One-Skillet Mediterranean Chicken
One-Skillet Mediterranean Chicken Recipe With Tomatoes And Green Olives is the ideal weeknight meal. It simply needs a small amount of preparation time and cooks quickly! It is wholesome, cheerful, and bursting with vibrant Mediterranean tastes. Make sure to view the video tutorial and tips below!
One-Skillet Mediterranean Chicken Ingredients
- 4 equal-sized chicken breasts that are boneless and skinless
- 2 tablespoons garlic paste or chopped garlic
- Pepper and salt
- Private Reserve extra virgin olive oil, mixed with 1 tablespoon of dried oregano
- 0.5 cups of dry white wine
- 1 huge lemon, 12 cup of chicken broth, and
- 1 cup of red onion, cut finely.
- tiny chopped tomatoes, 1 1/2 cups
- Sliced green olives in 1/4 cup
- a handful of chopped, fresh parsley with the stalks removed.
- Feta cheese crumbles, optional
Instructions
- The chicken breasts should be dried. Make three slits through the chicken breasts on each side.
- Cover both sides of the garlic with it; Put some garlic in the slits that you created. Salt, pepper, and half of the dried oregano should be used to season the chicken breasts on both sides.
- In an enormous cast iron skillet, heat 2 tablespoon of olive oil on medium-high. On both sides, brown the chicken. After allowing the white wine to reduce by 12 percent, add the chicken broth and lemon juice. On top, add the remaining oregano. Medium heat will suffice. Cover tightly with foil or a lid. Uncover the chicken and top it with the chopped onions, tomatoes, and olives after 10-15 minutes, turning it over once. The chicken should be cooked to an internal temperature of 165 degrees F. Cover once more, and cook for just three minutes. Finally, incorporate the feta cheese and parsley. Serve with couscous, light rice, or pasta. Enjoy
Notes
- Pro-Tip: If you’re working with larger, thicker boneless chicken breasts, splitting two breasts into cutlets might be sufficient. Place the chicken breast flat on a cutting board to accomplish this. To hold the breast in place, place one hand on top. Cut the chicken breast horizontally into two even pieces with care and a sharp knife. Doing this close to the edge of the cutting board helps.
- Go Ahead: The chicken breasts should be fully cooked in the skillet if you want to make this recipe ahead of time, but the toppings—such as tomatoes, onions, and so on—should not be added. Bring the chicken to room temperature before serving the next day. Then, following the recipe, add the toppings and warm it up in the skillet.
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