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Mediterranean Chicken Recipes: Quick One-Pan Meal with Lemon and Olives
Emily

Mediterranean Chicken with Lemon and Olives – One-Pan Weeknight Meal

This vibrant Sicilian-inspired chicken dish combines zesty lemon, briny olives, and fresh tomatoes in a single pan for a 40-minute meal. The cast iron skillet ensures perfect searing and a rich, non-greasy garlic-herb sauce that balances tangy and savory Mediterranean flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 2 lbs total)
  • 2 tablespoons minced garlic (fresh or granulated)
  • 1 tablespoon dried oregano
  • 2 tablespoons extra virgin olive oil
  • Non-alcoholic white wine substitute, 1/2 cup
  • 1 large lemon (or store-bought juice)
  • 1/2 cup chicken broth (gluten-free)
  • 1 medium red onion, sliced
  • 4 small tomatoes, chopped (sundried for deeper flavor)
  • 1/4 cup sliced green olives (Kalamata or Castelvetrano)
  • Handful fresh parsley (or dill/cilantro), chopped
  • Optional: Crumbled feta cheese or vegan feta alternative

Method
 

  1. Pat chicken dry and season both sides with salt and pepper
  2. Heat olive oil in a preheated cast iron skillet over medium-high until shimmering
  3. Add chicken and sear for 3-4 minutes per side until golden, remove and set aside
  4. Cook red onion in remaining oil until softened, 2-3 minutes
  5. Add tomatoes and garlic; cook 3-4 minutes until onions caramelize
  6. Pour in non-alcoholic wine, chicken broth, and oregano
  7. Simmer for 10 minutes, then return chicken to the pan
  8. Add olives and lemon juice; cover and simmer uncovered 10-15 minutes until chicken reaches 165°F
  9. Garnish with parsley and optional feta before serving

Notes

For slower cooking, substitute chicken breasts with thighs
Pickled red onion can replace fresh for tangy contrast
Fresh oregano (1 tsp) provides stronger flavor than dried
Use store-bought lemon juice if fresh is unavailable
Vegan feta is optional for plant-based adaptation
Let chicken rest 5 minutes before serving for juicier results
Store leftovers refrigerated in an airtight container for up to 3 days