Mediterranean Chicken with Lemon, Olives, and Feta Recipe

If you’re craving a dish that bursts with fresh, vibrant flavors but still comes together quickly, you’re going to love this Mediterranean Chicken with Lemon, Olives, and Feta Recipe. It’s one of those meals I make when I want something comforting yet packed with that tangy, briny punch that the Mediterranean is famous for. Trust me, once you try this, you’ll find yourself reaching for those lemons and olives way more often!

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Ingredients You’ll Need

The ingredients in this Mediterranean Chicken with Lemon, Olives, and Feta Recipe all work so well together because they balance brightness, depth, and a touch of brininess. When shopping, I recommend picking fresh garlic and ripe tomatoes to really bring this dish to life.

• Chicken breasts: Boneless and skinless work best here for easy searing and quick cooking.
• Garlic: Fresh minced garlic or a good-quality garlic paste amps up the flavor.
• Kosher salt: Essential for seasoning and bringing out all the flavors.
• Black pepper: Freshly ground adds a bit of spice and complexity.
• Dried oregano: I love how oregano adds that classic Mediterranean herbal note.
• Extra virgin olive oil: Use a fruity, good quality one—it makes a difference.
• Dry white wine: Adds acidity and depth; don’t skip it unless you want to substitute chicken broth.
• Lemon: Freshly squeezed for bright, tangy flavor that wakes up the dish.
• Chicken broth: Keeps the chicken moist and adds savory richness.
• Red onion: I finely chop it to soften perfectly during cooking.
• Tomatoes: Small diced tomatoes bring juiciness and a touch of sweetness.
• Green olives: Sliced and slightly salty, olives give the dish its signature Mediterranean kick.
• Fresh parsley: Chopped for a fresh herbal finish.
• Feta cheese: Optional but I highly recommend it for its creamy, tangy punch.

Variations

I love how flexible this Mediterranean Chicken with Lemon, Olives, and Feta Recipe is. Honestly, you can tweak it to fit your taste or what’s in your fridge, and still come out with a winner.

• Add some heat: I sometimes throw in a pinch of red pepper flakes when I want a little kick—it’s surprisingly delicious!
• Switch up the olives: Kalamata olives give a richer flavor, while Castelvetrano olives add a milder, buttery taste.
• Go dairy-free: Skip the feta and add capers instead for the salty tang without dairy.
• Use bone-in chicken thighs: If you want juicier meat, thighs are a great swap—just increase cooking time slightly.

How to Make Mediterranean Chicken with Lemon, Olives, and Feta Recipe

Step 1: Prep and Season the Chicken

First things first: pat your chicken breasts dry—this helps get a nice sear. I like to make three shallow slits on each side; this not only helps the garlic flavor penetrate the meat but also speeds cooking. Rub the minced garlic all over the chicken, making sure some gets into those slits. Then season both sides with kosher salt, black pepper, and half your dried oregano. This simple seasoning is what really lets the Mediterranean flavors sing.

Step 2: Sear the Chicken and Reduce Wine

Heat your olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, add your chicken breasts and sear them until golden—about 3-4 minutes per side. This step seals in flavor and juices. After searing, pour in the white wine and let it reduce by half; this concentrates the flavor and deglazes the pan for a tasty base. If you’re avoiding alcohol, you can substitute with extra chicken broth, but the wine really adds that tangy depth.

Step 3: Braise with Lemon, Broth, and Herbs

Next, add the lemon juice and chicken broth to the skillet. Sprinkle the remaining oregano on top, and reduce heat to medium. Cover the pan with a tight-fitting lid or foil—this steams the chicken perfectly. Cook for about 5 to 6 minutes on one side before flipping and cooking another 5 to 6 minutes, or until the internal temperature hits 165°F. I always use a meat thermometer here to avoid guesswork—it’s the best way to get juicy chicken every time without drying it out.

Step 4: Finish with Veggies, Olives, and Feta

Uncover the skillet and top the chicken with the chopped red onions, diced tomatoes, and green olives. Cover again and cook for about 3 minutes—this softens the veggies just enough without losing their vibrant color or crunch. When you’re ready to serve, sprinkle fresh parsley and crumbled feta cheese on top. The feta adds a silken salty creaminess that takes this dish over the top. Trust me, it’s worth it!

How to Serve Mediterranean Chicken with Lemon, Olives, and Feta Recipe

Garnishes

I usually finish my Mediterranean Chicken with a handful of fresh parsley and a generous sprinkle of crumbled feta cheese. Sometimes, I add a few extra olive slices or lemon zest to brighten things up even more. These simple garnishes really elevate the dish visually and flavor-wise.

Side Dishes

This recipe pairs beautifully with fluffy couscous or warm pita bread to soak up all the delicious juices. For a veggie side, I often serve a simple Greek salad or roasted asparagus. Sometimes, garlic mashed potatoes are my comfort choice—they’re great for balancing the vibrant lemon and olive flavors.

Creative Ways to Present

For special occasions, I like to serve this Mediterranean Chicken family-style on a big platter surrounded by lemon wedges, olives, and fresh herbs. Adding edible flowers or using colorful serving dishes makes it feel festive and inviting—great when you want to impress guests without fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover Mediterranean chicken in an airtight container in the fridge for up to 3 days. The chicken actually tastes even better the next day as the flavors meld. Just be sure to separate any fresh herbs or feta if you want to keep them fresh to garnish when reheating.

Freezing

I haven’t frozen this dish often because it’s so quick to make fresh, but it does freeze okay. When I do, I freeze the chicken and sauce together in a freezer-safe container, leaving out the fresh parsley and feta to add after thawing.

Reheating

To reheat leftovers, I warm the chicken gently in a skillet over low-medium heat, adding a splash of chicken broth if needed to keep it moist. Then, I add fresh parsley and feta right before serving to freshen it up.

FAQs

Final Thoughts

This Mediterranean Chicken with Lemon, Olives, and Feta Recipe holds a special spot in my rotation because it’s just so reliably delicious and easy to whip up. I love how the zesty lemon and salty olives come together with tender chicken and creamy feta—like a sunny getaway on a plate. I hope you’ll try making it soon, and when you do, remember it’s as impressive as it is simple. You’re going to wow your taste buds and feel like you discovered a new favorite, just like I did!

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