Mediterranean Chicken Recipe

We recently had a drive up to the broken road next to Mam Tor in Castleton where Helen cooked an amazing Mediterranean Chicken Meal. We had a wonderful evening, enjoyed a few drinks and enjoyed the stunning views.

Here is the recipe:


4 boneless, skinless chicken breasts
Garlic cloves as required
Salt & Black Pepper
1 tablespoon dried oregano
2 tablespoons extra virgin olive oil
½ cup dry white wine
1 large lemon (juiced)
½ cup chicken broth
1 medium red onion (chopped)
4 small tomatoes (diced)
¼ cup sliced green olives
Chopped Basil as required
Crumbled feta cheese (optional)


Prepare the chicken: Clean and pat dry the chicken breasts. Make three shallow slits on each one.

Season the chicken: Push the garlic garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and ½ of the dried oregano.

Sear the chicken: In a large cast iron skillet or frying pan, heat the olive oil on medium-high. Sear the chicken on both sides, then add the white wine and reduce by half.

Braise the chicken: Add the lemon juice and chicken broth. Sprinkle the remaining ½ tablespoon of oregano on top and turn the heat to medium. Cover with a lid or foil and cook for 5 to 6 minutes on one side, then turn the chicken over and cook for 5 to 6 additional minutes, or until the internal temperature of the chicken reaches 165°F.

Finish and serve: Remove the lid or foil and top with the chopped onions, tomatoes and olives. Cover again and cook for 3 minutes. Finish with the Basil and Feta Cheese (if using).

We had the chicken with a side order of Roasted Vegetable Cous Cous from Aldi.


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