That sounds like a fantastic choice, dear. Creamy Mediterranean Chicken Dinner is a delicious and super-easy dish that you can whip up in just one skillet in under 30 minutes. It’s got tender chicken, a creamy sauce, juicy tomatoes, flavorful olives, and tangy feta cheese. It’s perfect for a quick weeknight meal or even for a special occasion.
Some of the ingredients that you will need for this dish are:
● Chicken: I usually go for boneless, skinless chicken breasts, but feel free to use any type of chicken you fancy. You’ll need around 1.5 pounds of chicken, or about 4 medium-sized chicken breasts.
● Butter: I use salted butter, but if you prefer, you can also go for unsalted butter or olive oil. You’ll need around 2 tablespoons of butter to cook both the chicken and the sauce.
● Onion: I chop up a medium-sized onion. You’ll need around 1 cup of diced onion.
● Garlic: I mince 4 cloves of garlic. You’ll need approximately 2 teaspoons of minced garlic.
● Chicken broth: I prefer using low-sodium chicken broth, but you can also use regular chicken broth or water if you’d like. You’ll need around 1 cup of chicken broth.
● Heavy cream: I usually go for heavy cream, but if you prefer, you can use half and half or milk instead. You’ll need around 1/2 cup of heavy cream.
● Lemon juice: I prefer fresh lemon juice, but if you’d rather use bottled lemon juice, that works too. Around 2 tablespoons of lemon juice should do the trick.
● Dried oregano: While I typically use dried oregano, feel free to opt for fresh oregano if you like. You’ll need about 1 teaspoon of dried oregano or 1 tablespoon of fresh oregano.
● Tomatoes: I like using freshly diced tomatoes. You’ll need approximately 2 cups of tomatoes or 2 medium-sized ones.
● Olives: Sliced green olives are my go-to choice here. About a quarter cup of olives should be enough.
● Feta cheese: Crumbled feta cheese is what I usually use, but cubed feta cheese works just as well if that’s your preference. Aim for around a quarter cup of feta cheese.
● Parsley: Freshly chopped parsley adds a nice touch in my opinion. Around 2 tablespoons should suffice.
Preparation of the chicken and the skillet:
The first thing you gotta do is preheat the oven to 375°F. It’s important ’cause that’s where we’ll finish cookin’ the chicken later on. Next, ya wanna pat the chicken dry with some paper towels? This helps it brown better and keeps it from sticking to the skillet.
Now, let’s season the chicken with salt, pepper, and garlic powder. You can use as much or as little as ya like, but I usually go for ’bout 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of garlic powder per chicken breast. If ya fancy some dried oregano or other herbs, feel free to add ’em in too.
The next thing is to heat a large cast iron skillet over medium-high heat. Any old skillet will do, but I prefer cast iron since it spreads out heat evenly and holds onto it nicely. Plus, it gives our chicken a tasty crust and flavor boost!
Alrighty then! The fifth step is to add 2 tablespoons of butter to the skillet and let it melt. If you prefer, you can also use olive oil or a combination of both. Butter adds richness and flavor to the sauce, but olive oil has a higher smoke point and is healthier.
Cooking the chicken and the sauce：
The first thing you gotta do is add the chicken to the skillet and cook it for around 6 minutes per side, or until it turns golden and crispy. You can use a meat thermometer to check if the internal temperature of the chicken reaches at least 165°F. Another way is to cut a small piece of chicken and see if it’s cooked.
The second thing is to transfer the chicken onto a plate and cover it with foil to keep it warm. Don’t worry if it’s not fully cooked yet, because we’ll finish cooking it in the oven later.
The third thing, reduce the heat to medium-low and toss in the onion and garlic in that same skillet. No need to wash it as they’ll soak up all those delicious flavors from the chicken. Cook them for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
The fourth step is to add the chicken broth, heavy cream, lemon juice, and dried oregano to the skillet and bring it to a boil. You can also season with some salt and pepper according to your taste, but be careful not to overdo it since the olives and feta cheese will contribute some saltiness as well.
Next, reduce the heat and let the sauce simmer for about 10 minutes or until it slightly thickens. Occasionally stir the sauce with a whisk or spoon while scraping up any brown bits from the bottom of the skillet.
After that, incorporate tomatoes, olives, and feta cheese into the sauce by stirring them together. If you prefer, you can also add spinach, mushrooms, or artichokes.
The seventh thing, place back the chicken into the sauce and spoon some of it over each piece. Additionally, if desired sprinkle more feta cheese on top.
The eighth step is to transfer the skillet to the oven and bake it for 10 to 15 minutes, or until the chicken is fully cooked and the cheese has melted. If you want a more golden brown cheese, you can also broil the chicken for a few minutes.
Nutritional value：
This dish is a healthy option with low carbs and no gluten. It’s packed with protein, good fats, and essential vitamins. Each serving contains around 450 calories, 30 grams of fat, 12 grams of carbs, and 35 grams of protein. Additionally, it provides approximately 40% of your daily calcium intake, 25% of your daily iron needs, and meets about 20% of your daily vitamin C requirement.
Notes:
● The first thing you gotta pay attention to is using a well-seasoned cast iron skillet. This will stop the chicken from sticking and give it a delicious crust and flavor. You can season your skillet by rubbing some oil on it and popping it in the oven for an hour. Don’t forget to re-season it after each use by wiping it with oil and storing it in a dry spot.
● The second thing you need to be careful about is not overcooking the chicken. You want it to be tender, juicy, and bursting with flavor, not dry and tough. Use a meat thermometer to check if the internal temperature of the chicken reaches at least 165°F. Another way is to cut into a small piece of chicken to see if it’s cooked. If there’s any pink or bloodiness, then it ain’t done yet. But if the chicken looks white and moist, then you’re good to go!
● The third thing you need to be careful about is not burning the garlic. Garlic adds a lot of flavor and aroma to the dish, but it can also become bitter and unpleasant if it gets burned. You should cook the garlic over medium-low heat, stirring frequently, until it becomes soft and fragrant instead of turning brown and crispy. If the garlic starts browning too quickly, you can lower the heat or add some water.
● Another important point is to avoid curdling the cream as the fourth step. The cream brings richness and creaminess to the sauce, but it may separate or curdle if heated too high or too quickly. It’s best to cook the cream over low heat while occasionally stirring until it slightly thickens without boiling or bubbling. You can also consider adding cornstarch or flour to help thicken and stabilize the cream.
About the origin of the dish:
This dish is inspired by the delicious flavors of Mediterranean cuisine, which is one of the oldest and most diverse cuisines in the world. It’s influenced by the cultures and climates of countries that border the Mediterranean Sea, like Greece, Italy, Spain, France, Turkey, and Morocco. Creamy Mediterranean Chicken combines classic ingredients such as chicken, tomatoes, olives, and feta cheese with a rich sauce for ultimate comfort food.
It’s one of my favorite dishes to make because it’s so simple yet satisfying – I especially love how it reminds me of my trip to Greece! If you want more recipes and tips from me then be sure to follow along.