Mediterranean Creamy Chicken with Potatoes, Olives & Spaghetti
Description
This Mediterranean-style dish combines tender pan-seared chicken simmered in a creamy garlic-lemon sauce with roasted potatoes and briny olives, served over perfectly cooked spaghetti. It balances comforting creaminess, bright citrus, herbiness, and the savory punch of olives, making it a complete and satisfying meal.
Total Time
Prep Time: 15 minutes
Roasting Potatoes: 30–35 minutes (done while cooking chicken)
Cooking Chicken & Sauce: 25 minutes
Boiling Spaghetti: 10–12 minutes
Total Time: 50–60 minutes
Ingredients (4 servings)
For the Chicken & Sauce
4 boneless skinless chicken breasts (or thighs)
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon garlic powder
2 tbsp olive oil
3–4 garlic cloves, minced
1 small onion, finely chopped
1 cup chicken broth
1 cup heavy cream (or half-and-half for lighter version)
1 tablespoon lemon juice + ½ teaspoon zest
½ cup pitted green or Kalamata olives
½ cup cherry tomatoes (optional but recommended)
¼ cup grated Parmesan (optional for extra creaminess)
Fresh basil or parsley for garnish
For the Potatoes
500 g (1 lb) baby potatoes, halved
2 tbsp olive oil
1 teaspoon dried rosemary or thyme
Salt & pepper to taste
For the Spaghetti
300 g spaghetti
Salt for boiling water
1 tablespoon olive oil (optional)
Instructions
STEP 1 — Roast the Potatoes (35 minutes)
Preheat oven to 425°F (220°C).
Toss halved baby potatoes with:
2 tbsp olive oil
Rosemary/thyme
Salt & pepper
Spread on a baking tray cut-side down.
Roast 30–35 minutes until golden and crispy.
STEP 2 — Prepare the Chicken (10 minutes)
Pat chicken dry.
Mix together salt, pepper, paprika, oregano, garlic powder.
Season chicken on both sides.
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Sear chicken:
4–5 minutes per side until golden.
Remove and set aside (it will finish cooking in the sauce).
STEP 3 — Build the Creamy Mediterranean Sauce (10 minutes)
In the same pan, lower heat to medium.
Add onion → sauté 3 minutes.
Add garlic → sauté 30 seconds until fragrant.
Pour in chicken broth, scraping brown bits.
Stir in heavy cream, lemon juice, zest, and Parmesan (optional).
Bring to a gentle simmer.
STEP 4 — Add Chicken, Olives, and Tomatoes (10 minutes)
Return chicken to the pan.
Add olives and cherry tomatoes.
Cover and simmer 8–10 minutes until chicken reaches 165°F (74°C).
Taste and adjust:
More lemon for brightness
More salt if needed
STEP 5 — Cook the Spaghetti (10–12 minutes)
Boil water with salt.
Add spaghetti and cook until al dente.
Drain and toss lightly with olive oil.
STEP 6 — Serve
Plate a serving of spaghetti, top with a chicken breast, spoon creamy sauce over, and serve with roasted potatoes on the side. Garnish with fresh basil or parsley.
Serving Suggestions
Add feta crumbles on top for extra Mediterranean flavor.
Pair with a light green salad or roasted vegetables.
Serve with warm crusty bread to mop up the sauce.
Questions & Answers
Q1: Can I use chicken thighs instead of breasts?
Yes — thighs stay even juicier and cook beautifully in creamy sauces.
Q2: Can I make it dairy-free?
Use coconut cream and skip the Parmesan. It will still be rich and flavorful.
Q3: What olives are best?
Kalamata for bold flavor; green olives for milder, buttery taste.
Q4: Can the sauce be made thicker?
Simmer uncovered longer or add 1 teaspoon cornstarch mixed into cold broth before adding.
Q5: Can I make it ahead of time?
Yes. The dish stores well and tastes even better the next day.
Reheat gently to avoid curdling the cream.
Q6: What can I use instead of spaghetti?
Orzo, couscous, rice, or mashed potatoes all work wonderfully.