Amazing 35 Minute Mediterranean chicken skillet

If you’re like me, you need dinner on the table *fast* but you refuse to compromise on big, bright flavors. That’s why I’m so thrilled to share my Mediterranean chicken skillet recipe with you today! This one-pan wonder is packed with tender chicken, creamy eggplant, and salty feta, tasting like you spent hours on it when really, it’s ready in about 35 minutes.

Hi there, I’m Anna! I’m such a food lover, and my whole goal here is sharing simple, flavorful chicken recipes to make your everyday cooking easier and way more joyful. This particular Mediterranean chicken skillet is low-carb and uses just one pan, which means less scrubbing later—a huge win for busy weeknights!

We’re skipping the complicated steps and diving straight into bold tastes. Seriously, this dish proves that simple doesn’t mean boring. Get your skillet ready; you’re going to love this!

Gathering Ingredients for Your Mediterranean Chicken Skillet

Okay, the beauty of a great Mediterranean chicken skillet is that it relies on pantry staples and fresh veggies you might already have. I’ve kept the ingredient list super straightforward so you can get cooking without a frantic trip to the store. Trust me, we are aiming for maximum flavor with minimum fuss here!

Don’t worry about writing everything down right now; all the exact amounts for our four servings are perfectly laid out in the recipe card below. But while you’re grabbing your things, let’s look at what these components actually do for the dish.

Essential Components for the Mediterranean Chicken Skillet

Think about this in four simple groups. First, you need that protein—the chicken breasts—which we give a great little flavor hug with oregano, paprika, and garlic powder before they even hit the heat. Then come the stars of the show: the vegetables! Eggplant is crucial for that creamy texture, paired with zucchini, bright bell pepper, and sweet cherry tomatoes.

For the liquid base that brings everything together, we use olive oil, a splash of broth, and a final squeeze of fresh lemon juice for zip. And finally, the non-negotiables for that authentic taste: salty Kalamata olives and creamy, tangy feta cheese. These finishing touches truly make the dish!

Equipment Needed for Success

You don’t need a ton of gear for this one-pan meal, thankfully. The most important thing is a large 12-inch skillet. You need that space so you aren’t crowding the pan when you brown the chicken and soften the veggies—crowding equals steaming, and we want color!

Also, since we are dealing with chicken, please grab your instant-read meat thermometer. It’s the only way to know for sure that your chicken is perfectly cooked to 165°F without drying it out. That’s my #1 safety and texture tip right there!

Step-by-Step Instructions for the Mediterranean Chicken Skillet

Now we get to the fun part—watching this incredible Mediterranean chicken skillet come together right before your eyes! Since everything happens in one pan, you need to stay close, but it moves fast. Just follow these steps in order, and you’ll have dinner ready in under 35 minutes flat.

Preparing and Searing the Chicken

First things first: pat those chicken cubes really dry with a paper towel. This step is vital if you want that beautiful golden sear instead of steamed chicken! In a bowl, toss the dried chicken cubes with your spice mix—the oregano, garlic powder, paprika, salt, and pepper. Make sure every single piece is coated well.

Heat two tablespoons of that lovely olive oil in your big skillet over medium-high heat. When the oil shimmers a bit, add the chicken in a single layer—don’t pile it up! Cook it for about 6 to 8 minutes total, stirring sometimes, until it’s golden brown on all sides and, most importantly, it hits an internal temperature of 165°F (74°C) when checked with your thermometer. Once it’s done, pull that chicken out onto a clean plate and set it aside. Don’t wipe out the pan; those brown bits are flavor gold!

Sautéing the Vegetables in the Skillet

Lower the heat just a touch and add that last tablespoon of olive oil to the same skillet. We want to start with the eggplant first. Throw in the cubed eggplant and let it cook for about 5 minutes, stirring often. We are looking for it to soften up and get some nice golden edges. That creamy texture starts here!

Next, toss in the bell pepper, zucchini, and diced yellow onion. Cook these for another 4 minutes while you keep stirring so they soften up but don’t burn. You want them tender-crisp, not mushy.

Building the Flavor Base and Simmering

Now, make a little space in the middle and toss in your minced garlic. Stir it constantly for just one minute until you can really smell it—that’s your cue! Don’t let it burn, or the whole dish will taste bitter.

Pour in the halved cherry tomatoes, the sliced Kalamata olives, and the low-sodium chicken broth. Give everything a good stir to scrape up any bits stuck to the bottom. Bring this mixture up to a gentle simmer and let it bubble away for about 3 minutes. You’ll know it’s ready when those tomatoes start to collapse a little and release their sweet juices into the sauce.

Finishing the Mediterranean Chicken Skillet

Time to bring the cooked chicken and any juices left on its plate right back into the skillet. Stir gently just to coat everything and let it heat through for about 2 minutes. We don’t want to cook the chicken more; just warm it up nicely.

Take the whole skillet completely off the heat—this is important before adding the cheese! Sprinkle that crumbled feta cheese and the fresh chopped parsley all over the top. Finish it off with a bright drizzle of fresh lemon juice. That little bit of acid wakes up all those savory Mediterranean flavors. Serve it hot, right out of the pan!

Tips for the Perfect Mediterranean Chicken Skillet

Once you nail the basic steps for this Mediterranean chicken skillet, you start learning the little tricks that make it truly restaurant-worthy. It’s all about managing the heat and the moisture in that single pan. These little adjustments are what I learned after making this dish dozens of times for my family!

Achieving Vegetable Texture in Your Mediterranean Chicken Skillet

Listen, the biggest mistake people make when cooking vegetables in a skillet is cramming too much in at once. If you pile the eggplant, peppers, and zucchini too high, they steam instead of sautéing. You end up with soft, watery vegetables, and we want a little bite and color!

If you are doubling the recipe, please cook your vegetables in two separate batches. Give them space to breathe and let the edges get that lovely golden-brown char. That browning—that’s where the deep, savory flavor comes from in our finished Mediterranean chicken skillet.

Ingredient Swaps and Additions

If you don’t have fresh parsley on hand, don’t sweat it! Dried parsley works just fine; just use about a third of the amount you would use fresh, or skip it entirely if you prefer. The lemon juice at the end is non-negotiable for brightness, though!

For vegetable swaps in this Mediterranean chicken skillet, feel free to toss in some chopped mushrooms along with the zucchini, or maybe some chopped artichoke hearts if you have them canned and drained. Just remember that anything you add should be roughly the same size so it cooks evenly alongside the other veggies. Keep it simple and tasty!

Answering Common Questions About This Mediterranean Chicken Skillet

It’s totally normal to have a few questions when you’re trying a new weeknight staple! I know I do, even when I’m cooking my own recipes. The great thing about this Mediterranean chicken skillet is that it’s quite forgiving, but these common queries can help you nail it perfectly every time.

How do I ensure my chicken stays moist in this Mediterranean Chicken Skillet?

This is the golden question for any skillet chicken recipe! The key is twofold. First, you must pull the chicken out of the pan as soon as it hits that safe 165°F internal temperature. Don’t let it hang out on the heat waiting for the veggies to finish; it will dry out immediately.

Second, notice how we return the chicken to the pan right at the very end? That’s intentional! You only cook it for 2 minutes—just long enough to get warm again by bathing in the tomato-olive broth. That final bath reintroduces moisture and keeps the texture tender. If you are looking for other ways to keep chicken moist, check out these juicy tips for baked chicken breasts.

Can I prepare ingredients for this Mediterranean Chicken Skillet ahead of time?

Absolutely! This recipe is fantastic for meal prepping since it’s so quick once you start cooking. You can chop all your eggplant, peppers, zucchini, and onion earlier in the day or even the day before. Cube your chicken and toss it with the seasoning blend, too. Keep everything in separate containers in the fridge.

When dinner time rolls around, you just heat the oil and start searing. Having everything prepped means this Mediterranean chicken skillet truly cooks in about 20 minutes total, which is perfect for those crazy Tuesday evenings. For more quick dinner ideas, take a look at this delicious one-pan dinner.

Is this a true low-carb meal?

Yes, it absolutely is! That’s one of the main reasons I love this dish so much for quick dinners. We are relying heavily on non-starchy vegetables like eggplant, zucchini, and peppers for volume, and we skip serving it over rice or pasta, which keeps the carbs nice and low. The only real carbs come naturally from the tomatoes and a little bit from the olives. It’s a super satisfying, protein-heavy meal!

Storing and Reheating Your Mediterranean Chicken Skillet

I always hope we eat every last bite of this Mediterranean chicken skillet fresh because it tastes amazing right out of the pan, but leftovers are fantastic too! To store it safely, let the skillet cool down completely first. Then, transfer the mixture into an airtight container. It keeps beautifully in the refrigerator for about three to four days.

When you’re ready to reheat, avoid the microwave if you can, because it can sometimes make the feta a little rubbery. Instead, put a scoop of the leftover Mediterranean chicken skillet into a small saucepan over medium-low heat with just a tiny splash of water or broth. Stir gently until it’s heated through and the sauce is bubbly again. This keeps the vegetables nice and intact!

Understanding the Nutrition of This Mediterranean Chicken Skillet

I always get asked about the numbers when I share a recipe, especially one that’s packed with veggies and protein like this Mediterranean chicken skillet. Since we are skipping heavy starches and focusing on whole ingredients, it keeps things light but filling. Now, remember, my kitchen isn’t a lab, so these figures are estimates based on the components I used!

We’re looking at good amounts of protein from the chicken and healthy fats from the olive oil and feta. This is designed to keep you satisfied through the evening!

If you’re tracking macros or calories, use these typical values as a guide for one serving. Keep in mind that the exact amount of olive oil absorbed or the specific size of your chicken pieces can change the final count slightly. Here’s what we usually see for one serving of this delicious Mediterranean chicken skillet:

Nutrient	Typical Value (Estimate)
Calories	340
Protein	38g
Fat	15g
Carbohydrates	14g

Share Your Mediterranean Chicken Skillet Experience

I genuinely hope this Mediterranean chicken skillet becomes a quick favorite at your house too! I put a lot of love into making sure these weeknight meals are easy and taste incredible. If you tried this recipe, please pop down below and leave me a rating and a quick comment. I love hearing about your successes and seeing how you enjoyed this flavor-packed dinner! You can also share your creations with me on Pinterest.

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