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Make this easy and delicious single serving Mediterranean Chicken in just one pan! This flavorful dish is perfect for a quick weeknight meal.
Are you craving a taste of the Mediterranean but don’t want to make a meal for an entire crew? Look no further! This single serving Mediterranean Chicken recipe, cooked all in one pan, is a delightful blend of flavors and textures that transports your taste buds straight to the sunny shores of Greece. Simple to prepare and packed with delicious ingredients!
Why This Recipe Works
- Simplicity: Cooking in one pan minimizes clean-up and makes the process hassle-free.
- Flavorful: The combination of artichoke hearts, olives, and feta cheese creates a rich, savory flavor profile.
- Adaptable: You can easily swap out ingredients to cater to your taste or dietary needs.
- Quick: It takes less than 30 minutes from start to finish – perfect for a fast meal.
- Healthy: Packed with protein and healthy fats, this dish aligns with a balanced diet.
What Is Mediterranean Chicken?
Mediterranean Chicken is a flavorful dish inspired by the ingredients and culinary traditions of the Mediterranean region. It typically features chicken cooked with aromatic herbs, healthy fats like olive oil, and a vibrant mix of vegetables and cheeses. This dish is not only a feast for the eyes but also a nourishing meal that aligns with the heart-healthy Mediterranean diet.
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Ingredients
Ingredient Notes And Substitutions
See below for ways to use leftover ingredients.
- Chicken: You can use breast instead of thigh if preferred. Thighs are usually juicier and more flavorful.
- Olive Oil: A key ingredient in Mediterranean cooking, adds richness. Substitute with avocado oil if needed.
- Artichoke Hearts: Provide a unique texture. Canned or fresh both work.
- Red Onions: Add sweetness and bite. Shallots are a suitable alternative.
- Garlic: Fresh minced garlic adds depth. Garlic powder (1/4 tsp) can be used if fresh is not available.
- Dried Oregano: Imparts an earthy flavor typical of the Mediterranean. Fresh oregano or thyme can be used instead.
- Chicken Broth: Adds moisture and flavor. Substitute with vegetable broth or water for a lighter taste.
- Kalamata Olives: These olives add a salty tang but can be replaced with black or green olives.
- Feta Cheese: Offers a creamy tanginess. Goat cheese is an excellent substitute.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make Mediterranean Skillet Chicken
These step-by-step photos and instructions help you visualize how to make a skillet chicken dinner. See the recipe box below for ingredient amounts and full recipe instructions.
- Sprinkle both sides of the chicken thigh with salt and black pepper.
- In a 10-inch skillet over medium-high heat, heat olive oil for 30 seconds. Add the chicken to the skillet and cook for 4 minutes on each side, until the chicken is cooked through. Transfer the chicken to a plate, cover, and set aside.
- Add additional oil to the pan if necessary, and add the artichoke hearts and red onions and cook, stirring occasionally for 2 minutes, until the onions have softened.
Note: Since I use a non-stick skillet, I don’t need to add additional oil to the pan before adding the vegetables. If you are not using a non-stick pan, you might need to add an additional 1/2 tablespoon of olive oil to the pan to keep the vegetables from sticking.
- Add garlic and oregano and cook, stirring frequently for 30 seconds.
- Return the chicken to the skillet and add broth and olives. Bring to a simmer then reduce the heat to low, cover and cook for 3 minutes.
- Remove the lid and simmer for an additional 2 minutes.
- Transfer to a plate and top with crumbled feta cheese.
Expert Tips
- Read through the entire recipe before starting.
- For convenience, consider buying bags of frozen boneless, skinless chicken thighs from the grocery store and take out the amount you need when you’re ready to make a chicken dinner. This saves time and the chicken is always there when you need it. Just remember to defrost the chicken before you make this recipe – you can do this by taking a piece out the night before and letting the chicken thaw in your refrigerator overnight.
- You can use one (4 to 6-ounce) boneless, skinless chicken breast instead of a chicken thigh and slice the chicken into thinner cutlets. To do this, place the chicken breast flat on a cutting board. Place one hand on top of the chicken breast and hold the breast. Using a sharp knife, carefully slice the chicken breast horizontally into two even slices.
- You can fully cook the chicken thigh a day ahead and keep it in the refrigerator. The next day, bring the chicken up to room temperature and prepare the sauce with the broth and vegetables. Add the chicken to the pan to warm along with the sauce.
Frequently Asked Questions
Yes, as long as the chicken broth is gluten-free.
Yes, you can make this recipe ahead of time and then reheat it before serving.
Absolutely. If you’d like to make a second serving, double the ingredient amounts.
Serving Suggestions
Finding the perfect side to accompany your Mediterranean Chicken isn’t difficult. Here are some ideas:
- Rice: A simple serving of white rice goes perfectly with this chicken dish.
- Vegetables: Keeps this dish light and nutritious.
- Greek Salad: Add some extra crunch and freshness.
- Mashed Potatoes: For a heartier meal, try some garlic smashed potatoes!
Recipe Variations
This dish offers versatility, and here are a few ways you can switch it up:
- Spicy Version: Add some red chili flakes or a spicy sausage.
- Seafood Twist: Replace chicken with shrimp or fish and reduce the cooking time slightly.
- Creamy Mediterranean Chicken: Add a luxurious touch by incorporating a splash of heavy cream or coconut cream to the sauce. This variation creates a rich and creamy texture that pairs wonderfully with pasta or crusty bread.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
- Chicken Thigh: Chicken and Rice Casserole, Chicken Cacciatore, Chicken Tortilla Soup, Chicken Stew
- Red onion: Chicken Caprese, Vegetable Casserole, Pickled Onions, Tomato Salad
- Garlic: Garlic Smashed Potatoes, Slow Cooker Mini Meatloaf, Rice Pilaf, Shephard’s Pie
- Oregano: Slow Cooker Italian Chicken, Eggplant Parmesan, Tomato Sauce, Meat Sauce
- Chicken broth: White Bean Soup, Chicken and Dumplings, Zuppa Toscana, Risotto
- Feta cheese and Kalamata Olives: Roasted Garlic, Olives and Feta, Greek Salad, Spinach and Orzo Salad, Mediterranean Shrimp Pasta
- Artichoke hearts: Add to salads and sandwiches.
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Mediterranean Chicken For One
Equipment
Ingredients
- 1 (4-6 ounce) boneless skinless chicken thigh
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon extra virgin olive oil , plus 1/2 tablespoon if necessary to cook the vegetables.
- 2 ounces artichoke hearts (2 large artichoke hearts), sliced in half lengthwise
- ¼ cup chopped red onions
- 1 clove garlic , minced
- ¼ teaspoon dried oregano
- ½ cup low sodium chicken broth
- 2 tablespoons pitted sliced kalamata olives
- 2 tablespoons crumbled feta cheese
Instructions
- Sprinkle both sides of the chicken thigh with salt and black pepper.
- In a 10-inch skillet over medium-high heat, heat olive oil for 30 seconds. Add the chicken to the skillet and cook for 4 minutes on each side. Transfer the chicken to a plate, cover, and set aside.
- Add additional oil to the pan if necessary, and add the artichoke hearts and red onions and cook, stirring occasionally for 2 minutes, until the onions have softened.Note: Since I use a non-stick skillet, I don't need to add additional oil to the pan before adding the vegetables. If you are not using a non-stick pan, you might need to add an additional 1/2 tablespoon of olive oil to the pan to keep the vegetables from sticking.
- Add garlic and oregano and cook, stirring frequently for 30 seconds.
- Return the chicken to the skillet and add broth and olives. Bring to a simmer then reduce the heat to low, cover and cook for 3 minutes.
- Remove the lid and simmer for an additional 2 minutes.
- Transfer to a plate and top with crumbled feta cheese.
Notes
- Read through the entire recipe before starting.
- For convenience, consider buying bags of frozen boneless, skinless chicken thighs from the grocery store and take out the amount you need when you’re ready to make a chicken dinner. This saves time and the chicken is always there when you need it. Just remember to defrost the chicken before you make this recipe – you can do this by taking a piece out the night before and letting the chicken thaw in your refrigerator overnight.
- You can use one (4 to 6-ounce) boneless, skinless chicken breast instead of a chicken thigh and slice the chicken into thinner cutlets. To do this, place the chicken breast flat on a cutting board. Place one hand on top of the chicken breast and hold the breast. Using a sharp knife, carefully slice the chicken breast horizontally into two even slices.
- You can fully cook the chicken thigh a day ahead and keep it in the refrigerator. The next day, bring the chicken up to room temperature and prepare the sauce with the broth and vegetables. Add the chicken to the pan to warm along with the sauce.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
If I found this recipe written for 4 or more servings, I’d want to scale it down to a single or double serving. I would have to fumble through rebalancing the flavors and seasonings, watching the time and temperature like a hawk, scribbling notes and hoping I’d be able to read them for next time. It is therefore quite delightful to have you do that work for us and make the recipe easily accessible for a small serving.
I made this as written. It came out great. It is yet another example that good ingredients and simple preparation are all we really need for a satisfying meal. I’m looking forward to more!
THIS IS WHAT I HAVE BEEN LOOKING FOR IN COOKING FOR MY DIABETIC HUSBAND WHO NEEDS MORE PROTEIN AND THE SPICES WHICH I CANNOT HAVE!