Mediterranean Chicken

This Mediterranean Chicken skillet is a vibrant, rustic one-pan meal that brings big flavor with simple, budget-friendly ingredients. Lightly browned chicken breasts simmer gently in a savory blend of onions, sweet peppers, garlic, Italian seasoning, and a whisper of bay.

Chickpeas, seasoned tomatoes, artichoke hearts, caper berries, and olives create a hearty, vegetable-forward base that’s rich in texture and classic Mediterranean character. A small amount of rice cooks directly in the broth, soaking up the aromatic flavors and making the dish both satisfying and economical. Anchovies melt into the sauce for optional depth and umami without overpowering the dish.

Just before serving, fresh greens and a splash of red wine vinegar brighten everything, adding freshness and balance.

The result is a colorful, nourishing skillet dinner that feels both comforting and lively—perfect for easy weeknights, meal prep, or anyone wanting a wholesome Mediterranean-inspired meal made with accessible pantry staples.

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Mediterranean Chicken

Yield: 4

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Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 cup sliced onions
• 1 cup sliced sweet peppers
• 4 cloves garlic, minced
• 1 ½ tsp italian seasoning
• 1 bay leaf
• 1 tbsp fresh chopped parsley
• 2 - 3 tsp caper berries
• 2 anchovy filets (optional)
• 1 (14 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can italian seasoned diced tomatoes
• 1 (14 oz) can quartered artichoke hearts in water, drained
• 8 pitted Kalamata olives, chopped
• ½ cup rice
• 2 cups chicken or vegetable stock
• Salt and pepper to taste
• 2 tsp red wine vinegar
• 1 bunch curly endive or escarole, torn into small pieces (or kale or collard greens)

Instructions

1. Heat the olive oil in a large skillet over medium high heat. Add the chicken breasts and brown lightly on each side. Remove to a plate and set aside.
2. Reduce the heat to medium and add the onions, sweet peppers, and garlic to the pan. Saute until they begin to soften, about 2 minutes.
3. Add the remaining ingredients (except for the red wine vinegar and greens) and bring to a boil.
4. Add the chicken breasts back into the pan. Reduce the heat to a simmer and cover. Cook for 15 - 20 minutes until the chicken is cooked through and the rice is tender.
5. Stir in the greens and red wine vinegar. Reseason with salt and pepper as needed and finish simmering until the greens are tender.

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