Mediterranean Chicken Skillet with olives, sun-dried tomatoes and egg noodles

Let me start out by saying I love these flavors! Oregano marinated chicken breasts, braised together with Mediterranean flavors of sun-dried tomatoes, kalamata olives, capers, vine-ripened tomatoes and original Greek feta. This Mediterranean chicken skillet is an anytime kind of meal. It’s pure comfort food that’s light enough for a summer dinner. And this dish makes delicious leftovers when you aren’t up for cooking.

Mediterrane Hähnchenpfanne mit getrockneter Tomaten, Kalamata Oliven, Kapern, Rispentomaten und Feta-Käse in die Schmorpfanne

Make this Mediterranean chicken skillet a one-pot meal

I pretty sure you could also turn this into a one pot meal by adding pasta like orzo (risoni) to the skillet with the chicken, plus some more water or broth of course. I haven’t tried this only because I love my pasta al dente and know that if I cook it separately, then I have complete control of the texture. The chicken of course can vary slightly in the cooking time depending on the size and thickness of the filets, so a minute of two may make all the difference …al dente or not. So depending on what kind of pasta lover you are, you could give this a try.

Mediterrane Hähnchenpfanne mit getrockneter Tomaten, Kalamata Oliven, Kapern, Rispentomaten und Feta-Käse

What to serve with a Mediterranean chicken skillet

Personally, I love this dish with pasta. Either small rice shaped pasta or short ribbon noodles. I’m sure it would taste great with potatoes or steamed rice as well, or if you are going low-carb how about serving it over a bed of spiralized zucchini noodles. If you want to add a little extra veg to your table then try blanched spinach, or add a handful directly to the Mediterranean chicken skillet! Have a big appetite? Then serve it up with your favorite crusty bread or ciabatta and a little olive oil and coarse sea salt for dipping. So good!!

Mediterrane Hähnchenpfanne mit getrockneter Tomaten, Kalamata Oliven, Kapern, Rispentomaten und Feta-Käse

Looking for other easy chicken skillet recipes? How about trying one of these:

Mediterranean Chicken Skillet with olives, sun-dried tomatoes and egg noodles
5 from 1 vote
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Mediterranean Chicken Skillet

A super delicious and easy Greek chicken skillet recipe. It’s packed with Mediterranean flavors that will please the whole family. Serve over pasta, potatoes, grain of choice or zucchini noodles for a low-carb option.
Course Main Course
Category Mediterranean
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 453 kcal
Autor Elle

Ingredients

To marinade the chicken:

  • 4 organic chicken breast filets, boneless, skinless (ca 700-800g)
  • 2 garlic cloves, minced
  • 1 tablespoon dried oregano
  • Finely grated zest from an organic lemon
  • Freshly squeezed juice from 1/2 a lemon
  • 1 1/2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground pepper

For the main:

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine (125 ml)
  • 50 g sun-dried tomato halves (packed in oil), chopped
  • 50 g kalamata olives, pitted and halved
  • 3/4 cup chicken broth (200 ml) (plus more if desired)
  • Sea salt and freshly ground pepper, to taste
  • 1 tablespoon capers (in brine), drained
  • 300 g vine-ripened cherry or baby roma tomatoes
  • 75 g feta cheese, crumbled
  • fresh parsley, to garnish

To serve (optional):

  • 250 g egg ribbon noodles

Method

  1. Combine chicken and marinade ingredients in a glass or ceramic bowl and set aside for marinate for 20 minutes.
  2. Heat 1 tablespoon extra-virgin olive oil in a large, deep-sided non-stick skillet or over medium-high heat. Add the chicken breasts in a single layer to the pan. Cook until seared on both sides, about 1 minute per side. Remove from skillet and transfer to a plate.
  3. Turn heat down to medium. Add a drizzle more olive oil, plus the onion and garlic. Sauté for 4-5 minute, until onions are softened.
  4. Add white wine, sun-dried tomato and olives. Increase heat slightly, cook until wine reduces slightly (2-3 minutes), add the chicken broth and bring to a light simmer. Transfer the chicken back to the pan. Season with salt and pepper, to taste.
  5. Scatter the capers and cherry tomatoes on top and cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked through, about 15 minutes, turning over the chicken halfway through (cooking time depending on size of breasts).
  6. Garnish with feta and parsley leaves and serve. Enjoy!

Notes

  • When using lemon zest in cooking, be sure to grate only the thin outer zest (colored portion of the skin) and not the white pith (it tastes bitter). The best way to do this is to use a fine grater or a lemon zester (these are great for drinks) and finely chop the zest.
  • I like to serve this dish with a little pasta. Not a lot, just a little to sop up the sauce. If you prefer a more saucy dish, or want to serve it with more pasta, then increase the amount of chicken broth used.
  • I sometimes add a couple handfuls of baby spinach at the end for some extra vitamins. I also like to enjoy this as leftovers, as you would with pasta salad. Also good served cold or at room temperature.

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