This sautéed Mediterranean Chicken Skillet is a one-pan recipe with big flavors of tomato, garlic, mushrooms, olives, capers and pine nuts.
This recipe is filled with wonderful flavors: wild mushrooms, kalamata olives, two kinds of tomatoes, garlic, shallots, capers and pine nuts. And if you look really closely, you can actually see some chicken hiding underneath all that stuff. This is a delicious recipe!
Ingredients Needed:
- Olive oil and salted butter
- Chicken: Use skinless, boneless chicken breasts.
- Vegetables: Mushrooms, shallots, parsley, garlic, pear tomatoes and Roma tomatoes.
- Chicken Broth: Use low-sodium chicken broth.
- Olives: Use kalamata olive, of course.
- Capers: These add some great salty flavor.
- Pine Nuts: You just need a few, so look for a small package in the baking aisle of your market.
How to make Mediterranean Chicken Skillet:
The complete recipe is in the recipe card at the end of this post. Here’s a brief overview.
- Heat the oil in a skillet, and brown the chicken. Transfer it to a warm oven to keep warm while you prepare the rest of the recipe.
- Add more oil to the skillet. Saute the mushrooms. Add broth, and saute until almost all of the liquid evaporates. Then add olives, plum tomatoes, garlic, shallot and capers, then simmer and reduce some more.
- Add butter. Then add the pear tomatoes.
- To serve, spoon the mixture over the chicken. Sprinkle with pine nuts and parsley.
Recipe Tips
- Use avocado oil in place of olive oil, if you’d like.
- I like to use thin-cut chicken cutlets for even cooking.
- It’s okay to leave the pine nuts out of the recipe, if you’d like.
How to toast pine nuts:
Heat a skillet to medium-heat. Add the pine nuts to the pan. Move them around with a wooden spoon as they brown. Don’t leave them unattended as they’ll burn easily. Remove the toasted pine nuts to a paper towel to cool.
What to serve with Mediterranean Chicken Skillet:
Serve this delicious chicken with my mediterranean chickpea salad and this black olive bread.
What You’ll Love About This Recipe:
- It’s easy to make.
- There are a ton of delicious flavors in this recipe!
- It’s a colorful, beautiful recipe to serve at a dinner party.
Mediterranean Chicken Skillet
Ingredients
- 6 tablespoons extra virgin olive oil, divided
- 8 halves (about 2½ pounds) skinless boneless chicken breasts
- 1½ pounds assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
- 1½ cups low sodium chicken broth
- ⅔ cup pitted Kalamata olives
- 3 medium Roma tomatoes, seeded and diced
- 3 medium garlic cloves, minced
- 1 tablespoon chopped shallot
- 1 tablespoon drained capers
- 2 tablespoons (¼ stick) chilled salted butter
- 1 cup pear tomatoes (red and yellow)
- 3 tablespoons chopped fresh parsley
- 3 tablespoons pine nuts, toasted
Instructions
- Preheat the oven to 200°F.
- Heat 3 tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in two batches, add chicken to skillet. Cook until brown and just cooked through, about 3 minutes per side. Transfer to ovenproof plate and place in oven to keep warm. Discard oil from the skillet.
- Add 3 tablespoons oil to same skillet over high heat. Add mushrooms; sauté until wilted and beginning to brown, about 3 minutes. Add broth; boil until almost all liquid evaporates, about 5 minutes. Add olives, plum tomatoes, garlic, shallot and capers. Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half, about 7 minutes. Add butter; stir until melted. Mix in pear tomatoes. Season with salt and pepper.
- Spoon mushroom mixture over chicken breasts. Sprinkle parsley and pine nuts over and serve.
Notes
- If you’re preparing this recipe as GLUTEN FREE, just make sure to use brands of chicken broth and olives that are known to be GF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
