Lemon Garlic Mediterranean Chicken
Lemon and garlic marinated chicken seared in one skillet with cherry tomatoes, Kalamata olives, feta, and parsley.
Equipment
- large skillet with lid
- Meat thermometer
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts or thighs about 1 1/2 pounds total
- 2 tbsp olive oil for the marinade
- 1 tbsp olive oil for the skillet
- 2 cloves garlic minced
- 1 medium lemon juiced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cherry tomatoes halved
- ½ cup Kalamata olives pitted, optional
- ½ cup crumbled feta cheese optional
- ¼ cup chopped fresh parsley
Instructions
Cooking
- Marinate. Toss the chicken with 2 tbsp olive oil, lemon juice, garlic, oregano, basil, salt, and pepper. Refrigerate 15 minutes.
- Sear. Heat 1 tbsp olive oil in a large skillet over medium heat. Cook the chicken 2 to 3 minutes without moving until golden.
- Flip and add tomatoes. Turn the chicken and add the cherry tomatoes. Shake the pan to combine.
- Add olives and cover. After 2 to 3 minutes, add the olives, cover, and cook until the chicken reaches 165 F, about 6 to 8 minutes depending on thickness.
- Finish. Sprinkle with feta and parsley and serve hot.
Notes
Substitutions: Use chicken thighs or breasts, and leave out the feta for a dairy free dish.
Tips: Pound thick breasts to an even thickness so they cook through without drying.
Storage: Refrigerate up to 4 days and reheat to 165 F.
Nutrition does not include the optional pita, rice, or salad served alongside.