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Mediterranean Chicken Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner Recipe
Calories: 340
Ingredients Method

Ingredients
  

Main Base
  • 1½ pounds boneless skinless chicken thighs (or breasts): Thighs stay juicier; breasts work if you prefer leaner meat.
  • 1 teaspoon kosher salt: Seasons the chicken evenly and helps the surface brown.
  • ½ teaspoon black pepper: Adds mild heat without overpowering the herbs.
  • 2 tablespoons olive oil: Creates the base for searing and carries the Mediterranean flavors.
Sauce & Aromatics
  • 4 garlic cloves minced: Softens into sweet, fragrant flavor when cooked briefly.
  • 1 teaspoon dried oregano or 1 tablespoon fresh: Classic Mediterranean herb that pairs with lemon.
  • ½ teaspoon smoked paprika optional: Adds gentle color and depth.
  • ⅓ cup low-sodium chicken broth: Lifts the browned bits and forms the sauce base.
  • 3 tablespoons fresh lemon juice: Brightens the dish and balances the richness.
  • 1 teaspoon lemon zest: Gives concentrated citrus aroma without extra liquid.
  • ½ cup cherry tomatoes halved: Soften and release juice into the sauce.
  • ⅓ cup Kalamata olives pitted and halved: Add briny contrast and visual color.
Garnish
  • 2 tablespoons chopped fresh parsley: Fresh finish and bright green color.
  • Extra lemon wedges for serving: Let everyone adjust the brightness.

Method
 

  1. Pat the chicken dry with paper towels. Sprinkle both sides with salt, pepper, and smoked paprika if using. Dry surface means better browning.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook 5–6 minutes without moving until the bottom is deep golden. Flip and cook another 4–5 minutes until nearly cooked through. Transfer to a plate.
  3. Lower heat to medium. Add garlic and oregano to the same skillet. Stir 30 seconds until fragrant do not let the garlic burn. Pour in chicken broth and scrape up the browned bits. Add lemon juice, zest, tomatoes, and olives. Simmer 2–3 minutes until the tomatoes soften slightly and the sauce reduces a little.
  4. Return chicken and any juices to the skillet. Spoon sauce over the top. Cook 2–3 more minutes until the chicken reaches 165°F in the thickest part and the sauce looks glossy. Sprinkle with parsley and serve with lemon wedges.