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Mediterranean Chicken with Olives and Feta

Mediterranean Chicken with Olives and Feta

Transport your taste buds to the Mediterranean with this easy and vibrant chicken dish, featuring tender chicken breasts topped with a flavorful medley of olives, tomatoes, and feta cheese.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts, trimmed and scored on top
  • 1/2 cup olive oil (plus a little more for cooking chicken) For the best flavor, use a good quality extra virgin olive oil.
  • 1/2 cup fresh-squeezed lemon juice I used my fresh-frozen lemon juice
  • 2 T chopped fresh oregano or in a pinch, use 1 tsp. dried oregano
  • 2 tsp. finely chopped fresh garlic
  • 1 cup chopped grape or cherry tomatoes I cut them in fourths lengthwise
  • 1/3 cup sliced Kalamata olives I cut them in fourths lengthwise. Kalamata olives are recommended for their distinct, robust flavor, but you can substitute with other briny Greek olives if preferred.
  • 1/2 cup crumbled Feta cheese Taste Feta First: Feta cheese varies in saltiness. Taste yours before adding extra salt to the dish.
  • salt and fresh-ground black pepper to taste. Remember the Feta is salty, so I wouldn’t use too much salt.

Equipment

  • glass baking dish
  • Ziploc bag
  • large heavy frying pan
  • 12-inch cast iron skillet

Method
 

Prepare the Chicken
  1. Trim any visible fat or undesirable parts from each chicken breast, then score the top with small diagonal cuts that criss-cross, being careful not to cut too far into the chicken so you can still turn them when you cook.
Make the Marinade
  1. Mix together the olive oil, lemon juice, oregano, and minced garlic.
Reserve Marinade
  1. Remove 1/4 cup of that mixture and set aside for the topping later.
Marinate the Chicken
  1. Put scored chicken pieces into a glass baking dish or a Ziploc bag and marinate in the refrigerator at least one hour or as long as all day.
Prep Topping & Chicken
  1. When you’re ready to cook, take the chicken out of the fridge and let it come to room temperature while you cut up the olives and tomatoes. Gently mix together the cut tomatoes, olives, crumbled Feta and reserved marinade.
Heat the Pan
  1. Heat about 1 tsp. additional olive oil in a large heavy frying pan over medium-high heat. (I used a 12-inch cast-iron skillet which is great for stovetop browning of meat.)
Sear the Chicken
  1. Remove chicken from the marinade and arrange in frying pan so they aren’t crowded, scored side down.
Cook Through
  1. Cook 3-4 minutes on the top side, or until nicely brown, then turn and cook another 3-4 minutes on the second side. Chicken should feel firm (but not hard) to the touch when it’s done.
Season
  1. Season chicken to taste with salt and fresh-ground black pepper. (Remember the Feta is salty, so I wouldn’t use too much salt.)
Serve
  1. Arrange Greek Chicken on a platter or on individual serving plates and spoon over the tomato, olive, and Feta topping. Serve hot.

Nutrition

Calories: 380kcalCarbohydrates: 12gProtein: 35gFat: 23gSaturated Fat: 7gCholesterol: 110mgSodium: 350mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

This Mediterranean chicken recipe is a weeknight warrior for several reasons: Incredible Flavor Profile, Simple to Make, Visually Appealing, Healthy & Satisfying, and Reliable Results. Scoring the chicken is crucial for texture and flavor, allowing the marinade to penetrate deeper and cook more evenly.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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