Mediterranean Chicken Skillet
The ultimate comfort food, the Mediterranean Chicken Skillet is a flavorful dish that combines juicy chicken, fresh vegetables, and savory mushrooms. This easy weeknight dinner is not just delicious but also healthy and satisfying. Perfect for impressing guests or a cozy family meal, make it tonight!
Equipment
- Skillet
- Oven
- Cutting Board
- Mixing Bowl
- Large Pot
- Wooden Spoon
- Saucepan
- Chef's Knife
Ingredients
- 6 tablespoons extra virgin olive oil
- 8 halves skinless boneless chicken breasts (about 2½ pounds)
- 1.5 pounds assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
- 1.5 cups low sodium chicken broth
- ⅔ cup pitted Kalamata olives
- 3 medium Roma tomatoes (seeded and diced)
- 3 medium garlic cloves (minced)
- 1 tablespoon chopped shallot
- 1 tablespoon drained capers
- 2 tablespoons chilled salted butter (¼ stick)
- 1 cup pear tomatoes (red and yellow)
- 3 tablespoons chopped fresh parsley
- 3 tablespoons toasted pine nuts
Instructions
- Preheat your oven to 200°F. This low temperature will keep the chicken warm after cooking. It’s crucial for keeping it juicy.
- In a large skillet, heat 3 tablespoons of the olive oil over high heat. Once hot, season the chicken breasts with salt and pepper. Place them in the skillet, working in two batches if necessary. Cook until they’re golden brown and just cooked through, about 3 minutes per side. This step is essential to achieve that beautiful crust.
- Transfer the cooked chicken to an ovenproof plate and place it in the preheated oven to keep warm. Discard any leftover oil from the skillet. This will prevent the chicken from becoming greasy.
- Add the remaining 3 tablespoons of olive oil to the same skillet, still on high heat. Once hot, toss in the sliced mushrooms. Sauté them until they’re wilted and starting to brown, about 3 minutes. You want them to be tender but still retain some texture.
- Pour in the chicken broth and boil until almost all the liquid evaporates, about 5 minutes. This reduces the broth to a concentrated flavor that enhances the dish.
- Next, add the olives, Roma tomatoes, garlic, shallot, and capers. Sprinkle with salt and pepper, then reduce the heat to medium. Let it simmer until the liquid reduces by half, about 7 minutes. This melds all the flavors together beautifully.
- Stir in the butter and wait for it to melt. This will create a luscious sauce that coats the chicken.
- Finally, mix in the pear tomatoes. Season with additional salt and pepper if necessary, to enhance the flavors.
- To serve, spoon the delicious mushroom mixture over the chicken breasts. Sprinkle with fresh parsley and toasted pine nuts for that final touch of elegance and flavor.
Notes
- Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid drying out the chicken.
- Tip 2: You can freeze the mushroom mixture, but it's best to freeze the chicken separately for optimal texture. Thaw overnight in the fridge before reheating.
- Tip 3: Serve it over a bed of quinoa or couscous for a more filling meal. The grains absorb the delicious sauce.
- Tip 4: Feel free to add other seasonal vegetables like zucchini or bell peppers, which can add even more color and flavor to the dish.
- Tip 5: Experiment with different herbs like basil or oregano to change the flavor profile slightly.
- Tip 6: If you enjoy spicy food, consider adding a pinch of red pepper flakes for a kick.