ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES
Easy Mediterranean Chicken Recipe that requires little prep, one skillet, and 15 minutes to cook! Plus, it's loaded with favorite Mediterranean flavors.
Provided by The Mediterranean Dish
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
- Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
- In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
- Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy
Nutrition Facts : Calories 135 calories, Sugar 5 g, Sodium 580.2 mg, Fat 5.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 2.4 g, Protein 9.6 g, Cholesterol 24.9 mg
MEDITERRANEAN CHICKEN SKILLET DINNER
Feta cheese, sun-dried tomatoes, dried oregano, and fresh lemon slices lend Mediterranean flair to this full-flavored dish.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Combine 1/2 teaspoon oregano and 1/4 teaspoon pepper, adding salt if desired. Sprinkle evenly over top of chicken.
- Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add chicken to pan, seasoned-side down. Cover and cook until browned, about 6 minutes. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook 6 minutes or until a thermometer inserted in thickest part of chicken registers 165 degrees F. Place chicken on a plate; cover loosely to keep warm.
- Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add sun-dried tomatoes and garlic; cook 1 minute, stirring constantly. Add rice, chicken stock, remaining 1/2 teaspoon oregano, and remaining 1/4 teaspoon pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.
MEDITERRANEAN CHICKEN AND BULGUR SKILLET
You'll be delighted by the incredible results from this one-pot wonder: tender bulgur, creamy feta, and moist chicken. You don't even need a sauce since there's so much flavor in the pan. It's a complete meal, though you could serve with a side salad if you'd like. Though you can swap dried oregano for fresh if you don't have fresh on hand, we strongly urge you to stick with the fresh dill flourish at the end; it adds a burst of herbal goodness that you just won't get from dried. If you don't have a 10-inch cast-iron skillet, you can use any other medium-sized ovenproof skillet.
Provided by Julia Levy
Time 45m
Yield Serves 4 (serving size: 3/4 cup bulgur mixture and 1 chicken breast)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a 10-inch cast-iron or other ovenproof skillet over medium-high. Add chicken to pan; cook until browned on both sides, about 3 minutes per side. Transfer chicken to a plate.
- Add remaining oil to pan. Add onion and garlic; cook, stirring occasionally, until lightly browned, about 5 minutes. Add bulgur and oregano; cook, stirring often, until fragrant and toasted, about 2 minutes. Add kale and bell peppers; cook, stirring constantly, until kale begins to wilt, about 2 minutes. Add stock and remaining 1/4 teaspoon each salt and black pepper; bring to a boil. Remove from heat.
- Nestle chicken into bulgur mixture; place skillet in oven. Bake at 400°F until a meat thermometer inserted in thickest portion of chicken registers 165°F, 12 to 15 minutes. Remove from oven. Sprinkle with feta. Let stand 5 minutes. Sprinkle with dill, and serve immediately.
Nutrition Facts : Calories 369, Carbohydrate 21 g, Cholesterol 137 mg, Fat 11.3 g, Fiber 4 g, Protein 45 g, SaturatedFat 3.6 g, Sodium 663 mg, Sugar 3 g
SKILLET MEDITERRANEAN CHICKEN
This is a supper easy, quick prep Mediterranean chicken prepared in a skillet, I use my electric fry pan.
Provided by morgainegeiser
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil about 6 minutes, turning once, until brown.
- Stir in remaining ingredients. Heat to boiling; reduce heat.
- Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 243.8, Fat 11.8, SaturatedFat 1.9, Cholesterol 75.5, Sodium 515.9, Carbohydrate 8.3, Fiber 1.8, Sugar 4.1, Protein 26.2
MEDITERRANEAN CHICKEN SKILLET
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
- Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.
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- In a large bowl add chicken and onion powder, coriander, paprika, crushed red pepper, salt and pepper. Mix everything to combine well.
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- Combine chicken, lemon juice, garlic, rosemary, oregano, fennel seeds and 2 tablespoons oil in a large zip-top plastic bag. Seal the bag; refrigerate for 25 to 30 minutes.
- Remove the chicken from the marinade and pat dry (discard marinade). Sprinkle the chicken evenly with salt and pepper. Heat the remaining 1 tablespoon oil in a 10-inch cast-iron skillet over medium-high heat. Arrange the chicken, skin-side down, in the pan; cook, undisturbed, until browned and crispy, about 7 minutes. Flip and cook until browned on other side, about 4 minutes. Transfer to a plate. (The chicken will not be cooked through.) Do not wipe the pan clean.
- Add onion and tomatoes to the pan; cook over medium-high heat, stirring occasionally, until the onion is charred and the tomatoes are blistered, about 5 minutes.
- Preheat oven to broil with rack in center position. Add orzo and olives to the mixture in the skillet; stir to combine. Stir in broth. Bring to a boil over medium-high heat. Reduce heat to medium-low and nestle the chicken, skin side up, into the mixture. Cover and simmer over medium-low heat until the orzo is al dente and a thermometer inserted into the thickest portion of chicken registers 165°F, 14 to 15 minutes.
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4.8/5 (25)Calories 377 per servingCategory Main Course
- Preheat oven to 350° F. In a medium sized bowl, mix chicken thighs with oregano, parsley, paprika, lemon juice, salt and pepper.
- Heat cast iron skillet over medium heat. Add in olive oil, then place seasoned chicken onto cast iron skillet (or the pan you are using) and cook for ~3-4 minutes on each side. Chicken won’t cook completely, that’s OK because it will be going into the oven to cook all the way!
- Remove the chicken from the cast iron and set side on a plate. Keep the cast iron on medium heat, melt the butter and add in diced onion. Cook for about 2-3 minutes and then stir in garlic.
- Then, add in the uncooked rice and stir for 30 seconds. Pour in the chicken broth, turmeric, cumin and cinnamon, stir. Place chicken back in pan on top of the uncooked rice.
CREAMY MEDITERRANEAN CHICKEN DINNER(IN A SKILLET) - KYLEE ...
From kyleecooks.com
5/5 (39)Total Time 20 minsCategory DinnerCalories 484 per serving
- Season the chicken and cook at medium high heat until browned and done. (About 3-4 minutes per side - needs to be 165F in the middle). Remove to a plate and keep warm.
- In the same skillet, cook the onions until softened (I deglaze the pan with a little stock as well), then add the garlic and roasted red peppers.
MEDITERRANEAN CHICKEN SKILLET RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 45 mins
- Preheat oven to 450°F. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Sprinkle chicken on all sides with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Place chicken in skillet, skin side down; cook, undisturbed, until brown and crispy, about 8 minutes. Flip, and continue to cook until browned on other side, about 4 minutes. Transfer chicken to a plate. (Chicken will not be cooked through.)
- Place onion slices in skillet in a single layer over medium-high; cook, undisturbed, until slightly charred, 4 to 6 minutes. Flip, and cook until charred on other side, about 2 minutes. Transfer to plate with chicken.
- Add tomatoes and remaining 1 tablespoon oil to skillet; cook, undisturbed, until blistered, about 4 minutes. Add green beans, garlic, capers, and oregano; cook until fragrant, about 1 minute. Sprinkle with remaining 1/2 teaspoon each salt and pepper. Stir in white wine. Place charred onions on top of tomato mixture; nestle chicken into tomato mixture.
- Bake in preheated oven until a thermometer inserted in thickest portion of chicken reaches 170°F, 12 to 15 minutes. Remove from oven, and garnish with oregano.
MEDITERRANEAN CHICKEN DINNER {20 MINUTES} - HER …
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Reviews 19Calories 352 per servingCategory Dinner
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- 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.
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5/5 (5)Total Time 30 minsCategory Main CourseCalories 448 per serving
- Heat 2 tablespoons of the olive oil in a large heavy skillet over medium heat. Add the chicken, and cook for several minutes on each side until browned on both sides. Remove the chicken from the skillet onto a plate and set aside.
- Add the remaining olive oil, garlic and onion and cook until the onion is just tender, about 2 minutes. Stir in the tomato sauce and olives and return the chicken to the skillet. Cover and cook until the chicken has cooked throughout, about 15 more minutes.
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5/5 (7)Total Time 30 minsCategory Main DishCalories 384 per serving
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From yourchoicenutrition.com
4.7/5 (3)Total Time 40 minsCategory EntreeCalories 273 per serving
- Add diced onion and saute for 3 minutes. Add in minced garlic and cook for 30 seconds more. Add chicken; cook until browned, approximately 5 minutes.
- Stir in chicken broth and uncooked pasta. Bring to a boil, then reduce heat to low, bringing to a simmer.
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{ONE-PAN} MEDITERRANEAN CHICKEN SKILLET - LIFE MADE SWEETER
From lifemadesweeter.com
Ratings 5Category Main CourseCuisine AmericanTotal Time 25 mins
- Heat 1/2 - 1 tablespoon of olive oil in a large skillet over medium heat, then add the chicken and brown for 6 minutes on each side or until medium brown.
- Remove chicken and set aside on a plate. Add another 1/2 - 1 tablespoon of olive oil to the pan. Add the onion and garlic and saute for about 1-2 minutes until softened. Layer on pieces of sliced zucchini cooking until slightly golden brown, a few minutes on each side - working in batches. Push aside the zucchini to one side and add the sun-dried tomatoes, then bell peppers and stir-gently.
- Transfer the chicken back to the pan and add chicken stock. Turn heat to medium low and cover until chicken is cooked through and the sauce is slightly reduced - about 7-9 minutes. Add in dried oregano and fresh herbs (cilantro, basil, and parsley) and allow to simmer for an additional 2 minutes uncovered. Season with additional salt and pepper to taste as needed.
MEDITERRANEAN CHICKEN - THE MOUNTAIN KITCHEN
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4.5/5 (2)Total Time 45 minsCategory Lunch, Main CourseCalories 314 per serving
- Pour enough olive oil into an oven proof skillet to generously coat the bottom. Heat the oil over medium heat until the oil shimmers, about 2 to 3 minutes. While the oil heats up, generously season both sides of the chicken breasts with salt and pepper.
- Carefully place the chicken breasts into the pan starting with the end closest to you to avoid splattering hot oil on yourself. Allow the chicken breasts to brown without moving them, so that a nice golden-brown crust forms, about 3 to 4 minutes. When the chicken is a nice golden color turn it over, drizzle the chicken directly with 1 tablespoon of lemon juice. Top each breast fillet with feta cheese, peppers, and black olives. Pour the vegetable broth around the chicken breasts and drizzle the chicken breasts with remaining lemon juice. Place the skillet in the preheated oven for 10 to 15 minutes or until juice runs clear.
- To serve, spoon some of the broth from the skillet and drizzle over the chicken breasts. Sprinkle with fresh parsley and enjoy!
QUICK AND EASY MEDITERRANEAN CHICKEN - FAMILY FOOD ON THE ...
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4.1/5 (12)Total Time 25 minsCategory ChickenCalories 413 per serving
- Heat olive oil in a large skillet. Add onion and sauté for 3-4 minutes. Add garlic and sauté for another 30 seconds.
- Meanwhile, mix together the salt, pepper, oregano, basil, cumin and red pepper flakes in a small bowl.
- Add cubed chicken and half of the seasoning mixture. Cook chicken on one side, about 5 minutes, then flip the pieces and cook on the other side for 3-4 more minutes.
- Add the diced tomatoes, artichokes, lemon zest and juice and the remaining seasoning mixture. Cook until the chicken is almost done.
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5/5 (5)Category Main CourseCuisine AmericanCalories 591 per serving
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt and pepper. Pour the marinade into the bag with the chicken, seal and massage into the chicken, then refrigerate for at least 1 hour, up to 4 hours.
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- Preheat oven to 200°F. Heat 3 tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet. Cook until brown and just cooked through, about 3 minutes per side. Transfer to ovenproof plate and place in oven to keep warm. Discard oil from skillet.
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- Spoon mushroom mixture over chicken. Sprinkle parsley and pine nuts over. Garnish with caper berries, if desired, and serve.
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- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and sauté for 6-8 minutes, or until softened.
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- Preheat the oven to 375 degrees. Heat a cast iron skillet over medium-high heat and add olive oil.
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From recipesz.com
Cuisine MediterraneanTotal Time 25 minsServings 4Calories 419 per serving
- Combine 1/2 teaspoon oregano and 1/4 teaspoon pepper, adding salt if desired. Sprinkle evenly over top of chicken.
- Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add chicken to pan, seasoned-side down. Cover and cook until browned, about 6 minutes. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook 6 minutes or until a thermometer inserted in thickest part of chicken registers 165 degrees F. Place chicken on a plate; cover loosely to keep warm.
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