I’ve got this memory — summer in Sicily, years ago. I wasn’t supposed to be there for long, just a stopover. But I ended up staying three weeks. Why? The tomatoes. The lemons. The way someone’s grandma insisted I eat her chicken with olives straight from the pan, mopping up the sauce with a hunk of bread the size of my face.
This Mediterranean Chicken reminds me of that. It’s simple, sun-drenched, and bursting with warmth. No fuss, no fancy moves — just honest flavours that come together like an old song. You know the kind: you hum it before the first bite’s even finished.
Why You’ll Love It
- All made in one pan — less mess, more magic.
- It’s done in under 30 minutes, but tastes like it simmered all afternoon.
- Feels summery even if you’re making it on a dreary Tuesday night.
- Pairs beautifully with rice, couscous, or a ripped-up baguette.
- Lemon, oregano, olives, and tomatoes? It’s a proper Mediterranean hug.
- Tastes even better the next day. If you manage to have leftovers, that is.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons minced garlic or garlic paste
- Kosher salt
- Black pepper
- 1 tablespoon dried oregano, divided
- 2 tablespoons extra virgin olive oil
- ½ cup dry white wine
- Juice of 1 large lemon
- ½ cup chicken broth
- 1 medium red onion, finely chopped
- 4 small tomatoes, diced (about 1½ cups)
- ¼ cup sliced green olives
- Handful of fresh parsley, chopped
- Crumbled feta cheese (optional, but yes please)
How to Make It
Get the chicken ready to dance:
Pat the chicken dry and make three shallow cuts in each side. This helps the garlic and herbs sneak right in.
Rub in the goodness:
Massage the garlic all over the chicken, pressing it into those slits. Season generously with salt, pepper, and half the oregano.
Sear it till golden:
Heat the olive oil in a large cast iron skillet. Sear the chicken for 2–3 minutes per side. Don’t fiddle with it too much — let it get a proper golden crust.
Wine and simmer time:
Pour in the white wine. Let it bubble and reduce for a minute or two, scraping up all the good bits from the bottom.
Add broth and braise gently:
Pour in the lemon juice and chicken broth. Sprinkle over the rest of the oregano, turn heat to medium, and cover. Let it simmer for 10–12 minutes, flipping once.
Layer in the flavour:
Uncover, then scatter in the onions, tomatoes, and olives. Cover again and let it go another 3 minutes so everything mingles.
The grand finish:
Sprinkle with chopped parsley and a bit of crumbled feta, if you’re feeling it. Serve straight from the skillet or pile it onto warm rice.
Common Mistakes and How to Dodge Them
Why’s my chicken dry?
You probably overcooked it. Use a meat thermometer — 165°F is the sweet spot.
Why’s it bland?
Don’t skimp on seasoning early. Garlic and salt up front matter. And use fresh lemon juice — it makes a world of difference.
My sauce is thin and watery?
That likely means the pan wasn’t hot enough when you added the wine, or you didn’t let it reduce. Let it simmer longer next time.
Storage and Reheating
Pop leftovers in an airtight container. Keeps well in the fridge for up to 3 days. To reheat:
- Microwave: 1–2 minutes, covered, with a splash of broth or water.
- Stove: Gently warm in a pan on low, adding a bit of liquid if it looks dry.
- Freezer: Freeze portions without the feta, up to 2 months. Thaw overnight in the fridge.
Frequently Asked Questions
Can I use chicken thighs instead?
Absolutely. Boneless thighs work brilliantly — they’re juicier and more forgiving.
Can I skip the wine?
Sure, sub in more chicken broth and a splash more lemon. You’ll miss some depth, but it’s still tasty.
What if I hate olives?
Leave them out or swap for capers if you want a salty pop without the briny vibe.
Nutrition Facts (Per Serving):
- Calories: 413
- Protein: 50g
- Carbs: 14g
- Fat: 15g
- Sugar: 6g
- Sodium: 514mg
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Curry Recipe
- Jamie Oliver Chicken Curry With Coconut Milk
- Jamie Oliver Chicken Stew
Jamie Oliver Mediterranean Chicken
Description
A sun-kissed skillet of lemony chicken, olives, tomatoes, and oregano — easy, bright, and bursting with the flavours of the Med.
Ingredients
Instructions
- Cut slits in chicken and rub with garlic, salt, pepper, and half the oregano.
- Sear chicken in hot olive oil until golden.
- Add wine, reduce, then add broth and lemon. Cover and simmer 10–12 mins.
- Add onions, tomatoes, and olives. Simmer 3 more mins.
- Finish with parsley and feta. Serve warm.
Notes
- Use a meat thermometer — overcooked chicken is joyless.
- Swap olives with capers or leave out entirely.
- For meal prep, store without feta and add fresh later.
- Great with couscous, rice, or crusty bread to mop up the sauce.