Isn’t it amazing that you can make this Mediterranean chicken recipe for dinner in around 20 minutes, using one pan and ingredients you probably already have at home? I think it is.
This easy Mediterranean chicken is healthy and perfect for anyone who loves the Mediterranean diet, chicken, olives, feta and of course the best food in the world: garlic!
This healthy chicken dinner blends Greek and Italian flavors and goes so well with some bread and salad.
Live a little…Then again, who am I to judge? I did the keto diet a while ago and know how hard it is, I got you! If you want to keep things low carb, gluten-free or paleo – you’ll find the options below.
Mediterranean Chicken Skillet
Her highness – hungry me came up with this chicken dinner skillet, when, well she was on the verge of hangry or hinsane (hungry + insane, get it? Don’t care? Alright). I hadn’t eaten anything non-snack all day…because, well, toddler, motherhood + ambitions.
Btw. I changed the name of this blog because some totally weird and creepy things would come up when I googled the previous one…I don’t even wanna say it. Her Highness, Hungry Me, definitely describes what my blog is about better.
You’ll Love This Mediterranean Chicken
You will absolutely love the taste of this Mediterranean dinner. It’s simple ingredients, but the combination is wonderful. This chicken is:
- super flavorful
- ready in 20 minutes
- made in one pan
- easy to put together
- quite versatile
Now let’s see how this tasty one-pan Mediterranean chicken is made in just 20 minutes.
Mediterranean Chicken Ingredients
Chicken. I know chicken breast is a favorite for most healthy chicken recipes out there, but I used boneless skinless chicken thighs as I find their taste better. But chicken breast will do as well if that’s what you have.
Vegetables. The main vegetable in this recipe is eggplant. Aubergine. The good old garden egg. Now that I’m writing this I’m not sure whether eggplant is a vegetable or a fruit…Googling…Aaaand apparently: it’s a fruit. Use a small one or 1/2 of a normal one – around 1 1/2 cups. We’ll also throw in some scallions plus a carrot and broccoli for the provitamin A.
Tomato. Tomato I know is a fruit and we’ll use two forms of it: fresh and as a tomato paste! The fresh is to add that sweetness and flavor that only fresh tomatoes can bring and the paste is to thicken the recipe.
Feta Cheese And Olives. So important! Use good cheese and choose pitted Kalamata olives for this Mediterranean dish. You can also use another type of cheese like mozzarella or Parmesan.
Garlic. Two, maybe even three mashed garlic cloves make this meal complete. Measure it with your heart.
Dried Or Fresh Basil. Fresh basil would’ve been lovely here, but since I didn’t have any, dried basil did a great job here.
How To Make Mediterranean Chicken
To make this Mediterranean chicken skillet in 20 minutes you’ll have to multitask a little bit here and there. I know multitasking won’t make you smarter, but it will make you more efficient in the kitchen.
The first thing we do is: chop the eggplant (thinner pieces) and the chicken into bite-sized pieces. We’re not doing a whole chicken breast in a skillet thing. We wanna be more efficient and use just one pan for the vegetables and the chicken, so we have fewer dishes to do. Sautee the chicken and the eggplant for a few minutes with olive oil.
While the chicken is cooking – chop the tomato. Then, once the chicken is almost done, add the tomato and let everything cook for a few minutes, covered with a lid.
In the meantime, chop the carrot, broccoli and scallions, peel and mash the garlic.
Stir in the tomato paste, add the broccoli, carrot, scallions and basil and cook until that broccoli is almost done.
Crumble the feta cheese, add the garlic, olives and some more olive oil. Let the cheese melt a bit and turn the heat off.
Congrats, you’ve just made yourself the most delicious chicken dinner…And it is not chicken with broccoli! OMG, I just realize it actually kinda is. There’s chicken and there’s broccoli. Well. I guess chicken with broccoli is not the end of the world. It’s so delicious and full of flavor.
What To Serve With This Skillet?
This chicken skillet is very delicious and complete on its own, but you can serve it with:
- a good bread (oh, yeah!) – you can also toast it if you want
- this tomato, cucumber and avocado salad or another salad of your choice
- some tzatziki would do really well here as well
- rice or quinoa
I personally served my dinner with 2 slices of ciabatta and some salad and it was amazing. AMAZING.
Low-Carb, Paleo & Dairy-Free Options
This Mediterranean chicken is gluten-free and nut-free (if you don’t eat it with bread of course), but you can also make it fit a low carb and paleo lifestyle.
Low Carb / Keto. To make low carb and keto you simply need to leave out the carrot. You don’t need a substitute.
Paleo And Dairy-Free. There’s a pretty easy paleo and dairy-free option – do not add cheese! Everything else in this recipe is paleo-friendly and dairy-free.
Meal Prep Option
If you want to make this Mediterranean chicken ahead for the week, store it in an airtight container. Heat up when it’s time for food and serve with bread and salad.
More Mediterranean Recipes
I hope you enjoy this Mediterranean chicken skillet, it’s definitely one of my absolute favorite ways to use chicken and I’m sure you’ll love it too! Make sure to also check out these delicious recipes:
- 1 1/2 cup eggplant, chopped
- 8 oz boneless, skinless chicken thighs*
- 2 medium-sized tomatoes, chopped
- 1 tsp tomato paste
- 1 carrot
- 1/2 cup broccoli florets, chopped
- 1/2 cup olives, whole
- 2 garlic cloves
- 2 scallions
- 2 Tbsp olive oil
- 1/2 cup feta cheese, crumbled
- 1 tsp basil, dry or a handful of fresh
- 1/2 tsp coriander
- 1/2 tsp crushed red pepper (optional)
- Slice the chicken in bite-sized pieces and sautee in a medium-sized skillet with the eggplant at medium-high with the olive oil for 4-5 minutes.
- Add the fresh tomatoes, cover with a lid and cook for around 3 more minutes.
- Stir in the tomato paste and add a Tbsp or two of water if needed.
- Reduce the heat to medium and stir in the broccoli, carrots, scallions, basil (if using dry), coriander and crushed pepper (optional). Add another Tbsp of olive oil and cook for 3-4 minutes or until broccoli is ready, stirring as needed.
- Add the feta cheese, olives, garlic, and fresh basil (if using the fresh version). Stir together, cook for a minute until the feta cheese melts a little bit. Then turn the heat off.
- Add salt and pepper to taste and serve like this or with some bread and this tomato, cucumber, and avocado salad. Enjoy!
*you can also use chicken breast instead of chicken thighs
Amount Per Serving: Calories: 352Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 114mgSodium: 556mgCarbohydrates: 15gFiber: 5gSugar: 6gProtein: 24g
Originally published on May 9th, 2019, this recipe was updated with new information and photos in October 2022.