Mediterranean Chicken with White Beans & Tomatoes

This Mediterranean Chicken with White Beans & Tomatoes is an easy one-pan dinner with tender, golden chicken, creamy white beans and juicy cherry tomatoes in a light, lemony garlic sauce. Finished with salty feta, fresh herbs and a splash of white wine, it’s bright, comforting and full of Mediterranean flavour. Ready in around 35 minutes, this is the kind of simple, feel-good dinner you’ll want to make again and again.

Ingredients for Mediterranean Chicken with White Beans

Just a handful of fresh ingredients and Mediterranean staples make this chicken and white bean skillet so delicious.

• Chicken breast: Cut into strips for quick, even cooking.
• White beans: Butter beans are large and buttery-soft, while cannellini beans are smaller with a slightly firmer texture. Both work beautifully here. Choose your favourite!
• Cherry tomatoes: They soften and burst, creating a naturally sweet, juicy sauce.
• Shallots, garlic and oregano: The aromatic base, with a pinch of chilli flakes for gentle warmth.
• White wine and chicken broth: Create a light, savoury sauce. No wine? Use extra broth.
• Lemon and capers: Add freshness, tang and a lovely salty kick.
• Feta and fresh herbs: A creamy, salty finish with plenty of fresh parsley and basil.

How to Make This Mediterranean Chicken Skillet

This easy one-pan chicken dinner comes together in three simple steps, with a delicious sauce that practically makes itself!

1. Sear the chicken. Season with oregano, salt and pepper, then sear in olive oil until golden. Set aside.
2. Make the sauce. Soften the shallots and garlic with chilli flakes, then add the tomatoes and cook until juicy. Stir in the white wine, broth, white beans and lemon zest.
3. Bring it together. Return the chicken to the pan and simmer until cooked through. Finish with lemon juice, capers, crumbled feta, and fresh herbs. So good!

Get the exact ingredient quantities in the printable recipe card below.

Tips for the Best Chicken with White Beans & Tomatoes

• DGet the chicken golden. Sear without overcrowding the pan for the best flavour.
• Let the tomatoes burst. Their juices create a naturally sweet sauce. Gently crush a few to release more liquid.
• Keep it saucy. Add a splash of chicken stock if the beans absorb too much liquid.
• Finish with lemon. Stir in the juice at the end for a bright, fresh flavour. Taste before adding more salt, as feta and capers are already salty.

What to Serve with Mediterranean Chicken and Tomatoes

Honestly, all you really need is some good crusty bread to soak up that delicious lemony, garlicky tomato sauce. So good! But if you’re looking to make it a little more substantial, fluffy couscous, pasta or rice are all great options. Or keep things fresh and simple with a crisp green salad on the side.

Why You’ll Love This Mediterranean Chicken Skillet

• One pan, minimal fuss. Easy cooking and even easier clean-up.
• Fresh Mediterranean flavours. Lemon, garlic, tomatoes, capers and feta make every bite delicious.
• Ready in around 35 minutes. Perfect for busy weeknights.
• Hearty but not heavy. Lean chicken and creamy white beans make a satisfying, protein-rich meal.
• Easy to customise. Add a handful of spinach, swap the beans or use boneless chicken thighs (pollo fino). Bone-in thighs work too; just allow extra cooking time.

More Mediterranean Recipes to Try

If you love this Mediterranean Chicken with White Beans and Tomatoes, try my Greek Chicken Skillet for another easy, flavour-packed dinner. The Mediterranean Potato Bake with prosciutto is a deliciously savoury alternative, while Chicken with Creamy Sun-Dried Tomato Sauce is perfect when you’re craving something a little richer. And if you love bright, lemony flavours, don’t miss the Chicken Piccata with Lemon Caper Sauce.

Elle

Mediterranean Chicken with White Beans & Tomatoes

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Mediterranean Chicken with White Beans and Tomatoes is an easy one-pan dinner with tender chicken, creamy beans and juicy tomatoes in a bright lemon-garlic sauce. Finished with feta and fresh herbs, it’s ready in around 35 minutes.

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KochmodusDisplay bleibt an

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course: Main Dish

Cuisine: Mediterannean

Calories: 490

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Ingredients

  

• 600–650 g skinless boneless chicken breast, cut into strips (about 2 cm thick)
• Sea salt and freshly ground black pepper, to taste
• 1 teaspoon dried oregano
• 2 tablespoons extra-virgin olive oil
• 2 shallots, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 pinch red chilli flakes
• 400–450 g cherry tomatoes, left whole
• 100 ml dry white wine
• 60 ml chicken broth, plus more as needed
• 1 x 400 g can butter beans or cannellini beans, rinsed and drained
• finely grated zest of 1 lemon (organic)
• 1–2 tablespoons freshly squeezed lemon juice, to taste
• 1 tablespoon capers, drained
• 100 g feta cheese, crumbled
• 1 small handful flat-leaf parsley, roughly chopped
• 1 small handful fresh basil leaves, torn

Instructions

 

1. Prepare the chicken: Pat the chicken strips dry with paper towel, then season all over with salt, pepper and dried oregano.
2. Sear the chicken: Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2–3 minutes on the first side, until lightly golden, then turn and cook for another 1–2 minutes. Transfer to a plate. The chicken does not need to be fully cooked at this stage, as it will finish cooking in the sauce.
3. Build the base: Reduce the heat to medium. Add the shallots to the same pan, along with a little more olive oil if needed. Cook for 2–3 minutes, stirring occasionally, until softened. Add the garlic and chilli flakes and cook for another 30 seconds, until fragrant.
4. Cook the tomatoes: Add the cherry tomatoes and season lightly with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until the tomatoes soften and begin to blister and burst. Gently press some of the tomatoes with the back of a wooden spoon to release their juices.
5. Make the white bean and tomato sauce: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes, until reduced by roughly half. Add the chicken broth, drained white beans and lemon zest. Stir gently and simmer for another 2 minutes to allow the flavours to combine.
6. Finish cooking the chicken: Return the chicken and any accumulated juices to the pan, nestling the strips into the beans and tomatoes. Reduce the heat to medium-low and simmer gently for another 2–5 minutes, or until the chicken is cooked through. If the sauce becomes too thick, add a splash of chicken broth to loosen it.
7. Add the finishing touches: Remove the pan from the heat. Stir the capers and 1 tablespoon lemon juice through the beans and tomatoes. Taste and add more lemon juice, salt or pepper as needed. Scatter over the crumbled feta, parsley and basil. Serve warm and enjoy!

Nutrition

Calories: 490kcal

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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