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Get It NowThis Mediterranean chicken recipe is my take on a Mediterranean-inspired, healthy dinner in one pan. This is one of my husband’s favorite flavor profiles (we loved them on our travels to Italy, Spain, and Israel), and one-pan meals are some of my favorites, so I make this often to combine both. It may not be authentic, but I think it’s got all the Mediterranean vibes.
With a tangy Mediterranean chicken marinade and tons of toppings (like tomatoes, olives, red onions, feta cheese, and fresh basil), this dish offers a lot of variety in an easy way. But my favorite part? It’s super fast, so I can whip up a chopped Mediterranean salad or a classic Greek salad and say dinner is done!
Why You’ll Love My Mediterranean Chicken Recipe
- Bright Mediterranean flavors – Between the herbs, garlic, fruity olive oil, and tangy balsamic vinegar, this chicken captures all the classic flavors I remember from traveling in the region.
- Melt-in-your-mouth tenderness – The balsamic vinegar helps tenderize the meat (it’s the same reason I use it in my balsamic steak marinade) and makes every bite more juicy.
- Fresh and vibrant toppings – I put tons of extras on this chicken for a fresh finish, but you can easily change it up with other Mediterranean toppings like pepperoncinis, pine nuts, roasted red peppers, or even hummus or tahini sauce. You can also customize the toppings, so everyone in the whole family can decide what they want.
- Quick and easy preparation – I can marinate with the quick 4-ingredient Mediterranean chicken marinade in advance, so this recipe is one of my favorite back-pocket options for dinner. It only takes 10 minutes to prep upfront and 10 minutes to cook after marinating!
- Perfect for any occasion – Make this recipe as an easy weeknight dinner, a meal prep for lunch, or a casual dinner for guests. It’s always a hit.
Ingredients & Substitutions
This section explains how to choose the best ingredients for Mediterranean style chicken, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Mediterranean Chicken Marinade:
- Olive Oil – I use extra virgin olive oil for a classic Mediterranean flavor, but you could use avocado oil or your preferred oil.
- Balsamic Vinegar – This is my secret to super tender chicken and a deliciously sweet and tangy depth. Be sure to use a high-quality vinegar that doesn’t have added sugar. You could also use white wine vinegar, red wine vinegar, or lemon juice — any of these which will also tenderize but will have a different flavor.
- Garlic – Fresh garlic really pops here, but if you’re short on time, 2 teaspoons of jarred minced garlic or 1/2 teaspoon of garlic powder will do the trick.
- Italian Seasoning – You can purchase it, but I like to make a big batch of homemade Italian seasoning, since I use it so often.
- Sea Salt & Black Pepper
The Chicken & Toppings:
- Chicken Thighs – I used boneless skinless chicken thighs this time, but you can also use chicken breast or even bone-in thighs. The cook time will vary if you use other cuts.
- Roma Tomatoes – I prefer these for topping my Mediterranean chicken recipe because they have fewer seeds than many other varieties, but any other kind of tomato can work. You could even use leftover roasted cherry tomatoes or sun-dried tomatoes!
- Black Olives – My recipe calls for regular black olives, but feel free to use kalamata olives or green olives.
- Onions – Red onions are the best for true Mediterranean dishes, but you want less bite, use white or yellow onions.
- Feta Cheese – Adds a tangy, salty kick. Feel free to skip it if you need a dairy-free version.
- Fresh Basil – Cut a couple tablespoons into ribbons and reserve more for garnish. Other fresh herbs are great too, like fresh parsley or oregano. But I have to have basil!
How To Make Mediterranean Chicken
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Make the Mediterranean chicken marinade. In a large bowl, whisk together the olive oil, balsamic, garlic, sea salt, black pepper, and Italian seasoning.
- Marinate the chicken. Add the chicken thighs to the marinade. Marinate them for at least 1 hour.
- Cook the chicken. Heat more olive oil in a large skillet. Shake off any excess marinade from the thighs and place them into the skillet in a single layer. Sear on both sides.
- Add the toppings. Top your Mediterranean chicken recipe with tomatoes, olives, onions, feta, and basil ribbons. I like to add a few clusters of whole basil leaves as well to make it pretty!
Expert Tips
Mediterranean chicken recipes are some of the easiest to make, and I only have a few simple tips for that perfect meal!
- Marinate for the right amount of time. You need at least 1 hour for the flavors to develop, but don’t go longer than 24 hours, or the chicken will get mushy. If you’ll be marinating for more than an hour, place in the fridge for safety.
- Use a meat thermometer. I use this instant read meat thermometer to check that the chicken is done. For dark meat like chicken thighs, I recommend an internal temperature of at least 170 degrees F (in the thickest part, as that’s when dark meat becomes juicy.
- Don’t overcrowd the pan. To achieve that perfect sear, cook the chicken in batches if necessary, allowing each piece enough space to brown evenly without steaming.
Storage Instructions
- Store: Keep any leftovers in the refrigerator for up to 2-3 days. Wait to add toppings until right before serving, and if you can, they taste better chopped fresh.
- Meal prep: I often use this chicken as an easy chicken meal prep idea for lunches. Just be sure to store the toppings separately until ready to enjoy.
- Reheat: Warm the Mediterranean chicken thighs in a hot skillet or microwave, without the toppings. Add the toppings after reheating.
- Freeze: You can freeze the chicken itself in a zip lock back or container for up to 3 months. Don’t freeze the toppings, as it would ruin their texture.
LEFTOVER IDEA: Turn it into a salad!
Chop any leftover chicken and use it to make my creamy Mediterranean chicken salad!
Serving Suggestions
So you’ve got your juicy Mediterranean chicken ready to go — now let’s talk side dishes! Here are some good ones to pair with it:
- Vegetables – My go-to veggies for this dish are roasted asparagus and sauteed zucchini, but some simple sauteed green beans or fried brussels sprouts would be just as yummy.
- Mediterranean Sides – If I have company over, I make some baked feta as an appetizer, and serve the chicken with Greek lemon potato wedges.
- Salads – Naturally (and like I mentioned above), my Mediterranean salad or Greek salad go best with this dish. But I also enjoy it with Italian-inspired salads, like burrata salad or artichoke salad.
- Rice – For a more filling option, serve with white or brown rice. I like to swap it for riced cauliflower (or use frozen cauliflower rice if you’re in a hurry).
More Mediterranean Chicken Recipes
If you like this fresh cuisine, check out some of my other Mediterranean-inspired chicken recipes for your dinner rotation:
My Favorite Tools For This Recipe
- Large Skillet – The larger size gives chicken enough space to cook.
- Instant Read Meat Thermometer – This one that I have reads fast, so there’s no risk to overcooking foods while waiting for a reading.
Mediterranean Chicken Recipe
This easy Mediterranean chicken recipe has a quick 4-ingredient chicken marinade and fresh, bright toppings! Simple, flavorful, and so juicy.
Ingredients
Tap underlined ingredients to see where to get them.
Chicken marinade:
Assembly:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a large bowl, whisk together the olive oil, balsamic, minced garlic, salt, pepper, and Italian seasoning for the marinade. Add the chicken thighs and move around to coat. Cover and marinate for at least 1 hour, up to 24 hours. (Place in the fridge if it will be longer than 1 hour.)
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Heat olive oil in a large skillet over medium-high heat. Shake off excess marinade from the chicken thighs and place them in a single layer on the skillet. Sear for 5-6 minutes per side (reduce heat if the chicken browns too much), until internal temperature reaches 165 degrees F (74 degrees C).
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Top the chicken with tomatoes, olives, onions, crumbled feta, and basil ribbons, in that order.
Did You Like It?
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Recipe Notes
Serving size: 2 chicken thighs with toppings
Nutrition information is calculated with 1/3 of the marinade as the rest is discarded.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
14 Comments
Olivia H
0LOVE!! This was so yummy, my only problem is that I wish I doubled the recipe because my family devoured it! I am making it again for my in-laws.
Judy
0I’m always looking for new ways to change up chicken and this was amazing! The marinade kept the chicken moist and gave it great flavor throughout. The fresh topping put our dinner over the top!
Mel
0This chicken was better than I ever imagined! So flavorful and delicious, and easy to make. It is a win all around!
Carol B.
0I made this almost exactly as the recipe read and it was delicious! Instead of cooking the chicken stovetop we grilled it. It had wonderful flavor and a little bit of crispiness from the grill. I served it with oven-baked brown rice and roasted broccoli. I wouldn’t leave out any of the toppings for the chicken. It all blended beautifully!
Jeanne Davy
0It sounds really good and I will try it soon.
Renee
0Dear Maya, So far everything on your website has been awesome. QUESTION: Raw tomatoes give me the hives. What would be an acceptable for the tomatoes? Red pepper or maybe pimento stuffed sliced olives??? Need some help here.
Wholesome Yum D
0Hi Renee, Either of those would work as substitutes for the tomatoes.
Sandy C.
0Maya this is the very first time I have left a review for a recipe. I didn’t make any changes to your recipe, and this Mediterranean creation of yours is amazing! Full of flavor, visually bright, and extremely easy. Thank you for sharing this healthy recipe Maya! Definitely keeping… and yes my husband loved it.
Lois madsen
0Made this several time. Fresh basil is key! DELISH CROWD PLEASER!!!
Steve
0Made this for dinner tonight and it was great! Mixed the seasoning without marjoram and sage because I was out. Used free range, organic chicken tenderloin cuts (smaller cuts than a filet). Let marinade 30 minutes, and added crumbled feta, chopped red onions and sun-dried tomatoes and a sprinkle of basil. Had with roasted vegetables, flat bread and Italian red wine (Cannonau from Sardegna). My wife normally does not prefer food cooked with olive oil — she grew up on a dairy farm — but she loved this!
Woman who cooks
0My daughter gave this recipe the thumbs up and keeps asking me to make it again. Very good find. So very tasty and easy to make. Next time I’m going to try it with chicken breast. I love chicken thighs but my husband and daughter are not very fond of them. Lol
Jennifer
0We LOVE mediterranean food and this chicken was SO yummy! Hubby requested I make it again next week so I know it’s a win!
LAUREN KELLY
0This was so delicious and packed with flavor! I will definitely make this again!
Lisalia
0Feta Cheese and basil is my love language! This chicken was exquisite and it’s definitely going to be on repeat at my home. SO SO good!