This easy Mediterranean Chicken Skillet starts with the Basic Chicken Skillet:
To the basic skillet we add tomatoes, black olives and feta cheese. Serve it over couscous cooked in chicken broth and you have a very easy weeknight dinner.
I took the idea for this dish from Mediterranean Chicken in the Slow Cooker. This quick version is a little different. Instead of the whole garlic cloves in the slow cooker version, the skillet method uses crushed garlic. There are a few other differences too, the biggest being the cooking method and time.
I’ve made several variations on the Basic Chicken Skillet and I’m amazed at how different they all are. It’s been fun and easy to “accessorize” the basic skillet in different ways. And we really enjoyed this Mediterranean version.
Here’s what you’ll need (minus the onion, which didn’t make it into the photo):
You can also see just one can of stewed tomatoes, but I used two cans.
- 1 1/2 lbs. boneless chicken
- 2-3 Tbs. olive oil
- 1 onion, chopped
- 1/2 green pepper, chopped
- 2-4 garlic cloves, crushed
- 2 cans stewed tomatoes (15 oz each)
- 1 can sliced black olives
- salt and pepper to taste
- 1/2 cup crumbled feta
- Chop chicken into bite sized pieces.
- Heat oil in large skillet and cook chicken until nearly done over medium heat.
- Add onion, green pepper and garlic.
- Finish cooking until chicken is cooked through and onion is soft.
- Add tomatoes and black olives.
- Season with salt and pepper and heat through.
Serve over couscous cooked in chicken broth.