Juicy, golden chicken thighs are cooked in one skillet with colorful bell peppers, zucchini, tomatoes, garlic, olives, and Mediterranean herbs. Finished with tangy feta, fresh parsley, and lemon, this easy one-pan dinner is packed with fresh flavor and minimal cleanup!
Ingredients
For the Chicken
1½ lb boneless, skinless chicken thighs or chicken breasts
2 tbsp extra-virgin olive oil
1 tsp dried oregano
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme
For the Vegetables
1 small red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
4 cloves garlic, minced
½ cup Kalamata olives, pitted
½ cup low-sodium chicken broth
1 tbsp tomato paste
1 tsp dried oregano
½ tsp red pepper flakes, optional
For Finishing
½ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
1 lemon, cut into wedges
1 tbsp fresh basil or dill, optional
Extra-virgin olive oil for drizzling
Instructions
- Season the Chicken
Pat the chicken dry with paper towels.
In a small bowl, combine oregano, paprika, garlic powder, onion powder, salt, black pepper, and thyme.
Rub the seasoning mixture evenly over both sides of the chicken.
- Sear the Chicken
Heat 1½ tablespoons olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken and sear for about 4–5 minutes per side, until nicely browned.
The chicken does not need to be completely cooked through yet.
Transfer it to a plate and set aside.
- Sauté the Vegetables
Add the remaining ½ tablespoon olive oil to the same skillet.
Add the red onion and bell peppers. Cook for 3–4 minutes, stirring occasionally.
Add the zucchini and cook for another 2 minutes.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Build the Mediterranean Sauce
Add the tomato paste and oregano. Stir for about 30 seconds.
Pour in the chicken broth and scrape the browned bits from the bottom of the skillet.
Add the cherry tomatoes, Kalamata olives, and red pepper flakes if using.
Stir everything together.
- Return the Chicken
Nestle the seared chicken into the vegetables and sauce.
Reduce heat to medium-low, cover, and simmer for approximately 10–15 minutes, depending on the thickness of the chicken.
Cook until the chicken reaches an internal temperature of 165°F (74°C).
- Add the Feta
Turn off the heat.
Sprinkle the feta cheese over the chicken and vegetables.
Cover for 1–2 minutes to allow the feta to warm slightly without completely melting.
- Finish with Lemon & Herbs
Garnish with fresh parsley and optional basil or dill.
Squeeze fresh lemon juice over everything and drizzle with a little extra-virgin olive oil.
Serve immediately.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: About 45 minutes
Servings: 4–6
Course: Main Dish
Cuisine: Mediterranean
Difficulty: Easy
Cooking Method: One skillet
Tips for the Best Mediterranean Chicken
Don’t skip the sear. Browning the chicken adds much more flavor.
Use chicken thighs for the juiciest result, or chicken breasts for a leaner option.
Don’t overcook the zucchini; it should remain slightly firm.
Use good-quality Kalamata olives for authentic Mediterranean flavor.
Fresh lemon juice added at the end makes the entire dish taste brighter.
If using chicken breasts, pound them to an even thickness so they cook more evenly.
Easy Variations
Mediterranean Mushroom Chicken
Add 1½ cups sliced mushrooms with the onions and peppers.
Spicy Mediterranean Chicken
Increase the red pepper flakes and add sliced fresh chili peppers.
Extra Cheesy
Add additional feta or sprinkle a little shredded mozzarella over the top before covering.
🫘 Chickpea Version
Add 1 cup drained and rinsed chickpeas for extra fiber and a heartier meal.
Spinach Chicken
Stir in 2–3 cups fresh spinach during the final 2–3 minutes of cooking.
Lemon Garlic Version
Increase the garlic to 5–6 cloves and add extra fresh lemon juice before serving.
What to Serve With It
This chicken is delicious served with:
Warm pita bread
Couscous
Quinoa
Brown rice
Cauliflower rice
Roasted potatoes
Greek salad
Steamed green beans
For a lower-carb meal, serve it with cauliflower rice or a simple cucumber salad.
Nut & Allergen Information
Peanuts: No
Tree Nuts: No
Dairy: Yes — feta cheese
Eggs: No
Gluten: Naturally gluten-free, provided all packaged ingredients are certified gluten-free
Soy: No in the basic recipe
Shellfish: No
Always check packaged broth, tomato paste, olives, and seasonings for allergy or cross-contact information.
Nut-Free
The recipe is naturally nut-free as written. No nuts are required.
Storage
Allow leftovers to cool and place them in an airtight container.
Refrigerator: Up to 3–4 days
Freezer: Up to 2 months
For best texture, thaw frozen leftovers overnight in the refrigerator and reheat gently in a skillet with a splash of broth.
Q&A
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work very well. For even cooking, use breasts of similar thickness or pound them slightly before seasoning.
Can I make this without olives?
Absolutely. Simply omit them or replace them with extra cherry tomatoes.
Can I use feta in a block instead of crumbled feta?
Yes. Simply crumble it over the skillet just before serving.
Can I make this dairy-free?
Yes. Omit the feta or use a dairy-free feta alternative.
Can I make this ahead of time?
Yes. Cook the chicken and vegetables, cool, and refrigerate. Reheat gently and add fresh feta, herbs, and lemon just before serving.
Is this recipe low-carb?
Yes, it can fit well into a low-carb meal depending on the serving size. For a lower-carb version, serve it without bread, couscous, or rice and use extra zucchini, spinach, or cauliflower rice.
Can I use chicken tenderloins?
Yes, but they cook faster. Sear them briefly and reduce the simmering time so they remain juicy.
