Mediterranean Skillet Chicken with Olives, Feta, and Tomato Sauce

Transport your taste buds to the sun-drenched coasts of the Mediterranean with this incredibly flavorful and vibrant Mediterranean Skillet Chicken with Olives, Feta, and Tomato Sauce. This dish features tender, perfectly seared chicken breasts, simmered in a rich, aromatic tomato sauce that is bursting with the briny goodness of Kalamata and green olives. Finished with a sprinkle of creamy, tangy feta cheese and fresh parsley, this one-pan wonder is a feast for both the eyes and the palate. It’s a healthy, satisfying, and easy-to-prepare meal that brings bold, authentic Mediterranean flavors to your table, perfect for a quick weeknight dinner or a relaxed weekend gathering.

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts (about 1.5 – 2 lbs total)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon paprika (smoked paprika optional, for deeper flavor)
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper

For the Sauce & Additions:

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 3-4 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes (undrained) or 1½ cups crushed tomatoes
• ½ cup chicken broth (low sodium)
• ½ cup Kalamata olives, pitted and halved
• ½ cup green olives, pitted and halved
• 1 teaspoon dried oregano
• Pinch of red pepper flakes (optional, for a subtle kick)
• Salt and freshly ground black pepper to taste

For Garnish:

• ¼ cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

Step-by-Step Instructions:

1. Prepare and Season Chicken:
   • Pat the chicken breasts very dry with paper towels.
   • In a small bowl, combine 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
   • Rub this seasoning mixture evenly over both sides of the chicken breasts.
2. Sear the Chicken:
   • Heat 1 tablespoon olive oil in a large, oven-safe skillet (cast iron or a large enameled Dutch oven/braiser is ideal) over medium-high heat.
   • Carefully place the seasoned chicken breasts in the hot skillet. Sear for 4-5 minutes per side, until deeply golden brown and a beautiful crust has formed. The chicken will not be cooked through at this point.
   • Remove the seared chicken from the skillet and set aside on a plate.
3. Sauté Aromatics and Build the Sauce:
   • Reduce the heat to medium. Add 1 tablespoon olive oil to the same skillet (if needed).
   • Add the finely chopped onion and sauté for 3-5 minutes until softened and translucent.
   • Add the minced garlic and sauté for another minute until fragrant, being careful not to burn it.
   • Pour in the diced (or crushed) tomatoes and chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
   • Stir in the Kalamata olives, green olives, 1 teaspoon dried oregano, and a pinch of red pepper flakes (if using).
   • Bring the sauce to a gentle simmer. Taste and season with salt and freshly ground black pepper as needed.
4. Simmer Chicken in Sauce:
   • Return the seared chicken breasts to the skillet, nestling them into the simmering tomato sauce. Ensure the sauce comes up around the sides of the chicken.
   • Cover the skillet (if your skillet isn’t oven-safe or doesn’t have a lid, you can loosely cover with foil) and reduce heat to low. Simmer for 10-15 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F/74°C).
5. Garnish and Serve:
   • Once the chicken is cooked through, remove the skillet from the heat.
   • Immediately sprinkle the crumbled feta cheese evenly over the chicken and sauce.
   • Garnish generously with fresh chopped parsley.
   • Serve hot, directly from the skillet or on individual plates, making sure to spoon plenty of the delicious sauce and olives over each chicken breast.

Tips, Variations, and Storage:

• Chicken Thighs: Boneless, skinless chicken thighs can be used instead of breasts. They tend to be more forgiving and stay juicier, with a similar cooking time.
• Tomato Type: Crushed tomatoes will yield a smoother sauce, while diced tomatoes will have more texture. You can also use canned whole peeled tomatoes, crushing them by hand before adding.
• Other Vegetables: Add other Mediterranean-inspired vegetables like sliced bell peppers (sauté with onions), artichoke hearts, or sun-dried tomatoes to the sauce.
• Lemon Brightness: A squeeze of fresh lemon juice over the finished dish can add a wonderful bright finish.
• Spice Level: Adjust red pepper flakes to your preference.
• Fresh Herbs: If you have fresh oregano, use 1 tablespoon fresh chopped instead of dried.
• To Serve with Grains: Consider cooking the chicken directly with rice or orzo. After searing the chicken, add the rice/orzo with a little extra broth to the pan, then nestle the chicken back in and cook until the grain is tender.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Pairings:

• Grains: Serve with fluffy couscous, quinoa, or rice to soak up the delicious sauce.
• Bread: Crusty bread (like a baguette or pita) is perfect for dipping into the flavorful sauce.
• Salad: A simple Greek salad or a fresh green salad with a lemon vinaigrette would complement the dish beautifully.
• Wine: A crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or a light-bodied Rosé would pair wonderfully.

Quick Info:

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 4
• Cuisine: Mediterranean
• Effort Level: Easy