Isn’t it funny how a recipe can take you back to another time, just like a song? This Mediterranean Chicken recipe takes me back to our Virginia Beach townhouse kitchen, where I first made this recipe. (Take a tour HERE.)
This recipe was inspired by an advertisement for Athenos Cheese I had torn out of a magazine of what seems like ages ago. When I first made this recipe, I had not developed a taste for bell peppers yet. Although I liked the flavor of bell peppers, I really didn’t like to chew on them, so whenever I made the recipe, I always substituted raw tomatoes or sun-dried tomatoes in place of the bell peppers.
Over the years I have developed a taste for bell peppers and enjoy eating them. I decided to revisit this recipe and give it another go. This time, I used the red bell pepper it called for, but I also put my own spin on it. In the past, this chicken dish was kind of dry, so I seared the breasts before smothering them with vegetables and cheese to lock in the juices. I also added some vegetable broth to the skillet for roasting. This provided, even more, flavor to the breasts and kept them moist and juicy.
I don’t make this delicious chicken often enough! It’s a chicken dish that can be thrown together in just a few minutes while giving you BIG flavor. The chicken breasts in this Mediterranean Chicken dish are basted in lemony broth with red bell peppers, black olives, and tangy feta cheese. This recipe is healthy, bright and packed with beautiful Mediterranean flavors!
Here’s how I made this delicious Mediterranean Chicken:
Mediterranean Chicken | Servings: 4 | Time: 45 minutes
Ingredients:
- extra virgin olive oil, for skillet
- 1 ½ pounds whole boneless skinless chicken breast*, cut into 4 fillets
- 2 tablespoons lemon juice, divided
- Kosher salt and fresh cracked black pepper to taste
- 4 to 6 ounces feta cheese, crumbled
- 1 red bell pepper, diced
- ¼ cup black olives, pitted and sliced
- ½ cup vegetable broth
- 2 tablespoons fresh parsley, chopped
Directions:
Heat the oven to 375 degrees F.
Pour enough olive oil into an oven proof skillet to generously coat the bottom. Heat the oil over medium heat until the oil shimmers, about 2 to 3 minutes. While the oil heats up, generously season both sides of the chicken breasts with salt and pepper.
Carefully place the chicken breasts into the pan starting with the end closest to you to avoid splattering hot oil on yourself. Allow the chicken breasts to brown without moving them, so that a nice golden-brown crust forms, about 3 to 4 minutes.
When the chicken is a nice golden color turn it over, drizzle the chicken directly with 1 tablespoon of lemon juice. Top each breast fillet with feta cheese, peppers, and black olives. Pour the vegetable broth around the chicken breasts and drizzle the chicken breasts with remaining lemon juice. Place the skillet in the preheated oven for 10 to 15 minutes or until juice runs clear.
To serve, spoon some of the broth from the skillet and drizzle over the chicken breasts. Sprinkle with fresh parsley and enjoy!
Recipe Notes:
*Pre-Sliced chicken fillets can be used instead of cutting whole breasts if desired.
Sun-dried tomatoes are an excellent substitute for the red bell peppers.
If you have any leftovers make sure you pour the rest of the broth on top of the chicken, before sealing them up for the fridge. This will keep the chicken moist and the broth is super flavorful!
This chicken is a perfect weeknight meal when you have little time. Serve with alone or with asparagus or a small salad. Your meal is ready in under an hour!
I’m usually not a fan of leftover chicken. Surprisingly, the leftovers were just as good for lunch the next day! If you have any leftovers make sure to pour all of the broth from the skillet over top of the chicken, before sealing them up for the fridge. This will keep it moist and the broth is super flavorful!
Isn’t it funny how the simplest dishes, especially the ones that are practically thrown together turn out to be some of the best?
What are some of your favorites? Comment below!
Mediterranean Chicken
Ingredients
- extra virgin olive oil for skillet
- 1 ½ pounds whole boneless skinless chicken breast* cut into 4 fillets
- 2 tablespoons lemon juice divided
- Kosher salt and freshly cracked black pepper
- 3.5 ounces feta cheese crumbled
- 1 red bell pepper diced
- ¼ cup black olives pitted and sliced
- ½ cup vegetable broth
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the oven to 375 degrees F.
- Pour enough olive oil into an oven proof skillet to generously coat the bottom. Heat the oil over medium heat until the oil shimmers, about 2 to 3 minutes. While the oil heats up, generously season both sides of the chicken breasts with salt and pepper.
- Carefully place the chicken breasts into the pan starting with the end closest to you to avoid splattering hot oil on yourself. Allow the chicken breasts to brown without moving them, so that a nice golden-brown crust forms, about 3 to 4 minutes. When the chicken is a nice golden color turn it over, drizzle the chicken directly with 1 tablespoon of lemon juice. Top each breast fillet with feta cheese, peppers, and black olives. Pour the vegetable broth around the chicken breasts and drizzle the chicken breasts with remaining lemon juice. Place the skillet in the preheated oven for 10 to 15 minutes or until juice runs clear.
- To serve, spoon some of the broth from the skillet and drizzle over the chicken breasts. Sprinkle with fresh parsley and enjoy!
Notes
- *Pre-Sliced chicken fillets can be used instead of cutting whole breasts if desired.
- Sun-dried tomatoes are an excellent substitute for the red bell peppers.
- If you have any leftovers make sure you pour the rest of the broth on top of the chicken, before sealing them up for the fridge. This will keep the chicken moist and the broth is super flavorful!
Debbie - Mountain Mama says
This looks amazing, pinning!! The only thing that could possibly make it better (well, except for leaving out the olives, because ewww I don’t like olives!) is to do the chicken sous vide!! Mountain Sister, you need to put an Anova Sous Vide on your list to Santa – you will NEVER cook chicken another way again!!!! Seriously – dry chicken is totally a thing of the past in my house!
The Mountain Kitchen says
We are so much alike! I used to hate olives too, Debbie! I have a confession, I did not know what Anova Sous Vide was until I Googled it. I am so curious about those. I’ve seen them here and there! Thanks for the suggestion and girl, you’ve got to work on your olive palate…lol!
Colleen says
Funny, the pepperless version sounds better to me…but that’s just because peppers and I don’t get along. Sounds delicious with the sun-dried tomatoes though!!! Yummy!
The Mountain Kitchen says
Thanks. I like that version too Colleen!
Rachel says
Gosh, I know just what you mean about food taking you back to a memory. I love when it happens! This looks gooooooooood!!!
The Mountain Kitchen says
Thanks ?
FrugalHausfrau says
All my favorite things, Debbie! So delicious looking and the kind of recipe that’s healthy w/o seeming like it!!
The Mountain Kitchen says
Sneaking in healthy whenever possible…lol! Thanks Mollie!
spicingupidaho says
A fast and easy way to eat chicken. I love this recipe!
The Mountain Kitchen says
Thank you so much! Hope you’ll give it a try!
Julie is Hostess At Heart says
I LOVE mediterranean flavors and combining them with chicken sounds amazing! Pinned!
The Mountain Kitchen says
Thanks, Julie. This is a favorite of mine. I hope you enjoy it!