Quick n Easy Med Chicken Recipe

Quick n Easy Med Chicken Recipe

Enjoy bold Greek-inspired flavors in this easy Mediterranean chicken recipe! It’s a 30-minute meal that feels a little fancy and is bursting with fresh flavor

Why you’ll love it

This pan-fried chicken recipe has all my favorite ingredients that remind me of faraway beaches and warm Mediterranean waters. We’ve got a sauce with oregano, Kalamata olives, capers, and of course plenty of feta cheese. It’s got all the best savory flavors!

Helpful TIPS:

You can buy feta in a variety of formats. I look for already crumbled feta in this one, but you can buy a block and crumble or cut it up yourself if you like. It’ll all work!

I let the feta melt in a bit so there’s still visible chunks, but you can definitely stir/let it melt a bit longer if you prefer to incorporate it into the sauce even more.

Substitutions and Variations

As always, tweak the recipe to your tastes. If you don’t like olives, for example, you can leave them out.

If you can’t/don’t want to use white wine, just swap it out for chicken broth.

Chicken thighs would work great in here, but you may need to cook them for a bit longer to ensure they’re tender.

Enjoy bold Greek-inspired flavors in this easy Mediterranean chicken recipe! It’s a 30-minute meal that feels a little fancy and is bursting with fresh flavor.

Prep: 10minutes

Cook: 20minutes

Total: 30minutes

Servings: 4

Table of Contents

INGREDIENTS:

▢2 large chicken breasts

▢Salt & pepper to taste

▢1/2 teaspoon dried oregano

▢1/2 teaspoon garlic powder

▢2 tablespoons olive oil

▢3 cloves garlic minced

▢1/2 cup dry white wine or chicken broth

▢1 cup little tomatoes (grape, cherry, etc.) cut into halves

▢1/3 cup Kalamata olives

▢1 tablespoon capers drained

▢2 cups (packed) fresh baby spinach

▢1/2 cup crumbled feta cheese

INSTRUCTIONS:

Cut the chicken in half lengthwise to make 4 smaller cutlets.
Season them on both sides with salt & pepper and the dried oregano and garlic powder.
Add the oil to a skillet over medium-high heat.
Once the pan is hot, cook the chicken for 5-6 minutes/side or until cooked through (165F). Transfer to a plate.
Reduce the heat to medium and add in the garlic, wine, tomatoes, olives, and capers.
Cook for about 3-4 minutes or until the tomatoes are just starting to soften and lose their shape.
Don’t let the sauce reduce too much (add a splash more broth if needed).
Stir in the spinach and feta.
Place the chicken back in the skillet, along with any juices from the plate, and let it warm through for a minute or two until the spinach wilts.
Season with extra salt & pepper if needed and serve immediately.

What to serve with Mediterranean chicken

Rice, Mashed Potatoes, and pasta are all great options along with steamed vegetables. Try my Garlic Buttered Noodles.

I like to start the meal with pita bread, hummus, and my homemade Tzatziki Sauce.

For a salad pairing, you’ll love my Avocado Greek Salad or Mediterranean White Bean Salad.

LEFTOVERS AND STORAGE

Store for 3-4 days in the fridge in a covered container.

Reheat slowly over a low heat. Keep in mind the spinach will wilt more.

If you really need to, you could probably freeze it, but it’s not ideal since the spinach will change texture and the chicken may dry out.

NUTRITIONAL INFO:

Calories: 297kcal, Carbohydrates: 5g, Protein: 28g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 89mg, Sodium: 592mg, Potassium: 645mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1881IU, Vitamin C: 11mg, Calcium: 134mg, Iron: 1mg

Related Med chicken Recipes: