Mediterranean Chicken Skillet (30-Minute)

Easy Mediterranean chicken skillet with pan-seared chicken in a garlicky tomato pan sauce. A one-skillet, family-friendly dinner ready in 30 minutes.

Course dinner, Main Course

Cuisine Mediterranean

Diet Gluten Free

Keyword chicken skillet, mediterranean skillet

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 356

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

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.

Tip: If the pan is too hot from cooking the chicken you’ll burn the garlic, so give it a chance to cool to medium low before adding the garlic.

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.

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.