Mediterranean Chicken


½ cup extra virgin olive oil, divided

1 tablespoon lemon juice

1 tablespoon minced garlic, divided

1 ½ teaspoons kosher salt

1 teaspoon dried oregano

¾ teaspoons black pepper

½ teaspoon paprika, sweet or smoked

2 pounds boneless, skinless chicken breast, 4 pieces

1 cup diced red onion, ½” dice

1 pound cherry tomatoes, about 3 cups, halved

⅓ cup green olives, or kalamata, sliced

½ cup unsalted chicken broth

¼ cup crumbled feta cheese

2 teaspoons chopped parsley

Instructions :

Marinate the chicken

– In a large bowl, whisk together ¼ cup olive oil, lemon juice, 1 tsp garlic, 1 tsp salt, ¼ tsp black pepper, paprika and garlic. oregano.

Add the chicken pieces and turn to coat well. Cover and let marinate for 15 to 30 minutes.

Sear the chicken

– Heat a large skillet over medium heat.

Add olive oil.

Once hot, add the chicken.

Cook until the surface is golden brown, 3 to 5 minutes.

Flip and cook over medium-low heat for 5 minutes.

Transfer to a plate.

Cook the aromatics

– In the same skillet used to cook the chicken, heat 2 tablespoons of olive oil over medium-low heat.

Sauté onions until translucent, about 2 minutes.

Add garlic and sauté until fragrant, 30 seconds.

Cook the tomatoes

– Add the tomatoes, salt and pepper.

Stir and cook over medium heat until tomatoes begin to soften, about 2 minutes.

Add the olives, stir and cook for 1 minute.

Braise the chicken

– Return the chicken to the skillet, snuggling it into the tomato mixture.

Cover and cook over low heat until internal temperature reaches 160-165ºF (71-74ºC), about 13-17 minutes.

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– Garnish with feta cheese and parsley.

Serve with tomato sauce and olives.

Equipment :


Remarks :

Storage: Cover and refrigerate for up to 5 days.

Reheating: Cover and microwave on High in 15-30 second increments until warmed through.

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