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One-pot Mediterranean chicken in a skillet with artichokes, olives, and tomatoes, garnished with fresh parsley on a wooden table

One-Pot Mediterranean Chicken

This one-pot Mediterranean chicken is a flavorful, easy Mediterranean chicken dinner packed with bold ingredients like artichokes, olives, and tomatoes. Perfect for busy weeknights, this quick Mediterranean chicken skillet offers a healthy one-dish chicken recipe with minimal cleanup. It's a one-pan chicken with artichokes and olives that’s sure to become a family favorite!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 stick butter adds richness to the base
  • ½ cup chopped onion
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning or substitute with oregano for a slightly different vibe
  • ½ teaspoon dried basil
  • Salt to taste
  • 2 14-ounce cans artichoke hearts drained and quartered (a Mediterranean must-have!)
  • 1 28-ounce can crushed tomatoes
  • 1 14.5-ounce can diced tomatoes
  • 1 6-ounce can black olives halved
  • 1 4.5-ounce can sliced mushrooms drained
  • 4 boneless, skinless chicken breasts

Equipment

  • large skillet

Method
 

  1. Sauté the aromatics: Heat your butter in a large skillet over medium-high heat. Once melted, add the chopped onion, garlic, Italian seasoning, basil, and a pinch of salt. Sauté for about 5 minutes or until the onion begins to soften and turn a light golden brown. This step sets the stage for those big, bold flavors.
  2. Add the vegetables: Stir in the artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms. Bring the mixture to a gentle boil, allowing the flavors to blend and the sauce to thicken slightly.
  3. Cook the chicken: Nestle the chicken breasts into the skillet, ensuring they’re fully submerged in the tomato mixture. Cover the skillet with a lid, reduce the heat to medium, and let it simmer for about 20 to 25 minutes. Stir occasionally and check that the chicken is cooked through—its juices should run clear, and the internal temperature should reach 165°F.
  4. Serve and enjoy: Once cooked, serve the chicken with a generous ladle of the aromatic tomato and veggie sauce. Pair with crusty bread, rice, or a fresh green salad for a complete meal.

Notes

Tips: Use fresh herbs like basil or parsley for a pop of flavor. If you have an extra 5 minutes, brown the chicken first in the butter for deeper flavor. For a spicy twist, add crushed red pepper flakes with the onions and garlic. Leftovers taste even better the next day and can be stored in the fridge for up to 3 days. This dish also freezes well for up to 3 months!