This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Shopping Cart

Your cart is empty

Continue Shopping

Mediterranean Chicken


  • 4 boneless, skinless chicken breasts
  • Kosher salt
  • Black pepper
  • 1 tablespoon dried oregano, divided
  • 2 tablespoons Garlic Infused Olive Oil
  • ½ cup dry white wine
  • 1 large lemon, juiced
  • ½ cup chicken broth
  • 1 medium red onion, finely chopped
  • 4 small tomatoes, diced, about 1 ½ cups
  • ¼ cup sliced green olives
  • Handful of fresh parsley, stems removed, leaves chopped
  • Crumbled feta cheese (optional)


  • Prep the chicken: Pat the chicken breasts dry. Make three shallow slits on each side of the chicken breast.
  • Season the chicken: Rub the garlic oil on both sides of the chicken, and into the slits you made. Season the chicken breasts on both sides with salt, pepper and ½ of the dried oregano.
  • Sear the chicken: In a large cast iron skillet, heat more of the olive oil on medium-high. Sear the chicken on both sides, then add the white wine and reduce by half.
  • Braise the chicken: Add the lemon juice and chicken broth. Sprinkle the remaining ½ tablespoon of oregano on top and turn the heat to medium. Cover with a lid or tightly with foil. Cook for about 5 to 6 minutes on one side, then turn the chicken over and cook for 5 to 6 additional minutes, or until the internal temperature of the chicken reaches 165°F.
  • Finish the chicken and serve: Uncover and top with chopped onions, tomatoes and olives. Cover again and cook for 3 minutes. Finish with the parsley and feta cheese (if using). Enjoy!

Recipe Adapted from:

Comments (0)

Leave a comment