Chicken With Tomatoes And Green Olives



  • 4 boneless, skinless chicken breasts of equal size
  • 2 tbsp minced garlic or garlic paste
  • Salt and pepper
  • 1 tbsp dried oregano, divided
  • Olive oil
  • ½ cup dry white wine
  • 1 large lemon, juice of
  • ½ cup chicken broth
  • 1 cup finely chopped red onion
  • 1½ cup small-diced tomatoes
  • ¼ cup sliced green olives
  • Handful of fresh parsley, stems removed, chopped
  • Crumbled feta cheese, optional


Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.

Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and ½ of the dried oregano.One-Skillet-Mediterranean-Chicken-Recipe-with-Tomatoes-and-Green-Olives-1
In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides.


Add the white wine and let reduce by ½ then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes or so.


Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken’s internal temperature should reach 170 degrees F).