thepioneerwoman5.0
Mediterranean Chicken
Jazz up your weeknight dinners with this Mediterranean chicken recipe. This one-pan meal has chicken breasts, vegetables, and briny olives. Serve it over rice!
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 375°F.
2
Pat the chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon black pepper. In a large oven-safe skillet or braiser, heat 2 tablespoons of the oil over medium-high heat. Add the chicken and cook on one side until well browned, 4 to ⏱️ 6 minutes. Transfer the chicken to a plate.
3
Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the bell pepper, onion, garlic, and remaining ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring frequently, until the vegetables are tender and lightly golden, 4 to ⏱️ 6 minutes. Add the wine and cook, scraping up any browned bits, until most of the liquid has evaporated, about ⏱️ 1 minute. Stir in the tomatoes, olives, oregano, zucchini, lemon zest, and lemon juice.
zucchini, halved lengthwise and sliced into 1/2-inch half-moons1
4
Nestle the chicken seared-side up in the vegetables. Transfer the skillet to the oven and bake, uncovered, until the internal temperature of the chicken registers 165°F on an instant-read thermometer, 20 to ⏱️ 25 minutes.
5
Sprinkle with parsley and serve with rice.
Rice, orzo, bread, or roasted potatoes, for serving
Nutrition Facts
calories
610 Calories
fat Content
21 g
fiber Content
4 g
sugar Content
6 g
sodium Content
1193 mg
protein Content
65 g
trans Fat Content
0 g
cholesterol Content
199 mg
carbohydrate Content
28 g
saturated Fat Content
4 g
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