Mediterranean Chicken Skillet
Easy Mediterranean Chicken skillet ready in under 40 minutes for the perfect weeknight dinner!
Servings: 8 servings
Calories: 230kcal
Ingredients
- 2 pounds boneless skinless chicken breasts cut into 1 inch cubes
- 1 large onion chopped
- 2 large bell peppers seeded and cubed
- 2 portobello mushrooms cubed
- 2 tablespoons olive oil extra virgin
- 28 ounces whole tomatoes coarsely chopped
- 1 cup Kalamata olives pitted
- 1/2 cup olives brine
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 garlic cloves grated
- 1/4 cup parsley finely chopped
- 2 pounds baby potatoes
Instructions
- Preheat large (12 inch) deep skillet on low-medium heat and swirl oil to coat. Add onion and bell pepper; saute for 3-4 minutes, stirring occasionally.
- Add portobello mushrooms and saute for another 3-4 minutes, stirring occasionally.
- Add chicken breasts and cook for 3-4 minutes, stirring often, until each piece of chicken is separate and opaque. No need for chicken to be browned.
- Add tomatoes and their juices, olives and their brine, sugar, red pepper flakes, salt and pepper. Stir, cover and bring to a boil. Then reduce heat to low and simmer for 20 minutes.
- While skillet is cooking, cook baby potatoes. In a large pot, add potatoes and enough cold water to cover them plus a pinch of salt. Cover, bring to a boil, then reduce heat to low and cook for 15-20 minutes or until potatoes are soft when pierced with a fork. Drain and set aside.
- Turn off heat, add garlic, stir and let skillet stand for 5 minutes. Garnish with parsley and serve over baby potatoes.
Video
Notes
- I use San Marzano whole tomatoes because they and their juice taste the best. I prefer to cut them instead of using canned diced tomatoes but in a pinch you can use the latter as well.
- Nutritional information is without baby potatoes.
- Store: Refrigerate in an airtight container for up to 3 – 4 days.
- Freeze: Freeze leftovers without baby potatoes in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
- To reheat: Simmer on low heat in a skillet for 5 minutes covered.
Nutrition
Calories: 230kcal | Carbohydrates: 11g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 483mg | Fiber: 3g | Sugar: 6g