One-Pot Mediterranean Chicken
Ingredients
- 4 boneless, skinless chicken breasts (or thighs for extra flavor)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, thinly sliced
- 1 pint cherry tomatoes (mix of red and yellow if possible)
- 1/2 cup assorted olives (Kalamata and green work beautifully)
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper flakes (optional)
- salt and black pepper, to taste
- 1/3 cup chicken broth or dry white wine
- 2 tbsp crumbled feta or chunks of fresh mozzarella (optional)
- Fresh basil leaves, for serving
Method
Sear the chicken.
- Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Season the chicken with salt and pepper, then sear on each side for 3–4 minutes until golden brown. Remove and set aside.
Build the flavor base.
- In the same pot, add onion and cook for 2–3 minutes until softened. Stir in garlic, oregano, and red pepper flakes. Cook another 30 seconds, just until fragrant.
Add the veggies.
- Add cherry tomatoes, olives, and sun-dried tomatoes. Stir to coat, then pour in chicken broth or wine to deglaze the pot, scraping up any browned bits.
Simmer.
- Return chicken to the pot, nestling it among the vegetables. Reduce heat to medium-low, cover, and cook for 15–20 minutes, until the chicken is cooked through and the tomatoes have softened into a sauce.
Finish and serve.
- Sprinkle with feta or mozzarella if using, and let it melt slightly before serving. Top with fresh basil and a drizzle of olive oil. Serve with rice, couscous, or warm crusty bread.
Notes
Helpful Tips
- Go green: Add a handful of spinach or kale during the last few minutes of cooking for extra greens.
- Make it creamy: Stir in a spoonful of Greek yogurt or cream at the end for a richer sauce.
- Meal prep magic: Leftovers reheat beautifully — the flavors deepen overnight.
- Vegetarian twist: Swap chicken for chickpeas or white beans for a plant-based option.
- Add different veggies: Add potatoes or green beans