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image of a Mediterranean Chicken with Olives and Feta recipe ingredients laid out on a rustic wooden table under natural light
Benjamin

Mediterranean Chicken with Olives & Feta

A vibrant, healthy Mediterranean dinner that comes together in under an hour. This one-pan skillet features crispy chicken thighs, briny kalamata olives, creamy feta, and a bright lemon-garlic sauce. Perfect for weeknights and impressively rustic for guests.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 4 bone-in, skin-on chicken thighs about 6-8 oz each
Marinade & Cooking Base
  • 3 tbsp extra virgin olive oil divided
  • 4 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp lemon zest
  • 1 1/2 medium red onion thinly sliced
  • 1 cup cherry or grape tomatoes halved
Olives & Cheese
  • 1/2 cup kalamata olives pitted and halved
  • 1/4 cup dry white wine or chicken broth
  • 4 oz feta cheese crumbled, block style
Finishing Touches
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh parsley chopped
  • salt and pepper to taste

Equipment

  • Cast Iron Skillet
  • cutting board,
  • Chef's Knife

Method
 

  1. Pat the chicken thighs dry with paper towels. In a small bowl, mix 2 tablespoons olive oil, oregano, minced garlic, lemon zest, salt, and pepper. Rub the mixture all over the chicken. Let sit for 20 minutes at room temperature.
  2. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil. Place chicken skin-side down and sear for 6–8 minutes until golden brown and releases easily. Flip and sear the other side for 2 minutes. Remove and set aside.
  3. In the same pan, add red onion and sauté for 3–4 minutes. Add cherry tomatoes and remaining garlic; cook until tomatoes begin to blister. Stir in the kalamata olives.
  4. Pour in white wine or chicken broth, scraping up browned bits from the bottom of the pan. Nest the chicken thighs back into the skillet, skin-side up, surrounded by the tomato-olive mixture.
  5. Sprinkle crumbled feta evenly over the chicken. Cover and simmer on low for 15–20 minutes, or transfer to a 400°F (200°C) oven for 20 minutes for a baked finish.
  6. Check chicken internal temperature reaches 165°F (74°C). Squeeze fresh lemon juice over the top and garnish with chopped parsley. Serve immediately with orzo, rice, or crusty bread.

Nutrition

Calories: 420kcalCarbohydrates: 6gProtein: 28gFat: 30gSaturated Fat: 10gCholesterol: 95mgSodium: 680mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 180IUVitamin C: 12mgCalcium: 120mgIron: 2.5mg

Notes

Storage: Store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet to preserve texture. Variations: Use chicken breasts (reduce cook time), add potatoes for a sheet pan version, or substitute eggplant for a vegetarian option.
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