This Mediterranean Chicken Skillet is one of my favorite dinners! Full of flavor with lightly breaded chicken, zucchini, tomatoes, olives, feta, and fresh lemon juice. This meal is perfect for a crowd, elegant enough for a dinner party, and makes AMAZING leftovers!
I’ve mentioned before that my mother-in-law is a fantastic cook! She made this dish for a family dinner one night when my husband & I were just dating and it was an instant favorite. I don’t know where she found the recipe or what it may actually be called but it is one of those dishes that everyone seems to LOVE anytime I make it.
I make this dish with zucchini, tomatoes, olives and feta but you can really throw in any vegetables you love. Sometimes I’ll add a can of artichokes or even pepperoncinis or green olives – whatever you have on hand will be delicious!
Here’s how to make my Mediterranean Chicken Skillet:
- Cook the chicken. You can do this in a couple of ways but my favorite way is to cut the chicken into bite size pieces, toast a couple of cups of panko and Cavenders greek seasoning in a skillet with some oil and then coat the chicken in egg and dip into the panko. Add to a rack in a 400 degree oven and cook for about 12 minutes.
- Dice the vegetables and heat a skillet over medium/high heat. Add a tbsp or 2 of olive oil and let it heat up. Add 1/2 a diced onion and 2 tbsp of garlic. Let it cook about 30 seconds and add the chopped zucchini. Cook the zucchini until it begins to soften and then add the tomatoes. Add a 1/4 cup of chicken broth and greek seasoning and let it all cook together.
- When the vegetables have softened, turn the heat down to low and add olives.
- Cook couscous according to directions on the package.
- When couscous is cooked, add it to a large platter. Top with the vegetables and then the chicken. Add a good squeeze of lemon to the dish and top with feta cheese.
Mediterranean Chicken Skillet
Ingredients
- 1 lb chicken breasts or boneless, skinless chicken thighs
- 2 cups panko
- 1/2 onion, diced
- 2 tbsp minced garlic
- 2-3 zucchini, chopped
- 3-4 tomatoes, chopped
- 4 oz Kalamata olives, pitted and sliced
- 4 oz feta cheese, crumbled
- 3 tbsp Cavender's greek seasoning
- 1/4 cup olive oil
- freshly squeezed lemon juice
Instructions
- Preheat the oven to 400 degrees.
- Prepare the chicken. Cut chicken into bite size pieces. Heat a skillet over medium/high heat and add 3 tbsp of olive oil. When the oil is hot, add two cups of panko and 1 tbsp of greek seasoning and toast until browned.
- In a shallow bowl, add one egg, a little water or milk and stir together. Dredge the chicken pieces in the egg mixture and then coat in the panko mixture.
- Cover a baking sheet with foil and top with a baking rack. Spray with non-stick spray and add the coated chicken to the rack. Cook for 12 minutes.
- Dice the vegetables and heat a skillet over medium/high heat. Add a tbsp or 2 of olive oil and let it heat up. Add the diced onion and garlic. Let it cook about 30 seconds and add the chopped zucchini. Cook the zucchini until it begins to soften and then add the tomatoes. Add a 1/4 cup of chicken broth and let it all cook together.
- Season with 2 tbsp of greek seasoning and a little pepper. When the vegetables have softened, turn the heat down to low and add olives.
- Cook couscous according to directions on the package.
- When couscous is cooked, add it to a large platter. Top with the vegetables and then the chicken. Add a good squeeze of lemon to the dish and top with feta cheese.
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