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This Mediterranean chicken is a one-pan dish made with tender chicken, artichoke hearts, olives, garlic, and feta. It cooks in under 30 minutes and delivers bold Mediterranean flavors in a perfectly portioned meal.
Featured Comment
“I have made this so many times and every single time, it is like a symphony in my mouth. It is my absolute favorite of any Mediterranean recipe I have found online.”
– Evelyn
Why You’ll Love This Recipe
- One-Pan Meal: Everything cooks in a single skillet, which keeps prep and cleanup simple.
- Bold Mediterranean Flavor: Artichokes, olives, garlic, and feta work together to create a balanced, well-seasoned dish.
- Easy to Customize: Swap the protein or adjust ingredients to suit your taste or dietary needs.
- Ready in Under 30 Minutes: A quick option when you want a satisfying meal without a long cook time.
- Nutritious and Filling: Made with protein-rich chicken and heart-healthy olive oil.
There’s something especially satisfying about a skillet of Mediterranean chicken bubbling gently on the stove, filled with the aromas of garlic, oregano, and olive oil. The chicken cooks up tender and juicy, while the artichokes and olives add little bursts of savory flavor that make every bite interesting. A sprinkle of feta at the end brings just enough tang to pull everything together.
This is the kind of meal I love because it feels thoughtful without being complicated. It’s balanced, flavorful, and comforting in a simple, unfussy way, the kind of dish you look forward to sitting down with and enjoying while it’s still warm from the pan.
Consider serving Mediterranean chicken with creamy homemade mashed potatoes or a single serving of rice. It is also delicious with a side of sautéed green beans or a crisp Greek salad.
Ingredients
If you have any ingredients leftover from this easy Mediterranean chicken recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: Boneless chicken thighs or breasts. Thighs stay juicier and absorb Mediterranean flavors well, but breasts work if you prefer leaner chicken. If you’ve got extra chicken, use them in a Greek chicken bowl, single serving chicken and rice casserole, or chicken tagine for one.
- Olive Oil: Key Mediterranean ingredient that adds richness and helps brown the chicken. Use extra virgin olive oil for best flavor, or swap avocado oil if needed.
- Artichoke Hearts: Adds tender, savory bites that complement olives and herbs. Canned or fresh both work.
- Red Onion: Brings mild sweetness and texture. Shallots can replace red onion if you prefer a subtler flavor. Use leftover onions on a smoked salmon platter or in a Mediterranean quinoa salad.
- Garlic: Fresh minced garlic deepens flavor. If needed, use ¼ teaspoon garlic powder.
- Dried Oregano: Earthy Mediterranean herb that boosts classic flavor. Swap with fresh oregano or thyme if available.
- Chicken Broth: Adds savory moisture to the pan sauce. Vegetable broth or water can be used for a lighter finish. Use leftover broth in a small mushroom casserole, tomato soup for one, or single serving coq au vin.
- Kalamata Olives: Briny, tangy olives that define Greek-style Mediterranean dishes. If you don’t have Kalamatas, black or green olives work. Extra olives can be added to a spinach and orzo salad or a small batch of roasted broccolini.
- Feta Cheese: Creamy, tangy finishing cheese that brightens the dish. Goat cheese is a good substitute. Use extra feta in a roasted garlic appetizer.
Recipe Variations
This Mediterranean chicken is easy to adapt with a few simple changes.
- Mediterranean Shrimp or Fish: Swap the chicken for shrimp or a firm white fish like cod. Reduce the cooking time and cook just until the seafood is opaque and tender.
- Creamy Mediterranean Chicken: Stir in a small splash of heavy cream or coconut cream at the end of cooking for a richer sauce.
- Mediterranean Chicken with Tomatoes and Spinach: Add cherry tomatoes and a handful of fresh spinach near the end of cooking for extra color, flavor, and a more classic Mediterranean profile.
How To Make Mediterranean Chicken
These photos and steps walk you through making this Mediterranean chicken in one pan. Ingredient amounts and full instructions are in the recipe card below.
- Season the chicken: Season both sides of the chicken with salt and black pepper.
- Cook the Chicken: Heat olive oil in a 10-inch skillet over medium-high heat for 30 seconds. Add the chicken and cook for 4 minutes per side, until fully cooked. Transfer to a plate, cover, and set aside.
- Cook the vegetables: If needed, add a small amount of olive oil to the skillet. Add the artichoke hearts and red onion and cook, stirring occasionally, for 2 minutes, until the onion softens.
Note: Nonstick skillets usually don’t need extra oil. For stainless steel or cast iron, add up to ½ tablespoon olive oil if the pan looks dry.
- Add garlic and oregano: Stir in the garlic and oregano and cook for 30 seconds, stirring frequently.
- Simmer: Return the chicken to the skillet. Add the broth and olives and bring to a simmer. Reduce the heat, cover, and cook for 3 minutes.
- Finish cooking: Uncover and simmer for 2 more minutes.
Transfer the chicken to a serving plate, sprinkle with crumbled feta, and serve.
Expert Tips
- Read through the recipe first: Reviewing the steps before you start helps the cooking process move smoothly.
- Choosing the chicken: Boneless, skinless chicken thighs stay moist and flavorful, but a 4 to 6-ounce chicken breast works just as well. If using a breast, slice it horizontally into two thinner pieces so it cooks evenly.
- Using frozen chicken: Frozen chicken thighs are convenient. Thaw them overnight in the refrigerator before cooking.
- Make ahead option: The chicken can be cooked a day in advance and refrigerated. When ready to serve, prepare the sauce and gently warm the chicken in the skillet.
Frequently Asked Questions
Yes. This dish is made with lean protein, olive oil, and vegetables, which fit well into a balanced eating plan.
Yes. You can cook the chicken a day ahead and refrigerate it. Reheat gently in the skillet with the sauce before serving.
This recipe takes under 30 minutes from start to finish.
Yes. Use a larger skillet to avoid overcrowding and cook the chicken in batches if needed.
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:
If you’ve tried this small batch Mediterranean chicken 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!
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
- 2 large artichoke hearts (2 oz) – 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 with salt and black pepper.
- Heat olive oil in a 10-inch skillet over medium-high heat for 30 seconds. Add the chicken and cook for 4 minutes per side, until fully cooked. Transfer to a plate, cover, and set aside.
- If needed, add a small amount of olive oil to the skillet. Add the artichoke hearts and red onion and cook, stirring occasionally, for 2 minutes, until the onion softens.Note: Nonstick skillets usually don’t need extra oil. For stainless steel or cast iron, add up to ½ tablespoon olive oil if the pan looks dry.
- Stir in the garlic and oregano and cook for 30 seconds, stirring frequently.
- Return the chicken to the skillet. Add the broth and olives and bring to a simmer. Reduce the heat, cover, and cook for 3 minutes.
- Uncover and simmer for 2 more minutes.
- Transfer the chicken to a serving plate, sprinkle with crumbled feta, and serve.
Notes
- Read through the recipe first: Reviewing the steps before you start helps the cooking process move smoothly.
- Choosing the chicken: Boneless, skinless chicken thighs stay moist and flavorful, but a 4 to 6-ounce chicken breast works just as well. If using a breast, slice it horizontally into two thinner pieces so it cooks evenly.
- Using frozen chicken: Frozen chicken thighs are convenient. Thaw them overnight in the refrigerator before cooking.
- Make ahead option: The chicken can be cooked a day in advance and refrigerated. When ready to serve, prepare the sauce and gently warm the chicken in the skillet.
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.
One of my favorite salads. I love it so good and not a lot of steps easy to make.❤
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!!!
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!!!
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!
I’m so glad you are enjoying the recipes, Deb. Thank you so much for your feedback.
Can you use pickled artichokes?
Yes.
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.
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
Hi Penny,
The calorie count listed is for the entire recipe as written.
Joanie
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.
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.
Loved the beautiful flavors in this dish.
The flavors sound wonderful. Love skillet meals!