This Mediterranean-inspired skillet dish brings together juicy chicken breasts, briny olives, sweet cherry tomatoes, and creamy feta for a vibrant, low-carb summer meal. The combination of fresh lemon and basil lifts the flavors, making it perfect for a hot Illinois evening when you want something hearty yet refreshing. The one-pan method keeps prep and cleanup easy, while the classic Mediterranean ingredients guarantee bold taste and a healthy nutritional profile. Enjoy this dish as a quick weeknight dinner or an impressive meal for guests—either way, it’s a Mediterranean delight perfect for warm weather.
Ingredients
Instructions
Pat chicken breasts dry and season both sides with oregano, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear until golden brown, about 4-5 minutes per side, until cooked through and juices run clear. Remove to a plate and tent loosely with foil.
Reduce heat to medium. In the same skillet, add cherry tomatoes and sauté for 2-3 minutes until they start to soften and release their juices.
Add Kalamata olives and lemon zest to the skillet. Stir and cook for another minute.
Return chicken breasts to the skillet, nestling them among the tomatoes and olives. Sprinkle feta cheese evenly over the top.
Cover and let the cheese soften and the chicken rewarm for 2-3 minutes.
Drizzle with lemon juice and scatter torn basil on top before serving. Serve directly from the skillet for a rustic presentation.