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

Mediterranean Chicken Skillet

5 from 1 vote
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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 453

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

Instructions
 

  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!

Nutrition

Calories: 453kcal

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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