Quick and easy Mediterranean Chicken breasts with herbs, kalamata olives, sun-dried tomatoes and artichoke hearts. All you need is 7 ingredients and one skillet to prepare this flavorful chicken recipe!
Serve this dish with your choice of side dishes for a well-balanced meal. The chicken recipe itself is paleo, keto, and whole30 friendly.
If you’re like me and you’re always looking for ways of making chicken more interesting, this recipe for Mediterranean Chicken Breasts will be your guiding light!
It requires just 7 basic ingredients, is crazy flavorful, results in super tender, mouth-watering chicken, and will make you rekindle your chicken flame.
Plus, it’s marvelous for serving guests or the whole family. Do you dabble in meal prepping? This is a fantastic way of prepping your animal protein for the week.
What You Need to Know Before Preparing This Chicken Recipe:
For best results, use thin sliced chicken breasts. You’ll want to be sure the chicken breasts you use are nice and thin, rather than using full breasts. You can either slice breasts in half lengthwise (hamburger bun style) to create two thin fillets per breast, or you can buy pre-sliced thin cutlets or chicken tenders.
The thinness ensures the chicken stays nice and tender, cooks evenly, and does not become dry or tough. If you have a meat tenderizer, you can also pound the chicken breasts to desired thickness.
Ingredients for Mediterranean Chicken Breasts:
Chicken Breasts: The star of the show! Again, I use the pre-sliced thin chicken fillets.
Sun-Dried Tomatoes: Flavor-blasted little nuggets of joy, which bring tang and sunshine to the dish.
Kalamata Olives: Briney kalamata olives bring a great deal of flavor and healthy fats to the dish.
Artichoke Hearts: Adding beautiful meaty texture and a great deal of flavor, artichoke hearts bring a lot to the table. I use pre-marinated artichoke hearts which come in a jar. I find them in the canned vegetables section of the grocery store.
Dill & Oregano: Dried dill and oregano add herby flavor and brings balance to the dish.
Optional Add-Ins: ½ cup chopped yellow onion and 3 to 5 cloves garlic. If you love onion and garlic, feel free to add it in! You can also add ¼ cup of dry white wine or a couple tablespoons of fresh lemon juice for tangier flavor.
How to Make Mediterranean Chicken Breasts:
Preheat the oven to 350 degrees F.
Sprinkle both sides of each chicken breast with sea salt, oregano, and dill.
Pour the oil into an oven-safe large skillet (I use a 12-inch stainless steel) and heat to medium-high.
Carefully place the chicken breast fillets on the hot skillet and brown for 3 minutes per side.
Remove skillet from heat and distribute the olives, sun-dried tomatoes, and artichoke hearts around the skillet.
Place in the preheated oven and bake for 15 minutes, or until chicken reaches an internal temperature of 160 degrees F.
Remove from oven and allow chicken to sit at least 10 minutes before serving. This will allow the juices to distribute throughout the breasts and result in a tender chicken.
Serve with your choice of sides. I love serving it with Homemade Spanish Rice. You can keep it grain-free, paleo, keto, or whole30 by serving with Spanish Cauliflower Rice.
Serving Suggestions:
- Homemade Rice Pilaf
- A Really Great Summer Salad Recipe
- Greek Potato Salad
- Roasted Beet Arugula Salad with Maple Balsamic Vinaigrette
- Black Bean Corn Salad
Take a little trip to the Mediterranean!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Ingredients
- 3 Tbsp avocado oil
- 1 1/2 lbs chicken breasts, sliced 1/2-inch thick
- 1/4 tsp sea salt, to taste
- 1 tsp dried oregano
- 1 tsp dried dill
- 1/4 cup kalamata olives
- 1/4 cup sun-dried tomatoes
- 5 artichoke hearts
Instructions
- Preheat the oven to 350 degrees F.
- Sprinkle both sides of each chicken breast with sea salt, oregano, and dill.
- Pour the oil into an oven-safe large skillet (I use a 12-inch stainless steel) and heat to medium-high.
- Carefully place the chicken breast fillets on the hot skillet and brown for 3 minutes per side.
- Remove skillet from heat and distribute the olives, sun-dried tomatoes, and artichoke hearts around the skillet.
- Place in the preheated oven and bake for 15 minutes, or until chicken reaches an internal temperature of 160 degrees F.
- Remove from oven and allow chicken to sit at least 10 minutes before serving. This will allow the juices to distribute throughout the breasts and result in a tender chicken.
- Serve with your choice of side dishes. I love serving it with my Spanish Rice!
Mark
Friday 21st of August 2020
Tastes so good! Have you tried it with Curcuma? Read an article on www.healthspring.it - would like to know your opinion about it :)
Julia
Friday 21st of August 2020
Hi Mark! I haven't tried it with Curcuma. I'm so happy you like the recipe :D
Lisa
Saturday 25th of July 2020
What type of rice are you showing it with there? Could you use a fish instead?
Julia
Saturday 25th of July 2020
Hi Lisa!
The chicken is photographed with my Spanish Rice recipe. You can definitely use fish! Just be careful when you flip it, as it will break apart easier than chicken ;)