Mediterranean Chicken

Mediterranean Chicken

As an Amazon Associate I earn from qualifying purchases

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 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.

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 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!

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 Pin Rate this Recipe
4.5 from 2 votes

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.
Course lunch, Main Course
Cuisine Mediterranean
Keyword mediterranean chicken
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 314kcal

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
  • 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!
 

Nutrition

Calories: 314kcal | Carbohydrates: 3g | Protein: 43g | Fat: 14g | Saturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 130mg | Sodium: 614mg | Potassium: 89mg | Sugar: 1g | Vitamin A: 1340IU | Vitamin C: 48.5mg | Calcium: 90mg | Iron: 2.4mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Updated post from the original post: November 2014
The Mountain Kitchen
Follow me
Latest posts by The Mountain Kitchen (see all)


12 thoughts on “Mediterranean Chicken”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!