As our summer is starting to wind down it is time to start using up what we have in the refrigerator at the lake. I had a package of thin sliced chicken breast and decided to make this dinner.
If you know me then you will love another one of my one pot meals!
This was a dinner for two but there was enough left over for lunch!
NOTE: You can use chicken breast, cut in half then cover with plastic and thin using a mandolin.
Note: I often add all of the vinaigrette ingredients in a canning jar, cover and shake. What ever you don’t use just cover and refrigerate. To reuse just remove from refrigerator and let sit for 20 minutes, shake and use!
Note: Make a double batch and add salad in containers for lunch and top with turkey breast from the deli or any left over protein.
For the Chicken
- 1 Pound package thin sliced skinless chicken breast (about 6 slices)
- 1 Teaspoon sea salt
- 1/2 Teaspoon freshly ground pepper
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 1 Cup grape or cherry tomatoes
- 1/2 Cup pitted kalamata olives, sliced
- 1 Cup low sodium chicken broth
- 1/4 Cup white wine or vermouth
- 5 Tablespoons feta cheese, crumbled
- 1/4 Cup fresh basil, thinly sliced
Greek Salad and Dressing Recipe
- 1 head romaine lettuce, chopped (optional)
- 1/2 English cucumber, chopped
- 1 Cup cherry or grape tomatoes, halved
- 1/2 red onion, sliced in half-rounds
- 1/2 Pound feta cheese, 1/2 inch diced (not crumbled)
- 1/2 Cup kalamata olives, pitted
- 1 clove garlic, minced
- 1 Tablespoon shallot, diced
- 1 Teaspoon dried oregano
- 1/2 Teaspoon dried thyme
- 1/2 Teaspoon dijon mustard
- 1/4 Cup red wine vinegar
- 1 Teaspoon sea salt
- 1/2 Teaspoon freshly ground black pepper
- 1/2 Cup olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 1/2 pounds skinless, boneless chicken thighs or breasts
- 8 ounces fresh mushrooms, sliced
- 1 red onion, sliced
- ½ cup chopped red and/or green bell pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound fresh asparagus spears, trimmed and cut into (2 to 3 inch) pieces
- (15 to 16 ounce) can cannellini beans, rinsed and drained
- 1 cup red and/or yellow cherry tomatoes
- 10 pitted kalamata olives
- 2 tablespoons balsamic vinegar
Preheat oven to 425 degrees F. Line two 15x10x1-inch baking pans with foil set aside. Combine parsley, oregano, basil, rosemary, salt and ground pepper in a small bowl. Place chicken on one of the prepared pans. Sprinkle with half of the herb mixture. Combine mushrooms, onion, bell pepper and garlic in a large bowl. Drizzle with oil toss to coat. Place mushroom mixture on the other prepared baking pan.
Roast chicken and vegetables 30 minutes, stirring vegetable mixture once. If chicken is tender and no longer pink (180 degrees F), remove from oven and cover to keep warm if not, continue roasting until done. Add asparagus, beans, tomatoes, olives, balsamic vinegar and the remaining herb mixture to the vegetables in pan stir to combine. Continue to roast about 15 minutes or until asparagus is crisp-tender.
To serve, cut chicken into bite-size pieces combine with roasted vegetables.
- 1 pint grape tomatoes
- 16 Kalamata olives, pitted and halved
- 3 tablespoons drained capers, rinsed
- 3 tablespoons olive oil
- 4 (about 6 ounces each) boneless chicken breast halves, with skin
- Coarse salt
- Freshly ground pepper
Preheat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a medium bowl. Set aside.
Rinse chicken, and pat dry. Season both sides with salt and pepper. Heat a large ovenproof skillet over high heat until hot. Add remaining tablespoon oil heat until hot but not smoking. Place chicken in skillet, skin sides down cook until deep golden brown, about 4 minutes. Turn chicken over. Add tomato mixture to skillet.
Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened, about 18 minutes.
Delicious! New family fave. Served with a spinach souffle. mmmm. Made two minor modifications the second time I made this. After the chicken stock reduced, I added 1 c of white wine and reduced again. Added a lovely acidity that brought out the flavor of the tomatoes. Also, first time I made this with expensive mushrooms. They got lost. Next time I just sauteed some good ole white buttons until golden. perfect at 1/3 the cost!
Pretty good. Not great. I think the shallots and garlic should saute before the mushrooms go in. A deglaze with white wine before the stock is added makes a good difference too. Pretty for sure!
This was really delicious and even got a rare rave review from my 19-year-old daughter. Next time I will try it without adding butter I don't think it's needed. I also did not salt as frequently as directed the kalamata olives add so much salt that I think not much more is needed. I served it with a very simple salad of romaine, red bell peppers, and olives, dressed with red wine vinegar and olive oil. A delightful light (and easy) supper.
This dish is amazing! My husband and I are on the Paleo diet, so to eat something this good without cheating make me happy :) I would suggest letting the broth reduce for longer than the recipe suggests. I think that's why some people didn't like this as much.
I loved this! I didn't have everything so I made do. Used dried shitake mushrooms. Didn't have shallots, parsley, pine nuts or Caper berries. Had fresh local tomatoes, capers, olives and subbed Mushroom broth. We served extra sauce over noodles. My whole family loved it and I can't wait to make it for my book club.
I expected this dish to be much better considering the yummy ingredient list. I made it exactly per the recipe and my guests thought it was good but not great. I probably wouldn't make it again - only because there are plenty of great chicken recipes on epicurious.
Very good. Suggestion to substitute half of broth with wine was key (I used rose since that's what I had on hand.) I also added 1/2 tsp. herbes de provence to add depth. Needs to be served with starch to it soak up the sauce.
This was delicious and fairly easy to prepare. I used baby bella mushrooms and they were delicious. I served this on top of couscous, yum, yum.
I made the recipe taking some of the advice here: half broth and half white wine, chopped olives, and halved cherry tomatoes. The result was delicious, and got rave reviews. I also shredded the chicken, which is just a personal preference. Definitely on the list of regular recipes now.
This is a great recipe to make for guests because it's so easy and yet so pretty and flavorful. Serve with pasta, rice, or couscous.
My family loved this recipe. I did take the advice in the other reviews and chopped up the olives and the tear drop tomatoes. I also added crumbles of blue cheese on the top and it really enhanced the flavor. A real winner.
This is great but needs a bit of adjustments. Liquid should be half dry white wine and half broth. Cut the olives in quarters and the tomatoes in half so their flavors are fully released. A bit of red chili pepper in the oil when frying the chicken adds a bit of needed heat. Serving suggestion is over roasted root veggies and a few steamed asparagus.
I made this dish tonight and my husband and I loved it with the herbed potatoes. I just used regular white mushrooms and it still came out perfectly. I cooked the chicken in the sauce for the last five minutes to give it additional flavor.
Not up to expectation considering I really like all of the ingredients and the mostly glowing reviews (especially considering the cost of good wild mushrooms. The flavors just didn't seem to pull together somehow. I may try to play with it one more time but the mushrooms do make it a pretty costly experiment.
Makes an appealing and delicious entree. It is very flavorful, but you and your guests must LOVE the flavor of Kalamata olives and mushrooms to enjoy this dish. I used shiitake and portabella mushrooms and added artichokes. We thought it was delicious and will serve it again.
This was so easy and tasty! I served this over soft polenta - even the kids loved it!
This dish is so easy to make and so differently delicious! I made some coucous with it and it was perfect. If you are looking for a change in you weekly menu, throw this one it!
Recipe seemed pretty perfect to me. The mushroom mixture was delicious.
Addition of artichokes really makes this recipe tasty. Other veggies added makes it healthier. Have added broccoli (very good) and fresh carrots (also good). Will try roasted red peppers tonight.
I very rarely write a review on the recipes I use here, but this was such a fantastic and easy dish I just had to comment. My husband asks me to make it once a week. I'm so glad I stumbled upon it.
Very good flavor and the chicken was moist. My husband and son loved it. This one goes in the recipe box.
A very tasty weeknight dinner. I made a few slight modifications. Used boneless, skinless thighs vs. breasts, added the shallots and garlic to the mushrooms while sauteeing. Finally, added a pinch of red pepper flakes near the end for a tiny bit of heat. Served over fresh linguine.
Very yummy! I always cheat on recipes. Used 3 chicken breasts instead of 6 and all Roma tomatoes. I added jarred, marinated artichokes and fresh spinach that wilted nicely at the last minute. Next time I will cut the 2 tbs of butter. I didn't think it was necessary at all. Was a big hit and I will make again!
This is a twist on the traditional Greek roasted chicken, but with extra vegetables. Juicy chicken with crispy vegetables cooked with antioxidant rich olive oil, lemon, garlic and oregano. A perfect meal for anytime.
This is a complete one-pot meal: you get vegetables and chicken together. The vegetables are the star of this dish and the chicken acts as a side or accompaniment.
Preheat oven to 200°F. Heat 3 tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet. Cook until brown and just cooked through, about 3 minutes per side. Transfer to ovenproof plate and place in oven to keep warm. Discard oil from skillet.
Add 3 tablespoons oil to same skillet over high heat. Add mushrooms sauté until wilted and beginning to brown, about 3 minutes. Add broth boil until almost all liquid evaporates, about 5 minutes. Add olives, plum tomatoes, garlic, shallot, and capers. Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half, about 7 minutes. Add butter stir until melted. Mix in teardrop tomatoes. Season to taste with salt and pepper.
Spoon mushroom mixture over chicken. Sprinkle parsley and pine nuts over. Garnish with caper berries, if desired, and serve.
Capers are flower buds from the caper bush, and caper berries are the fruit. They are about the size of an olive, and are usually pickled and sold in jars. They can be found at Italian markets, specialty foods stores, and some supermarkets.
Heat oven to 425°F. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken breasts with Adobo and paprika add 3 breasts halves to skillet, skin-side down. Cook until skin is dark golden brown and crisp, about 8 minutes. Transfer chicken to plate skin-side up and repeat with remaining oil and breasts.
Add sherry vinegar to same skillet return to heat bring vinegar to boil, scraping up any bits from bottom of pan. Add chickpeas in sauce and cherry tomatoes to skillet. Bring liquid from beans to boil, stirring occasionally. Transfer chickpea mixture to 9”x13” baking dish. Nestle chicken breasts into chickpea mixture skin-side up.
Bake chicken and chickpeas, uncovered, until chicken is cooked through (internal temperature registers 165°F on quick-read thermometer), about 40 minutes. Sprinkle chicken and chickpeas with parsley. Serve.More Cooking Tips
The secret to a delicious garlic chicken
Using chicken thighs gives you the juiciest chicken ever. I prefer using boneless skinless chicken thighs to make this recipe. Also, don&rsquot be shy when it comes to garlic in this recipe. The recipe calls for 10 cloves of garlic and if you&rsquore a garlic lover like me, go ahead and add a couple more cloves!
Mediterranean-Stuffed Chicken Recipe
- 4 8-ounce skinless boneless chicken breasts
- 1 teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup baby spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup chopped roasted red peppers
- 1 tablespoon chopped basil
- 2 tablespoons olives
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
How to make Mediterranean Pasta with Chicken? (Tips & Tricks)
This Greek pasta with chicken only takes 35 minutes to prepare and is made entirely in one pot!
Below are a few notes, tips and tricks to achieve the best Creamy Greek Chicken Pasta!
- You can use store-bought all-purpose Greek seasoning or you can make your own. Making your own seasoning is quick and easy to do, plus it allows you to customize the flavor and salt content to your own liking. Here is the recipe to make your own Greek Seasoning.
- For the most flavorful sauce, use a mixture of both chicken broth and wine. I used 2 1/2 cups of chicken broth and ¾ cup dry white wine.
- The exact amount of chicken broth will depend on the size of your skillet. You want to use enough liquid to just cover all the pasta!
- If you use a large, wide straight sided skillet the pasta will cook quicker than in a pot.
- Only add the extra tablespoon of oil to the pan in step 2 if needed! If your skillet is dry, add the oil to sauté the sun-dried tomatoes. If you have enough fat in the pan, omit the oil.
This Mediterranean chicken pasta is incredibly delicious, ridiculously easy to prepare, and packed with Greek flavors! Fast and flavorful, this pasta is sure to get you out of your boring dinner rut!
Until next week, friends, cheers &ndash to one pot wonders!
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The best Mediterranean Pasta with Chicken recipe👇