Mediterranean Chicken With Olives and Feta – Bright, Savory, and Weeknight-Friendly

This dish brings the sunny flavors of the Mediterranean straight to your table with minimal fuss. Tender chicken simmers in a garlicky tomato sauce, dotted with briny olives and creamy crumbles of feta. It’s satisfying without feeling heavy, and the ingredients are easy to find year-round.

Serve it with crusty bread, couscous, or a simple salad, and you’ve got a complete meal. If you’re after big flavor and simple steps, this is the kind of recipe you’ll cook again and again.

Why This Recipe Works

It leans on a few bold ingredients that do most of the heavy lifting: olives, feta, garlic, and tomatoes. These punchy flavors transform basic chicken into something special with very little effort.

Browning the chicken first builds flavor, and finishing it in the sauce keeps it juicy. A quick splash of wine or lemon brightens everything at the end. The balance of salty, tangy, and savory notes is what makes this recipe sing.

What You’ll Need

• 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts, see Alternatives)
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 1/4 to 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1/2 cup dry white wine (or chicken broth)
• 1 (14–15 oz) can crushed tomatoes (or tomato passata)
• 1/2 cup pitted Kalamata olives, halved
• 1/3 to 1/2 cup crumbled feta
• 1 tablespoon capers (optional, extra briny punch)
• 1 lemon (zest and 1–2 tablespoons juice)
• Salt and black pepper
• Fresh parsley or dill, chopped, for garnish
• Cooked couscous, rice, or crusty bread, for serving

How to Make It

1. Prep the chicken. Pat the chicken dry and season both sides with salt and pepper.

   This helps it sear well and taste seasoned throughout.

2. Sear for flavor. Heat olive oil in a large skillet over medium-high. Add the chicken in a single layer and cook 3–4 minutes per side until golden. Transfer to a plate; it will finish cooking in the sauce.
3. Soften the aromatics. Lower heat to medium.

   Add onion with a pinch of salt and cook 4–5 minutes until translucent. Stir in garlic, oregano, thyme, and red pepper flakes; cook 30–45 seconds until fragrant.

4. Deglaze the pan. Pour in the white wine and scrape up any browned bits. Let it reduce by half, about 2 minutes.

   If not using wine, use chicken broth for this step.

5. Build the sauce. Add crushed tomatoes, olives, and capers (if using). Stir in a pinch of salt and pepper. Bring to a gentle simmer.
6. Simmer with the chicken. Nestle the chicken and any juices back into the pan.

   Cover partially and simmer 10–12 minutes, turning once, until the chicken reaches 165°F in the thickest part.

7. Finish with brightness. Remove from heat. Stir in lemon zest and juice to taste. Sprinkle the feta over the top.

   Cover for 1–2 minutes to soften the cheese slightly.

8. Garnish and serve. Shower with chopped parsley or dill. Taste and adjust seasoning. Serve over couscous, rice, or with crusty bread to catch the sauce.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze the chicken and sauce without the feta for up to 3 months.

  Thaw in the fridge overnight, reheat gently, and add fresh feta before serving.

• Reheating: Warm on the stovetop over low heat with a splash of water or broth. Avoid vigorous boiling to keep the chicken tender and the feta creamy.

Benefits of This Recipe

• Balanced nutrition: Lean protein, healthy fats from olive oil, and antioxidants from tomatoes and herbs.
• Big flavor, simple method: Searing, simmering, and a bright finish deliver restaurant-level taste without complexity.
• Flexible and forgiving: Works with thighs or breasts, can be made dairy-free, and scales easily for a crowd.
• Meal-prep friendly: Holds well, tastes even better the next day, and pairs with many sides.

Pitfalls to Watch Out For

• Overcooking the chicken: Especially with breasts, check for 165°F and pull promptly to keep it juicy.
• Too salty: Olives, capers, and feta are salty. Under-salt the sauce at first, then adjust at the end.
• Skipping the sear: Browning builds flavor. A quick sear makes a noticeable difference.
• Flat flavor: If the sauce tastes dull, add lemon juice or a splash more wine to brighten it up.
• Watery sauce: Simmer uncovered for a few minutes to reduce, or add a spoon of tomato paste for body.