ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES
Easy Mediterranean Chicken Recipe that requires little prep, one skillet, and 15 minutes to cook! Plus, it's loaded with favorite Mediterranean flavors.
Provided by The Mediterranean Dish
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
- Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
- In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
- Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy
Nutrition Facts : Calories 135 calories, Sugar 5 g, Sodium 580.2 mg, Fat 5.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 2.4 g, Protein 9.6 g, Cholesterol 24.9 mg
GREEK CHICKEN WITH ONIONS, OREGANO, OLIVES AND FETA
This is delicious and easy to make. I printed this from a website a while back, so I'm not sure who to credit, but they deserve it!
Provided by MilanzMom
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large Dutch oven over medium high heat, add the olive oil. Dredge the chicken in the flour using a zip-lock bag. Brown the chicken in the oil for about 5 minutes per side.
- Add the onions and continue to cook, stirring occasionally, until slightly soft, about 5 minutes.
- Add the garlic and cook for 30 seconds.
- Add the broth, lemon juice, tomatoes and juice, and oregano. Bring to a boil, add the olives, reduce heat to low and cover. Allow to simmer on the stove for 45 to 50 minutes until the chicken is very tender. Adjust the seasoning with salt and pepper as desired.
- Serve in the pot or in a shallow bowl with the crumbled feta on top.
- Serve with orzo, rice or country bread.
Nutrition Facts : Calories 793.2, Fat 51.5, SaturatedFat 14.6, Cholesterol 189.2, Sodium 1141.5, Carbohydrate 32.7, Fiber 5.1, Sugar 12, Protein 50.4
GREEK-STYLE CHICKEN WITH PICKLED ONIONS, TOMATOES, AND TZATZIKI
A short soak in vinegar helps mellow red onions and turns them sweet and spicy -- they make a great complement to juicy bites of chicken and tzatziki.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 12
Steps:
- In a medium bowl, combine onion and vinegar; season with salt and pepper. In another medium bowl, combine chicken, lemon zest, and oregano; season with salt and pepper.
- In a third medium bowl, make tzatziki: Combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper.
- In a large nonstick skillet, heat oil over medium-high. Add chicken and cook until golden brown and cooked through, about 10 minutes. Add tomatoes to pickled onions and serve with chicken, tzatziki, and rice.
Nutrition Facts : Calories 300 g, Fat 10 g, Fiber 2 g, Protein 40 g, SaturatedFat 2 g
GREEK CHICKEN WITH ONIONS, OLIVES, AND OREGANO
This is even better if you make the day before and let the flavors marry overnight. SERVE this over rice or over orzo and with crusty bread!
Provided by Jennifer Chung @JenniferChung
Categories Chicken
Number Of Ingredients 12
Steps:
- In a large dutch oven, over medium high heat, heat the olive oil. Dredge the chicken in the flour using a resealable plastic bag. Brown the chicken in the oil for about 5 minutes per side. Add the onions to the chicken and continue to cook, stirring occasionally until soft (about 5 minutes). Add the garlic and cook for about 30 seconds. Add the chicken broth, lemon zest and juice, tomatoes and juice, and oregano. Bring to a boil and then reduce the heat to low. Add the olives, cover and simmer for about 45 minutes or until the chicken is very tender and starts to fall off the bone. Adjust the seasoning with salt and pepper. Serve with the crumbled feta, if desired.
OREGANO OLIVE CHICKEN
Folks won't believe a recipe that tastes so savory and special could be so light! Full of fresh-herb flavor, this chicken boasts a wonderful fragrance as it cooks. -Consuelo Lewter, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet., Combine the remaining ingredients; pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to the pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear.
Nutrition Facts :
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- Sprinkle both sides of chicken thighs evenly with the oregano, garlic powder, salt and pepper to taste.
- Warm oil in a large skillet, preferably one with a lid, set over medium heat. When the oil is hot, place chicken in the skillet. Cook for 3-4 minutes, then flip and cook for 3 minutes more, just until the pieces are browned on each side.
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- Combine marinade ingredients together in a large, shallow dish. Add the chicken and coat evenly. Cover and marinate for 15 minutes if rushed, 1 hour if time allows, or over night, turning each chicken thigh occasionally in the marinade.
- Preheat oven to 220°C | 430°F. Spray a baking pan / sheet with cooking oil spray, or lightly grease with oil. Arrange the chicken, potatoes and onion wedges on the baking tray / sheet. Drizzle the potatoes and onion with a small amount of olive oil and juice from half of the lemon. Season chicken. potatoes and onion with the extra salt and pepper to taste, and extra oregano. Toss the potatoes and onion through the oil mixture to evenly coat. Slice the remaining lemon into thick slices and arrange over the chicken.
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