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Photo of Easy Skillet Mediterranean Chicken in white enamel cast iron skillet garnished with fresh thyme and lemon wedges.

Easy Skillet Mediterranean Chicken

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Easy Skillet Mediterranean Chicken has all the light, flavor-packed ingredients found in the sunny region of the Mediterranean. It makes a great healthy dinner any night of the week yet it's dressy enough for weekend entertaining!
Course Chicken and Turkey
Cuisine Mediterranean
Diet Diabetic, Gluten Free, Kosher, Low Fat
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Servings 4
Calories 327


  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breast halves approximately 2 pounds
  • Salt and freshly ground black pepper
  • 1 medium shallot finely chopped
  • 2 cloves garlic minced
  • ½ cup dry white wine
  • 1 pint cherry or grape tomatoes
  • 1 cup marinated artichoke hearts quartered -PLUS- ¼ cup of the marinade
  • ½ cup pitted and halved Kalamata olives
  • 1 roasted red bell pepper from a jar, coarsely chopped
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon crushed red pepper flakes
  • Lemon wedges


  • Heat olive oil in a large skillet or saute pan over medium-high heat.
  • Season the chicken breasts on both sides with salt and black pepper.
  • Place the chicken breasts in the hot oil and cook until nicely browned on the first side, approximately 4-5 minutes. Flip the chicken and cook another 4-5 minutes or until the chicken is cooked through to 165 degrees in the thickest part. Transfer to a plate and tent to keep warm.
  • Add the shallot, and cook 1-2 minutes or until it begins to soften.
  • Add the wine, bring to a boil and cook for 1 minute.
  • Add the tomatoes and cook 1 minute or until they blister, pop and release some of their juices.
  • Add the remaining ingredients (except the lemon wedges) and cook until all the ingredients are heated through.
  • Transfer the chicken back to the skillet. Spoon the pan juices over the chicken and cook 1-2 minutes or until the chicken is heated back through to the pan temperature.
  • Adjust seasoning with salt and black pepper.
  • Serve with lemon wedges.


If you prefer not to use wine or don’t have any, chicken broth can be substituted.  You may wish to add a little extra lemon juice at the end.


Serving: 1 | Calories: 327kcal | Carbohydrates: 11g | Protein: 26g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 731mg | Potassium: 766mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1469IU | Vitamin C: 48mg | Calcium: 58mg | Iron: 2mg