Mediterranean Chicken

Ingredients

• 4 boneless skinless chicken breasts (Small; 6 to 8 ounces each)
• 1.5 tsp kosher salt (Divided; 1 teaspoon for the chicken and 1/2 teaspoon for the vegetables)
• 0.75 tsp black pepper (Divided; 1/2 teaspoon for the chicken and 1/4 teaspoon for the vegetables)
• 3 tbsp olive oil (Divided)
• 1 red bell pepper (Chopped)
• 1 red onion (Cut into a large dice)
• 4 garlic cloves (Finely chopped)
• 0.5 cup dry white wine
• 1 cup cherry tomatoes (Halved)
• 0.75 cup pitted green olives (Halved)
• 2 tsp fresh oregano (Chopped)
• 1 zucchini (Halved lengthwise and sliced into 1/2-inch half-moons)
• 1 lemon (Small; use the zest and juice)
• 0.25 cup fresh parsley (Chopped)
• rice, orzo, bread, or roasted potatoes (For serving)

Steps

1. 1

   Preheat the oven to 375°F.

2. 2

   Pat the chicken dry with paper towels. Season it with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.

3. 3

   In a large oven-safe skillet or braiser, heat 2 tablespoons of the olive oil over medium-high heat.

4. 4

   Add the chicken and cook on one side until well browned, 4 to 6 minutes. Transfer the chicken to a plate.

5. 5

   Reduce the heat to medium and add the remaining 1 tablespoon olive oil.

6. 6

   Add the bell pepper, red onion, garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cook, stirring frequently, until the vegetables are tender and lightly golden, 4 to 6 minutes.

7. 7

   Add the white wine and cook, scraping up any browned bits from the skillet, until most of the liquid has evaporated, about 1 minute.

8. 8

   Stir in the cherry tomatoes, green olives, oregano, zucchini, lemon zest, and lemon juice.

9. 9

   Nestle the chicken seared-side up in the vegetables.

10. 10

    Transfer the skillet to the oven and bake uncovered until an instant-read thermometer registers 165°F in the chicken, 20 to 25 minutes.

11. 11

    Sprinkle with the fresh parsley and serve with rice.

Notes

Boneless skinless chicken thighs may be substituted using about 2 pounds; they may need a few additional minutes in the oven, and should reach 165°F. Chicken broth can replace the white wine for deglazing. The dish can also be served with orzo, bread, or roasted potatoes. The structured recipe data lists a cook time of 0 minutes, although its directions specify stovetop cooking and 20 to 25 minutes of baking.

Nutrition per serving

• main
• one-pan
• weeknight dinner
• Mediterranean
• baked
• chicken
• gluten-free without bread or orzo
• dairy-free