Hungry for something fresh, flavorful, and fuss-free? You’ve landed in the right spot. We’ve gathered 20 vibrant Mediterranean chicken recipes that turn simple ingredients into spectacular weeknight dinners. From zesty lemon-herb dishes to cozy one-pan wonders, these meals bring sunny, savory flavors to your table with minimal effort. Let’s dive in and find your new favorite!
Lemon Herb Mediterranean Chicken Skewers
Out of all the quick weeknight dinners, these skewers deliver big Mediterranean flavor with minimal effort. They’re juicy, bright, and perfect for grilling or broiling in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Boneless, skinless chicken breasts – 1.5 lbs
– Olive oil – ¼ cup
– Lemon juice – 3 tbsp
– Garlic cloves – 3, minced
– Dried oregano – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Wooden skewers – 8
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Cut 1.5 lbs of chicken breasts into 1-inch cubes.
3. In a large bowl, whisk together ¼ cup olive oil, 3 tbsp lemon juice, 3 minced garlic cloves, 1 tbsp dried oregano, 1 tsp salt, and ½ tsp black pepper.
4. Add the chicken cubes to the bowl and toss to coat evenly. Tip: Let the chicken marinate for at least 15 minutes for deeper flavor, or up to 2 hours in the refrigerator.
5. Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece.
6. Preheat a grill or broiler to 450°F. If broiling, place the oven rack 6 inches from the heat source.
7. Place the skewers on the grill or a broiler pan. Cook for 4–5 minutes.
8. Flip the skewers using tongs. Tip: Avoid pressing down on the chicken, as this squeezes out juices.
9. Cook for another 4–5 minutes, until the chicken reaches an internal temperature of 165°F and has visible grill marks or a golden-brown color. Tip: Use a meat thermometer to ensure doneness without overcooking.
10. Remove the skewers from the heat and let them rest for 3 minutes.
These skewers come out tender with a slightly charred exterior and a zesty, herby aroma. Try serving them over a bed of couscous with a side of tzatziki, or stuff them into warm pita bread with fresh veggies for a handheld meal.
Greek Style Mediterranean Chicken Souvlaki
Craving something fresh yet satisfying? This Greek-style chicken souvlaki delivers bright Mediterranean flavors with minimal effort. Marinate chicken in lemon and herbs, then grill to juicy perfection.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Boneless, skinless chicken breasts – 1.5 lbs
– Lemon juice – ¼ cup
– Olive oil – 2 tbsp
– Dried oregano – 1 tbsp
– Garlic cloves – 3, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Pita bread – 4 pieces
– Tzatziki sauce – 1 cup
– Red onion – ½, thinly sliced
– Cherry tomatoes – 1 cup, halved
Instructions
1. Cut chicken breasts into 1-inch cubes.
2. Combine lemon juice, olive oil, oregano, minced garlic, salt, and black pepper in a bowl.
3. Add chicken cubes to the marinade, tossing to coat evenly.
4. Cover the bowl and refrigerate for at least 1 hour; for deeper flavor, marinate overnight.
5. Preheat a grill or grill pan to medium-high heat (400°F).
6. Thread marinated chicken onto metal or soaked wooden skewers.
7. Grill skewers for 4-5 minutes per side, turning once, until internal temperature reaches 165°F.
8. Warm pita bread on the grill for 30 seconds per side to lightly char edges.
9. Remove chicken from skewers and place onto warmed pita bread.
10. Top each pita with tzatziki sauce, sliced red onion, and halved cherry tomatoes.
11. Serve immediately while chicken is hot and pita is soft.
The chicken stays tender and juicy from the acidic marinade, while the tzatziki adds a cool, creamy contrast. For a twist, serve the souvlaki over a Greek salad or with a side of roasted potatoes.
Mediterranean Chicken and Olive Tagine
Let’s skip the preamble and get straight to this one-pot wonder. Loaded with bright Mediterranean flavors, it’s a simple, hands-off dinner that feels special. The slow simmer does all the work for you.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– Boneless, skinless chicken thighs – 1.5 lbs
– Olive oil – 2 tbsp
– Yellow onion – 1 large, diced
– Garlic – 4 cloves, minced
– Ground cumin – 1 tsp
– Ground coriander – 1 tsp
– Paprika – 1 tsp
– Chicken broth – 1.5 cups
– Canned diced tomatoes – 1 (14.5 oz) can
– Green olives – ½ cup, pitted
– Lemon – 1, juiced
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Pat the chicken thighs completely dry with paper towels.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
3. Season the chicken thighs generously with salt and pepper on both sides.
4. Place the chicken in the hot oil and sear for 4-5 minutes per side until deeply golden brown. Remove and set aside.
5. Add the diced onion to the pot and cook for 5 minutes, stirring occasionally, until softened.
6. Add the minced garlic, cumin, coriander, and paprika. Cook for 1 minute, stirring constantly, until fragrant.
7. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Stir in the canned diced tomatoes with their juices.
9. Return the seared chicken thighs and any accumulated juices to the pot, nestling them into the liquid.
10. Bring the mixture to a simmer, then immediately reduce the heat to low.
11. Cover the pot and let it simmer gently for 45 minutes.
12. After 45 minutes, remove the lid and stir in the pitted green olives.
13. Continue to simmer uncovered for 15 more minutes to slightly thicken the sauce.
14. Remove the pot from the heat and stir in the fresh lemon juice.
15. Taste the sauce and adjust seasoning with salt and pepper if needed.
16. Stir in the chopped fresh cilantro just before serving.
Mouthwatering and tender, the chicken falls apart effortlessly in the rich, spiced tomato broth. The briny olives and bright lemon cut through the richness perfectly. Serve it directly from the pot over a bed of couscous or with crusty bread to soak up every last drop of sauce.
Garlic Rosemary Roasted Mediterranean Chicken
Zesty and aromatic, this garlic rosemary roasted chicken delivers Mediterranean flavors with minimal effort. The combination creates a juicy main dish perfect for gatherings or weeknight dinners.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Whole chicken – 3 lbs
– Garlic – 6 cloves
– Fresh rosemary – 2 sprigs
– Olive oil – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Lemon – 1
Instructions
1. Preheat oven to 425°F.
2. Pat the whole chicken dry with paper towels.
3. Mince 4 garlic cloves and finely chop rosemary leaves from 1 sprig.
4. In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and black pepper.
5. Rub the mixture evenly over the entire chicken surface and inside the cavity.
6. Halve the lemon and place both halves inside the chicken cavity.
7. Place the remaining 2 whole garlic cloves and 1 rosemary sprig around the chicken in a roasting pan.
8. Roast the chicken at 425°F for 45 minutes, or until internal temperature reaches 165°F at the thickest part of the thigh.
9. Let the chicken rest for 10 minutes before carving.
10. Serve the carved chicken with pan juices drizzled over the top.
Herb-infused skin becomes crisp while the meat stays remarkably moist from the lemon steam. The garlic mellows into a sweet, caramelized flavor that pairs beautifully with roasted vegetables or over a bed of couscous. For a creative twist, shred leftovers into a Mediterranean salad with olives and feta cheese.
Mediterranean Chicken Stuffed Bell Peppers
These vibrant bell peppers are stuffed with a savory Mediterranean-inspired chicken filling, making a complete meal in one colorful package. They’re perfect for a healthy weeknight dinner or an impressive dish for guests. Tender chicken, feta, and olives create a flavorful combination that’s both satisfying and easy to prepare.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Bell peppers – 4 large
– Olive oil – 2 tbsp
– Ground chicken – 1 lb
– Onion – ½ cup, finely chopped
– Garlic – 2 cloves, minced
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Feta cheese – ½ cup, crumbled
– Kalamata olives – ¼ cup, chopped
– Tomato sauce – 1 cup
Instructions
1. Preheat oven to 375°F.
2. Cut tops off bell peppers and remove seeds and membranes.
3. Place peppers cut-side up in a baking dish.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add ground chicken and cook for 5 minutes, breaking it into small pieces with a spatula.
6. Add onion and garlic, cooking for 3 minutes until softened.
7. Stir in oregano, salt, and black pepper.
8. Remove skillet from heat and mix in feta cheese and olives.
9. Spoon filling evenly into each bell pepper, packing it down lightly.
10. Pour tomato sauce over and around the peppers in the baking dish.
11. Cover dish tightly with aluminum foil.
12. Bake for 25 minutes.
13. Remove foil and bake for 10 more minutes until peppers are tender and filling is heated through.
Soft bell peppers cradle a juicy, savory filling with briny olives and creamy feta. Serve them over a bed of couscous or with a simple Greek salad for a complete Mediterranean meal. Leftovers reheat beautifully for lunch the next day.
Sun-Dried Tomato Mediterranean Chicken Pasta
Dinner tonight? This Sun-Dried Tomato Mediterranean Chicken Pasta delivers bold flavor with minimal effort. It’s a one-pan wonder that comes together in under 30 minutes, perfect for busy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Sun-dried tomatoes in oil – ½ cup
– Chicken broth – 1 cup
– Heavy cream – ½ cup
– Penne pasta – 12 oz
– Fresh spinach – 2 cups
– Parmesan cheese – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta to the boiling water and cook for 11 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the chicken breasts dry with paper towels and cut them into 1-inch cubes.
4. Season the chicken cubes evenly with ½ tsp salt and ¼ tsp black pepper.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
6. Add the chicken to the skillet in a single layer and cook for 5-6 minutes, turning once, until golden brown and cooked through to 165°F internally.
7. Transfer the cooked chicken to a clean plate and set aside.
8. Reduce the skillet heat to medium and add the remaining 1 tbsp olive oil.
9. Mince the garlic cloves and add them to the skillet, cooking for 30 seconds until fragrant but not browned.
10. Chop the sun-dried tomatoes and add them to the skillet along with their oil, cooking for 1 minute.
11. Pour in the chicken broth and heavy cream, stirring to combine, then bring the mixture to a simmer.
12. Let the sauce simmer for 3-4 minutes until it thickens slightly and coats the back of a spoon.
13. Drain the cooked pasta and add it directly to the skillet with the sauce.
14. Add the fresh spinach to the skillet and stir until it wilts, about 1 minute.
15. Return the cooked chicken to the skillet and stir to combine everything evenly.
16. Remove the skillet from heat and stir in the grated Parmesan cheese until melted.
17. Season the finished dish with the remaining ½ tsp salt and ¼ tsp black pepper, tasting and adjusting if needed.
18. Serve immediately while hot.
Rich, creamy sauce clings to every piece of pasta, balanced by the tangy punch of sun-dried tomatoes. The spinach adds a fresh contrast, while the tender chicken makes it satisfyingly hearty. For a brighter finish, top with extra Parmesan and a squeeze of lemon just before serving.
Mediterranean Chicken and Feta Salad
Enjoy a vibrant, protein-packed salad that’s perfect for a quick lunch or light dinner. Every bite combines tender chicken, tangy feta, and crisp veggies for a refreshing meal. It’s easy to assemble and packed with Mediterranean flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Romaine lettuce – 1 head, chopped
– Cherry tomatoes – 1 cup, halved
– Cucumber – 1, sliced
– Red onion – ½, thinly sliced
– Feta cheese – ½ cup, crumbled
– Lemon juice – 2 tbsp
– Dried oregano – 1 tsp
Instructions
1. Preheat a grill or skillet to medium-high heat (400°F).
2. Pat the chicken breasts dry with paper towels to ensure even browning.
3. Rub the chicken with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
4. Cook the chicken for 6 minutes per side, or until the internal temperature reaches 165°F.
5. Transfer the chicken to a cutting board and let it rest for 5 minutes to retain juices.
6. While the chicken rests, combine the romaine lettuce, cherry tomatoes, cucumber, and red onion in a large bowl.
7. Slice the chicken into thin strips against the grain for tenderness.
8. Add the chicken strips and crumbled feta cheese to the bowl.
9. In a small bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, dried oregano, ½ tsp salt, and ¼ tsp black pepper.
10. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Bright, fresh flavors shine in this salad, with the creamy feta balancing the zesty lemon dressing. For a creative twist, serve it in whole-wheat pita pockets or over a bed of quinoa to make it heartier.
One-Pan Mediterranean Chicken and Vegetables
Whip up a healthy, flavorful dinner with minimal cleanup. This one-pan wonder combines juicy chicken with colorful Mediterranean vegetables for a satisfying meal that’s ready in under an hour. It’s perfect for busy weeknights when you want something wholesome without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Boneless, skinless chicken thighs – 1.5 lbs
– Olive oil – 2 tbsp
– Garlic cloves – 4, minced
– Dried oregano – 1 tsp
– Smoked paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cherry tomatoes – 1 pint
– Zucchini – 1 large, sliced into ½-inch rounds
– Red onion – 1 medium, cut into 1-inch wedges
– Kalamata olives – ½ cup, pitted
– Feta cheese – ½ cup, crumbled
– Fresh parsley – ¼ cup, chopped
Instructions
1. Preheat your oven to 425°F.
2. Pat the chicken thighs dry with paper towels to ensure a crisp sear.
3. In a small bowl, mix the minced garlic, dried oregano, smoked paprika, salt, and black pepper.
4. Rub the spice mixture evenly over all sides of the chicken thighs.
5. Heat 1 tbsp of olive oil in a large, oven-safe skillet over medium-high heat.
6. Place the chicken thighs in the skillet and sear for 3–4 minutes per side until golden brown.
7. Remove the chicken from the skillet and set aside on a plate.
8. Add the remaining 1 tbsp of olive oil to the same skillet.
9. Add the zucchini slices, red onion wedges, and cherry tomatoes to the skillet.
10. Toss the vegetables in the oil and pan drippings to coat them evenly.
11. Arrange the seared chicken thighs on top of the vegetables in the skillet.
12. Scatter the pitted Kalamata olives around the chicken and vegetables.
13. Transfer the skillet to the preheated oven and bake for 20 minutes.
14. Check that the chicken reaches an internal temperature of 165°F using a meat thermometer.
15. Remove the skillet from the oven and let it rest for 5 minutes to allow juices to redistribute.
16. Sprinkle the crumbled feta cheese and chopped fresh parsley over the top before serving.
You’ll love the tender, herb-crusted chicken paired with sweet roasted tomatoes and briny olives. For a complete meal, serve it over a bed of couscous or with warm pita bread to soak up the flavorful juices.
Mediterranean Chicken and Hummus Wrap
Tired of boring lunches? This Mediterranean chicken and hummus wrap is a flavor-packed meal you can make in minutes. It combines tender chicken, creamy hummus, and fresh veggies for a satisfying handheld feast.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Boneless, skinless chicken breast – 1 (about 8 oz)
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Hummus – ½ cup
– Large flour tortillas – 2
– Cucumber – ½ cup, thinly sliced
– Cherry tomatoes – ½ cup, halved
– Red onion – ¼ cup, thinly sliced
– Feta cheese – ¼ cup, crumbled
Instructions
1. Preheat a skillet over medium-high heat.
2. Pat the chicken breast dry with paper towels to ensure even browning.
3. Rub the chicken with olive oil, salt, and black pepper.
4. Place the chicken in the skillet and cook for 6–7 minutes per side until the internal temperature reaches 165°F.
5. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to retain juices.
6. Slice the chicken into thin strips against the grain for tenderness.
7. Warm the tortillas in a dry skillet over low heat for 30 seconds per side to make them pliable.
8. Spread ¼ cup of hummus evenly over each tortilla, leaving a 1-inch border around the edges.
9. Arrange the chicken strips down the center of each tortilla.
10. Top with cucumber, cherry tomatoes, red onion, and feta cheese.
11. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling.
12. Cut each wrap in half diagonally for easier serving.
Now, enjoy this wrap with its creamy hummus base, juicy chicken, and crisp veggies. For a creative twist, add a drizzle of tzatziki or serve it with a side of olives for extra Mediterranean flair.
Spicy Harissa Mediterranean Chicken Thighs
Grab your skillet and get ready for a flavor-packed weeknight dinner. These chicken thighs deliver bold heat and Mediterranean flair with minimal effort. Perfect for busy cooks who crave something exciting.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken thighs – 4
– Harissa paste – ¼ cup
– Olive oil – 2 tbsp
– Lemon – 1
– Garlic – 2 cloves
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat 4 chicken thighs completely dry with paper towels to ensure crispy skin.
2. In a small bowl, combine ¼ cup harissa paste, 2 tbsp olive oil, juice from 1 lemon, 2 minced garlic cloves, 1 tsp salt, and ½ tsp black pepper.
3. Rub the harissa mixture evenly over all sides of the chicken thighs, coating thoroughly.
4. Let the chicken marinate at room temperature for 10 minutes while you preheat the oven to 400°F.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
6. Place the chicken thighs skin-side down in the skillet and cook for 6 minutes without moving to develop a deep golden crust.
7. Flip the chicken thighs and immediately transfer the skillet to the preheated oven.
8. Bake at 400°F for 15 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
9. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Mouthwatering charred edges contrast with juicy, tender meat infused with smoky heat. The harissa creates a vibrant, slightly sticky glaze that clings to each bite. Serve over a simple couscous or with warm pita to soak up every last bit of the spicy sauce.
Mediterranean Chicken and Couscous Bowl
Perfect for a quick, healthy lunch, this Mediterranean chicken and couscous bowl comes together in under 30 minutes. Packed with bright flavors and lean protein, it’s a satisfying meal that feels fresh and light.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Boneless, skinless chicken breasts – 2 (about 1 lb total)
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Paprika – 1 tsp
– Couscous – 1 cup
– Chicken broth – 1 ¼ cups
– Lemon – 1
– Cucumber – ½
– Cherry tomatoes – 1 cup
– Feta cheese – ½ cup
– Fresh parsley – ¼ cup
Instructions
1. Pat the chicken breasts dry with paper towels.
2. Season both sides of the chicken evenly with 1 tsp salt, ½ tsp black pepper, and 1 tsp paprika.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the chicken in the skillet and cook for 6–7 minutes without moving it to develop a golden-brown crust.
5. Flip the chicken and cook for another 6–7 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer the chicken to a cutting board, tent with foil, and let rest for 5 minutes.
7. While the chicken rests, bring 1 ¼ cups chicken broth to a boil in a small saucepan.
8. Remove the saucepan from the heat, stir in 1 cup couscous, cover, and let sit for 5 minutes.
9. Fluff the couscous with a fork and drizzle with the juice of half the lemon.
10. Dice the cucumber and halve the cherry tomatoes.
11. Slice the rested chicken against the grain into ½-inch strips.
12. Divide the couscous between two bowls.
13. Top with the sliced chicken, diced cucumber, halved cherry tomatoes, ½ cup crumbled feta cheese, and ¼ cup chopped fresh parsley.
14. Drizzle the remaining 1 tbsp olive oil and juice from the other lemon half over the bowls.
You’ll love the tender, juicy chicken against the fluffy couscous, with bursts of freshness from the tomatoes and cucumber. For a creative twist, serve it in a hollowed-out bell pepper or add a dollop of tzatziki on the side.
Herbed Mediterranean Chicken and Artichoke Bake
You’ve probably got a busy week ahead, but this one-pan wonder comes together with minimal fuss. It’s packed with bright Mediterranean flavors that feel fancy without the effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Boneless, skinless chicken thighs – 1.5 lbs
– Olive oil – 2 tbsp
– Garlic cloves – 4, minced
– Dried oregano – 1 tsp
– Dried thyme – ½ tsp
– Lemon – 1, juiced
– Canned artichoke hearts – 14 oz can, drained and quartered
– Cherry tomatoes – 1 cup
– Feta cheese – ½ cup, crumbled
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken thighs completely dry with paper towels.
3. Season the chicken on all sides with the salt and black pepper.
4. Heat the olive oil in a large, oven-safe skillet over medium-high heat.
5. Add the chicken thighs and sear for 3 minutes per side, until golden brown.
6. Remove the chicken from the skillet and set it aside on a plate.
7. Add the minced garlic to the same skillet and cook for 1 minute, until fragrant.
8. Stir in the dried oregano and dried thyme.
9. Pour in the lemon juice to deglaze the pan, scraping up any browned bits from the bottom.
10. Add the quartered artichoke hearts and cherry tomatoes to the skillet, stirring to coat.
11. Nestle the seared chicken thighs back into the skillet among the vegetables.
12. Transfer the entire skillet to the preheated oven.
13. Bake uncovered for 25 minutes.
14. Remove the skillet from the oven and sprinkle the crumbled feta cheese evenly over the top.
15. Return the skillet to the oven and bake for an additional 5 minutes, just until the cheese softens.
16. Remove from the oven and let the dish rest for 5 minutes before serving.
Perfectly tender chicken soaks up the tangy, herby sauce from the artichokes and tomatoes. The feta adds a creamy, salty punch that ties everything together. Serve it straight from the skillet with crusty bread to soak up every last bit of flavor.
Mediterranean Chicken and Chickpea Stew
Hearty and aromatic, this Mediterranean Chicken and Chickpea Stew is a one-pot wonder that delivers bold flavors with minimal effort. It’s perfect for a cozy weeknight dinner, packed with protein and vibrant spices. You’ll have a satisfying meal ready in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Chicken thighs – 1.5 lbs, boneless, skinless, cut into 1-inch pieces
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Cumin – 1 tsp
– Paprika – 1 tsp
– Diced tomatoes – 1 (14.5 oz) can
– Chicken broth – 2 cups
– Chickpeas – 1 (15 oz) can, drained and rinsed
– Lemon juice – 2 tbsp
– Fresh parsley – ¼ cup, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces in a single layer, seasoning with salt and pepper, and cook undisturbed for 4–5 minutes until browned on one side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Flip chicken and cook for another 3–4 minutes until browned all over, then transfer to a plate.
4. Reduce heat to medium, add onion to the pot, and cook for 5 minutes, stirring occasionally, until softened.
5. Add garlic, cumin, and paprika, and cook for 1 minute until fragrant. Tip: Blooming spices in oil enhances their flavor.
6. Pour in diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot.
7. Return chicken and any accumulated juices to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
8. Stir in chickpeas and lemon juice, cover again, and simmer for an additional 10 minutes until chicken is tender and cooked through. Tip: Check doneness by cutting into a piece—it should be opaque with no pink.
9. Remove from heat, stir in parsley, and adjust seasoning if needed.
Aromatic and comforting, this stew boasts tender chicken and creamy chickpeas in a rich, spiced tomato broth. Serve it over couscous or with crusty bread to soak up the flavorful liquid, or top with a dollop of Greek yogurt for a creamy contrast.
Grilled Mediterranean Chicken with Tzatziki Sauce
Every home cook needs a reliable grilled chicken recipe that delivers big flavor with minimal effort. This Mediterranean version comes together quickly and pairs perfectly with cool tzatziki sauce. Expect juicy, herb-kissed chicken that’s ideal for weeknights or casual entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Boneless, skinless chicken breasts – 4 (about 1½ lbs)
– Olive oil – 2 tbsp
– Lemon juice – 2 tbsp
– Garlic cloves – 3, minced
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Plain Greek yogurt – 1 cup
– Cucumber – ½ cup, grated and squeezed dry
– Fresh dill – 2 tbsp, chopped
Instructions
1. Place chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin.
2. In a medium bowl, whisk together olive oil, lemon juice, 2 minced garlic cloves, oregano, salt, and black pepper.
3. Add chicken to the bowl, turning to coat thoroughly. Marinate at room temperature for 10 minutes.
4. While chicken marinates, prepare tzatziki by combining Greek yogurt, grated cucumber, remaining minced garlic clove, and chopped dill in a small bowl. Refrigerate until ready to serve.
5. Preheat a grill or grill pan to medium-high heat (about 400°F).
6. Grill chicken for 5–7 minutes per side, or until internal temperature reaches 165°F when checked with an instant-read thermometer.
7. Transfer chicken to a plate and let rest for 5 minutes before slicing.
8. Serve sliced chicken with tzatziki sauce on the side.
Grilled chicken emerges tender with a subtle char, while the tzatziki adds a creamy, garlicky contrast. For a complete meal, serve over a bed of lemon-herb quinoa or stuff into warm pita bread with sliced tomatoes and red onion. Leftovers make excellent additions to salads or grain bowls the next day.
Mediterranean Chicken and Eggplant Parmesan
Ready for a Mediterranean twist on a classic? This chicken and eggplant parmesan layers savory flavors with a lighter touch. It’s a satisfying one-pan meal that comes together with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– Olive oil – 3 tbsp
– Eggplant – 1 large, sliced into ½-inch rounds
– Chicken breasts – 2, sliced into cutlets
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic – 3 cloves, minced
– Crushed tomatoes – 1 (28 oz) can
– Dried oregano – 1 tsp
– Mozzarella cheese – 1 cup, shredded
– Parmesan cheese – ½ cup, grated
– Fresh basil – ¼ cup, chopped
Instructions
1. Preheat oven to 400°F.
2. Brush eggplant slices with 1 tbsp olive oil on both sides.
3. Arrange eggplant in a single layer on a baking sheet.
4. Roast eggplant for 20 minutes until tender and lightly browned.
5. Season chicken cutlets with ½ tsp salt and ¼ tsp black pepper.
6. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
7. Sear chicken for 3–4 minutes per side until golden, then remove from skillet.
8. Add remaining 1 tbsp olive oil to the skillet.
9. Sauté garlic for 30 seconds until fragrant.
10. Pour in crushed tomatoes, oregano, remaining ½ tsp salt, and ¼ tsp black pepper.
11. Simmer sauce for 5 minutes, stirring occasionally.
12. Layer roasted eggplant in the skillet over the sauce.
13. Place seared chicken on top of the eggplant.
14. Sprinkle mozzarella and parmesan cheeses evenly over the chicken.
15. Transfer skillet to the oven and bake for 15 minutes until cheese is melted and bubbly.
16. Remove from oven and let rest for 5 minutes before serving.
17. Garnish with fresh basil.
Unbelievably tender chicken and creamy eggplant soak up the rich tomato sauce, while the melted cheeses add a savory depth. The fresh basil brightens each bite with a herbal note. Serve it straight from the skillet with crusty bread to soak up every last drop of sauce.
Mediterranean Chicken and Spinach Stuffed Shells
Here’s a streamlined weeknight dinner that’s both comforting and fresh. Mediterranean Chicken and Spinach Stuffed Shells combine familiar pasta with bright, herby flavors. You’ll have a satisfying meal ready without fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– Jumbo pasta shells – 24 shells
– Olive oil – 2 tbsp
– Ground chicken – 1 lb
– Fresh spinach – 5 oz
– Feta cheese – 1 cup, crumbled
– Ricotta cheese – 1 cup
– Egg – 1 large
– Dried oregano – 1 tsp
– Garlic powder – 1 tsp
– Marinara sauce – 24 oz jar
– Shredded mozzarella cheese – 1 cup
Instructions
1. Preheat oven to 375°F.
2. Boil pasta shells in salted water for 9 minutes until al dente, then drain and set aside.
3. Heat olive oil in a skillet over medium-high heat.
4. Add ground chicken and cook for 6–8 minutes, breaking it up until no pink remains.
5. Stir in spinach and cook for 2 minutes until wilted, then remove from heat.
6. In a bowl, mix feta, ricotta, egg, oregano, and garlic powder.
7. Fold the chicken-spinach mixture into the cheese mixture until combined.
8. Spread half the marinara sauce in a 9×13-inch baking dish.
9. Stuff each pasta shell with about 2 tbsp of the filling and place in the dish.
10. Pour remaining sauce over the shells, then sprinkle mozzarella evenly on top.
11. Cover with foil and bake for 25 minutes.
12. Remove foil and bake for 10 more minutes until cheese is bubbly and golden.
13. Let rest for 5 minutes before serving.
Resulting shells are creamy inside with a tangy, cheesy top. The feta adds a salty punch that balances the mild chicken and spinach. For a fresh twist, serve with a lemon-dressed arugula salad on the side.
Mediterranean Chicken and Pesto Flatbread
Ready for a quick, flavor-packed meal? This Mediterranean Chicken and Pesto Flatbread comes together fast with minimal ingredients. It’s perfect for a busy weeknight or casual entertaining.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Naan bread – 2 pieces
– Chicken breast – 1 lb
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Basil pesto – ½ cup
– Cherry tomatoes – 1 cup
– Feta cheese – ½ cup
– Fresh basil – ¼ cup
Instructions
1. Preheat your oven to 400°F.
2. Pat the chicken breast dry with a paper towel to ensure even browning.
3. Season the chicken breast on both sides with salt and black pepper.
4. Heat olive oil in a skillet over medium-high heat until it shimmers.
5. Add the chicken breast to the skillet and cook for 6–7 minutes per side, until the internal temperature reaches 165°F.
6. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain juices.
7. While the chicken rests, place the naan bread directly on the oven rack and bake for 3–4 minutes until lightly crisp.
8. Slice the rested chicken breast into thin strips.
9. Spread basil pesto evenly over the toasted naan bread.
10. Arrange the sliced chicken strips on top of the pesto.
11. Halve the cherry tomatoes and scatter them over the chicken.
12. Crumble feta cheese over the tomatoes.
13. Return the flatbreads to the oven and bake for 5–7 minutes, until the cheese softens.
14. Remove from the oven and garnish with fresh basil leaves.
Outcome: The flatbread offers a satisfying crunch from the toasted naan, contrasting with the juicy chicken and creamy feta. For a creative twist, drizzle with balsamic glaze or serve alongside a simple arugula salad.
Mediterranean Chicken and Quinoa Stuffed Tomatoes
Just when you think tomatoes can’t get more versatile, they become edible bowls. Juicy, roasted tomatoes cradle a savory Mediterranean filling. This dish delivers protein, fiber, and vibrant flavor in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Large tomatoes – 4
– Olive oil – 2 tbsp
– Ground chicken – 1 lb
– Cooked quinoa – 1 cup
– Garlic – 2 cloves, minced
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Feta cheese – ½ cup, crumbled
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Slice the top ¼ off each tomato. Scoop out pulp and seeds with a spoon, leaving a ¼-inch thick shell. Tip: Save the pulp for sauces or discard.
3. Place tomato shells upside-down on paper towels for 5 minutes to drain excess moisture.
4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add ground chicken and cook for 5 minutes, breaking it into crumbles.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Stir in cooked quinoa, oregano, salt, and black pepper. Cook for 2 minutes, then remove from heat.
7. Mix in crumbled feta cheese and chopped parsley.
8. Brush tomato shells inside and out with remaining 1 tbsp olive oil. Place upright on baking sheet.
9. Spoon chicken-quinoa mixture into each tomato, packing gently. Tip: Don’t overfill; leave ¼-inch space at top.
10. Bake at 400°F for 25 minutes until tomatoes are tender and filling is heated through. Tip: For crispier tops, broil for final 2 minutes.
11. Remove from oven and let rest for 5 minutes before serving.
Vibrant roasted tomatoes soften to a tender bite, contrasting the hearty, savory filling. The feta adds a creamy saltiness that balances the oregano’s earthy notes. Serve warm with a side salad, or chill leftovers for a flavorful lunch.
Mediterranean Chicken and Zucchini Fritters
Never underestimate the power of a simple fritter to transform leftover chicken and garden zucchini into a crispy, satisfying meal. These Mediterranean-inspired patties come together quickly with pantry staples, delivering bold flavor without fuss. They’re perfect for a light lunch, appetizer, or easy weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Cooked chicken breast – 2 cups, shredded
– Zucchini – 2 medium, grated
– Egg – 1 large
– All-purpose flour – ½ cup
– Garlic – 2 cloves, minced
– Fresh dill – 2 tbsp, chopped
– Lemon zest – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – ¼ cup
Instructions
1. Place grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
2. In a large bowl, combine shredded chicken, squeezed zucchini, egg, flour, minced garlic, chopped dill, lemon zest, salt, and black pepper.
3. Mix with your hands until the mixture holds together when pressed; if it feels too wet, add 1 more tablespoon of flour.
4. Heat olive oil in a large skillet over medium heat until it shimmers, about 350°F.
5. Shape the mixture into 8 equal patties, about ½-inch thick, pressing firmly to compact.
6. Place patties in the hot oil without crowding, cooking in batches if needed.
7. Cook for 4–5 minutes per side until golden brown and crispy, flipping once with a spatula.
8. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
9. Repeat with remaining mixture, adding more oil to the skillet if it becomes dry.
10. Serve immediately while hot and crispy.
Enjoy these fritters warm, where the exterior offers a satisfying crunch that gives way to a tender, herb-filled interior. The lemon zest brightens the savory chicken, while the dill adds a fresh Mediterranean flair. For a creative twist, tuck them into pita pockets with tzatziki and sliced tomatoes, or crumble them over a green salad for added protein.
Mediterranean Chicken and Orzo Lemon Soup
Nothing beats a cozy soup on a chilly day. This Mediterranean-inspired chicken and orzo lemon soup is bright, hearty, and ready in under an hour. It’s a simple one-pot meal that’s perfect for a quick weeknight dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Chicken breasts – 1 lb, boneless, skinless, cut into 1-inch pieces
– Chicken broth – 6 cups
– Orzo – 1 cup
– Lemon – 1, juiced
– Fresh dill – ¼ cup, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4. Add chicken pieces and cook for 5 minutes, turning occasionally, until lightly browned on all sides.
5. Pour in chicken broth and bring to a boil over high heat.
6. Reduce heat to medium-low, cover, and simmer for 10 minutes to cook the chicken through.
7. Add orzo, stir, and simmer uncovered for 8 minutes, stirring occasionally to prevent sticking.
8. Stir in lemon juice, chopped dill, salt, and black pepper.
9. Remove from heat and let sit for 2 minutes to allow flavors to meld.
10. Taste and adjust seasoning if needed, but avoid over-salting as the broth provides flavor.
11. Serve immediately in bowls.
Unbelievably creamy from the orzo, this soup has a zesty lemon kick balanced by tender chicken and fresh dill. For a creative twist, top it with crumbled feta or a drizzle of extra olive oil just before serving.
Summary
Collectively, these 20 easy Mediterranean chicken recipes bring vibrant, healthy flavors right to your kitchen. We hope you find a new favorite to enjoy with family and friends. Give one a try, leave a comment telling us which you loved, and don’t forget to share this roundup on Pinterest to spread the delicious inspiration!
