Skillet Mediterranean Chicken

Make this Mediterranean chicken for dinner and save the leftovers because it's even better the next day! I love this meal - full of fresh flavors and good-for-you veggies and chicken. It's satisfying but light.

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 304kcal

Ingredients

4 tablespoons olive oil divided
1 tablespoon butter
2.5 lbs boneless skinless chicken thighs (8 chicken thighs)
1 small red onion sliced
12 mini sweet peppers quartered, seeds removed
12 ounces cherub tomatoes or cherry tomatoes
2 teaspoons dried tarragon
2 teaspoons dried oregano
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper
4 tablespoons balsamic vinegar
1 lemon juiced
1/4 cup crumbled feta cheese for topping
1/4 cup fresh parsley chopped, for garnish
1/4 cup sliced kalamata olives

Instructions

Preheat oven to 425°F.
Heat 1 tablespoon olive oil and 1 tablespoon of butter in a cast iron or other oven-safe skillet on high heat.
In a large bowl, add chicken thighs, tomatoes, onion, and sliced peppers. Toss with seasonings, balsamic vinegar, lemon juice, and remaining 3 tablespoons of olive oil.
Add to the heated skillet, making sure chicken is spread out in a single layer.
Place pan in oven and bake for 30-35 minutes or until vegetables are tender and the chicken reaches 165°F internally.
Top with crumbled feta, chopped parsley, and optionally sliced kalamata olives. Serve and enjoy!

Nutrition