Mediterranean Chicken Skillet

Mediterranean Chicken Skillet - What's for Dinner Moms

Before the holidays things seem to get so hectic.  We are trying to fit 1,000 things into the space of 250.  I am always searching for tasty, easy meals that I can get on the table quickly and that my family will actually eat.  I tried this meal the other night and it was on the table in about 30 minutes.


This dish had tons of great flavor and was actually pleasing to the eye.  The chicken was so tender we could cut the breasts with butter knives.  I would greatly encourage you to use basil leaves NOT dried basil in this recipe.  It really made the flavor of the dish stand out.

This dish (even when served with brown rice – from my little rice hater) was voted best dish of the month.  That’s saying something since we had Thanksgiving dinner last week.

I served this dish over a bed of brown rice with a green salad.

Mediterranean Chicken Skillet (plated)


  • 1 1/2 – 2 boneless, skinless chicken breasts
  • salt and pepper
  • 2 Tablespoons olive oil
  • 1 large onion, diced fine
  • 4 cloves garlic, minced
  • 2 cans petite diced tomatoes
  • 1 can pitted olives, roughly chopped
  • 1/2 cup feta cheese crumbled, plus more for serving if desired
  • 2 Tablespoons fresh basil sliced into ribbons


  1. Pound chicken breasts to about 1/2″.  Salt and pepper both sides of the chicken breasts.
  2. Heat olive oil in skillet over medium high heat.
  3. Reduce heat to medium and cook chicken breasts about 4-6 minutes each side until they are well browned. Remove chicken from pan and set on a plate in a warm 170 degree oven.
  4. Saute onions in pan drippings until soft and translucent. Add garlic at the end and saute with onions for about 1 minute to become fragrant.
  5. Add petite diced tomatoes to pan.   Heat over medium heat until warmed through, about 10 minutes.
  6. Remove from heat. Place cooked chicken on top and garnish with feta cheese, olives and basil.
  7. Serve over a bed of rice if desired with extra feta on the side.

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