Best 4 Pan Seared Mediterranean Chicken Recipes

**Pan-Seared Mediterranean Chicken: A Culinary Journey Through the Mediterranean**

Embark on a delightful culinary adventure with our pan-seared Mediterranean chicken, a symphony of flavors that captures the essence of the sun-kissed shores of the Mediterranean. This dish tantalizes the taste buds with succulent chicken breasts expertly seared to perfection, infused with a vibrant blend of Mediterranean herbs and spices. Accompanied by a medley of roasted vegetables, this dish is a symphony of colors, textures, and flavors that will transport you to the heart of the Mediterranean.

**Savory Chicken Breasts:**
The chicken breasts, the centerpiece of this dish, are meticulously seasoned with a delightful blend of garlic, oregano, thyme, rosemary, and a hint of lemon zest. The delicate flavors of the herbs and spices dance harmoniously with the natural savoriness of the chicken, creating a taste sensation that is both satisfying and utterly unforgettable.

**Roasted Vegetable Symphony:**
A vibrant array of roasted vegetables accompanies the succulent chicken, adding a delightful dimension of texture and flavor. Sun-ripened tomatoes, zucchini, red peppers, and eggplant are carefully roasted to retain their natural sweetness and vibrant colors. The vegetables are then tossed with a tangy balsamic vinaigrette, creating a delightful harmony of flavors that complements the chicken perfectly.

**Tangy Lemon-Herb Sauce:**
To elevate this dish to new heights, a luscious lemon-herb sauce is drizzled over the chicken and vegetables, adding a burst of tangy freshness. The sauce is crafted with fresh lemon juice, chopped parsley, and a touch of white wine, creating a vibrant and aromatic accompaniment that enhances the Mediterranean flavors of the dish.

**A Culinary Tapestry of Mediterranean Delights:**
This pan-seared Mediterranean chicken is not just a meal; it's an experience that captures the essence of the Mediterranean's culinary traditions. With its succulent chicken, vibrant roasted vegetables, and tangy lemon-herb sauce, this dish is a celebration of the Mediterranean's sun-soaked flavors and vibrant culinary heritage.

Let's cook with our recipes!

PAN-SEARED MEDITERRANEAN CHICKEN

Pan-Seared Mediterranean Chicken image

[DRAFT]

Provided by Food Network

Time 55m

Yield 4 Servings

Number Of Ingredients 13

Ingredients

1 lemon
1 1/2 cups Swanson® Chicken Stock
7 sun-dried tomatoes, cut into thin strips (about 1/3 cup)
1 1/4 pounds skinless, boneless chicken breast halves
Salt and coarsely ground black pepper
2 tablespoons olive oil
1/3 cup minced shallots
2 cloves garlic, minced
12 pitted kalamata olives, cut in half
2 tablespoons capers, rinsed and drained
1/3 cup fresh basil leaves cut into very thin strips
1/4 cup crumbled feta cheese
Hot cooked couscous or orzo

Steps:

1. Grate the zest and squeeze the juice from the lemon. Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl.
2. Season the chicken with the salt and black pepper.
3. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.
4. Reduce the heat to medium. Heat the remaining oil in the skillet. Add the shallots and garlic and cook and stir for 1 minute.
5. Add the stock mixture to the skillet and heat to a boil. Reduce the heat to low. Cook for 4 minutes, stirring occasionally. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the olives, capers, basil and cheese. Serve with the couscous.

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

One-Skillet Mediterranean Chicken Recipe with Tomatoes and Green Olives image

Easy Mediterranean Chicken Recipe that requires little prep, one skillet, and 15 minutes to cook! Plus, it's loaded with favorite Mediterranean flavors.

Provided by The Mediterranean Dish

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breasts of equal size
2 tbsp minced garlic or garlic paste
Salt and pepper
1 tbsp dried oregano, divided
Private Reserve extra virgin olive oil
1/2 cup dry white wine
1 large lemon, juice of
1/2 cup chicken broth
1 cup finely chopped red onion
1 1/2 cup small-diced tomatoes
1/4 cup sliced green olives
Handful of fresh parsley, stems removed, chopped
Crumbled feta cheese, optional

Steps:

Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

Nutrition Facts : Calories 135 calories, Sugar 5 g, Sodium 580.2 mg, Fat 5.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 2.4 g, Protein 9.6 g, Cholesterol 24.9 mg

MEDITERRANEAN CHICKEN SHEET PAN DINNER

Mediterranean Chicken Sheet Pan Dinner image

Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup!

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 16

Ingredients

¼ cup extra-virgin olive oil
lemon, juiced
2 tablespoons balsamic vinegar
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
4 chicken thighs with skin
1 small red onion, sliced into petals
8 mini bell peppers, halved lengthwise and seeded
1 pound baby potatoes, halved
1 lemon, sliced
¼ cup crumbled feta cheese
¼ cup fresh parsley, chopped
8 pitted kalamata olives

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

Nutrition Facts : Calories 533.1 calories, Carbohydrate 41.3 g, Cholesterol 84.9 mg, Fat 32.4 g, Fiber 6.9 g, Protein 23 g, SaturatedFat 8 g, Sodium 1112.8 mg, Sugar 3.5 g

MEDITERRANEAN CHICKEN

Mediterranean Chicken image

Provided by Food Network

Categories main-dish

Time 35m

Yield 3 servings

Number Of Ingredients 12

Ingredients

2 tablespoons all-purpose flour
Pinch of cayenne
2 tablespoons California extra-virgin olive oil
3 large chicken breast cutlets, pounded or thinly sliced
Juice of half a lemon, plus four slices of lemon
2 large cloves garlic, sliced
1/3 cup sliced kalamata olives, pitted
1/3 cup green olives (we use some marinated in herbs de Provence), pitted
3 tablespoons fresh Italian parsley, chopped
1/2 teaspoon kosher salt
Fresh pepper, to taste
2 teaspoons butter

Steps:

Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
Add the butter to the pan, shaking to combine the sauce.
Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
Season your chicken generously: Don't be afraid to use plenty of salt and pepper to season your chicken. This will help to bring out the flavor of the meat.
Use a nonstick skillet: A nonstick skillet will help to prevent the chicken from sticking and will make it easier to flip.
Cook the chicken over medium-high heat: This will help to sear the chicken and create a nice crust.
Don't overcrowd the skillet: If you overcrowd the skillet, the chicken will not cook evenly.
Flip the chicken only once: Flipping the chicken too often will make it tough.
Use a meat thermometer to ensure that the chicken is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit.
Let the chicken rest before slicing: This will help the juices to redistribute throughout the meat, making it more tender.

Conclusion:

Pan-seared Mediterranean chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is seasoned with a flavorful blend of spices and herbs, and then seared until golden brown. The result is a moist and tender chicken that is bursting with flavor. Serve the chicken with your favorite sides, such as roasted vegetables, rice, or pasta.