Mediterranean Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
297 kcal
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Course
Main Course
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Cuisine
Mediterranean, American
Mediterranean Chicken
Description
This Mediterranean Chicken recipe starts with chicken breasts sliced into smaller cutlets, seasoned with oregano, garlic powder, salt, and pepper. They are pan-seared in olive oil over medium-high heat until just done, retaining juiciness. The skillet is then used to make a quick sauce by sautéing minced garlic, adding white wine or chicken broth for deglazing, and combining halved cherry tomatoes, kalamata olives, and capers. The tomatoes soften slightly to release flavor without breaking down fully.
Fresh baby spinach and crumbled feta are stirred in at the end, creating a vibrant contrast of creamy, salty, and earthy notes. The chicken is returned to warm through and pick up some sauce. The resulting dish balances tender chicken with a tangy, bright vegetable and olive topping brimming with Mediterranean staples like capers and feta. This combination provides complexity with fresh and preserved ingredients.
The dish is best served immediately to enjoy the warm, wilted spinach and fully flavored sauce. It can be paired simply with bread, rice, or a light salad. The straightforward pan-to-table method keeps flavors fresh and allows easy weeknight preparation.
Ingredients
- 2 large chicken breast
- salt to taste
- black pepper to taste
- 1/2 teaspoon oregano dried
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 cup dry white wine or chicken broth
- 1 cup tomato cut into halves, little (grape, cherry, etc
- 1/3 cup kalamata olives
- 1 tablespoon capers drained
- 2 cups baby spinach packed, fresh
- 1/2 cup feta cheese crumbled
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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 89mg | 30% |
| Sodium | 592mg | 25% |
| Potassium | 645mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1881IU | 38% |
| Vitamin C | 11mg | 12% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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