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Mediterranean Chicken Skillet

Mediterranean chicken skillet with kalamata olives, feta, and fresh parsley in a large pan
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Juicy golden-seared chicken breasts simmered in a rich Mediterranean tomato sauce with kalamata olives, white wine, lemon juice, and fresh parsley – finished with crumbled feta. Naturally gluten-free and ready in just 35 minutes.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cut in half lengthwise into 4 thin cutlets
  • 2 tablespoons cooking oil, divided
  • 1 onion, diced
  • 15 oz diced tomatoes, undrained (1 can)
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup white wine (Sauvignon Blanc or Chardonnay recommended – or chicken stock for alcohol-free)
  • 1 tablespoon fresh lemon juice (from 1/2 lemon)
  • 1 teaspoon kosher salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon granulated sugar
  • 1/2 cup fresh parsley, chopped – plus more for garnish
  • Crumbled feta cheese, optional for garnish
  • Salt and pepper, to taste

Instructions

  1. Remove chicken from the refrigerator 30 minutes before cooking and bring to room temperature for more even cooking and better searing.
  2. Cut each chicken breast in half lengthwise to create 4 thinner cutlets. Season all sides with salt and pepper.
  3. Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Cook chicken cutlets for 2-3 minutes per side until golden brown. Remove and set aside – they will finish cooking in the sauce.
  4. Add remaining 1 tablespoon of oil and diced onion to the same skillet. Cook over medium heat for 3-4 minutes until translucent. Deglaze with a splash of white wine or broth, scraping up all browned bits from the bottom.
  5. Add diced tomatoes with juices, kalamata olives, white wine, lemon juice, kosher salt, Italian seasoning, garlic powder, and sugar. Stir to combine. Cover and simmer for 15-20 minutes until sauce is rich and developed.
  6. If sauce is too thin, simmer uncovered for a few minutes to reduce. If too thick, add a splash of chicken broth or water.
  7. Stir in fresh parsley. Nestle seared chicken cutlets into the sauce and cook until internal temperature reaches 165 degrees F and juices run clear.
  8. Remove from heat. Crumble feta generously over the top right before serving. Garnish with fresh parsley and serve warm.

Notes

  • Always cut chicken breasts in half lengthwise – thinner cutlets cook faster, more evenly, and develop a better sear before simmering.
  • Add feta only right before serving – adding it during cooking causes it to melt completely into the sauce and lose its creamy, crumbly texture.
  • The teaspoon of sugar balances the acidity of canned tomatoes – do not skip it.
  • Chicken stock works perfectly as an alcohol-free substitute for white wine – use the same 1/2 cup amount.

Nutrition

Find it online: https://www.benefitiany.com/mediterranean-chicken-skillet/