Mediterranean Chicken

Quick and easy, the chicken breasts in this Mediterranean Chicken dish are basted in lemony broth with red bell peppers, black olives and tangy feta cheese. | TheMountainKitchen.com

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.

Quick and easy, the chicken breasts in this Mediterranean Chicken dish are basted in lemony broth with red bell peppers, black olives and tangy feta cheese. | TheMountainKitchen.com

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:

Quick and easy, the chicken breasts in this Mediterranean Chicken dish are basted in lemony broth with red bell peppers, black olives and tangy feta cheese. | TheMountainKitchen.com

Mediterranean Chicken | Servings: 4 | Time: 45 minutes

Ingredients:

  • extra virgin olive oil, for skillet
  • 1 ½ 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.

Quick and easy, the chicken breasts in this Mediterranean Chicken dish are basted in lemony broth with red bell peppers, black olives and tangy feta cheese. | TheMountainKitchen.com

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.

Quick and easy, the chicken breasts in this Mediterranean Chicken dish are basted in lemony broth with red bell peppers, black olives and tangy feta cheese. | TheMountainKitchen.com

To serve, spoon some of the broth from the skillet and drizzle over the chicken breasts. Sprinkle with fresh parsley and enjoy!

Quick and easy, the chicken breasts in this Mediterranean Chicken dish are basted in lemony broth with red bell peppers, black olives and tangy feta cheese. | TheMountainKitchen.com

Recipe Notes:

*Pre-Sliced chicken fillets can be used instead of cutting whole breasts if desired.

Sun-dried tomatoes make an excellent substitute for the red bell peppers. 

If you have any leftovers make sure you pour the rest of the broth over top of the chicken, before sealing them up for the fridge. This will keep the chicken moist and the broth is super flavorful!

Quick and easy, the chicken breasts in this Mediterranean Chicken dish are basted in lemony broth with red bell peppers, black olives and tangy feta cheese. | TheMountainKitchen.com

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!

Quick and easy, the chicken breasts in this Mediterranean Chicken dish are basted in lemony broth with red bell peppers, black olives and tangy feta cheese. | TheMountainKitchen.com

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!

Quick and easy, the chicken breasts in this Mediterranean Chicken dish are basted in lemony broth with red bell peppers, black olives and tangy feta cheese. | TheMountainKitchen.com
Print
Mediterranean Chicken
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Quick and easy, the chicken breasts in this Mediterranean Chicken dish are basted in lemony broth with red bell peppers, black olives, and tangy feta cheese.
Course: lunch, Main Course
Servings: 4
Author: Debbie Spivey
Ingredients
  • extra virgin olive oil for skillet
  • 1 ½ 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
Instructions
  1. Heat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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 make an excellent substitute for the red bell peppers.

If you have any leftovers make sure you pour the rest of the broth over top of the chicken, before sealing them up for the fridge. This will keep the chicken moist and the broth is super flavorful!

Updated post from original post: November 2014

12 thoughts on “Mediterranean Chicken

  1. 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!

    • 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!

  2. 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!

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