Tender, juicy chicken cooked with earthy mushrooms, fresh spinach, garlic, lemon, and Mediterranean herbs. This easy one-pan dinner is flavorful, comforting, and perfect for a quick weeknight meal.
Ingredients
Chicken
1½ lb (680 g) boneless, skinless chicken breasts or thighs
1½ tbsp olive oil
1 tsp dried oregano
½ tsp dried thyme
½ tsp paprika
½ tsp salt
¼ tsp black pepper
Vegetables & Sauce
8 oz (225 g) mushrooms, sliced
5 oz (140 g) fresh spinach
4 garlic cloves, minced
½ medium yellow onion, finely sliced
½ cup low-sodium chicken broth
½ cup cherry tomatoes, halved
2 tbsp fresh lemon juice
1 tsp lemon zest
¼ cup crumbled feta cheese
2 tbsp chopped fresh parsley
¼ tsp red pepper flakes, optional
Instructions
- Prepare the Chicken
Pat the chicken dry with paper towels. If using thick chicken breasts, gently pound them to an even thickness.
Combine oregano, thyme, paprika, salt, and black pepper. Rub the seasoning evenly over both sides of the chicken.
- Sear the Chicken
Heat olive oil in a large skillet over medium-high heat.
Add the chicken and cook for about 4–5 minutes per side, depending on thickness, until golden brown. The chicken does not need to be completely cooked through yet.
Transfer the chicken to a plate.
- Cook the Vegetables
Using the same skillet, add the sliced mushrooms and onion.
Cook for 4–6 minutes, stirring occasionally, until the mushrooms are browned and the onion is softened.
Add the minced garlic and red pepper flakes, if using. Cook for another 30–60 seconds.
- Make the Mediterranean Sauce
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
Add the cherry tomatoes, lemon juice, and lemon zest. Stir well and simmer for about 2 minutes.
- Add the Spinach
Add the fresh spinach a handful at a time. Stir until it wilts, about 1–2 minutes.
- Finish the Chicken
Return the chicken and any accumulated juices to the skillet.
Cover loosely and simmer over medium-low heat for 5–8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Add Feta & Herbs
Turn off the heat and sprinkle the feta cheese and fresh parsley over the chicken.
Let the dish rest for 2–3 minutes before serving.
Serving Suggestions
Serve this Mediterranean chicken with:
Brown rice or quinoa
Couscous
Orzo
Roasted potatoes
Warm pita bread
Cauliflower rice for a lower-carb option
A simple cucumber and tomato salad
For extra Mediterranean flavor, drizzle a little fresh lemon juice and olive oil over the finished dish.
Recipe Information
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Approximate Nutrition Per Serving
Calories: 390
Protein: 45 g
Carbohydrates: 10 g
Fat: 19 g
Fiber: 3 g
Sugar: 4 g
Nutrition is an estimate and will vary depending on the specific ingredients and portion sizes used.
Nut & Allergen Information
Contains:
Dairy (feta cheese)
Nuts:
No tree nuts or peanuts are included in the recipe.
Potential allergens:
Check chicken broth labels for gluten or other ingredients if you have food allergies.
For a dairy-free version, omit the feta or use a dairy-free feta alternative.
For a gluten-free meal, use certified gluten-free broth and serve with rice, quinoa, or potatoes instead of regular couscous or bread.
Easy Substitutions
Chicken: Use boneless chicken thighs instead of breasts.
Spinach: Baby kale or Swiss chard can be used.
Mushrooms: Cremini, white button, or portobello mushrooms work well.
Feta: Use goat cheese or omit it.
Chicken broth: Vegetable broth can be substituted.
Tomatoes: Sun-dried tomatoes can be used for a richer Mediterranean flavor.
Recipe Tips
Don’t overcrowd the skillet when browning the chicken.
Allow the mushrooms to brown before adding the garlic.
Fresh lemon juice gives the sauce a brighter flavor than bottled lemon juice.
If using chicken breasts, avoid overcooking them so they stay juicy.
Let the chicken rest for a few minutes before serving.
Add the feta at the end so it stays slightly creamy and crumbly.
Q&A
Q: Can I make this recipe ahead of time?
A: Yes. Cook the chicken and vegetables, cool completely, and refrigerate in an airtight container for up to 3 days.
Q: Can I use frozen spinach?
A: Yes. Thaw it completely and squeeze out excess water before adding it to the skillet.
Q: Can I use chicken thighs?
A: Absolutely. Boneless, skinless chicken thighs work especially well and remain juicy.
Q: Is this recipe low-carb?
A: Yes. The chicken, spinach, mushrooms, tomatoes, and feta are relatively low in carbohydrates. Keep the meal low-carb by serving it with cauliflower rice or roasted vegetables instead of bread, pasta, or couscous.
Q: Can I make it dairy-free?
A: Yes. Simply leave out the feta or use a dairy-free feta alternative.
Q: Can I make it gluten-free?
A: Yes. The main ingredients are naturally gluten-free. Use certified gluten-free chicken broth and gluten-free sides.
Q: What is the best pan to use?
A: A large heavy-bottomed skillet, cast-iron skillet, or stainless-steel sauté pan works well.
Q: How do I know when the chicken is done?
A: The thickest part of the chicken should reach 165°F (74°C) on an instant-read thermometer.
Q: Can I add olives?
A: Yes. Kalamata olives are an excellent Mediterranean addition. Add about ¼ cup sliced olives along with the tomatoes.
Q: Can I add artichokes?
A: Yes. Drain canned or jarred artichoke hearts, chop them, and add them with the spinach.
Q: How should I store leftovers?
A: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave until hot.
Q: Can I freeze this dish?
A: You can freeze it, although the texture of the spinach and mushrooms may soften slightly after thawing. For best results, freeze for up to 2 months and thaw overnight in the refrigerator.
Q: What makes this dish Mediterranean-style?
A: The combination of olive oil, garlic, oregano, lemon, spinach, tomatoes, mushrooms, fresh herbs, and feta gives the dish its Mediterranean-inspired flavor profile.
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