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Yields:
4 serving(s)
Prep Time:
30 mins
Total Time:
55 mins
Now that we're entering the warmer months of the year, I'm craving meals that are a little lighter and brighter, and this Mediterranean chicken checks all of the boxes. This one-skillet dish is packed with veggies and is exceptionally yummy—perfect for easy weeknight dinners! The olives might trip some of you up, but if you love those briny delicious morsels like me, you're right at home. They add such a vibrant, tangy flavor and really transform what would otherwise be a pretty simple chicken dish. Any pitted green olives will do—Castelvetrano olives or just whatever you can find in your local grocery store.
This chicken is scrumptious over a bed of cooked rice or orzo (or any pasta shape for that matter), but it's also great alongside these roasted Greek lemon potatoes or even a big hunk of crusty bread to sop up all the sauce. If you're looking for mealtime inspiration, here are more chicken dinner recipes and one-pot meals to try next!
Can you use chicken thighs?
Yes! Boneless skinless chicken thighs work great in this recipe. Stick with using about two pounds. Thighs tend to take a little longer to cook through, so you may need to add a few minutes to the bake time in step 4. An instant-read thermometer will help you know when they reach 165 degrees and are done.
What can you use instead of white wine?
Use chicken broth. The wine is there to deglaze the pan, and while it adds great depth to the dish, chicken broth will work just fine.
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Ingredients
- 4 small (6-to-8-ounce) boneless skinless chicken breasts
- 1 1/2 tsp. kosher salt
- 3/4 tsp. black pepper
- 3 Tbsp. olive oil
- 1 red bell pepper, chopped
- 1 red onion, cut into a large dice
- 4 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 1 cup cherry tomatoes, halved
- 3/4 cup pitted green olives, halved
- 2 tsp. fresh oregano, chopped
- 1 zucchini, halved lengthwise and sliced into 1/2-inch half-moons
- Zest and juice of 1 small lemon
- 1/4 cup fresh parsley, chopped
- Rice, orzo, bread, or roasted potatoes, for serving
Directions
- Step 1Preheat the oven to 375°F.
- Step 2Pat the chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon black pepper. In a large oven-safe skillet or braiser, heat 2 tablespoons of the oil over medium-high heat. Add the chicken and cook on one side until well browned, 4 to 6 minutes. Transfer the chicken to a plate.
- Step 3Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the bell pepper, onion, garlic, and remaining ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring frequently, until the vegetables are tender and lightly golden, 4 to 6 minutes. Add the wine and cook, scraping up any browned bits, until most of the liquid has evaporated, about 1 minute. Stir in the tomatoes, olives, oregano, zucchini, lemon zest, and lemon juice.
- Step 4Nestle the chicken seared-side up in the vegetables. Transfer the skillet to the oven and bake, uncovered, until the internal temperature of the chicken registers 165°F on an instant-read thermometer, 20 to 25 minutes.
- Step 5Sprinkle with parsley and serve with rice.
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