Mediterranean Style Chicken


This Mediterranean Style Chicken dish is in constant rotation, because it’s easy to make and bursting with flavor. I also love the flavors of the Mediterranean, and could literally put smoked paprika on everything. This dish also uses only one pan and is ready in 25 minutes. The result is tender chicken, flavorful veggies, and very little clean up!


Mediterranean Style Chicken

Prep time: 5 mins   |   Cook time:  20 mins   |   Total time: 25 mins
Serves: 4



  • 1 lb. chicken breast, skinless, thin sliced
  • 1 teaspoon each onion powder and garlic powder
  • 2 teaspoons smoked paprika
  • 1/16 teaspoon course ground sea salt and fresh ground black pepper
  • 1 tablespoon, plus one teaspoon extra virgin olive oil
  • 1 shallot, diced
  • 16oz sliced baby portabella mushrooms (use pre-sliced to save time)
  • 1 head of garlic or 16 cloves, smashed and peeled
  • 1 cup grape tomatoes
  • 1/4 cup white wine
  • 1/3 cup kalamata olives
  • 1 tablespoon capers
  • 1/4 cup low sodium chicken broth



  1. Heat a large 12-inch skillet over medium-high heat. Combine all of the spices, salt and pepper together in a small bowl. While the pan is heating, season the chicken with half the spice mixture. Place a large plate near the pan for step 3.

  2. Once the pan is heated, turn it down to medium heat. Add 1 tablespoon of oil to the pan and swirl to coat. Add the chicken to the pan. Let it brown, approximately 2 minutes on each side.  Remove the chicken from the pan and set aside on the plate.

  3. Add 1 teaspoon of oil to the pan, followed by the shallot and let it brown, stirring occasionally, about 3 minutes.  Next add the garlic and mushrooms to the pan and let brown, stirring occasionally, approximately 5 minutes.

  4. Add wine to the pan and bring to a boil, and cook for two minutes. Reduce heat to a simmer. Return chicken to the pan. Add olives, capers and chicken broth to the pan. Bring to a boil, then reduce heat to a simmer and cover. Simmer until the chicken is cooked through, about 10 minutes.  

  5. Optional step – remove the chicken and vegetables from the pan, but keeping the liquid. Dissolve 1 teaspoon of cornstarch into the liquid. Bring the pan to a boil and cook until the sauce thickens and reduces down by about half. 

  6. Serve alone or over 1/2-cup brown rice or quinoa. Pour the sauce on top (if you reduced it in the optional step).


Nutrition Info (per serving)

283 calories, 12g total fat, 1g saturated fat, 0mg cholesterol, 443mg sodium, 13g carbohydrate, 3g dietary fiber, sugars 1g, 27g protein