Mediterranean Chicken Skillet
10m prep 15m cook 25m ready
A quick and flavorful skillet dish with tender chicken, blistered cherry tomatoes, artichoke hearts, olives, and roasted red peppers. Ready in under 30 minutes.
Ingredients
- 4 tbsp olive oil
- 1 lb boneless, skinless chicken breasts thinly sliced
- 1 pint cherry tomatoes
- 1 cup marinated quartered artichoke hearts
- 1/2 cup marinated small pitted olives
- 1/2 cup roasted red peppers
- Kosher salt and freshly ground black pepper
- 1 tbsp fresh parsley chopped
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 36.5 mg
- Iron: 1.63 mg
- Magnesium: 35.5 mg
- Phosphorus: 246 mg
- Potassium: 413 mg
- Zinc: 0.88 mg
Let's Cook
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Step 1.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the thinly sliced chicken breasts and sauté until cooked through and golden, about 5 minutes. Transfer the cooked chicken to a plate and set aside.
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Step 2.
Add the remaining 2 tablespoons of olive oil to the same skillet. Add the cherry tomatoes and cook over medium-high heat until they start to blister, pop, and release their juices, about 3 minutes. Lightly mash the tomatoes with a wooden spoon or fork to release more juices.
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Step 3.
Stir in the artichoke hearts with their marinade, the olives, and the roasted red peppers. Season with salt and pepper to taste. Cook, stirring occasionally, until everything is heated through, 2 to 3 minutes.
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Step 4.
Stir in the chopped parsley and the cooked chicken. Cook for another minute until the chicken is warmed through. Transfer the mixture to a serving bowl.
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