Description
A vibrant and flavorful Mediterranean Chicken Skillet featuring juicy chicken thighs, fresh vegetables, and a tangy burst of lemon.
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half moons
- 3 garlic cloves, minced
- 1/4 cup sun-dried tomatoes, sliced
- 1 cup cherry tomatoes, halved
- 1/3 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- Juice of 1 lemon
- Fresh parsley, for garnish
Instructions
- Pat the chicken dry and rub both sides with smoked paprika, oregano, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden brown and nearly cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium. Add red onion, bell pepper, and zucchini. Cook for 3–4 minutes until slightly softened.
- Add minced garlic, sun-dried tomatoes, cherry tomatoes, and olives to the skillet. Stir together and cook for 2 more minutes until fragrant and colorful.
- Return the chicken to the skillet. Pour in lemon juice and cover the pan. Let everything simmer for 5–7 minutes until the chicken is fully cooked and flavors are well combined.
- Sprinkle crumbled feta over the top and garnish with fresh parsley. Serve warm with your favorite grain or crusty flatbread.
Notes
Feel free to swap in seasonal vegetables or adjust seasonings to suit your taste. Experiment with different proteins or cheeses to cater to your preferences.
