Mediterranean Chicken
Seared chicken pieces simmered in a bold, tangy sauce of fire-roasted tomatoes, lemon, garlic, capers, and fresh herbs until the sauce thickens and the chicken is deeply flavorful. Straightforward technique, restaurant-quality results. Serve over cauliflower rice and spoon every last drop of that sauce over the top.
- 2 lb boneless, skinless chicken breast, cut into 3-inch pieces
- 1 tsp olive oil
- 1 can fire-roasted diced tomatoes (14 oz), undrained
- ¼ cup fresh lemon juice
- 5 cloves garlic, minced
- 4 tsp capers, rinsed
- 1 tsp dried oregano
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup Kalamata olives, pitted & halved (optional)
- — extra fresh parsley, to garnish
- — lemon wedges, to serve
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1
Season & sear the chicken
Cut the chicken into 3-inch pieces and season with salt and pepper. Heat the olive oil in a large nonstick skillet over high heat until shimmering. Add the chicken in a single layer and cook for 2 minutes per side until well browned — don't move the pieces while they're searing. Work in batches if needed to avoid crowding the pan.
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2
Build the sauce
Add the fire-roasted tomatoes with their juice, lemon juice, garlic, capers, and dried oregano to the skillet. Stir to combine with the chicken and any browned bits on the bottom of the pan. Bring to a simmer then reduce heat to low. Cover and cook for 8 minutes.
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3
Finish the sauce
Remove the lid and add the Kalamata olives if using. Continue cooking uncovered, turning the chicken once, for about 10 minutes until the chicken is cooked through to 165°F and the sauce has thickened to a rich, glossy consistency. The uncovered cooking is what concentrates the sauce — don't rush it.
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4
Finish & serve
Scatter the fresh parsley over the top and serve immediately with lemon wedges alongside. Spoon generously over cauliflower rice or roasted radishes — the sauce is the best part of this dish.
- Don't crowd the pan when searing: Crowding causes the chicken to steam rather than brown — work in batches if your skillet isn't large enough. A proper sear on the outside adds layers of flavor to the finished dish.
- Leave the lid off at the end: The last 10 minutes uncovered is what thickens and concentrates the sauce from thin and brothy to rich and glossy. Don't be tempted to cover it back up — let it reduce.
- Kalamata olives are worth it: They add a briny, meaty depth that's completely at home in this Mediterranean sauce — the same upgrade we made to the Mediterranean Skillet Chicken earlier in this collection.
- The sauce is everything: Spoon every last drop over cauliflower rice or roasted radishes — it's deeply flavorful and too good to leave in the pan.
- Leftovers: This reheats beautifully and the sauce deepens overnight. Store in the fridge for up to 4 days — reheat gently on the stovetop with a splash of water if the sauce has thickened too much.