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Enjoy bold Greek-inspired flavors in this easy Mediterranean chicken recipe! It’s a 30-minute meal that feels a little fancy and is bursting with fresh flavor.

Try my Mediterranean Orzo Salad or Baked Feta Pasta next.

a skillet with mediterranean chicken

Why you’ll love it

This pan-fried chicken recipe has all my favorite ingredients that remind me of faraway beaches and warm Mediterranean waters. We’ve got a sauce with oregano, Kalamata olives, capers, and of course plenty of feta cheese. It’s got all the best savory flavors!

You know I’m the queen of creamy sauces, but I also enjoy changing it up with healthier fare (Pasta Puttanesca, anyone!?) every so often. This simple Greek-inspired chicken has an elegant, light white wine sauce with fresh tomatoes, so it’s perfect for easy after-work meals and isn’t too heavy.

What you’ll need

  • Chicken – we’re cutting two chicken breasts in half lengthwise for faster, more even cooking
  • Seasoning – salt & pepper, oregano, and garlic powder are sprinkled onto the chicken cutlets for infusing flavor into them directly
  • Olive oil – for pan frying
  • Garlic – add even more if you’re a big fan
  • White wine – try sauvignon blanc or pinot grigio.
  • Tomatoes – a pop of freshness. Use either grape or cherry tomatoes.
  • Kalamata olives and capers – this duo adds a little tang and so much savory goodness
  • Spinach – an easy way to get your greens
  • Feta – this delicately salty, briny, and rich cheese is a staple in Greek-style recipes
ingredients for mediterranean chicken in prep bowls

Helpful tips

  • You can buy feta in a variety of formats. I look for already crumbled feta in this one, but you can buy a block and crumble or cut it up yourself if you like. It’ll all work!
  • I let the feta melt in a bit so there’s still visible chunks, but you can definitely stir/let it melt a bit longer if you prefer to incorporate it into the sauce even more.

How to make Mediterranean chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying chicken and making sauce for mediterranean chicken

Cut the chicken to make four thinner cutlets, and season them with salt & pepper, oregano, and garlic powder. Pan sear the chicken until cooked through, then transfer to a plate. Reduce the heat, and add the garlic, wine, tomatoes, olives, and capers to the skillet.

adding spinach and feta and chicken to a skillet to make mediterranean chicken

Cook until the tomatoes burst and start to lose their shape without letting it reduce too much. Stir in the feta and spinach, and return the chicken and any juices to the skillet. Let it warm through, and season with extra salt & pepper if needed.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • As always, tweak the recipe to your tastes. If you don’t like olives, for example, you can leave them out.
  • If you can’t/don’t want to use white wine, just swap it out for chicken broth.
  • Chicken thighs would work great in here, but you may need to cook them for a bit longer to ensure they’re tender.

What to serve with Mediterranean chicken

Leftovers and storage

  • Store for 3-4 days in the fridge in a covered container.
  • Reheat slowly over a low heat. Keep in mind the spinach will wilt more.
  • If you really need to, you could probably freeze it, but it’s not ideal since the spinach will change texture and the chicken may dry out.
a plate with mediterranean chicken and rice

If you made this Mediterranean skillet chicken recipe, please leave a star rating and review below! You can also tag me #saltandlavender with your creations on Instagram.

a skillet with mediterranean chicken
5 from 26 votes

Mediterranean Chicken

Enjoy bold Greek-inspired flavors in this easy Mediterranean chicken recipe! It's a 30-minute meal that feels a little fancy and is bursting with fresh flavor.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 2 large chicken breasts
  • Salt & pepper to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup little tomatoes (grape, cherry, etc.) cut into halves
  • 1/3 cup Kalamata olives
  • 1 tablespoon capers drained
  • 2 cups (packed) fresh baby spinach
  • 1/2 cup crumbled feta cheese

Instructions 

  • Cut the chicken in half lengthwise to make 4 smaller cutlets. Season them on both sides with salt & pepper and the dried oregano and garlic powder.
  • Add the oil to a skillet over medium-high heat. Once the pan is hot, cook the chicken for 5-6 minutes/side or until cooked through (165F). Transfer to a plate.
  • Reduce the heat to medium and add in the garlic, wine, tomatoes, olives, and capers. Cook for about 3-4 minutes or until the tomatoes are just starting to soften and lose their shape. Don't let the sauce reduce too much (add a splash more broth if needed).
  • Stir in the spinach and feta. Place the chicken back in the skillet, along with any juices from the plate, and let it warm through for a minute or two until the spinach wilts. Season with extra salt & pepper if needed and serve immediately.

Nutrition

Calories: 297kcal, Carbohydrates: 5g, Protein: 28g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 89mg, Sodium: 592mg, Potassium: 645mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1881IU, Vitamin C: 11mg, Calcium: 134mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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62 Comments

  1. Allie says:

    5 stars
    Awesome recipe
    So tasty 😋

    1. Natasha says:

      Thank you so much, Allie!!

  2. Mike says:

    5 stars
    The wife and I loved this meal; so good!

    1. Natasha says:

      Thanks so much, Mike!!

  3. Karen says:

    5 stars
    This was delicious – light and flavorful, easy & quick to make on a weeknight after work!

    1. Natasha says:

      Thank you, Karen!! So glad you enjoyed this one! 😀

  4. Laila says:

    5 stars
    Delicious!

    1. Natasha says:

      Thank you!!

  5. Dave says:

    5 stars
    Cooked your Med. Chicken for my wife on Valentine’s! Big hit!! Delicious! Cant wait to make it again!

    1. Natasha says:

      Fantastic!! I’m thrilled it was a hit, Dave! Appreciate your review.

  6. Angie Stokem says:

    5 stars
    So delicious & so easy!

    1. Natasha says:

      Thank you so much!

  7. Mike says:

    Made just as you did but didn’t have capers so used artichoke hearts instead. Delish recipe thanks.

    1. Natasha says:

      I’m so glad you liked it, Mike!

  8. Max says:

    New to Mediterranean and enjoying everything i’ve made.
    going to try this tonight and will let you know how it came out.
    Can a sweet potato or rissoto work as a side?

    1. Natasha says:

      Hi Max! I hope you enjoy it. 😀 Yes, definitely let me know. I don’t see why either wouldn’t work great as a side.

  9. Anita Artlett says:

    5 stars
    I’m cooking this as I type. Smells great and so easy to make 🙂

    1. Natasha says:

      That’s great!! 😀 Thanks, Anita!

  10. Lauren says:

    5 stars
    This is a new family weeknight favorite! It was so quick and easy. We served over Orzo and it was delicious!

    1. Natasha says:

      Excellent!! I’m glad to hear that. Thanks for your 5-star review, Lauren!! Happy new year.