless, skin-on chicken thighs (or 4 boneless chicken breasts)
  • 2 teaspoons sea salt divided (adjust to taste)
  • 1 teaspoon freshly ground black pepper divided
  • 1 teaspoon smoked paprika optional
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion thinly sliced (about 110 g)
  • 4 cloves garlic minced
  • 1 red bell pepper sliced into strips (optional)
  • 1 cup cherry tomatoes halved (or 1 — 14 oz / 400 g can diced tomatoes, drained)
  • 1/2 cup low-sodium chicken stock or dry white wine
  • 1/3 cup pitted Kalamata olives halved (about 80 g)
  • 1 –2 tablespoons capers rinsed
  • Zest and juice of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
  • 3 –4 ounces 80–115 g feta cheese, crumbled
  • 1 tablespoon unsalted butter optional — for a glossy finish
  • Freshly ground black pepper to finish optional

Instructions
 

Preparation (5–10 minutes)

  • Remove chicken from the fridge and pat dry with paper towels. Season both sides evenly with 1½ teaspoons salt, ½ teaspoon pepper, and smoked paprika (if using). Let rest while you prep vegetables — about 5–10 minutes so it approaches room temperature.

Searing the chicken (6–8 minutes)

  • Heat a 10–12 inch heavy skillet (cast-iron or stainless steel) over medium-high heat until hot. Add 2 tablespoons olive oil and swirl. Place chicken skin-side down (if using skin-on) in a single layer without crowding. Sear undisturbed for 4–5 minutes until deeply browned; flip and sear the other side 2 minutes. Transfer chicken to a plate — it will finish cooking in the sauce.

Build the flavor base (4–6 minutes)

  • Reduce heat to medium. Add sliced onion (and bell pepper if using) to the pan and sauté, scraping browned bits (fond) from the bottom, until soft and translucent (about 4–5 minutes). Add garlic and cook 30–45 seconds until fragrant. Don’t let garlic burn.

Deglaze and simmer (6–10 minutes)

  • Pour in 1/2 cup chicken stock or white wine to deglaze; scrape the bottom of the pan with a wooden spoon to lift all browned bits. Let the liquid reduce slightly for 1–2 minutes. Add cherry tomatoes (or canned tomatoes) and bring to a gentle simmer.
  • Finish cooking the chicken in the skillet (8–20 minutes depending on cut)
  • Nestle the seared chicken back into the skillet, skin-side up. Scatter 1/3 cup halved Kalamata olives and 1–2 tablespoons rinsed capers around the pan. Cover loosely and simmer until chicken is cooked through: about 8–10 minutes for boneless thighs, 15–20 minutes for bone-in thighs, or 6–8 minutes for boneless breasts. Use an instant-read thermometer — remove chicken at ~160°F (71°C) and let carryover heat bring it to 165°F (74°C) for juicy results.

Brighten and finish (2–3 minutes)

  • Remove the lid. Stir in zest and juice of 1 lemon, 2 tablespoons chopped parsley, and 1 tablespoon chopped oregano (or sprinkle dried). If using, swirl in 1 tablespoon butter off heat for gloss. Scatter 3–4 oz crumbled feta over the top and let it warm for a minute.

Rest and serve (2–3 minutes)

  • Taste the sauce and adjust seasoning — be cautious adding salt because olives, capers, and feta are salty. Let the skillet rest 2–3 minutes off heat. Serve directly from the skillet over couscous, rice, or with crusty bread for mopping up the sauce. Garnish with extra parsley and lemon wedges.

Notes

  • Chef tips & techniques
  • Dry the chicken thoroughly before searing to ensure excellent browning (Maillard reaction).
  • Don’t crowd the pan when searing; do it in batches if needed. Crowding lowers pan temperature and prevents browning.
  • Use an instant-read thermometer to avoid overcooking. Chicken is safe at 165°F (74°C) — for juicier thighs, remove at ~160°F (71°C) and rest.
  • When using salty ingredients (olives, capers, feta), add table salt sparingly during cooking and adjust at the end. Taste as you go.
  • Substitutions & dietary notes
  • For a lighter version: use skinless chicken and reduce olive oil to 1 tablespoon.
  • Dairy-free: omit feta or use a plant-based substitute; add a handful of toasted pine nuts for texture.
  • Vegetarian: replace chicken with thick slices of roasted eggplant, halloumi, or firm tofu; sear the substitute then finish in the sauce.
  • Low-carb: serve over cauliflower rice or a large green salad.
  • Make-ahead & storage
  • Sauce ahead: Make the tomato-olive sauce up to 2 days ahead; reheat and add freshly seared chicken.
  • Leftovers: Store in an airtight container in the refrigerator up to 3 days. Reheat gently on the stove top with a splash of stock or water to loosen the sauce.
  • Freezing: Freeze without feta for up to 2 months. Thaw overnight in the fridge and reheat gently.
  • Common troubleshooting
  • Sauce too thin: simmer uncovered for a few extra minutes to reduce, or stir in 1 tablespoon tomato paste for body.
  • Too salty: add a splash of water or unsalted stock, a squeeze more lemon, or a small pinch of sugar to mellow saltiness.
  • Chicken not browning: pan not hot enough or chicken too wet — increase heat and dry meat thoroughly next time.
  • Flavour variations to try
  • Add 1 teaspoon harissa or a pinch of Aleppo pepper for gentle heat.
  • Stir in 1–2 tablespoons chopped preserved lemon (rinsed) at the end for an intense citrus note.
  • Finish with fresh basil instead of oregano for a sweeter herb profile.