Mediterranean Chicken Skillet (30-Minute)
Developed and tested by Robyn Conley Downs
on Jul 27, 2026 
Tender and juicy, this Mediterranean chicken skillet features golden-seared chicken in a bright garlic-lemon pan sauce with cherry tomatoes, olives, and feta; and is ready in 30-minutes in one skillet!
My Favorite Way to Make Mediterranean Chicken Breast
I’m so excited to share my new Mediterranean chicken skillet recipe, which I created it for nights when you want a bright, flavorful dinner without a pile of dishes. For the chicken, slicing the breasts into cutlets makes a big difference, as standard whole chicken breasts are too thick to cook evenly in a skillet, so by the time the center reaches 165°F, the outside is overcooked and dry.
Cutlets cook in 4-5 minutes per side and stay juicy. Add in some cherry tomatoes, garlic, lemon, and olives and you have the BEST easy pan sauce, too! Serve this Mediterranean chicken skillet over rice, pesto orzo, or with crusty bread to soak up the pan sauce. And if you love these Greek-inspired flavors, my slow cooker Greek chicken uses the same Mediterranean profile in a hands-off slow cooker version. Or for a bowl-style meal, my Greek-inspired chicken bowls layer marinated chicken with rice, veggies, and tzatziki for a full dinner in a bowl.
Welcome to My Kitchen, Let’s Make a Mediterranean Chicken Skillet!
Robyn’s Testing Tips for Easy Mediterranean Chicken
- Pat the chicken cutlets completely dry before seasoning. A quick blot with paper towels right before seasoning makes a noticeable difference!
- Don’t move the chicken once it hits the pan. Movement breaks the seal between the meat and the hot oil, which is what creates the crust and the fond on the bottom of the pan, so flip only when the underside releases easily.
- Be sure to add the feta off the heat. Crumbling cold feta over the hot skillet at the very end keeps the cubes from melting away into the sauce.
Mediterranean Chicken Skillet (30-Minute)
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, sliced in half lengthwise into cutlets
- 1 teaspoon no-salt-added Italian seasoning
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 2 tablespoons olive oil, divided
- 5 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 cup cherry tomatoes
- ⅓ cup kalamata olives, pitted
- 2 tablespoons fresh lemon juice
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
Equipment
Instructions
- Season and Cook the Chicken: Pat the cutlets dry and season both sides with the Italian seasoning, garlic powder, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes per side until golden and cooked through (165°F internal temp). Transfer to a plate and tent loosely with foil.
- Make the Sauce: Reduce the heat to medium-low. Add 1 tablespoon of olive oil and the garlic to the same skillet (no need to wash it first) and cook for 30 seconds until fragrant, stirring constantly.
- Turn the heat up to medium, pour in the chicken broth, and simmer for 2 minutes until slightly reduced, scraping up any browned bits from the chicken from the bottom of the pan.
- Add the cherry tomatoes, olives, remaining ¼ teaspoon of salt, and remaining ¼ teaspoon of pepper. Cook for 3 to 4 minutes, stirring occasionally, until the tomatoes begin to soften and burst slightly.
- Finish: Stir in the lemon juice. Nestle the chicken back into the skillet and spoon the sauce over the top. Simmer for 1 to 2 minutes to warm through.
- Serve: Top with crumbled feta and fresh parsley. Serve directly from the skillet with crusty bread, rice, or pasta to soak up the sauce.
Notes
- Feta: Feta packed in water is worth seeking out here, as it crumbles more cleanly and tastes fresher and creamier than the pre-crumbled variety.
