Mediterranean Skillet Recipes

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

Steps:

• Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
• Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
• In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
• Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

MEDITERRANEAN CHICKEN SKILLET DINNER

Steps:

• Combine 1/2 teaspoon oregano and 1/4 teaspoon pepper, adding salt if desired. Sprinkle evenly over top of chicken.
• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add chicken to pan, seasoned-side down. Cover and cook until browned, about 6 minutes. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook 6 minutes or until a thermometer inserted in thickest part of chicken registers 165 degrees F. Place chicken on a plate; cover loosely to keep warm.
• Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add sun-dried tomatoes and garlic; cook 1 minute, stirring constantly. Add rice, chicken stock, remaining 1/2 teaspoon oregano, and remaining 1/4 teaspoon pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.

MEDITERRANEAN SKILLET

Steps:

• Heat oil in a large skillet over moderate heat
• Add chicken pieces and season with salt and pepper
• When the chicken pieces start to brown, add potatoes, garlic, onions and red pepper and season with a bit more salt and pepper
• Continue browning chicken and vegetables for about 10 minutes, stirring often
• Add wine and allow to bubble for a couple of minutes
• Add basil, oregano, thyme, tomatoes (squash these a bit first) and paprika
• Cover and reduce heat to low
• Cook for 30 minutes, covered, stirring occasionally, or until potatoes are tender and chicken is fully cooked
• Remove from heat and add spinach, stirring to combine
• Serve immediately with crusty baguettes and alioli

MEDITERRANEAN CHICKEN SKILLET

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
• Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.

MEDITERRANEAN SKILLET SUPPER

Steps:

• Heat the oil in a large skillet. Add the cracked wheat and saute until toasty brown, about 2 to 3 minutes. Add the broth, cover and cook until the wheat is tender, about 20 minutes. If the wheat is tender but has not absorbed all of the water, remove the cover and cook for another few minutes, stirring occasionally until the excess moisture has evaporated. Add the sundried tomatoes and pesto; season to taste with salt and pepper. Add the chick peas, cover and cook for about 5 minutes or until the chick peas are heated through. Adjust seasoning. Serve with sour cream or plain yogurt as a topping.

MEDITERRANEAN TURKEY SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat. Add turkey, zucchini, onion, peppers, garlic and oregano; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain. Stir in remaining ingredients; heat through, stirring occasionally.

SKILLET MEDITERRANEAN CHICKEN

Steps:

• Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil about 6 minutes, turning once, until brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat.
• Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.