This Creamy Mediterranean Chicken Skillet is packed with flavor! Juicy chicken is cooked in a rich sauce with olives, tomatoes, and herbs, creating a delightful one-pan dish.
You’ll love how simple this is to make—just cook it all in one skillet! I usually serve it over rice or pasta, and it’s a hit at dinner time. Who doesn’t love easy clean-up? 😊
Key Ingredients & Substitutions
Chicken Breasts: I recommend using boneless, skinless chicken breasts for this dish. If you need a quicker option, boneless thighs remain juicy. Use tofu for a vegetarian alternative, but adjust cooking times accordingly.
Cherry Tomatoes: Their sweetness really shines here! If you can’t find cherry tomatoes, halved regular tomatoes will also work. You can roast them in the oven briefly to enhance their flavor. For a twist, try sun-dried tomatoes!
Green Olives: These add a nice briny flavor. If you’re not a fan, black olives or kalamata olives can be substituted. You could also omit them and boost the capers for more tang.
Heavy Cream: It gives the dish its creamy texture. For a lighter option, consider using half-and-half or a dairy-free alternative like coconut cream. Just be careful; it may slightly alter the dish’s flavor.
Spinach: Fresh spinach is best, but if you only have frozen, that’s fine! Just make sure to thaw and drain it well before adding. You could also use kale for a sturdier texture.
How Do I Achieve a Creamy Sauce?
To get that rich, creamy sauce everyone loves, follow these steps carefully:
- Once you add the heavy cream and chicken broth, ensure you’re cooking at a gentle simmer. A high heat can cause your cream to separate.
- Stir continuously to help incorporate the cream and prevent it from sticking to the pan.
- Cooking the sauce long enough (3-5 minutes) allows it to thicken, thanks to the Parmesan cheese melting in. If it seems too thick, a splash of broth can help.
- Always taste your sauce as you go! Adjust seasoning with salt, pepper, or a squeeze of lemon juice at the end for brightness.
Creamy Mediterranean Chicken Skillet
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 cup cherry tomatoes
- 1/2 cup green olives, sliced
- 1/4 cup capers, drained
- 3 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese
For Garnishing:
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
How Much Time Will You Need?
This delicious creamy Mediterranean chicken dish will take you about 30 minutes in total. Plan for about 10 minutes of prep time and 20 minutes of cooking time. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts generously with salt and pepper on both sides so they’re flavorful. This is the foundation for your dish!
2. Cook the Chicken:
Next, in a large skillet, heat the olive oil over medium-high heat. Place the chicken breasts in the skillet, cooking them for about 5-6 minutes on each side until they are golden brown and cooked through. Once done, remove the chicken from the skillet and set them aside on a plate.
3. Sauté the Garlic:
In the same skillet, add the minced garlic and give it a quick stir, cooking it for about 30 seconds until it’s fragrant. Be careful not to let it burn!
4. Add the Veggies:
Now, add the cherry tomatoes, sliced olives, and drained capers into the skillet. Let them cook for about 3-4 minutes, stirring occasionally. The tomatoes should start to soften, and the olives will warm up nicely.
5. Incorporate the Spinach:
Stir in the fresh spinach. Cook it for about 2 minutes until it wilts down and looks vibrant in color. Your kitchen should smell amazing by now!
6. Make the Cream Sauce:
Pour the heavy cream and chicken broth into the skillet, stirring everything together. Add the dried oregano and grated Parmesan cheese, allowing the mixture to simmer for 3-5 minutes. This will thicken the sauce a bit and create that lovely creamy texture.
7. Bring it All Together:
Return the cooked chicken breasts to the skillet. Spoon some of that delicious sauce over the top, and let it simmer for an additional 2 minutes to ensure everything is heated through.
8. Finish and Serve:
Finally, garnish your dish with chopped fresh parsley for a pop of color. Serve the chicken hot with lemon wedges on the side, which will add a refreshing zing! This dish pairs wonderfully with rice, pasta, or some crusty bread. Enjoy every bite!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will work beautifully in this recipe. They tend to be juicier and more forgiving if cooked a bit longer. Just adjust the cooking time slightly to ensure they reach an internal temperature of 165°F (74°C).
What If I Don’t Have Heavy Cream?
If you don’t have heavy cream on hand, you can substitute it with half-and-half for a lighter option or use full-fat coconut milk for a dairy-free alternative. Keep in mind that this may alter the flavor slightly.
Can I Make This Recipe Vegetarian?
Yes! To make it vegetarian, simply replace the chicken with firm tofu or seitan. Cook them until browned and replace the heavy cream with a plant-based cream or cashew cream to keep the sauce creamy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of chicken broth or water if the sauce has thickened too much.
