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single serving of Mediterranean chicken on a blue plate surrounded by a red onion and a bowl of artichoke hearts.
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4.84 from 18 votes

Mediterranean Chicken For One

Mediterranean chicken made in one skillet with tender chicken, artichoke hearts, olives, garlic, and feta, ready in 20 minutes and perfectly portioned for one.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: Mediterranean
Diet: Gluten Free
Keyword: chicken, chicken with artichokes, mediterranean chicken, one pan meal, one skillet mediterranean chicken, skillet chicken
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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

Serving: 1serving | Calories: 500kcal | Carbohydrates: 10g | Protein: 36g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 170mg | Sodium: 829mg | Potassium: 496mg | Fiber: 2g | Sugar: 2g | Vitamin A: 712IU | Vitamin C: 16mg | Calcium: 199mg | Iron: 1mg

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