One Pan Mediterranean Chicken and Olives Recipe
This savory, low-carb Mediterranean Chicken with Olives recipe is infused with delicious artichoke hearts, briny olives, sweet caramelized onions, white wine, oregano, and feta. It comes together in one pan in under 30 minutes and uses mostly pantry staples in addition to fresh chicken breasts and tomatoes.
Sheet pan meals are a staple in my household because they are so easy to prepare and once in the oven you can walk away and do something fun like read a book, or catch up on your favorite show.
Right?
Who am I kidding - it gives me time to clean the kitchen, fold laundry, and help kids with homework. But clean-up is a cinch and dinner is on the table in 30 minutes with minimal prep - so that's a win!
This recipe came together as I was trying to use up all the jars of manzanilla olives in my pantry. Every time Safeway has the Lindsay olives on sale, I always stock up and at times forget that I already have a few jars or cans in the pantry.
The olives are on sale this week as is chicken so it was the perfect time to create a new recipe!
We are absolutely an olive family - I am Greek and it's in my blood. All three of my kids and my hubby love olives too, so I love using them in recipes.
I may have told this story before in another recipe - but as a toddler, I joined my mom in a visit to the Greek market that used to be located in downtown Denver.
As we left and were driving home on the highway, suddenly the pungent scent of olives hit my mom's nose and she looked in the rearview mirror to find her 2-year-old with a mouthful of Kalamata olives and more in my hands. They were not pitted, so she was terrified that I would choke on the pit.
Obviously, I survived - but the point is that my love of olives started at a young age.
Ingredients in Chicken and Olives Recipe
- 1.5 lbs. boneless, skinless chicken breasts, thinly sliced
- 1 red onion, thinly sliced
- garlic, minced
- 6 oz black olives (¾ cup)
- ¾ cup Manzanilla olives
- ¾ cup cherry or grape tomatoes
- 6 oz marinated artichoke hearts, quartered
- 1 tablespoon capers
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1 teaspoon dried oregano
- ¼ cup feta cheese, crumbled
- ½ cup white wine
Preheat the oven to 375°
Slice the chicken breasts in half lengthwise to have ¼ inch thin chicken pieces.
Place the chicken on the sheet pan and add sliced onions, minced garlic, olives, capers, artichoke hearts, and tomatoes to the pan. Top with crumbled feta cheese.
Drizzle with olive oil and season with salt, pepper, and oregano. Add white wine to the pan.
I used a sheet pan, but you also use a pyrex baking dish to braise the chicken in the wine and olive oil.
Bake at 375° for 25 minutes until the chicken reaches 165° and the onions are soft and caramelized and the tomatoes are perfectly roasted.
My kiddos were the taste testers of this recipe and my son said there are so many flavors in this dish, I love it. My daughters were scraping the pan for the onions and olives, they could not get enough. I hope you like it too!
Sheet Pan Mediterranean Chicken and Olives
Ingredients
- 1.5 lbs. Boneless skinless chicken breasts, thinly sliced
- 1 red onion thinly sliced
- 2 cloves garlic minced
- 6 oz black olives ¾ cup
- ¾ cup Manzanilla olives
- ¾ cup cherry or grape tomatoes
- 6 oz marinated artichoke hearts quartered
- 1 tablespoon capers
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1 teaspoon dried oregano
- ¼ cup feta cheese crumbled
- ½ cup white wine
Instructions
- Preheat the oven to 375°
- Slice the chicken breasts in half lengthwise to have ¼ inch thin chicken pieces.
- Place the chicken on the sheet pan and add sliced onions, minced garlic, olives, capers, artichoke hearts, and tomatoes to the pan. Top with crumbled feta cheese.
- Drizzle with olive oil and season with salt, pepper, and oregano. Add white wine to the pan.
- Bake at 375° for 25 minutes until the chicken reaches 165° and the onions are soft and caramelized and the tomatoes are perfectly roasted.
Notes
Nutrition
What to serve with Mediterranean Chicken and Olives?
I was purposefully keeping the meal low carb, so I served it with a simple lemon and almond cauliflower rice, but you could serve with your choice of rice, potatoes or pasta and a side salad.
Greek Spinach and Rice Spanakorizo Recipe with Cauliflower Rice
Susan says
It took me less than 20 minutes to get everything on a sheet pan. So quick, easy, and insanely delicious! My husband went crazy over this sheet pan dinner. Thank you!
Marcia Buckles says
The ingredients are a good combination, but the cooking method doesn’t work. The chicken did not cook in 25 minutes, the onions were still very crunchy. I had to leave it in the oven for 40 minutes and though the chicken was cooked it was pinkish white and unappetizing looking, the onions did not carmelize, they just dried out. There was a lot of clear liquid in the baking dish. I plated 4 portions (though the recipe doesn’t specify how many portions 1.5# of chicken should make, so the nutritional information is not helpful. I poured the liquid into a skillet, I added tomato paste arrowroot and heavy cream to thicken it. The dish was much better with a sauce
Eva says
thanks for your review. Its possible the recipe took longer because I browned my chicken longer or the chicken thighs were smaller. Either way - appreciate your feedback and I'm sorry it didn't work for you the way the recipe was tested and written.
Susie Hughes says
Absolutely delicious! My husband loved it. Thank you Suzy!
Susie Hughes says
I'm sorry, Eva, I called you be the wrong name. Shame on me!
Eva says
LOL - no problem! Thanks for reviewing the recipe. I'm glad you enjoyed it!