Mediterranean Chicken with Tomatoes, Olives, and Feta Recipe

If you’re craving a deliciously vibrant dish that bursts with the bright, fresh flavors of the Mediterranean, you’ve come to the right place. I’m excited to share this Mediterranean Chicken with Tomatoes, Olives, and Feta Recipe that has completely won over my family and friends. It’s one of those meals that looks fancy but comes together quickly and effortlessly—perfect for busy weeknights or casual weekend dinners.

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Ingredients You’ll Need

These ingredients work beautifully together to create layers of flavor. When shopping, I always look for ripe tomatoes and the best quality olives I can find—because those little details make a big difference in this Mediterranean Chicken with Tomatoes, Olives, and Feta Recipe.

• Boneless, skinless chicken breasts: Easy to cook evenly and soak up all the delicious flavors.
• Minced garlic or garlic paste: I love fresh garlic, but the paste saves time and blends smoothly into the dish.
• Kosher salt: Essential for seasoning to bring out depth and balance.
• Black pepper: Adds just the right amount of warmth and bite.
• Dried oregano: Classic Mediterranean herb that pairs beautifully with lemon and tomatoes.
• Extra virgin olive oil: Use good-quality oil for that distinct fruity flavor.
• Dry white wine: Adds acidity and helps create a flavorful sauce—if you prefer no alcohol, chicken broth works fine.
• Large lemon (juiced): Brings brightness that balances the richness of olives and feta.
• Chicken broth: Builds a savory base for braising the chicken.
• Red onion (finely chopped): Adds sweetness and crunch after cooking.
• Small tomatoes (diced): Fresh, juicy, and slightly sweet for a perfect sauce component.
• Sliced green olives: For that salty, briny pop—don’t skip them!
• Fresh parsley: Adds color and a herbaceous freshness at the end.
• Crumbled feta cheese (optional): I always add feta because it lends creaminess and tang, but feel free to leave it out if you’re not a fan.

Variations

I absolutely encourage you to make this Mediterranean Chicken with Tomatoes, Olives, and Feta Recipe your own. Over time, I’ve found little tweaks that keep it exciting and suit different dietary needs or moods.

• Use chicken thighs instead of breasts: I tried this once when my chicken breasts weren’t on hand and loved how juicy and tender it turned out.
• Swap green olives for kalamata olives: They offer a richer, more robust flavor if you want that extra punch.
• Make it dairy-free: Simply omit the feta or substitute with a plant-based cheese; the dish is still flavorful because of the herbs and olives.
• Add bell peppers or artichokes: I sometimes toss in extra veggies to add variety and color.

How to Make Mediterranean Chicken with Tomatoes, Olives, and Feta Recipe

Step 1: Prep the Chicken with Care

Start by patting the chicken breasts nice and dry with paper towels. I like doing this because it helps the garlic and seasonings stick better. Then, make a few shallow slits on each side—this simple trick allows the garlic flavor to seep right into the meat, making every bite more flavorful.

Step 2: Seasoning Like a Pro

Rub the minced garlic all over both sides of the chicken, especially pushing some into the slits you made. Season with kosher salt, black pepper, and half your dried oregano now. Trust me, this layering of herbs early on is key to getting that authentic Mediterranean taste.

Step 3: Sear the Chicken for a Golden Crust

Heat the extra virgin olive oil in a heavy skillet over medium-high heat. When the pan’s hot, add your chicken breasts and let them sear without moving for a few minutes—you’re looking for that beautiful golden brown crust. Then flip and sear the other side. After that, pour in the white wine and let it reduce by half to concentrate the flavor. It’s such a satisfying aroma, and you’ll know you’re on the right track!

Step 4: Braise with Love

Add your lemon juice and chicken broth, then sprinkle on the remaining oregano. Cover the skillet tightly with a lid or foil, and reduce heat to medium. Let it cook on one side for about 5–6 minutes, then flip and cook for another 5–6 minutes more, or until the internal temperature hits 165°F. This braising step locks in moisture and lets all those flavors blend beautifully. I like to peek once but try not to open the lid too much—the steam cooking inside is what makes this recipe so juicy.

Step 5: The Flavorful Finish

Remove the cover and scatter the chopped red onion, diced tomatoes, and green olives over the chicken. Cover again and cook for 3 more minutes—this softens the veggies just enough while keeping their freshness. Finish by sprinkling fresh parsley and crumbled feta on top. The feta melts slightly from the heat, adding that irresistible creamy, tangy touch. I always do a little happy sigh when I get to this part!

How to Serve Mediterranean Chicken with Tomatoes, Olives, and Feta Recipe

Garnishes

I like to add a fresh sprinkle of chopped parsley or even some chopped mint leaves to brighten up the dish even more. A drizzle of extra virgin olive oil just before serving also elevates the flavors and gives the chicken a beautiful glossy finish.

Side Dishes

This Mediterranean Chicken pairs wonderfully with warm pita bread, fluffy couscous, or a simple couscous salad to soak up the flavorful juices. Roasted vegetables or a crisp green salad with lemon vinaigrette are my go-to sides that balance the richness perfectly.

Creative Ways to Present

For a special dinner, I like to serve this chicken over a bed of herbed quinoa and garnish with edible flowers and extra crumbled feta. It instantly turns dinner into an occasion. Another favorite is plating it with grilled lemon halves on the side so guests can squeeze fresh juice as they wish—always a hit!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it taste even better the next day (though the fresh parsley and feta I add at the end I usually reserve for serving fresh).

Freezing

I’ve frozen this Mediterranean Chicken a few times. Just cool it completely, portion it into freezer-safe containers, and freeze for up to 2 months. When thawed, the texture of the chicken remains tender and the vibrant flavors stay intact.

Reheating

To reheat, I gently warm the chicken in a skillet over low heat with a splash of chicken broth or water to prevent drying. Avoid microwaving if you can—the stovetop keeps the texture and flavors much better. Adding a fresh sprinkle of parsley and crumbled feta after reheating brings a fresh pop.

FAQs

Final Thoughts

I absolutely love how this Mediterranean Chicken with Tomatoes, Olives, and Feta Recipe brings vibrant flavors with minimal fuss. It’s become one of those dishes I turn to when I want something that feels special but is easy to make. Whether you’re cooking for family, friends, or just yourself, I hope you’ll enjoy making it as much as I do—and that your kitchen fills with that wonderful aroma that makes you smile every time.

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