If you find chicken recipes to be boring, this list is going to fix that. These **23 Mediterranean chicken recipes** include wholesome ingredients and bursting flavors leaving no reason to skip dinner. So make sure you have your olive oil and lemons so we can get started!
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1) Lemon Herb Grilled Chicken
This is the type of chicken I make over and over again every summer because it always comes out great.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
Ingredients
Method
- Whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, salt and pepper in a bowl.
- Add the chicken breasts and turn to coat, then marinate at least 20 minutes (or up to overnight).
- Heat a grill or grill pan to medium-high.
- Grill the chicken 5 to 6 minutes per side, until charred and cooked through to 165F.
- Rest 5 minutes before slicing to retain juices.
Notes
2) Chicken Souvlaki
These little skewers are reminiscent of the best seaside taverna.
Ingredients
Method
- Combine olive oil, vinegar, garlic, oregano and salt in a bowl, then add the chicken cubes and toss.
- Marinate at least 30 minutes in the fridge.
- Thread the chicken onto skewers, packing the pieces close together.
- Grill over medium-high heat, turning, for about 10 to 12 minutes until charred and cooked through.
- Serve with a spoonful of plain Greek yogurt on the side.
Notes
3) Mediterranean Stuffed Chicken
Cutting into one of these and seeing the filling ooze out feels nice in the best possible way.
Ingredients
Method
- Preheat the oven to 400F.
- Cut a deep pocket into the side of each chicken breast.
- Mix the sun-dried tomatoes, spinach and feta, then stuff into the pockets and secure with toothpicks.
- Rub the outsides with olive oil, Italian seasoning and salt.
- Sear in an oven-safe skillet 3 minutes per side, then transfer to the oven for 18 to 20 minutes until cooked through.
Notes
4) Chicken Shawarma
The aroma of the spice mix hitting the hot chicken will have everyone meandering into the kitchen.
Ingredients
Method
- Whisk the olive oil with cumin, paprika, coriander, cinnamon and salt.
- Toss the chicken thighs in the spice mixture and marinate at least 30 minutes.
- Preheat the oven to 425F.
- Spread the chicken on a sheet pan and roast 25 to 30 minutes until browned and crisp at the edges.
- Slice thinly and serve with warm pita and a squeeze of lemon.
Notes
5) Greek Chicken Skewers
It's incredibly easy to whip up, but it looks very glamorous, so this is always my top choice when friends come over.
Ingredients
Method
- Whisk olive oil, lemon juice, oregano and salt together in a bowl.
- Toss the chicken cubes in the marinade for at least 20 minutes.
- Thread the chicken onto skewers alternating with pepper and onion chunks.
- Grill over medium-high heat about 12 to 15 minutes, turning occasionally.
- Serve hot with extra lemon wedges.
Notes
6) Mediterranean Chicken Salad
A salad is seldom something to look forward to but I actually look forward to this one!
Ingredients
Method
- Pile the romaine into a big serving bowl.
- Top with the chopped chicken, cucumber, olives and feta.
- Whisk the olive oil and lemon juice with a pinch of salt for the dressing.
- Drizzle the dressing over the top and toss gently.
- Serve right away while everything is crisp.
Notes
7) Chicken Gyro Wraps
Wrap nights are always a winner in our house, and these go in about four minutes flat.
Ingredients
Method
- Toss the sliced chicken with olive oil and oregano.
- Cook in a hot skillet over medium-high heat 6 to 8 minutes until browned and cooked through.
- Warm the pitas in a dry pan or microwave.
- Spread tzatziki down the center of each pita and add chicken, tomato and onion.
- Roll up tightly and serve warm.
Notes
8) Chicken Tagine with Olives
Cook this one slowly, and it will fill your house with amazing aromas!
Ingredients
Method
- Heat the olive oil in a heavy pot and brown the chicken thighs on both sides, then set aside.
- Soften the onion and garlic in the same pot.
- Stir in the ginger and turmeric and cook until fragrant.
- Return the chicken, add a cup of water, cover and simmer 35 to 40 minutes.
- Stir in the olives during the last 5 minutes and serve.
Notes
9) Moroccan Chicken with Couscous
Couscous is soaking up all that spiced sauce which is pure comfort in a bowl.
Ingredients
Method
- Brown the cubed chicken in olive oil over medium-high heat.
- Stir in the cumin and cinnamon and cook until fragrant.
- Add a cup of water and the raisins, cover and simmer 20 minutes.
- Meanwhile, bring the broth to a boil, stir in the couscous, cover and let sit 5 minutes, then fluff.
- Spoon the chicken and sauce over the couscous to serve.
Notes
10) Lemon Garlic Chicken Thighs
The skin is crispy and the sauce is garlicky and it involves hardly any dishes. It's a hero on a weeknight!
Ingredients
Method
- Season the thighs with salt and sear skin-side down in olive oil until golden, about 7 minutes.
- Flip and cook another 5 minutes, then set aside.
- Add the garlic to the pan and cook until fragrant.
- Pour in the broth and lemon juice, scraping up the browned bits, then stir in the butter.
- Return the thighs, simmer 8 to 10 minutes until cooked through, and spoon sauce over the top.
Notes
11) Mediterranean Balsamic Chicken
You will want to put that sweet-tangy balsamic glaze on everything.
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Ingredients
Method
- Season the chicken with salt and sear in olive oil until golden on both sides.
- Whisk the balsamic vinegar and honey together and pour into the pan.
- Add the cherry tomatoes and simmer until the sauce thickens and the chicken is cooked through.
- Spoon the glaze over the chicken as it reduces.
- Scatter torn basil over the top before serving.
Notes
12) Chicken Caprese
It's basically like a Caprese salad and chicken dinner had a delicious baby!
Ingredients
Method
- Season the chicken with salt and sear in olive oil until golden and nearly cooked through.
- Lay tomato slices and then mozzarella on top of each breast.
- Cover the pan and cook until the cheese melts and the chicken reaches 165°F (74°C) in the thickest part.
- Transfer to plates and scatter with torn basil.
- Finish with a generous drizzle of balsamic glaze.
Notes
13) Spinach and Feta Stuffed Chicken
Slicing into that gooey spinach and feta center never gets old around here.
Ingredients
Method
- Preheat the oven to 400F.
- Saute the spinach and garlic in a little olive oil until wilted, then mix with feta and cream cheese.
- Cut a pocket in each chicken breast and stuff with the filling, securing with toothpicks.
- Sear the chicken in olive oil 3 minutes per side.
- Transfer to the oven and bake 18 to 20 minutes until cooked through.
Notes
14) Za'atar Roasted Chicken
Za'atar has a nice earthy and lemony flavor, and if you've never cooked with it, you are in luck.
Ingredients
Method
- Preheat the oven to 425F.
- Rub the chicken all over with olive oil, za'atar, salt and pepper, working some under the skin.
- Tuck the lemon halves and garlic cloves into the cavity.
- Roast 70 to 80 minutes until the juices run clear and the thigh reaches 175F.
- Let it rest 10 minutes before carving.
Notes
15) Harissa Marinated Chicken
On nights where you want something with a bit of a kick, your best option is this smoky-spicy chicken.
Ingredients
Method
- Whisk the harissa, olive oil, garlic, lemon juice, honey and salt together.
- Coat the chicken thighs in the marinade and chill at least 30 minutes.
- Preheat the oven to 425F.
- Spread the chicken on a sheet pan and roast 25 to 30 minutes until charred at the edges.
- Rest a few minutes, then serve with extra lemon.
Notes
16) Chicken Puttanesca
Briny, bold, and quick to prepare! This dinner tastes like you put in a lot of effort when you really didn't.
Ingredients
Method
- Sear the chicken in olive oil until golden, then set aside.
- Cook the garlic and red pepper flakes in the same pan until fragrant.
- Pour in the crushed tomatoes and stir in the olives and capers.
- Return the chicken, cover, and simmer 15 to 18 minutes until cooked through.
- Spoon the sauce over the top and serve over pasta if you like.
Notes
17) Ratatouille with Chicken
With chicken and all those summer veggies, you can cross dinner and your vegetable goal off the list!
Ingredients
Method
- Brown the cubed chicken in olive oil, then set aside.
- Add the eggplant, zucchini and pepper to the pot and cook until softened.
- Stir in the diced tomatoes and Italian seasoning.
- Return the chicken, cover, and simmer 20 to 25 minutes.
- Season to taste and serve warm with crusty bread.
Notes
18) Mediterranean Chicken and Rice
All it takes is one pan to prepare the meal that is so easy to cook that one can even make it while driving! My entire crew can agree on it.
Ingredients
Method
- Brown the chicken thighs in olive oil, then set aside.
- Soften the onion in the same pan.
- Stir in the rice, broth, tomatoes and oregano and bring to a simmer.
- Nestle the chicken back in, cover, and cook on low 20 minutes until the rice is tender.
- Let it rest 5 minutes, then fluff and serve.
Notes
19) Shakshuka with Chicken
Breakfast for dinner — but let’s make it a little cozier and more sophisticated.
Ingredients
Method
- Brown the ground chicken in olive oil, breaking it up as it cooks.
- Add the onion and cook until soft.
- Stir in the crushed tomatoes, cumin and paprika and simmer 10 minutes.
- Make four wells in the sauce and crack an egg into each.
- Cover and cook until the whites are set but the yolks are still runny, then serve with bread.
Notes
20) Rosemary Lemon Chicken Bake
You can just toss everything into a single pan and place it into the oven and then it can be considered a very good night.
Ingredients
Method
- Preheat the oven to 425F.
- Toss the potatoes with olive oil, half the rosemary and salt on a sheet pan.
- Nestle the chicken thighs among the potatoes and rub with lemon juice, garlic and the rest of the rosemary.
- Tuck lemon slices around the pan.
- Roast 35 to 40 minutes until the chicken is crisp and the potatoes are tender.
Notes
21) Chicken Marbella
People always inquire about this classic sweet-savory dish.
Ingredients
Method
- Combine the prunes, olives, capers, vinegar and olive oil, then marinate the chicken in it overnight if you can.
- Preheat the oven to 375F.
- Arrange the chicken and marinade in a baking dish and sprinkle with brown sugar.
- Bake 50 minutes, basting once or twice, until the chicken is golden and cooked through.
- Spoon the pan sauce over the top to serve.
Notes
22) Mediterranean Chicken Meatballs
These little meatballs are delicious! You can eat them over rice, in a pita, or right off the pan!
Ingredients
Method
Notes
23) Stuffed Bell Peppers with Chicken
Edible bowls of dinner that look like you put in a lot more effort than you actually did.
Ingredients
Method
- Preheat the oven to 375F.
- Brown the ground chicken and onion in olive oil, then stir in the rice, tomatoes and oregano.
- Stand the peppers upright in a baking dish and spoon the filling inside.
- Cover with foil and bake 25 minutes.
- Uncover and bake another 10 minutes until the peppers are tender.
