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4.50 from 2 votes

Mediterranean Chicken

Mediterranean Chicken made in one skillet with lemon, feta, olives, and peppers. Juicy, easy, and perfect for a quick, flavorful dinner.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 314kcal
Author David & Debbie Spivey

Useful Equipment:

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

  • Preheat the oven to 375 degrees F.

Prepare the Skillet

  • Pour enough olive oil into an oven-proof skillet to generously coat the bottom. Heat over medium heat until shimmering, about 2-3 minute.

Season the Chicken

  • Generously season both sides of the chicken breasts with salt and pepper.

Sear the Chicken

  • Carefully add the chicken breasts to the skillet, starting with the side closest to you to avoid splatter. Let the chicken brown undisturbed for 3-4 minutes until golden brown.

Add Toppings

  • Flip the chicken and drizzle 1 tablespoon of lemon juice over the top. Add feta cheese, diced red bell pepper, and black olives to each breast.

Add Broth and Finish In the Oven

  • Pour the vegetable broth around the chicken and drizzle with the remaining tablespoon of lemon juice. Transfer the skillet to the preheated oven and bake 10–15 minutes, or until the chicken reaches an internal temperature of 165 degrees F and the juices run clear.

Serve

  • Spoon some of the flavorful broth over the chicken, sprinkle with fresh parsley, and enjoy!

Notes

  • Use an oven-safe skillet: Cast iron or stainless steel works best for even heat and browning.
  • Don’t move the chicken while searing: This helps develop a golden crust and locks in moisture.
  • Check doneness with a thermometer: Chicken is perfectly cooked at 165°F.
  • Let it rest: Allow the chicken to rest for a few minutes so the juices redistribute.
  • Pre-sliced chicken fillets can save prep time.
  • Sun-dried tomatoes make an excellent substitute for red bell peppers.
  • Swap vegetable broth for chicken broth if preferred.
  • Add oregano or thyme for extra Mediterranean flair.

Storage & Leftover Tips

If you have leftovers, be sure to pour the remaining broth over the chicken before refrigerating. This keeps the chicken moist and intensifies the flavor. Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in the oven.

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? We’d love to hear your thoughts! Give it a star rating and leave a comment below to let us know how it turned out for you. If you’d like, share a photo of your dish on Instagram, don’t forget to mention @TheMountainKitchen or use #TheMountainKitchen!