25 Delicious Mediterranean Chicken Recipes for Healthy Eating

Ready to spice up your dinner routine with flavors that whisk you straight to the sunny coasts of the Mediterranean? Our roundup of 25 Delicious Mediterranean Chicken Recipes is your ticket to healthy, vibrant meals that don’t skimp on taste. Whether you’re craving a quick weeknight dinner or a dish to impress, these recipes promise to deliver. Let’s dive into a world where healthy eating meets irresistible flavor!

Mediterranean Chicken Skewers with Lemon and Herbs

Whenever I think of summer grilling, my mind immediately goes to these Mediterranean Chicken Skewers with Lemon and Herbs. There’s something about the combination of zesty lemon and fragrant herbs that screams outdoor dining to me, and I love how quickly they come together for a last-minute barbecue.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, cut into 1-inch chunks
• 1/4 cup of rich extra virgin olive oil
• 3 tbsp of freshly squeezed lemon juice
• 2 cloves of garlic, minced
• 1 tbsp of finely chopped fresh rosemary
• 1 tbsp of finely chopped fresh thyme
• 1 tsp of sea salt
• 1/2 tsp of finely ground black pepper
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 red bell pepper, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, sea salt, and black pepper to create the marinade.
2. Add the chicken chunks to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) for direct grilling.
4. Thread the marinated chicken, zucchini rounds, and red bell pepper pieces onto skewers, alternating between the ingredients.
5. Grill the skewers for about 4-5 minutes per side, or until the chicken is fully cooked (internal temperature should reach 165°F) and the vegetables are slightly charred.
6. Let the skewers rest for 2 minutes before serving to allow the juices to redistribute.

Perfectly grilled, these skewers boast a juicy interior with a slightly charred exterior, infused with the bright flavors of lemon and herbs. Serve them over a bed of fluffy couscous or with a side of creamy tzatziki for a complete Mediterranean feast.

Greek Style Chicken Souvlaki

After my unforgettable trip to Greece last summer, I’ve been obsessed with recreating the vibrant flavors of Greek cuisine at home, especially their iconic Chicken Souvlaki. There’s something magical about the combination of juicy chicken, tangy yogurt, and fresh herbs that transports me straight back to those sunny Athenian afternoons.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup rich extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp sea salt
• 1/2 tsp finely ground black pepper
• 1 cup plain Greek yogurt, thick and creamy
• 1 tbsp chopped fresh dill
• 1/2 cucumber, grated and drained
• 4 pita breads, lightly toasted
• 1/2 red onion, thinly sliced
• 1 tomato, diced

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, sea salt, and black pepper to create the marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) for a perfect char without burning.
4. Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.
5. Grill the skewers for about 4-5 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F.
6. While the chicken cooks, mix the Greek yogurt, chopped dill, and grated cucumber in a small bowl to make the tzatziki sauce.
7. Warm the pita breads on the grill for about 30 seconds per side, just until they’re soft and have light grill marks.
8. Serve the grilled chicken skewers on the warmed pita breads, topped with tzatziki sauce, sliced red onion, and diced tomato.

Kick back and enjoy the tender, flavorful chicken paired with the cool, creamy tzatziki—it’s a match made in heaven. For an extra touch, drizzle with a bit more olive oil and a sprinkle of oregano before serving to really bring out those Mediterranean vibes.

Creamy Mediterranean Chicken Pasta

Finally, a dish that brings the sun-drenched flavors of the Mediterranean right to your dinner table without requiring a passport. I stumbled upon this Creamy Mediterranean Chicken Pasta during a lazy Sunday experiment, and it’s been a staple in my kitchen ever since. It’s the perfect blend of creamy, tangy, and herby, with a hint of garlic that’ll make your kitchen smell like an Italian trattoria.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1 tsp dried oregano
• 1/2 tsp finely ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and no longer pink inside, about 6 minutes per side. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. Lower the heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Pour in the heavy cream, stirring constantly to combine with the garlic and chicken. Let it simmer gently for 2 minutes to thicken slightly.
5. Add the sun-dried tomatoes, Kalamata olives, dried oregano, and black pepper to the skillet. Stir well to incorporate all the flavors and cook for another 2 minutes. Tip: The sun-dried tomatoes add a sweet tanginess that balances the creaminess beautifully.
6. Remove the skillet from heat and stir in the cooked penne pasta and Parmesan cheese until everything is evenly coated. Tip: The residual heat will melt the cheese into a silky sauce.
7. Garnish with fresh basil before serving.

So there you have it—a dish that’s as pleasing to the eye as it is to the palate. The creamy sauce clings to every nook and cranny of the pasta, while the chicken adds a satisfying bite. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop of that delicious sauce.

Mediterranean Chicken and Olive Stew

Sometimes, all I crave is a dish that transports me straight to the Mediterranean coast, and this chicken and olive stew does just that. It’s a hearty, flavorful meal that’s become a staple in my kitchen, especially on those evenings when I want something comforting yet exotic.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (for deeper flavor)
• 1 cup pitted Kalamata olives (briny and bold)
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped (sweet and aromatic)
• 3 garlic cloves, minced (for a pungent kick)
• 1 tsp smoked paprika (adds a subtle warmth)
• 1 cup dry white wine (crisp and acidic)
• 2 cups chicken stock (homemade or high-quality store-bought)
• 1 tbsp fresh lemon juice (bright and zesty)
• 1/2 cup fresh parsley, chopped (for a fresh finish)

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season the chicken thighs generously with salt and pepper, then sear them skin-side down for 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes. Remove and set aside.
3. In the same pot, add the chopped onion and sauté until translucent, about 4 minutes, scraping up any browned bits from the chicken for extra flavor.
4. Add the minced garlic and smoked paprika, stirring constantly for 1 minute until fragrant.
5. Pour in the white wine, bring to a simmer, and let it reduce by half, about 5 minutes, to concentrate the flavors.
6. Return the chicken to the pot, add the chicken stock and Kalamata olives, then bring to a gentle simmer. Cover and cook for 25 minutes, until the chicken is tender and cooked through.
7. Stir in the lemon juice and half of the chopped parsley right before serving for a bright, fresh contrast.

This stew is a beautiful harmony of tender chicken, briny olives, and aromatic spices, with a broth that’s rich yet bright. Try serving it over a bed of creamy polenta or with crusty bread to soak up every last drop.

Grilled Mediterranean Chicken with Tzatziki Sauce

Deliciously juicy and packed with flavor, this Grilled Mediterranean Chicken with Tzatziki Sauce is my go-to summer dish. I remember the first time I made it; the aroma of herbs and garlic filled my kitchen, transporting me straight to the sunny coasts of the Mediterranean.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (thick and plump)
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, minced (fresh and pungent)
• 1 tbsp dried oregano (fragrant and earthy)
• 1 tsp smoked paprika (deep and slightly sweet)
• 1/2 tsp finely ground black pepper
• 1 tsp sea salt (crisp and clean)
• 1 cup Greek yogurt (creamy and tangy)
• 1/2 cucumber, grated and drained (cool and refreshing)
• 1 tbsp fresh dill, chopped (bright and herby)
• 1 tbsp lemon juice (zesty and fresh)

Instructions

1. In a large bowl, whisk together the olive oil, minced garlic, oregano, smoked paprika, black pepper, and sea salt to create a marinade.
2. Add the chicken breasts to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior has beautiful grill marks.
5. While the chicken cooks, prepare the tzatziki sauce by combining the Greek yogurt, grated cucumber, fresh dill, and lemon juice in a medium bowl. Stir until smooth and refrigerate until serving.
6. Once cooked, let the chicken rest for 5 minutes before slicing to retain its juices.

Serve the grilled chicken warm with a generous dollop of tzatziki sauce. The chicken is succulent with a smoky, herby crust, perfectly complemented by the cool, creamy sauce. Try serving it over a bed of fluffy couscous or alongside a crisp Greek salad for a complete meal.

Mediterranean Chicken Salad with Feta and Cucumbers

Craving something fresh yet satisfying? I stumbled upon this Mediterranean Chicken Salad with Feta and Cucumbers during one of my lazy Sunday meal preps, and it’s been a game-changer for my lunch routines ever since. The combination of juicy chicken, crisp cucumbers, and creamy feta tossed in a vibrant dressing is nothing short of addictive.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb), patted dry
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 large cucumber, thinly sliced into half-moons
• 1/2 cup crumbled creamy feta cheese
• 1/4 cup pitted Kalamata olives, halved
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp chopped fresh dill

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F). Tip: Ensuring your grill is properly heated prevents the chicken from sticking.
2. Rub the chicken breasts with olive oil, then season both sides with salt and pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Letting the chicken rest for 5 minutes before slicing ensures it stays juicy.
4. While the chicken rests, in a large bowl, combine the cucumber slices, feta cheese, Kalamata olives, lemon juice, and dill. Toss gently to mix.
5. Slice the rested chicken into thin strips and add to the bowl with the cucumber mixture. Toss everything together until well combined.

Just like that, you’ve got a salad that’s bursting with textures and flavors—crisp cucumbers, tender chicken, and tangy feta all come together beautifully. Serve it over a bed of greens for an extra crunch or enjoy it as is for a light, protein-packed meal.

One Pan Mediterranean Chicken and Rice

This morning, as I sipped my coffee and watched the sunrise, I realized how much I love dishes that bring the vibrant flavors of the Mediterranean right to my kitchen. One Pan Mediterranean Chicken and Rice is my go-to when I want something hearty, flavorful, and easy to clean up after.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 cups long-grain white rice, rinsed until the water runs clear
• 3 cups low-sodium chicken broth, warmed
• 1/4 cup rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium-high heat until shimmering.
3. Season the chicken thighs with salt, black pepper, and half of the oregano. Sear them in the skillet for 3-4 minutes per side, until golden brown. Remove and set aside.
4. In the same skillet, add the onion, garlic, and bell pepper. Sauté for 3-4 minutes, until softened.
5. Stir in the rice, remaining oregano, smoked paprika, and olives, coating everything in the oil and juices.
6. Pour in the warm chicken broth and bring to a simmer. Nestle the chicken thighs back into the skillet.
7. Cover the skillet with a tight-fitting lid or foil and transfer to the oven. Bake for 25 minutes, until the rice is tender and the chicken is cooked through.
8. Remove from the oven and let stand, covered, for 5 minutes. Then, fluff the rice with a fork and stir in the lemon zest, juice, and parsley.

Unbelievably tender chicken and fluffy, aromatic rice come together in this dish, with the briny olives and bright lemon adding layers of flavor. Serve it straight from the skillet for a rustic presentation, or plate it up with a side of crisp, green salad for a complete meal.

Mediterranean Chicken Wrap with Hummus

Last week, I found myself craving something light yet satisfying, and that’s when I stumbled upon the idea of making a Mediterranean Chicken Wrap with Hummus. It’s the perfect blend of flavors and textures, and honestly, it’s become my go-to lunch ever since.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1/2 cup creamy hummus, preferably homemade
• 4 large whole wheat tortillas, soft and pliable
• 1 cup fresh spinach leaves, crisp and vibrant
• 1/2 cup diced cucumbers, cool and crunchy
• 1/4 cup crumbled feta cheese, tangy and creamy
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tsp smoked paprika

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the chicken slices with salt, black pepper, and smoked paprika, ensuring each piece is evenly coated.
3. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear.
4. While the chicken cooks, warm the tortillas in a dry skillet over low heat for about 30 seconds on each side to make them more pliable. Tip: Keep them covered with a towel to retain warmth.
5. Spread 2 tablespoons of hummus evenly over each tortilla, leaving a small border around the edges.
6. Layer the spinach, cucumbers, and cooked chicken on top of the hummus, then sprinkle with feta cheese.
7. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Tip: If you’re packing these for lunch, wrap them in parchment paper and foil to keep them fresh.

Absolutely delightful, these wraps offer a crunchy, creamy, and savory experience in every bite. Try serving them with a side of mixed olives or a drizzle of tahini for an extra Mediterranean touch.

Baked Mediterranean Chicken with Tomatoes and Olives

Goodness, there’s something about the combination of juicy chicken, ripe tomatoes, and briny olives that just screams Mediterranean sunshine, even on a busy Tuesday night. I remember the first time I tried this dish at a tiny seaside taverna; it was love at first bite, and I’ve been tweaking my home version ever since.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
• 1 cup cherry tomatoes, halved (bursting with sweetness)
• 1/2 cup Kalamata olives, pitted (rich and briny)
• 3 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced (freshly crushed for maximum aroma)
• 1 tsp dried oregano (fragrant and earthy)
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh basil leaves, torn (for a bright finish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for even cooking.
2. In a large bowl, combine the chicken breasts with 2 tbsp of olive oil, minced garlic, oregano, black pepper, and sea salt, tossing to coat each piece thoroughly. Tip: Letting the chicken marinate for even 10 minutes enhances the flavors.
3. Heat the remaining 1 tbsp of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts, searing for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to get a proper sear.
4. Scatter the halved cherry tomatoes and Kalamata olives around the chicken in the skillet, then transfer the skillet to the preheated oven.
5. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the tomatoes are slightly blistered. Tip: Use a meat thermometer for perfect doneness every time.
6. Remove from the oven and let rest for 5 minutes before sprinkling with torn fresh basil leaves.

Every bite of this dish is a melody of textures and flavors—tender chicken, juicy tomatoes, and the occasional pop of olive. Serve it over a bed of fluffy couscous or with a slice of crusty bread to soak up all the delicious juices.

Mediterranean Chicken and Artichoke Hearts

Back when I first stumbled upon this Mediterranean Chicken and Artichoke Hearts recipe, I was looking for something that could transport me to the sunny coasts of the Mediterranean without leaving my kitchen. It’s become a staple in my home, especially when I crave something light yet satisfying.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 1 cup marinated artichoke hearts, drained and quartered
• 3 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup dry white wine
• 1 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces to the skillet, seasoning them with sea salt and black pepper. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. This deglazing step adds incredible depth to the dish.
5. Add the artichoke hearts to the skillet, reducing the heat to medium. Simmer for 10 minutes, allowing the flavors to meld together. Tip: If the sauce reduces too quickly, add a splash of water.
6. Sprinkle with fresh parsley before serving. Tip: For an extra burst of freshness, add a little more lemon zest on top.

How the chicken turns out tender and juicy, perfectly complemented by the tangy artichoke hearts and aromatic garlic. Serve it over a bed of fluffy couscous or with a side of crusty bread to soak up all the delicious sauce.

Spicy Mediterranean Chicken with Harissa

Nothing beats the thrill of discovering a dish that’s both fiery and comforting, especially when it’s as vibrant as this Spicy Mediterranean Chicken with Harissa. I stumbled upon this recipe during a chilly evening when my spice cabinet was calling my name, and let me tell you, it’s been a game-changer for my weeknight dinners.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, patted dry
• 3 tbsp rich extra virgin olive oil
• 2 tbsp fiery harissa paste
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 3 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1 tbsp fresh lemon juice
• 1/4 cup chopped fresh cilantro
• Salt to taste

Instructions

1. In a large bowl, combine the chicken thighs with olive oil, harissa paste, smoked paprika, cumin, and minced garlic. Massage the spices into the chicken until evenly coated. Let it marinate for at least 30 minutes in the fridge for deeper flavor.
2. Heat a large skillet over medium-high heat. Add the marinated chicken thighs and sear for 4-5 minutes on each side, until golden brown and slightly charred.
3. Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover, and let it cook for 15 minutes, ensuring the chicken is cooked through and tender.
4. Remove the lid, stir in the fresh lemon juice, and let the sauce reduce for another 2 minutes. Tip: The lemon juice brightens the dish, so don’t skip it!
5. Sprinkle with chopped cilantro and a pinch of salt right before serving. Tip: For an extra kick, add a dollop of harissa on top when serving.

Kick back and enjoy the bold flavors of this dish, where the smokiness of the paprika and the heat from the harissa create a perfect harmony. Serve it over a bed of fluffy couscous or with warm pita bread to soak up the spicy, aromatic sauce.

Mediterranean Chicken and Chickpea Curry

Over the weekend, I found myself craving something hearty yet healthy, a dish that could transport me to the sunny coasts of the Mediterranean without leaving my kitchen. That’s when I decided to whip up this Mediterranean Chicken and Chickpea Curry, a recipe that’s become a staple in my home for its vibrant flavors and comforting warmth.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 cup chicken broth
• 1/2 cup full-fat coconut milk
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the chicken pieces to the skillet, seasoning with cumin, smoked paprika, and turmeric. Cook until the chicken is lightly browned on all sides, about 5 minutes.
5. Pour in the diced tomatoes with their juices, chickpeas, and chicken broth. Bring the mixture to a simmer.
6. Reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally.
7. Stir in the coconut milk and simmer uncovered for another 10 minutes, allowing the sauce to thicken slightly.
8. Season with salt to taste and garnish with fresh cilantro before serving.

Best enjoyed with a side of fluffy basmati rice or warm naan bread, this curry is a delightful blend of creamy coconut milk, tender chicken, and hearty chickpeas. The spices meld together beautifully, offering a depth of flavor that’s both comforting and exotic. For an extra touch of freshness, serve with a squeeze of lemon juice or a dollop of Greek yogurt.

Lemon Garlic Mediterranean Chicken Thighs

Unbelievably easy yet impressively flavorful, these Lemon Garlic Mediterranean Chicken Thighs have become a staple in my kitchen, especially on those evenings when I crave something zesty and aromatic without spending hours cooking. The combination of tangy lemon and pungent garlic, infused with herbs, transports me straight to a sunny Mediterranean coast, no passport required.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs (for that juicy, flavorful bite)
• 3 tbsp rich extra virgin olive oil (the good stuff makes all the difference)
• 4 cloves garlic, minced (freshly minced for that sharp, aromatic kick)
• 1 large lemon, juiced and zested (for a bright, citrusy flavor)
• 1 tsp dried oregano (preferably Greek, for authenticity)
• 1/2 tsp finely ground black pepper (for a subtle heat)
• 1 tsp sea salt (to enhance all the flavors)
• 1/4 cup fresh parsley, chopped (for a fresh, herby finish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. In a large bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, oregano, black pepper, and sea salt until well combined.
3. Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Tip: Letting them sit for 10 minutes enhances the flavors.
4. Transfer the chicken thighs to a baking dish, skin side up, and pour any remaining marinade over them.
5. Roast in the preheated oven for 35-40 minutes, or until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C). Tip: Baste the chicken halfway through with the juices for extra moisture.
6. Once done, sprinkle the chopped parsley over the chicken for a fresh, colorful garnish. Tip: Let the chicken rest for 5 minutes before serving to lock in the juices.

Now, the moment of truth: the chicken thighs emerge from the oven with a crispy, golden skin that gives way to tender, juicy meat beneath, all infused with the vibrant flavors of lemon and garlic. Serve them over a bed of fluffy couscous or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Mediterranean Chicken Pizza with Feta and Spinach

This Mediterranean Chicken Pizza with Feta and Spinach is a game-changer for your weeknight dinners. Trust me, the combination of juicy chicken, tangy feta, and fresh spinach on a crispy crust will transport you straight to the shores of the Mediterranean.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 cup fresh spinach leaves, roughly chopped
• 1/2 cup crumbled feta cheese
• 1 pre-made pizza dough, room temperature
• 1/2 cup marinara sauce, homemade or store-bought
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp dried oregano

Instructions

1. Preheat your oven to 425°F (220°C) and lightly flour a baking sheet to prevent sticking.
2. Roll out the pizza dough on the prepared baking sheet to your desired thickness, aiming for a uniform layer to ensure even cooking.
3. Spread the marinara sauce evenly over the dough, leaving a small border for the crust.
4. In a skillet over medium heat, warm the olive oil and cook the chicken slices until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a perfect sear.
5. Season the cooked chicken with black pepper, sea salt, and oregano, then distribute it evenly over the sauce-covered dough.
6. Scatter the chopped spinach and crumbled feta cheese over the chicken. Tip: For extra flavor, drizzle a little more olive oil on top before baking.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese starts to bubble. Tip: Rotate the pizza halfway through for even browning.

Now, the pizza boasts a crispy crust with juicy chicken, melted feta, and wilted spinach that’s bursting with flavor. Serve it with a side of garlic aioli for dipping, and watch it disappear before your eyes.

Slow Cooker Mediterranean Chicken

Perfect for those busy days when you crave something hearty yet healthy, this Slow Cooker Mediterranean Chicken has become my go-to recipe. It’s a dish that fills the house with an irresistible aroma, promising a meal that’s as nourishing as it is delicious.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, trimmed of excess fat
• 1/4 cup of rich extra virgin olive oil
• 1 cup of diced yellow onion, sweet and crisp
• 3 cloves of garlic, minced to release their pungent aroma
• 1 cup of Kalamata olives, pitted and halved for a briny bite
• 1/2 cup of sun-dried tomatoes, chopped for a chewy, tangy sweetness
• 1 tbsp of dried oregano, fragrant and earthy
• 1 tsp of finely ground black pepper, for a subtle heat
• 1/2 tsp of sea salt, to enhance all the flavors
• 1 cup of chicken broth, low-sodium and rich
• 1/2 cup of crumbled feta cheese, creamy and tangy
• 2 tbsp of fresh lemon juice, for a bright finish

Instructions

1. In a large skillet over medium heat, warm the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the diced yellow onion and minced garlic to the skillet, sautéing until the onion is translucent and the garlic is fragrant, about 3 minutes.
3. Transfer the onion and garlic mixture to the slow cooker, spreading it evenly across the bottom.
4. Season the chicken thighs with dried oregano, finely ground black pepper, and sea salt, then place them on top of the onion mixture in the slow cooker.
5. Scatter the Kalamata olives and sun-dried tomatoes over the chicken, then pour the chicken broth around the edges to avoid washing away the seasonings.
6. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
7. Once cooked, drizzle the fresh lemon juice over the chicken and sprinkle with crumbled feta cheese before serving.

Rich in flavors and textures, this dish pairs wonderfully with a side of fluffy couscous or a crisp green salad. The chicken is succulent, infused with the Mediterranean aromas, and the feta adds a delightful creaminess that ties everything together.

Mediterranean Chicken and Quinoa Bowl

Nothing beats the feeling of digging into a bowl that’s as nutritious as it is delicious, especially after a long day. That’s exactly what this Mediterranean Chicken and Quinoa Bowl promises—a hearty, flavorful meal that’s packed with protein and vibrant veggies. I love how the colors pop against the quinoa, making it almost too pretty to eat… almost.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 2 tablespoons fresh lemon juice
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
2. While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with salt and pepper. Cook for 6-7 minutes, turning occasionally, until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. In a large bowl, combine the cooked quinoa, chicken, cherry tomatoes, cucumber, red onion, and Kalamata olives. Drizzle with lemon juice and toss gently to combine.
4. Sprinkle the bowl with crumbled feta cheese and chopped parsley before serving. Tip: For an extra burst of flavor, let the bowl sit for a few minutes before serving to allow the flavors to meld.

Ready to serve, this bowl is a symphony of textures—from the fluffy quinoa to the juicy chicken and crisp veggies. The tangy feta and fresh parsley add a final touch that elevates the dish from simple to spectacular. Try serving it with a side of warm pita bread for an even more satisfying meal.

Grilled Mediterranean Chicken with Roasted Vegetables

Venturing into the heart of Mediterranean flavors has never been easier with this grilled chicken and roasted vegetables dish. I remember the first time I tried it at a quaint little restaurant by the seaside; the aroma alone was enough to transport me to the sunny coasts of Greece. Now, it’s a staple in my summer cooking repertoire, perfect for those evenings when you want something light yet satisfying.

Ingredients

• 1.5 lbs of boneless, skinless chicken breasts, patted dry
• 3 tbsp of rich extra virgin olive oil
• 2 tbsp of freshly squeezed lemon juice
• 3 cloves of garlic, minced
• 1 tsp of dried oregano
• 1 tsp of smoked paprika
• 1/2 tsp of finely ground black pepper
• 1 tsp of sea salt
• 2 cups of cherry tomatoes, halved
• 1 large zucchini, sliced into 1/2-inch rounds
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 red onion, cut into wedges

Instructions

1. In a large bowl, whisk together 2 tbsp of olive oil, lemon juice, minced garlic, oregano, smoked paprika, black pepper, and sea salt to create the marinade.
2. Add the chicken breasts to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.
4. While the grill heats, toss the cherry tomatoes, zucchini, bell peppers, and red onion with the remaining 1 tbsp of olive oil on a large baking sheet.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
6. Meanwhile, roast the vegetables in a preheated 400°F oven for 20-25 minutes, stirring halfway, until they’re tender and slightly caramelized.
7. Serve the sliced chicken over a bed of the roasted vegetables. For an extra touch, drizzle with a bit more olive oil and a squeeze of fresh lemon juice.

Kicking back with this dish, the juicy, herb-infused chicken pairs beautifully with the sweet and smoky roasted vegetables. It’s a vibrant, colorful meal that’s as pleasing to the eye as it is to the palate, perfect for a healthy weeknight dinner or a casual weekend gathering.

Mediterranean Chicken and Lentil Soup

Just last week, as the evenings started to hint at the coming fall, I found myself craving something hearty yet not too heavy—a soup that could bridge the gap between summer’s lightness and autumn’s richness. That’s when I decided to whip up this Mediterranean Chicken and Lentil Soup, a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup dried green lentils, rinsed
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 cups fresh spinach, roughly chopped
• 1 lemon, juiced
• Fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
4. Add the chicken pieces to the pot, seasoning lightly with salt and pepper. Cook until the chicken is no longer pink on the outside, about 5 minutes.
5. Pour in the rinsed lentils and chicken broth, then add the cumin, smoked paprika, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
7. Stir in the chopped spinach and lemon juice, cooking just until the spinach wilts, about 2 minutes.
8. Remove the bay leaf and adjust seasoning with salt and pepper if needed.
9. Ladle the soup into bowls and garnish with fresh parsley before serving.

Combining the earthy lentils with the tender chicken and bright lemon creates a soup that’s both comforting and invigorating. Serve it with a slice of crusty bread to soak up every last drop, or add a dollop of Greek yogurt for a creamy contrast.

Mediterranean Chicken Stuffed Peppers

Perfectly timed for a cozy dinner, these Mediterranean Chicken Stuffed Peppers are my go-to when I crave something hearty yet healthy. Inspired by a trip to Greece, I love how the vibrant colors and aromas fill my kitchen, reminding me of sunny seaside tavernas.

Ingredients

• 4 large bell peppers, vibrant and firm
• 1 lb ground chicken, lean and finely textured
• 1 cup cooked quinoa, fluffy and slightly nutty
• 1/2 cup crumbled feta cheese, creamy and tangy
• 1/4 cup Kalamata olives, pitted and roughly chopped
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh oregano, finely chopped
• 1 tsp garlic powder, aromatic and potent
• 1/2 tsp sea salt, coarse and mineral-rich
• 1/4 tsp finely ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting the peppers.
2. Slice the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for the stuffing.
3. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
4. Add the ground chicken to the skillet, breaking it apart with a spoon, and cook until no pink remains, approximately 5-7 minutes.
5. Stir in the cooked quinoa, feta cheese, Kalamata olives, fresh oregano, garlic powder, sea salt, and black pepper, combining everything evenly for a flavorful mixture.
6. Generously stuff each bell pepper with the chicken and quinoa mixture, pressing down lightly to pack it in.
7. Place the stuffed peppers in a baking dish and roast in the preheated oven for 25-30 minutes, until the peppers are tender and the edges are slightly charred.

Coming out of the oven, these stuffed peppers are a delightful contrast of textures—soft yet slightly crisp peppers with a savory, cheesy filling. Serve them atop a bed of greens for a lighter meal or alongside a dollop of tzatziki for an extra Mediterranean flair.

Mediterranean Chicken and Eggplant Casserole

This Mediterranean Chicken and Eggplant Casserole has become a staple in my kitchen, especially during the cooler months when I crave something hearty yet healthy. The combination of tender chicken, creamy eggplant, and vibrant spices transports me straight to the sunny coasts of the Mediterranean.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large eggplant, diced into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 cup crushed tomatoes, with their juices
• 1 tsp dried oregano
• 1/2 tsp finely ground black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the skillet to get a nice sear.
3. Add the chopped onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
4. Stir in the diced eggplant, crushed tomatoes, oregano, and black pepper. Cook for another 5 minutes, allowing the flavors to meld. Tip: The eggplant should start to soften but still hold its shape.
5. Transfer the mixture to a baking dish, spreading it evenly. Sprinkle the crumbled feta cheese on top.
6. Bake in the preheated oven for 25 minutes, or until the cheese is lightly golden and the casserole is bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Garnish with chopped fresh parsley before serving.

You’ll love how the creamy eggplant contrasts with the tangy feta, creating a dish that’s as satisfying as it is flavorful. Serve it with a side of crusty bread to soak up all the delicious juices.

Mediterranean Chicken with Orzo and Feta

Nothing brings me more joy than a dish that’s both comforting and bursting with flavor, and this Mediterranean Chicken with Orzo and Feta is exactly that. It’s a recipe I stumbled upon during a lazy Sunday afternoon, and it’s been a staple in my kitchen ever since.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp rich extra virgin olive oil
• 1 cup orzo pasta, uncooked
• 2 cups low-sodium chicken broth, simmering
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese, creamy and tangy
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp fresh lemon juice, bright and zesty
• 1 tbsp dried oregano, fragrant
• 3 garlic cloves, minced
• Salt and finely ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Season the chicken thighs with salt, pepper, and dried oregano, then sear in the skillet for 4-5 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to get a perfect sear.
4. Remove the chicken and set aside. In the same skillet, add the orzo, garlic, and cherry tomatoes, sautéing for 2 minutes until fragrant.
5. Pour in the chicken broth and lemon juice, stirring to combine. Tip: The broth should be simmering to help the orzo cook evenly.
6. Return the chicken to the skillet, nestling it into the orzo. Sprinkle the feta and olives over the top.
7. Transfer the skillet to the oven and bake for 20 minutes, or until the orzo is tender and the chicken is cooked through. Tip: Check the chicken’s internal temperature reaches 165°F (74°C) for safety.

Serve this dish straight from the skillet for a rustic presentation. The orzo absorbs all the delicious juices, becoming creamy yet al dente, while the feta adds a salty punch that complements the tender chicken beautifully. A sprinkle of fresh herbs before serving can elevate it even further.

Mediterranean Chicken and Zucchini Noodles

Goodness, isn’t it just the best when you stumble upon a dish that’s as nourishing as it is delicious? That’s exactly how I felt when I first whipped up this Mediterranean Chicken and Zucchini Noodles recipe. It’s become a staple in my kitchen, especially on those evenings when I’m craving something light yet satisfying.

Ingredients

• 2 boneless, skinless chicken breasts, tender and juicy
• 2 medium zucchinis, spiralized into perfect noodles
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, for that perfect seasoning
• 1 clove garlic, minced to aromatic perfection
• 1/2 cup cherry tomatoes, halved and bursting with sweetness
• 1/4 cup crumbled feta cheese, creamy and tangy
• 1 tbsp fresh lemon juice, for a zesty kick
• 1/4 cup fresh basil leaves, torn for a fragrant finish

Instructions

1. Heat 1 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Season the tender and juicy chicken breasts with finely ground black pepper and sea salt, then add them to the skillet. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
3. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. Tip: Resting the chicken ensures it stays juicy.
4. In the same skillet, add the remaining tbsp of olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
5. Add the spiralized zucchini noodles to the skillet and toss them with the garlic and oil. Cook for 2-3 minutes, just until they start to soften. Tip: Don’t overcook the zucchini to keep it al dente.
6. Slice the rested chicken into strips and return it to the skillet with the zucchini noodles.
7. Add the halved cherry tomatoes, crumbled feta cheese, and fresh lemon juice to the skillet. Gently toss everything together to combine.
8. Garnish with torn fresh basil leaves before serving. Tip: The basil adds a fresh, aromatic touch that elevates the dish.

Combining the tender chicken with the crisp zucchini noodles creates a delightful contrast in textures, while the feta and lemon juice bring a bright, tangy flavor that’s irresistibly fresh. Serve it straight from the skillet for a rustic, family-style meal that’s sure to impress.

Mediterranean Chicken with Sun-Dried Tomatoes and Basil

Finally, a dish that brings the vibrant flavors of the Mediterranean right to your kitchen without any fuss. I remember the first time I tried this chicken at a tiny seaside restaurant; the sun-dried tomatoes and fresh basil were a match made in heaven, and I’ve been hooked ever since.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
• 1/2 cup rich extra virgin olive oil
• 1/3 cup sun-dried tomatoes in oil, drained and thinly sliced
• 1/4 cup fresh basil leaves, torn
• 3 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup chicken broth
• 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to perfection.
2. In a large oven-safe skillet, heat 1/4 cup of the olive oil over medium-high heat until shimmering but not smoking.
3. Season the chicken breasts evenly with sea salt and finely ground black pepper, then sear in the skillet for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to get a good sear.
4. Remove the chicken from the skillet and set aside on a plate. In the same skillet, add the remaining olive oil, minced garlic, and sun-dried tomatoes, sautéing for about 1 minute until fragrant.
5. Pour in the chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan for extra flavor. Tip: Those bits are gold for adding depth to your dish.
6. Return the chicken to the skillet, nestling it into the sauce, and sprinkle the torn basil leaves over the top.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to avoid overcooking.
8. Once done, let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Unbelievably tender and bursting with the sweet and tangy flavors of the Mediterranean, this chicken is fantastic served over a bed of fluffy couscous or with a side of roasted vegetables for a complete meal.

Mediterranean Chicken and White Bean Salad

This Mediterranean Chicken and White Bean Salad has become my go-to for a quick, nutritious meal that doesn’t skimp on flavor. I first stumbled upon this combination during a lazy Sunday fridge clean-out, and it’s been a staple ever since.

Ingredients

• 2 boneless, skinless chicken breasts, juicy and tender
• 1 can (15 oz) white beans, rinsed and drained to remove excess sodium
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, zesty and bright
• 1 clove garlic, minced to release its aromatic flavors
• 1/2 tsp sea salt, for a clean, sharp taste
• 1/4 tsp finely ground black pepper, for a subtle kick
• 1/2 cup cherry tomatoes, halved and bursting with sweetness
• 1/4 cup red onion, thinly sliced for a crisp bite
• 2 tbsp fresh parsley, chopped for a herby freshness

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F) to ensure a perfect sear on the chicken.
2. Season the chicken breasts evenly with sea salt and black pepper, enhancing their natural flavors.
3. Grill or sauté the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F, guaranteeing they’re cooked through yet remain moist.
4. Let the chicken rest for 5 minutes before slicing, allowing the juices to redistribute for maximum tenderness.
5. In a large bowl, whisk together the extra virgin olive oil, lemon juice, and minced garlic to create a vibrant dressing.
6. Add the white beans, cherry tomatoes, red onion, and parsley to the bowl, tossing gently to coat everything in the dressing.
7. Slice the rested chicken into thin strips and fold them into the salad, ensuring each bite is packed with protein.

Ready to serve, this salad is a delightful mix of textures—from the creamy beans to the crisp vegetables and tender chicken. The flavors are bright and herbaceous, making it perfect for a light lunch or as a side at your next barbecue.

Mediterranean Chicken with Roasted Garlic and Lemon

Nothing brings me more joy than a dish that’s both vibrant and comforting, and this Mediterranean Chicken with Roasted Garlic and Lemon is exactly that. It’s a recipe that reminds me of sunny afternoons spent in my grandmother’s kitchen, where the aroma of garlic and lemon would fill the air, promising a meal that’s as nourishing as it is delicious.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry with paper towels
• 3 tablespoons rich extra virgin olive oil
• 1 whole head of garlic, cloves separated but not peeled
• 1 large lemon, thinly sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon finely ground black pepper
• 1 teaspoon dried oregano
• 1/2 cup low-sodium chicken broth
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. In a large oven-safe skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking.
3. Season the chicken thighs evenly with kosher salt, black pepper, and dried oregano, ensuring every piece is well-coated for maximum flavor.
4. Place the chicken thighs skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy. Tip: Resist the urge to move the chicken around; letting it sear undisturbed is key to that perfect crust.
5. Flip the chicken thighs and add the whole garlic cloves and lemon slices around them. Cook for another 2 minutes to lightly brown the garlic and lemon.
6. Pour the chicken broth into the skillet, being careful not to pour it directly over the chicken to keep the skin crispy.
7. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy to avoid overcooking.
8. Remove the skillet from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, ensuring moist and tender meat.
9. Sprinkle with fresh parsley before serving. Tip: For an extra burst of flavor, squeeze the roasted garlic cloves out of their skins and spread them on the chicken or alongside crusty bread.

Lusciously tender with a crispy skin, this Mediterranean Chicken is a harmony of flavors—garlicky, lemony, and herbaceous. Serve it over a bed of fluffy couscous or with a side of roasted vegetables to soak up all the delicious juices.

Conclusion

Luscious and lean, these 25 Mediterranean chicken recipes are your ticket to flavorful, healthy eating. We hope this roundup inspires your next kitchen adventure. Don’t forget to try your favorites, leave a comment sharing which dish stole your heart, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos