Description
Skip the boring chicken recipes – this Mediterranean chicken transforms ordinary breasts into a flavor explosion of tangy feta, briny olives, and vibrant herbs in one easy pan!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 3 tablespoons (45ml) extra virgin olive oil, divided
- 4 cloves garlic, minced
- 1 medium red onion, thinly sliced
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 cup (150g) cherry tomatoes, halved
- ½ cup (80g) Kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ cup (120ml) chicken broth
- 1 can (14.5oz/411g) diced tomatoes
- ½ cup (75g) crumbled feta cheese
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Season chicken breasts with salt and pepper on both sides. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and sear until golden, about 3-4 minutes per side. Transfer to a plate.
- In the same skillet, add remaining tablespoon of olive oil. Add red onion and sauté for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add bell pepper strips and cook for 3-4 minutes until slightly softened but still crisp.
- Pour in chicken broth, scraping up browned bits. Add diced tomatoes, cherry tomatoes, olives, oregano, thyme, and red pepper flakes. Stir to combine.
- Return chicken to skillet, nestling it into the sauce. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until chicken reaches 165°F (74°C).
- Remove from heat. Add lemon juice, sprinkle with feta cheese and parsley. Let rest 5 minutes before serving.