One-Skillet Mediterranean Chicken

photo creds:

Easy prep and easy clean-up. Great meal-in-one-skillet. Super to transport and rewarm if you’re in charge of bringing “the entree”. What else do you need?

First published 2018

Size: one skillet

1/2 yellow onion, diced
1-2 cloves garlic, minced
8 oz mushrooms, sliced
3 Roma tomatoes, diced
8 oz jarred artichoke hearts, drained
1/2 cup sun-dried tomatoes, chopped
1/3 cup Kalamata olives, chopped
1 lb pre-cooked chicken (rotisserie, or oven-roasted sliced breasts)
Fresh spinach (a few handfuls)
2-3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp dried parsley
1 tsp dried oregano
2 tbsp fresh basil, chopped for garnish
Salt and pepper


In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes.

Add the minced garlic in with the onions, and sauté together one more minute.

Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking.

Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes.

Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.

Serve hot garnished with the fresh basil

Why is Spinach Good for You?


Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


Sign up for our email newsletter