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Easy Mediterranean Chicken Recipe
Ben Carraoli

Easy Mediterranean Chicken Recipe

I have to tell you, I fell in love with this Mediterranean chicken the first time I made it. The flavors are bright, fresh, and remind me of sun-soaked Greek beaches. It’s simple enough for a weeknight dinner but feels a little fancy for guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts – cut in half lengthwise for faster even cooking
  • Salt & pepper to taste – essential for bringing out all the flavors
  • 1/2 teaspoon dried oregano – gives that signature Greek flavor
  • 1/2 teaspoon garlic powder – complements the fresh garlic beautifully
  • 2 tablespoons olive oil – use extra virgin for the best aroma
  • 3 cloves garlic minced – adds bold flavor; crush with a press for maximum aroma
  • 1/2 cup dry white wine or chicken broth – white wine adds brightness; broth works if you prefer alcohol-free
  • 1 cup grape or cherry tomatoes halved – fresh tomatoes pop in the sauce; avoid canned for sweetness
  • 1/3 cup Kalamata olives – provides tang and depth; pit them if you like
  • 1 tablespoon capers drained – adds a briny punch
  • 2 cups fresh baby spinach packed – fresh leaves wilt perfectly into the sauce
  • 1/2 cup crumbled feta cheese – use freshly crumbled for the best texture and flavor

Method
 

  1. Start by cutting the chicken breasts in half lengthwise to create thinner cutlets. Season each side generously with salt, pepper, oregano, and garlic powder. This step ensures every bite is packed with flavor.
  2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through. Transfer to a plate to rest while you make the sauce.
  3. Reduce heat to medium and add minced garlic, white wine (or broth), halved tomatoes, olives, and capers to the skillet. Let the tomatoes soften slightly, releasing their juices, and form a light, flavorful sauce.
  4. Stir in the spinach and crumbled feta. Return the chicken to the skillet and spoon some sauce over the top. Warm everything together for a few minutes until the spinach wilts and the flavors meld. Adjust seasoning with extra salt and pepper if needed.

Notes

  • I always let the chicken rest for a couple of minutes to keep it juicy
  • Fresh tomatoes make a huge difference, so avoid canned for best results
  • I like leaving some feta chunks visible for texture instead of melting it fully
  • Adding a squeeze of lemon at the end brightens all the flavors beautifully