Go Back
- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 medium onion, sliced - 3 cloves garlic, minced - 1 bell pepper (preferably red or yellow), chopped - 1 medium zucchini, diced - 1 cup cherry tomatoes, halved - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - ½ teaspoon salt - ¼ teaspoon freshly ground black pepper - ½ cup Kalamata olives, pitted and halved - ¼ cup feta cheese, crumbled - Fresh parsley, roughly chopped (for garnish) - Lemon wedges (for serving) In this dish, I focus on fresh ingredients. The chicken thighs give a juicy flavor. The vegetables add color and nutrients. Cherry tomatoes burst with sweetness, while olives offer a salty touch. Feta cheese adds creaminess, making it a delightful mix. For garnish, I love using parsley. It brightens the dish and adds a fresh taste. The lemon wedges are for squeezing over the meal. This adds a zesty finish that brightens all the flavors. You can adjust the ingredients to your taste. Try adding more veggies or herbs to make it your own! {{ingredient_image_2}} 1. First, grab a large skillet. Add 2 tablespoons of olive oil and heat over medium until it shimmers. This is key for a good sear. 2. While the oil warms, season 4 boneless, skinless chicken thighs on both sides with salt, black pepper, dried oregano, and smoked paprika. Use about ½ teaspoon of salt and ¼ teaspoon of black pepper. 3. Carefully place the chicken in the hot skillet. Cook for 5-7 minutes on each side. The chicken should turn golden brown and be fully cooked. Check the internal temperature; it must reach 165°F for safety. 4. Once cooked, remove the chicken and set it aside on a plate. 5. In the same skillet, add 1 medium sliced onion and 3 minced garlic cloves. Sauté for 2-3 minutes, stirring often, until the onions become soft and glossy. 6. Next, add 1 chopped bell pepper and 1 diced zucchini. Cook for 5 minutes, stirring occasionally. This helps the veggies stay vibrant and tender. 7. Toss in 1 cup of halved cherry tomatoes and ½ cup of pitted Kalamata olives. Cook for another 3 minutes. The tomatoes will start to soften and release their juices. 8. Return the chicken thighs to the skillet. Nestle them among the veggies and heat for about 2 minutes. This allows all the flavors to blend. 9. Sprinkle ¼ cup of crumbled feta cheese over the skillet. Remove it from heat to keep the cheese from melting too much. 10. For a fresh touch, garnish with roughly chopped parsley and serve with lemon wedges. Squeeze fresh juice over the dish before enjoying. - Total cooking time is about 30 minutes. - Ensure chicken reaches an internal temperature of 165°F for safety. - Use a meat thermometer for best results. - The chicken should no longer be pink inside. - Juices should run clear when cut. To get a perfect sear on chicken, start with a hot skillet. Heat your olive oil until it shimmers. Next, season your chicken thighs well with salt, pepper, oregano, and smoked paprika. This adds flavor and helps form a nice crust. When placing the chicken in the skillet, do not overcrowd. Give each piece space to brown. Cook for 5-7 minutes on each side. Check that the internal temperature hits 165°F. This ensures juicy and safe chicken. For sautéing vegetables, chop them evenly. This way, they cook at the same rate. Start with onions and garlic in the hot oil to build flavor. Stir them frequently until soft and glossy. Then, add bell peppers and zucchini. Cook these for about 5 minutes. They should be tender but still colorful. Finally, toss in cherry tomatoes and olives. Cook for just a few minutes until the tomatoes soften. This helps release their sweet juices. To boost flavor, consider adding fresh herbs like basil or thyme. Fresh herbs bring brightness to your dish. You might also try a pinch of red pepper flakes for heat. A dash of lemon zest can add a nice zing, too. For marinating chicken, use olive oil, lemon juice, and herbs. Let it sit for at least 30 minutes before cooking. This helps the chicken absorb the flavors, making it even tastier. You can also add yogurt for a creamy touch. Just remember not to marinate too long, as the acid can change the meat's texture. Pro Tips Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken thighs reach an internal temperature of 165°F for safe and juicy results. Vegetable Freshness: For the best texture and flavor, use fresh vegetables. If you can, choose seasonal produce to enhance the dish's taste. Feta Cheese Tips: To prevent the feta from melting too much, add it at the end of cooking. This way, it stays crumbly and adds a lovely creaminess. Serving Suggestion: Serve the dish straight from the skillet for a rustic presentation. Garnish with extra parsley and lemon wedges for a pop of color. {{image_4}} You can switch chicken thighs for other meats. Chicken breasts work well too. If you want a plant-based option, use tofu. It absorbs flavors nicely. You can also change up the veggies. Try adding spinach or artichokes. Eggplant or mushrooms provide different textures. Feel free to mix and match to suit your taste. For gluten-free meals, this recipe is already safe. Just ensure all ingredients are gluten-free. You can also make it low-carb. Skip the feta cheese and use more veggies instead. If you want a vegan dish, swap chicken for chickpeas or lentils. They are protein-rich and filling. Use a vegan feta for added creaminess. These changes keep the meal tasty and satisfying. To keep your Mediterranean Chicken Skillet fresh, let it cool first. Then, place it in an airtight container. This will help keep flavors strong. You can refrigerate the dish for up to three days. If you want to store it longer, freeze it. Use freezer-safe containers or heavy-duty foil. This way, it can last for up to three months. When you're ready to enjoy your leftovers, reheating is key. I recommend using a skillet on low heat. This method helps maintain the texture of the chicken and veggies. You can add a splash of water or broth to prevent drying out. If you're short on time, a microwave works too. Heat in short bursts, stirring in between. This keeps everything warm and tasty. The oven is another great option. Preheat to 350°F and cover the skillet with foil. This traps moisture and keeps the meal delicious. Enjoy your tasty dish again! You can serve Mediterranean Chicken Skillet with many sides. I recommend: - Rice or quinoa for a hearty base. - A fresh green salad with lemon vinaigrette. - Crusty bread to soak up the juices. - Roasted vegetables for extra flavor. These sides add balance and make the meal feel complete. Yes, you can prepare this dish ahead. Here are some tips: - Cook the chicken and vegetables, then store them in the fridge. - Keep the feta cheese and parsley separate until serving. - Reheat in a skillet over low heat before serving. This way, you save time and enjoy a quick meal later. Cooking chicken on the skillet takes about 10-14 minutes. Here’s the breakdown: - Sear each side for 5-7 minutes until golden brown. - Check that the internal temperature reaches 165°F. This ensures your chicken is safe to eat and full of flavor. This blog post guided you through making a delicious Mediterranean Chicken Skillet. We covered the ingredients, preparation steps, and key tips for flavor and texture. I shared possible variations and dietary swaps, ensuring this dish suits everyone. Lastly, I explained how to store and reheat leftovers to keep them tasty. You now have all the tools to enjoy this easy and healthy meal. Happy cooking!

Mediterranean Chicken Skillet

A flavorful skillet dish featuring chicken thighs, fresh vegetables, and Mediterranean ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 bell pepper chopped (preferably red or yellow)
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.25 cup feta cheese, crumbled
  • 1 bunch fresh parsley, roughly chopped (for garnish)
  • to taste lemon wedges (for serving)

Instructions
 

  • In a large skillet, add the olive oil and heat over medium heat until shimmering. While the oil warms, season both sides of the chicken thighs generously with salt, black pepper, dried oregano, and smoked paprika.
  • Once the oil is hot, carefully place the seasoned chicken thighs in the skillet. Cook for approximately 5-7 minutes on each side, until they achieve a golden-brown crust and are fully cooked (ensure the internal temperature reaches 165°F). Once cooked, remove the chicken from the skillet and set it aside on a plate or cutting board.
  • Using the same skillet, add the sliced onion and minced garlic. Sauté for about 2-3 minutes, stirring frequently, until the onions become soft and glossy.
  • Next, incorporate the chopped bell pepper and diced zucchini. Cook for an additional 5 minutes, stirring occasionally, allowing the vegetables to become tender and vibrant.
  • Toss in the halved cherry tomatoes and Kalamata olives, cooking for another 3 minutes. This step should make the tomatoes start to soften and infuse their juices.
  • Return the cooked chicken thighs to the skillet, nestling them among the sautéed vegetables. Heat everything together for about 2 minutes, allowing the flavors to meld beautifully.
  • Sprinkle the crumbled feta cheese evenly over the skillet contents, then remove the skillet from the heat to prevent the cheese from melting too much.
  • Garnish with freshly chopped parsley for a burst of color and flavor. Serve with lemon wedges on the side, squeezing fresh juice over the chicken and vegetables just before enjoying.

Notes

For an eye-catching presentation, serve the dish directly from the skillet to the table, garnished with extra parsley and arranging lemon wedges artistically around the skillet.
Keyword chicken, healthy, Mediterranean, skillet