5 Mediterranean Chicken Recipes | Chicken Recipes You'll Make on Repeat!

Garlic balsamic chicken you'll be making over and over. Let's do it. Very little prep involved in this recipe. We're gonna start by mincing some garlic. Looking for a rough chop. A mince is okay on this one. Grab yourself a nice large bowl like this. Extra virgin olive oil. Balsamic glaze. I'm lazy enough, I'm gonna use the store-bought stuff, but if you want to make your own balsamic basically you're going to reduce some balsamic vinegar over your heat and you will have this kind of syrupy situation. Tomato paste. A little umami and a little color and a little citrus. Honey and balsamic go really well together. I don't need a ton of honey here. I don't want it to be super sweet. Fresh lemon juice. Garlic. Oh yes, not shy with the garlic. A little oregano. Fresh thyme right here. About a half a teaspoon of paprika, kosher salt, pepper. This party smells so good. Skinless, boneless chicken thighs or breasts. I like thighs and this recipe is made with thighs. Your goal is to make sure that every darn piece of chicken is well coated in your beautiful balsamic glaze situation, which is not hard to do because you've got enough for all these beautiful chickens. One of the easiest recipes to make for company and it's just so good. I'm all about the wow factor with like very little effort. Kosher salt and black pepper on the actual chicken. Grab yourself a nice vessel. Arrange your beautiful chickens. No balsamic left behind. All of this goodness. You gotta bring it on top. Don't you dare waste a good thing, right? Here we go. This is going in the oven at 425 degrees for about 30-ish minutes. Oh yes. Just a little garnish of some of that beautiful fresh thyme. Just a sprinkle of fresh parsley and you are good to go. Winner winner. Juicy, extra flavorful lemon chicken. Come with me. We're gonna start with the marinade. This is gonna be a huge flavor party. Zest a whole lemon. Slice the lemon. I absolutely believe that chicken needs a lot of flavor and the job of this marinade will be to give it a ton of flavor but also helping it get a little bit tender. The two key components are lemon and garlic. Tons of garlic. Like five to six cloves and no one's mad about it. One and a half or so teaspoons of Italian seasoning. Red pepper flakes. Parsley. And what comes next? Extra virgin olive oil. I feel like David goes to bed and goes extra virgin olive oil. Extra virgin olive oil. Mix this party together. Beautiful marinade. Check this out. I told you before that I'm a thigh person but I have learned to make chicken breasts as good as chicken thighs. We're just gonna go ahead and cut through the middle horizontally. A lot more manageable in your skillet so you don't have to spend so much time cooking it. Salt and pepper the chicken on both sides. Go ahead and add our chicken to the bowl. Just allow it a good half hour. If you have the time, a couple hours in the fridge would be great. Extra virgin olive oil. When the oil starts to shimmer and separate, that is your cue to drop your chicken. Go right in here. It should sizzle immediately. Sizzling, sizzling. Turn it over. Oh yeah. I like to keep some of the marinade in there because that infuses it with juice and a lot of flavor. Oh yeah. Final finishing touches. I give it a nice sprinkle of parsley right here in the pan and a few lemon slices because it's lemon chicken. How easy. Damn it's good. Super tender, juicy chicken coated in beautiful Mediterranean flavors. I have a couple tips for you. Don't go anywhere. First thing we do is give it a good pinch of salt. I'm gonna work on a beautiful wet rub to go all over this chicken. Five to six tablespoons of just your average tomato paste. This will give the chicken some great umami and great color. Third, a cup of good extra virgin olive oil. Juice of one lemon. One teaspoon of dry oregano. If you don't have smoked paprika, sweet paprika will work, but I just love the hint of warmth and smokiness from this. And one teaspoon of ground cumin, black pepper, minced garlic cloves. Give this all a good whisk to combine. The most important thing to coat this chicken with this beautiful marinade or rub that we have is to make sure you get under the skin again. So I'm gonna start on the back side real quick just with a little bit. It helps if you're wearing a glove because you're gonna give this chicken a nice massage. So we got the back side. I'm gonna turn the chickens over. I mean we're not joking about flavor here you guys. This is going to be epic. Lift up the skin. Again go underneath it. All right so go in and kind of give it a nice massage to spread. I'm gonna use the last little bit on top for some good color. We're gonna lay a bunch of the onions on the bottom to make a bed for our chicken. Nothing fancy. We're just gonna lay the chickens. I'm gonna finish this baby here by sticking some of these onion slices in between. And lastly our beautiful tomatoes. Just one tomato thinly sliced. So I halved it first and then sliced it so it's easy to kind of just go in here. Just go in the corners and add a little bit of water. We're gonna put it in the oven maybe for 40 minutes or so. Let's do it. Oh this is deliciousness you guys. Oh my gosh it smells so good here. Ricci pan chicken. Oh my gosh it's so good. First let's slice up some veggies. I have zucchini. So we're gonna do half moons on the zucchini. Toss that right in your sheet pan. Bell pepper, any color you like. I just happen to have the yellow today. Go around the core. Thank you for coming. Now we're just gonna cut into strips. On the sheet pan it goes. One large tomato. Let's core it and we're gonna cut it into wedges. There we go. Don't you just love a sheet pan dinner? I mean what could be more exciting in life than a sheet pan dinner? Then we've got some onions. How colorful and bright this looks already. We are going to flavor our entire sheet pan with this magic sauce which begins with a quarter cup of freshly squeezed lemon juice, garlic, one or two garlic cloves, a little bit of dried oregano, a little kosher salt and a little black pepper. As you whisk you're gonna drizzle this olive oil and keep whisking. Salt and pepper on your nice veggies and then we're gonna go ahead and pour just a little bit, about a quarter cup on the veggies alone. Then we're gonna go ahead and toss with clean hands or a pair of tongs, whatever floats your boat. Go ahead and season the chicken thighs directly with kosher salt and black pepper on both sides and then I nestle them in between the veggies and they can snuggle next to each other as long as they're all touching the pan nicely as much as possible. We've got kalamatas and we've got some green olives. I told you it's a flavor party didn't I? One big block of feta. I'm gonna leave my feta in chunks and just kind of tuck them in between. Here's your Lado limono sauce. You're gonna dress this chicken party with the rest of it. Going in the oven 425 for about 35 minutes or so or until the chicken is fully cooked through. I love the lemony garlicky greek flavors. Oh my gosh and it smells like heaven. Oh my gosh it's so good. Amazing Mediterranean skillet chicken dinner in 15 minutes. Your non-dominant hand on the chicken breast half and then kind of cut through. You can even tenderize them a little bit with a kitchen mallet. Nice and thin and even and we're gonna go ahead and core the chicken just a little bit. Seasoning is very simple. Kosher salt, a little black pepper and a little bit of oregano and some garlic. Go ahead and rub the chicken pushing in the seasoning then we're gonna turn it over and we're gonna do the same thing on the other side and rub rub rub and really the hard part is over. We're gonna go to the skillet. A little bit of some good extra virgin olive oil. I'm seeing the oil separate. It means it's ready for me. I'm gonna try with one piece right here. Yeah baby. Good things are happening. It's turning nice and white on that bottom side which tells me let's turn it over. Oh yes. Beautiful. We've got a little bit of white wine. We're gonna kind of lower the heat and then add the white wine from the side. We're raising the heat back up a little bit and allowing the wine to reduce by about a half. So I'm also going in with a little bit of chicken broth right here and some lemon juice. Now we're gonna cover and allow the chicken just a few minutes. Oh good things are happening. I'm gonna go in with some red onions, tomato and some olives. They are pitted and sliced. Close this back up for a little bit. A couple more minutes. Let's check it out. Oh yes. A little bit of creamy dreamy feta. Grab the recipe for this easy skillet Mediterranean chicken over on TheMediterraneanDish.com. I will see you later. Ciao.