🍋🍅 Mediterranean Lemon Herb Chicken Skillet
A fresh and vibrant one-skillet dish packed with zesty lemon, tender herb-seasoned chicken, juicy cherry tomatoes, briny olives, and aromatic garlic. Perfect for weeknights when you want Mediterranean flavors without the fuss.
⏱️ Prep Time: 15 minutes
🕰️ Cook Time: 30 minutes
🍽️ Servings: 4
🔥 Calories: ~430 kcal per serving
📝 Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt & black pepper, to taste
For the Skillet Sauce:
- 1 cup cherry tomatoes
- 1 cup mixed olives (green & kalamata), whole or halved
- 1/2 cup sliced carrots (thin rounds or julienned)
- 1/4 cup chopped onion (red or yellow)
- 3 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon + a few lemon slices for garnish
- 1 tbsp tomato paste
- 1/2 cup chicken broth (low sodium preferred)
🔪 Instructions
- Prep the Chicken:
Pat the chicken breasts dry. Rub with olive oil, paprika, oregano, salt, and pepper. - Sear the Chicken:
Heat a large skillet over medium-high heat. Sear chicken breasts for about 4–5 minutes per side, until golden brown (not fully cooked through). Remove and set aside. - Build the Sauce:
In the same skillet, add a touch more oil if needed. Sauté onions and garlic for 2–3 minutes until soft and fragrant. Stir in tomato paste and cook for 1 minute. - Add Vegetables:
Add cherry tomatoes, olives, carrots, and lemon juice. Pour in chicken broth and stir to combine. - Simmer Chicken:
Return chicken to the skillet. Spoon sauce and veggies over the top. Add lemon slices. Cover and simmer on medium-low for 12–15 minutes, or until chicken is fully cooked (internal temp: 165°F / 74°C). - Finish & Serve:
Sprinkle fresh parsley on top. Serve warm with crusty bread, couscous, or over rice/quinoa.
🧠 Notes
- Chicken thighs can be used for juicier results.
- For a spicier version, add a pinch of red pepper flakes.
- Marinate chicken ahead with lemon, garlic, and oregano for extra flavor.
- Can be made dairy-free and gluten-free without changes.
- Great for meal prep – holds well in the fridge for up to 4 days.
💡 Tips
- Don’t overcrowd the skillet when searing.
- If sauce reduces too much, add a splash more broth or water.
- For a vegetarian version, substitute chicken with chickpeas or tofu.
🍽️ Servings
Serves: 4
Serving size: 1 chicken breast with sauce and vegetables
Calories per serving: ~430 kcal
(May vary based on olive quantity and oil used)
📊 Nutritional Info (Estimated per Serving)
- Calories: 430 kcal
- Protein: 35g
- Fat: 24g
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 4g
- Sodium: 680mg
🌿 Benefits
- High in protein – great for muscle recovery and satiety.
- Heart-healthy fats from olive oil and olives.
- Antioxidants from tomatoes, lemon, and parsley.
- Low-carb friendly, suitable for light or keto-style meals.
❓Q&A
Q: Can I make this ahead of time?
A: Yes! It stores well in the fridge for up to 4 days. Reheat gently to avoid drying the chicken.
Q: Can I use jarred olives?
A: Absolutely. Just rinse if they’re overly salty.
Q: What can I serve it with?
A: Couscous, rice, quinoa, mashed potatoes, crusty bread, or a fresh side salad.
Q: Can I bake it instead?
A: Yes. After searing, transfer everything to an oven-safe dish and bake at 375°F (190°C) for 20–25 minutes.