mediterranean chicken

This One Pan Mediterranean Chicken and Israeli Couscous is a complete meal made in one pan. The flavors are bright and flavorful, and it's going to become one of your go-to recipes!

One Pan Mediterranean Chicken

olive oil

chicken breast

black pepper

kosher salt, divided

red onion, chopped into 1 inch pieces

red bell pepper, chopped into 1 inch pieces

oregano

thyme

garlic

chicken broth

Israeli couscous

(5.1 ounces) capers, drained and rinsed

lemon

tomatoes

feta cheese

pine nuts, toasted

parsley

In a large, deep skillet (with a cover...

In a large, deep skillet (with a cover available for later), heat olive oil over medium-high heat.

When oil is hot, add chicken, and sprinkle...

When oil is hot, add chicken, and sprinkle with pepper and 1/2 teaspoon of salt, and cook and brown for 4 minutes on each side.

Push chicken to the side, reduce heat to...

Push chicken to the side, reduce heat to medium, and add peppers and onions. Sprinkle peppers and onions with 1/4 teaspoon salt, oregano, and thyme. Cook for another 4 minutes, stirring frequently.

Add garlic and cook until fragrant, stirring, about...

Add garlic and cook until fragrant, stirring, about 1 minute.

Remove chicken from pan and place on a...

Remove chicken from pan and place on a plate (this will prevent the couscous from getting stuck on top of the chicken when you pour it in.)

Add couscous, capers, and broth. Stir to combine...

Add couscous, capers, and broth. Stir to combine and increase heat to medium-high. Try to ensure that no couscous is stuck to the edges of the pan, and that it is submerged in chicken broth.

Bring to boil, nestle chicken into couscous mixture,...

Bring to boil, nestle chicken into couscous mixture, and cover.

Reduce heat to medium (should be a low...

Reduce heat to medium (should be a low boil) and cook for 8-10 minutes or until couscous is tender and chicken is cooked through (should read 165ºF on an instant read thermometer).

Pour lemon juice over chicken and couscous.

Serve garnished with tomatoes, feta, pine nuts, and...

Serve garnished with tomatoes, feta, pine nuts, and parsley.

The perfect grilled chicken recipe, prepared Mediterranean-style! The secret is in the marinade with lots of great Mediterranean spices. The dill Greek yogurt sauce is a must-have! I like to serve this grilled chicken with a few Mediterranean sides and salads (see suggestions below!)

Mediterranean Grilled Chicken + Dill Greek Yogurt Sauce

garlic clove,

dill,

Greek yogurt

cayenne pepper, optional

Salt, if needed

garlic cloves,

paprika

tsp allspice

nutmeg

tsp ground green cardamom

Salt and pepper

boneless, skinless chicken thighs

red onion, sliced

lemons

First make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.

In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.

Place the spiced chicken thighs in a large dish on a bed of sliced red onions with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight.

When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered.

Serve with a side of the dill Greek yogurt dip you prepared earlier!

To complete this light meal, add Greek potatoes or pita bread and a salad like Fattoush Salad.

Amazing! Loved it. Especially the sauce. Please add me, want more recipes. Woohoo!

This is really delicious!  The spice blend has a complex flavor that is really well rounded.  like others, i grilled my onions and they were delicious.  I also added some sprigs of dill and fresh parsley as a bed in the marinade.  It gave a subtle herb finish.  I served it with grilled vegetables.  The dill sauce is super.  It would be really good with grilled salmon as well.  This recipe is a keeper!!!

Loved this chicken dish - was hoping for leftovers but family 5,10, &amp; 11 finished it off in one go! We also grilled the onions - can recommend that. Couldn’t get dill sauce to work... Was watery and  bitter for some reason... but would try again and definitely make the chicken again!!!

Hi!!
I live in Australia and i'm always looking for something different to bring to our table.  
We absolutely love this recipe, actually we love all we have tried so far.   I love having a variety of different flavours which you have brought to our dinner table.   There is never anything left for lunches the next day, hence I have to do extra!   I am slowly working my way through all your recipes.   Thank you for such a great website!
Jenny

This sauce is delish.  I made kabobs and realized I had no cucumber for sauce Tstziki (mis-spelled I know).  So I found your sauce recipe and made it.  It's very good!!!  I cheated and made the chicken with a bottled sauce.  Will try yours next time for sure.
Your blog is wonderful and will be bookmarked.  Thank you

Really flavorful. 
But docked a star for the poorly done instructions. 

1) the recipe says 10m to Prep. 22m Total time.  No mention of the 2-4 hours the chicken should marinate. I’ve Retyped the recipe for my personal files.  
2) this is kind of on the shirttails of #1 - but the yogurt sauce can be done AFTER you set the chicken to marinate. 

I’ll be sure to read the full instructions before deciding to use another of the recipes from this site again. 
Really put a dark spot on tonight’s plan since we had to wait a couple of hours to marinate the chicken.

I made this and it came out great but to speed up the marinading time I put the onion in the food processor. Now I a, doing this all the time for other dishes lol. Thanks Suzy for your healthy and oh so yummy dishes. You are truly gifted and you have made a chore (cooking through Covid-a LOT of cooking) more fun ?

I’ve made this recipe 20+ times and we love it every time. We pair this recipe with the tzatziki and a tomato cucumber salad and enjoy leftovers for several days &lt;3

https://content.jwplatform.com/videos/phUzhb0k.mp4

Mediterranean Grilled Chicken Recipe with Dill Greek Yogurt Sauce 

TMD – Grilled Chicken – Blog – Edit 2.5

A simple marinated and grilled chicken dish that is easy to dress up or down. Serve with couscous, rice, pilaf or quinoa. Add chopped fresh cucumbers, tomatoes and artichoke hearts and drizzle with an amazing garlic yogurt sauce. Low Carb, Keto, Gluten Free options!

Chicken Shawarma Bowls

olive oil (I like extra virgin)

lemon,

cumin

smoked paprika

salt

turmeric powder

curry powder

cinnamon

red pepper flakes

pepper,

recipe Easy Garlic Yogurt Sauce

Couscous, rice pilaf, brown rice

Diced or sliced English cucumber

Diced or halved grape or cherry tomatoes

artichoke hearts,

Feta Cheese (crumble on top)

Garnish with chopped, fresh, flat leaf parsley (optional)

Lemon wedge (squeeze over entire ingredients when serving)

Red Onions

olives

Slice chicken breasts in half, lengthwise. Place chicken...

Slice chicken breasts in half, lengthwise. Place chicken breasts or thighs in sturdy freezer baggie (gallon size). Using a meat mallet (or bottom of a wine bottle or large jar) pound each breast to about 1/2 inch thickness. Careful not to puncture the bag.

In a medium bowl, combine your olive oil,...

In a medium bowl, combine your olive oil, lemon juice and whisk to combine. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and pepper. Whisk until combined. Pour marinade over chicken in the baggie, squeeze out the air and seal. Squish the marinade to completely cover chicken. Refrigerate for a minimum of an hour up to overnight or freeze for later use.

Once chicken has marinated and you are ready...

Once chicken has marinated and you are ready to grill, heat grill or grill pan to medium-high heat, oil lightly. Prepare couscous, quinoa, brown rice or rice pilaf according to package directions.

Grill chicken for 3-4 minutes (4-5 for thigh...

Grill chicken for 3-4 minutes (4-5 for thigh meat), meat shouldn't stick once it's ready to turn. If using a grill pan, grill your artichoke hearts for a few minutes if desired. Remove and set aside. Turn the chicken and grill an additional 3-4 minutes. Remove chicken from grill to plate, covering with foil;  allow to rest for 5 minutes. Slice it thin. Serve over prepared couscous or other grain. Garnish with sliced cucumbers, fresh tomatoes, artichoke hearts, feta cheese, red onion, olives, etc. Drizzle bowl with garlic yogurt sauce and serve immediately with a lemon wedge and chopped flat leaf parsley or chopped cilantro.

This recipe for Mediterranean chicken is chicken thighs, olives, roasted peppers and orzo, all cooked in a single pan. An easy and healthy dinner option with minimal clean up at the end of the night!

One Pot Mediterranean Chicken

bone in, skin on chicken thighs

onion

garlic (minced)

peppers

orzo pasta (uncooked)

kalamata olives (halved)

chickpeas

kosher salt and black pepper (to taste)

parsley (chopped)

Preheat oven to 375 degrees. In a large skillet or pot, heat the olive oil over medium high heat. Season the chicken generously on both sides with salt and pepper. Place the chicken in the pan and cook for 4 to 6 minutes on each side or until golden brown. Remove the chicken from the pan.

Drain off excess fat leaving about 1 teaspoon in the pan. Add the onion, cook for 5 minutes. Add the garlic, cook for one minute more.

Add the orzo, oregano, roasted peppers, olives and chickpeas to the pan. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the chicken on top of the orzo mixture; add chicken broth.

Bring everything to a boil, cover the pot with a lid and place into the oven. Bake for 35 minutes or until chicken is cooked through. Sprinkle with parsley, then serve.

Thanks to harissa paste, this easy grilled chicken recipe is all the flavor! Slightly sweet, smoky, tangy, and just enough spicy. Serve it over quick-cooked couscous, a side of veggies, or with your favorite Mediterranean salad.

Grilled Harissa Chicken

boneless, skinless chicken thighs ((about 2 lb))

Kosher salt

½ red onion (sliced)

½ tsp coriander

½ tsp black pepper

tsp smoked paprika ((or 1 tsp sweet paprika))

tsp cumin

½ tsp cayenne (or more to your liking)

harissa paste

Pat the chicken dry and season with kosher salt on both sides.

Place the chicken in a bowl and add garlic, onions, spices, and harissa paste. Add lemon juice and a generous drizzle of extra virgin olive oil.

Heat an outdoor grill or an indoor griddle to medium-high heat (between 400-450 degrees Fahrenheit) and be sure to lightly oil the grates. Grill for 6 to 7 minutes or so on each side or until the chicken is fully cooked (using an instant read thermometer chicken&#039;s internal temperature should register 165 degrees F at the thickest part).

https://content.jwplatform.com/videos/JXATiZjW.mp4

Sheet Pan Chicken Pitas that are salty-briney-crunchy in all the right ways! Marinated chicken, roasted peppers, fresh cucumber, kalamata olives, feta cheese, and an easy homemade tzatziki.

Sheet Pan Chicken Pitas with Tzatziki

chicken

garlic, grated

lemon juice

cumin, smoked paprika, and kosher salt

bell peppers, sliced

olive oil and salt

full-fat plain Greek yogurt

cucumber

dill

pepper

cucumbers

red onion

kalamata olives

some kind of flatbread (pita, naan, socca)

Preheat the oven to 425 degrees. Mix chicken ingredients in a bowl. Marinate for 30 minutes.

Mix chicken ingredients in a bowl. Marinate for 30 minutes.

Sheet Pan Chicken Pitas Step 1

Sheet Pan Chicken Pitas Step 2

On a sheet pan, toss the peppers with olive oil and salt. On a second sheet pan, place the chicken pieces. Roast both for 10-15 minutes, until chicken is cooked and peppers are browned.

Sheet Pan Chicken Pitas Step 3

Serve chicken, peppers, sauce, and all the other fixings on a big platter (or just a sheet pan, really) and everyone can build their own pitas / bowls / salads. So much salty-briney-crunchy goodness.

Sheet Pan Chicken Pitas Step 4

I swapped chicken out for mushrooms to keep it vegan :)

This recipe is making my mouth water. Love all the ingredients, especially the spices. Such a great idea for a sheet pan recipe. Thanks for posting.

Read it today, made it tonight. So easy and so good. I subbed Aleppo pepper for the black pepper with the chicken because I use it for just about everything. The chicken was done in 10 minutes, so I finished the peppers under the broiler and they came out perfect. This one is going in the rotation.

Um. Wow. This is one of the best recipes I've made in a long time. Thank you! I even made the sauce with almond yogurt because we don't do dairy, and it was still amazing.

So easy and rave reviews from everyone!! Fresh and so flavorful. Like your lentil soup (this soup lover's dream come true!), this one is going into the regular rotation.

Delish - made this for supper last night, served with naan, and today made grain bowls with greens and quinoa for lunch.

This is a new favorite! I had bone in chicken thighs, so I used your same chicken recipe in the instant pot with one cup of water added. I didn't have time to make my homemade naan, so we served it over rice and sauteed eggplant with the super yummy instant pot sauce! Topped with avocado, cucumber, tomato and feta! I can't wait to make them as they are meant to be made!

This was a hit in our house - even my picky water boyfriend loved it! I served it with a red sauce my mom always makes with falafel in addition to the tzatziki sauce.

I made this last night and I really loved how the chicken turned out. It cooked really fast and was tender and flavorful. The whole meal was delicious and I'll definitely be making this again.

Made the for a Saturday lunch date with my sister and it was delicious! Liked that I could prep everything in advance.

This was so tasty and so easy! I was just making it for 2 so I roasted the  peppers and chicken on the same pan. Definitely a keeper!

Absolutely amazing!  I made a bowl of roasted veggies adding zucchini and mushrooms along with the peppers.  Then finished with cucumber, red onion, and cherry tomatoes.  So, so good!

This is a great meal to serve when you are having company &amp; want to get everything done in advance. All that's left to do is roast the chicken &amp; add to the platter when company arrives. Very yummy!

Made this for dinner tonight and absolutely loved it! Definitely a winner that I will make again. So easy and still super flavorful! I was curious what is the longest you'd recommend leaving the chicken in the marinade? 

Great recipe! Thank you so much!

I never post reviews on recipes, because they are either too bland, or I have to tweak it so much that it’s not close to the original... but this recipe is worthy of a review. This is one of my family’s favorite meals now! The chicken was so flavorful, and I’ve never had baked chicken come out this soft and tender. I have never had tzatziki, so I didn’t have anything to compare it to... but it tastes GREAT! We used naan (husband used whole wheat pita,) and added the red bell peppers, chicken, cucumbers, tzatziki, red onion, and feta. Sooo good. Perfect amount of crunch and such a unique flavor. Thank you for this!!!! It was a winner for my picky kiddo too. :)

These were delicious! Another great recipe

This was really great, and easy.  Thanks for a wonderful recipe!

https://www.youtube.com/watch?v=Xc_wO3aRK4c

Sheet Pan Chicken Pitas that are salty-briney-crunchy in all the right ways! Marinated chicken, roasted peppers, fresh cucumber, kalamata olives, feta cheese, and an easy homemade tzatziki.

Full recipe: https://pinchofyum.com/sheet-pan-chicken-pitas

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Pomegranates are everywhere these days. How about a Persian-inspired pomegranate chicken thigh recipe? Warning: you will want to make extra of this yummy chicken.

Pomegranate Chicken Thigh Recipe

tbsp seasoning salt

cloves

tsp black pepper

tsp paprika (sweet

garlic cloves, chopped

pomegranate molasses (or organic blackstrap molasses)

tbsp white vinegar

chicken thighs

red onion, sliced, divided

Private Reserve extra virgin olive oil

dry white wine

pomegranate molasses

bay leaf

mint leaves, crushed

large pomegranate, seeds of

Prepare the spice rub by combining the rub ingredients in a small bowl.

Pat chicken thighs dry and begin to apply the spice rub generously. Be sure to lift skin carefully and apply some or the spice rub underneath; this is very important for flavor.

Place chicken in a large dish on a bed of red onions (use 1/2 the amount of onions you sliced earlier). Cover and refrigerate for at least two hours.

Take chicken out of the fridge and let sit in room temperature for 15-20 minutes.

When ready, heat one tbsp of olive oil in a large and heavy skillet. Turn heat to medium-high and brown chicken thighs on both sides, beginning with skin-side. Place browned chicken in a large roasting pan.

To the same skillet, add a little more oil, if needed. Now, on medium-high heat, saute the remaining onion slices for 3-5 minutes or until slightly browned.

To the sauteed onions, add white wine and let simmer to reduce. Now add pomegranate molasses, bay leaf, seasoned salt, and chicken broth. Let the liquid simmer together for about 5-7 minutes to develop a nice pomegranate-wine sauce/broth.

Remove bay leaf and pour the pomegranate-wine sauce/broth over the chicken thighs in the roasting pan.

Cover and bake in 450 degree F-heated oven for 20 minutes. Then, uncover and bake on the lowest oven rack for another 25-30 minutes or until fully cooked.

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The most viewed mediterranean chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed mediterranean chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine