This post may contain affiliate links. Please read our disclosure policy.

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, 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!

Indulge in the delightful flavors of our Mediterranean Chicken, perfectly paired with a variety of side options. Choose from creamy, buttery Mashed Potatoes, crispy, tender Sautéed Green Beans, or a fresh, zesty Greek Salad. Alternatively, enjoy it with fragrant, fluffy Rice for a satisfying meal. Each side brings its own unique taste and texture, complementing the chicken wonderfully.

Why You’ll Love This Recipe

  • 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.
a piece of chicken and an artichoke heart on a fork.

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.

RELATED: Comfort Food Recipes For One

Ingredients

ingredients needed in mediterranean chicken.

If you have any ingredients leftover from this Mediterranean chicken recipe, check out our Leftover Ingredients Recipe Finder.

  • Chicken: You can use breast instead of thigh if preferred. Thighs are usually juicier and more flavorful. If you’ve got a few extra pieces of chicken, consider using them in a Greek Chicken Bowl, Chicken and Rice Casserole, or Chicken Tagine.
  • 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. Use leftover red onions on a Smoked Salmon Platter, or in a Mediterranean Quinoa Salad.
  • 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. Use leftover broth in a Mushroom Casserole, Tomato Soup, or Coq au Vin.
  • Kalamata Olives: These olives add a salty tang but can be replaced with black or green olives. Extra olives can be added to a Spinach and Orzo Salad.
  • Feta Cheese: Offers a creamy tanginess. Use any extra feta in a fabulous Roasted Garlic, Olives and Feta appetizer! 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.

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.
  • Mediterranean Seafood: 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.

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.

  1. Season both sides of the chicken thigh generously with salt and black pepper.
one raw chicken thigh on a green plate.
  1. Heat olive oil in a 10-inch skillet over medium-high heat for about 30 seconds. Place the chicken in the skillet and cook for 4 minutes on each side, ensuring it’s thoroughly cooked. After cooking, move the chicken to a plate, cover it to keep warm, and set aside.
one cooked chicken thigh in a black non stick skillet.
  1. If needed, add a bit more oil to the skillet. Then, add artichoke hearts and red onions. Stir them occasionally and cook for 2 minutes or until the onions become tender.

Pro Tip: If you’re using a non-stick skillet like I do, you won’t need extra oil. For those using regular pans, consider adding an additional 1/2 tablespoon of olive oil to prevent sticking.

sliced artichokes and red onions cooking in a skillet.
  1. Add garlic and oregano to the skillet. Stir them frequently and cook for 30 seconds.
vegetables cooking in a skillet.
  1. Place the chicken back into the skillet. Add broth and olives. Bring the mixture to a simmer, then lower the heat to maintain a gentle simmer. Cover the skillet and let it cook for 3 minutes.
mediterranean chicken cooking in a skillet.
  1. Uncover and continue simmering for 2 more minutes.
  2. Once done, transfer the chicken to a serving plate. Garnish it with crumbled feta cheese and serve.
an overhead view of skillet chicken with artichokes and olives on a blue plate.
Want to save this recipe?
Just enter your email to receive this recipe directly in your inbox! Plus, enjoy a weekly dose of our latest single serving recipes – all for free.

Expert Tips

  • Read Recipe First: Review the entire Mediterranean Chicken recipe before beginning to ensure a smooth cooking process.
  • Convenient Chicken Storage:
    • Opt for frozen boneless, skinless chicken thighs for ease and readiness.
    • Defrost by placing in the refrigerator overnight before cooking.
  • Alternative Chicken Option:
    • Use a 4 to 6-ounce boneless, skinless chicken breast as a substitute.
    • For thinner cutlets, slice the chicken breast horizontally into two equal parts on a cutting board, using a sharp knife for precision.
  • Advance Preparation:
    • Cook the chicken thigh a day ahead and refrigerate.
    • For serving, bring the chicken to room temperature, prepare the sauce with broth and vegetables, and warm the chicken in the sauce.

Frequently Asked Questions

Is Mediterranean Chicken gluten-free?

Yes, as long as the chicken broth is gluten-free.

Can I make Mediterranean Chicken in advance?

Yes, you can make this recipe ahead of time and then reheat it before serving.

Can I double this Mediterranean Chicken recipe?

Absolutely. If you’d like to make a second serving, double the ingredient amounts.

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:

RELATED: The Best Soup Recipes For One

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this Mediterranean Chicken with Artichokes or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Your Cooking For One Source
Because you’re worth it

Mediterranean Chicken For One

4.80 from 15 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 1 serving
One-skillet Mediterranean Chicken made with artichokes, Kalamata olives, red onions, and feta cheese. Incredible flavors, easy to make, and ready in just 20 minutes!

Ingredients 
 

  • 1 (4-6 ounce) boneless skinless chicken thigh
  • teaspoon kosher salt
  • 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 

  • Season both sides of the chicken thigh with salt and black pepper.
  • Heat olive oil in a 10-inch skillet over medium-high heat for about 30 seconds. Place the chicken in the skillet and cook for 4 minutes on each side, ensuring it's thoroughly cooked. After cooking, move the chicken to a plate, cover it to keep warm, and set aside.
  • If needed, add a bit more oil to the skillet. Then, add artichoke hearts and red onions. Stir them occasionally and cook for 2 minutes or until the onions become tender.
    Tip: If you're using a non-stick skillet, you probably won't need extra oil. For those using regular pans, consider adding an additional 1/2 tablespoon of olive oil to prevent sticking.
  • Add garlic and oregano to the skillet. Stir them frequently and cook for 30 seconds.
  • Place the chicken back into the skillet. Add broth and olives. Bring the mixture to a simmer, then lower the heat to maintain a gentle simmer. Cover the skillet and let it cook for 3 minutes.
  • Uncover and continue simmering for 2 more minutes.
  • Once done, transfer the chicken to a serving plate. Garnish it with crumbled feta cheese and serve.

Notes

  • Read Recipe First: Review the entire Mediterranean Chicken recipe before beginning to ensure a smooth cooking process.
  • Convenient Chicken Storage:
    • Opt for frozen boneless, skinless chicken thighs for ease and readiness.
    • Defrost by placing in the refrigerator overnight before cooking.
  • Alternative Chicken Option:
    • Use a 4 to 6-ounce boneless, skinless chicken breast as a substitute.
    • For thinner cutlets, slice the chicken breast horizontally into two equal parts on a cutting board, using a sharp knife for precision.
  • Advance Preparation:
    • Cook the chicken thigh a day ahead and refrigerate.
    • For serving, bring the chicken to room temperature, prepare the sauce with broth and vegetables, and warm the chicken in the sauce.

Nutrition

Serving: 1serving, Calories: 500kcal, Carbohydrates: 10g, Protein: 36g, Fat: 36g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Cholesterol: 170mg, Sodium: 929mg, Potassium: 496mg, Fiber: 2g, Sugar: 2g, Vitamin A: 712IU, Vitamin C: 16mg, Calcium: 199mg, Iron: 1mg

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.

Receive Our Latest Single Serving Recipes!
Sign Up for the weekly One Dish Kitchen Newsletter!!

Make 80+ Recipes With This Dish!

Ideal for home chefs, this individual square ceramic baking dish is safe for oven, microwave, freezer, and dishwasher. Simple to use & easy to clean!

Welcome!

I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




27 Comments

  1. Made this tonight. Really good! I only had sliced black olives but it was still great. Added sliced yellow and red peppers. Also used jar of drained marinated artichoke hearts. Highly recommend!!!

  2. Just made this. Added yellow squash and some grape tomatoes and served on top of your rice pilaf. Absolutely phenomenal. I’m not a great cook, and for a second this dish had me fooled that I might be!!!

  3. I think I would leave off the salt the next time. Used thighs instead of breasts, since that’s what I had on hand, but think I would prefer breast. Everything was delicious–just a little too salty for my taste. Didn’t use any more salt after seasoning the pounded chicken. I still have another meal for later. You are encouraging me to cook for myself after many years of microwave meals! Thanks for all you do!

  4. Joanie,
    For this did one pan chicken with artichokes, are artichokes frozen or canned, does it matter? And ca man you use white onion instead of red?
    Thanks so much, I love your site.

    1. Hi Sarah,
      I’m so glad you are enjoying the recipes. You can use canned or frozen and thawed artichokes. You can also use red, yellow or white onions.

      Enjoy!
      Joanie

  5. Joanie, great to have found your site via some crumbs you left on my Fit at Fifty posts! I am loving these servings for one from appetizers to desserts. Such a great idea and this recipe sounds perfect for a chilly autumn night. You also were at the MIXED that we missed, which was the only one out of all the MIXED events – I cannot believe we almost met.

    1. Hi Denise, yes I was at Mixed. I missed the last one but hope to make it to the next one. Hopefully we'll get the chance to meet at one of them.