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Enjoy bold Greek-inspired flavors in this easy Mediterranean chicken recipe! It’s a 30-minute meal that feels a little fancy and is bursting with fresh flavor.
Try my Mediterranean Orzo Salad or Baked Feta Pasta next.
Why you’ll love it
This pan-fried chicken recipe has all my favorite ingredients that remind me of faraway beaches and warm Mediterranean waters. We’ve got a sauce with oregano, Kalamata olives, capers, and of course plenty of feta cheese. It’s got all the best savory flavors!
You know I’m the queen of creamy sauces, but I also enjoy changing it up with healthier fare (Pasta Puttanesca, anyone!?) every so often. This simple Greek-inspired chicken has an elegant, light white wine sauce with fresh tomatoes, so it’s perfect for easy after-work meals and isn’t too heavy.
What you’ll need
- Chicken – we’re cutting two chicken breasts in half lengthwise for faster, more even cooking
- Seasoning – salt & pepper, oregano, and garlic powder are sprinkled onto the chicken cutlets for infusing flavor into them directly
- Olive oil – for pan frying
- Garlic – add even more if you’re a big fan
- White wine – try sauvignon blanc or pinot grigio.
- Tomatoes – a pop of freshness. Use either grape or cherry tomatoes.
- Kalamata olives and capers – this duo adds a little tang and so much savory goodness
- Spinach – an easy way to get your greens
- Feta – this delicately salty, briny, and rich cheese is a staple in Greek-style recipes
Helpful tips
- You can buy feta in a variety of formats. I look for already crumbled feta in this one, but you can buy a block and crumble or cut it up yourself if you like. It’ll all work!
- I let the feta melt in a bit so there’s still visible chunks, but you can definitely stir/let it melt a bit longer if you prefer to incorporate it into the sauce even more.
How to make Mediterranean chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken to make four thinner cutlets, and season them with salt & pepper, oregano, and garlic powder. Pan sear the chicken until cooked through, then transfer to a plate. Reduce the heat, and add the garlic, wine, tomatoes, olives, and capers to the skillet.
Cook until the tomatoes burst and start to lose their shape without letting it reduce too much. Stir in the feta and spinach, and return the chicken and any juices to the skillet. Let it warm through, and season with extra salt & pepper if needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- A garlic press is a handy way to mince garlic effortlessly.
- An instant read meat thermometer will ensure your chicken is perfectly cooked to 165F.
- I use this Le Creuset skillet for this recipe.
Substitutions and variations
- As always, tweak the recipe to your tastes. If you don’t like olives, for example, you can leave them out.
- If you can’t/don’t want to use white wine, just swap it out for chicken broth.
- Chicken thighs would work great in here, but you may need to cook them for a bit longer to ensure they’re tender.
What to serve with Mediterranean chicken
- Rice, Mashed Potatoes, and pasta are all great options along with steamed vegetables. Try my Garlic Buttered Noodles.
- I like to start the meal with pita bread, hummus, and my homemade Tzatziki Sauce.
- For a salad pairing, you’ll love my Avocado Greek Salad or Mediterranean White Bean Salad.
Leftovers and storage
- Store for 3-4 days in the fridge in a covered container.
- Reheat slowly over a low heat. Keep in mind the spinach will wilt more.
- If you really need to, you could probably freeze it, but it’s not ideal since the spinach will change texture and the chicken may dry out.
More easy chicken recipes
If you made this Mediterranean skillet chicken recipe, please leave a star rating and review below! You can also tag me #saltandlavender with your creations on Instagram.
Mediterranean Chicken
Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 cup dry white wine or chicken broth
- 1 cup little tomatoes (grape, cherry, etc.) cut into halves
- 1/3 cup Kalamata olives
- 1 tablespoon capers drained
- 2 cups (packed) fresh baby spinach
- 1/2 cup crumbled feta cheese
Instructions
- Cut the chicken in half lengthwise to make 4 smaller cutlets. Season them on both sides with salt & pepper and the dried oregano and garlic powder.
- Add the oil to a skillet over medium-high heat. Once the pan is hot, cook the chicken for 5-6 minutes/side or until cooked through (165F). Transfer to a plate.
- Reduce the heat to medium and add in the garlic, wine, tomatoes, olives, and capers. Cook for about 3-4 minutes or until the tomatoes are just starting to soften and lose their shape. Don't let the sauce reduce too much (add a splash more broth if needed).
- Stir in the spinach and feta. Place the chicken back in the skillet, along with any juices from the plate, and let it warm through for a minute or two until the spinach wilts. Season with extra salt & pepper if needed and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yummmmmmm. I was looking for a Mediterranean chicken recipe and came upon yours. Can I say it hits my taste buds with a happy dance. Because I love capers and kalmata olives I put twice the amount asked for in the recipe and I am not disappointed. 😊😊 So very easy to make and delicious. The only chicken I had was thighs so it did take a little longer but that was OK. I pan fried them on low so they would not dry out. Perfect!!!!
Thanks so much, Bobbi! 😀
I made this dish tonight and it was amazing!
Thank you!
Love this recipe. I used black olives and a squeeze of lemon at the end.
Will make over and over again!
Wonderful!
Love this recipe. I added at can if tomato paste, used half wine and half chicken broth. Also added allspice and chopped spinach. Then thickened it with cornstarch slurry, before adding chicken back in. Served with cauliflower rice. Big hit at a church Christmas dinner. Wrote out recipes. Thank you 😊
You’re very welcome, Marybeth!
This was absolutely delicious!!!!
I’m thrilled you liked it, Debra! 😀 Thank you!
Super tasty!
Thanks, Marcia!
Very good, even for my foodie husband. Served it with cauliflower rice and Parmesan crusted green beans. Would definitely make again. I did eliminate the olives (cuz I don’t like them) and substituted the feta for goat cheese (cuz I don’t like feta). Home run!
Thank you!
We love this healthy dish! Actually it’s my husband’s favorite! Superb flavor!
Thank you so much, Anne!