Description
A one-pan Mediterranean chicken skillet with peppers, tomatoes, olives, and herbs. Bright, wholesome, and weeknight-fast with juicy seared chicken and vibrant veggies.
Ingredients
1.5 lb boneless skinless chicken breasts, patted dry
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional)
2 tbsp extra-virgin olive oil
1 small red onion, thinly sliced
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1.5 cups cherry tomatoes, halved
1/3 cup Kalamata olives, sliced
1 tbsp capers (optional)
1/4 cup low-sodium chicken broth or water
Zest and juice of 1/2 lemon
2 tbsp fresh parsley, chopped
1 tbsp fresh basil or oregano, chopped (optional)
Crushed red pepper flakes, to taste (optional)
Crumbled feta for serving (optional)
Instructions
1. Season chicken on both sides with salt, pepper, oregano, garlic powder, and smoked paprika.
2. Heat olive oil in a large cast-iron or heavy skillet over medium-high until shimmering.
3. Sear chicken 4–5 minutes per side until golden and just cooked through; transfer to a plate to rest.
4. Reduce heat to medium. Add onion and a pinch of salt; sauté 2 minutes. Stir in garlic 30 seconds.
5. Add bell peppers and cook 3 minutes until slightly tender. Add tomatoes; cook until they begin to burst.
6. Stir in olives and capers. Pour in broth and lemon juice; scrape browned bits to deglaze.
7. Return chicken to the skillet, nestling into veggies. Simmer 3–5 minutes to meld flavors.
8. Remove from heat. Add lemon zest, parsley, and basil; adjust salt, pepper, and chili flakes.
9. Slice chicken and serve over the veggies; garnish with optional feta. Pair with quinoa, couscous, or salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes