With a tangy Mediterranean chicken marinade and tons of toppings (like tomatoes, olives, red onions, feta cheese, and fresh basil), this dish offers a lot of variety in an easy way. But my favorite part? It’s super fast, so I can whip up a chopped Mediterranean salad or a classic Greek salad and say dinner is done!
Ingredients & Substitutions
Here I explain the best ingredients for Mediterranean style chicken, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Mediterranean Chicken Marinade:
Olive Oil – I use extra virgin olive oil for a classic Mediterranean flavor, but you could use avocado oil or your preferred oil. Balsamic Vinegar – This is my secret to super tender chicken and a deliciously sweet and tangy depth. Be sure to use a high-quality vinegar that doesn’t have added sugar. You could also use white wine vinegar, red wine vinegar, or lemon juice — any of these which will also tenderize but will have a different flavor. Garlic – Fresh garlic really pops here, but if you’re short on time, 2 teaspoons of jarred minced garlic or 1/2 teaspoon of garlic powder will do the trick. Italian Seasoning – You can purchase it, but I like to make a big batch of homemade Italian seasoning, since I use it so often. Sea Salt & Black Pepper
The Chicken & Toppings:
Chicken Thighs – I used boneless skinless chicken thighs this time, but you can also use chicken breast or even bone-in thighs. The cook time will vary if you use other cuts. Roma Tomatoes – I prefer these for topping my Mediterranean chicken recipe because they have fewer seeds than many other varieties, but any other kind of tomato can work. You could even use leftover roasted cherry tomatoes or sun-dried tomatoes! Black Olives – My recipe calls for regular black olives, but feel free to use kalamata olives or green olives. Onions – Red onions are the best for true Mediterranean dishes, but you want less bite, use white or yellow onions. Feta Cheese – Adds a tangy, salty kick. Feel free to skip it if you need a dairy-free version. Fresh Basil – Cut a couple tablespoons into ribbons and reserve more for garnish. Other fresh herbs are great too, like fresh parsley or oregano. But I have to have basil!
How To Make Mediterranean Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Keep any leftovers in the refrigerator for up to 2-3 days. Wait to add toppings until right before serving, and if you can, they taste better chopped fresh. Meal prep: I often use this chicken as an easy chicken meal prep idea for lunches. Just be sure to store the toppings separately until ready to enjoy. Reheat: Warm the Mediterranean chicken thighs in a hot skillet or microwave, without the toppings. Add the toppings after reheating. Freeze: You can freeze the chicken itself in a zip lock back or container for up to 3 months. Don’t freeze the toppings, as it would ruin their texture.
Serving Suggestions
So you’ve got your juicy Mediterranean chicken ready to go — now let’s talk side dishes! Here are some good ones to pair with it: Mediterranean chicken recipes are some of the easiest to make, and I only have a few simple tips for that perfect meal!
Marinate for the right amount of time. You need at least 1 hour for the flavors to develop, but don’t go longer than 24 hours, or the chicken will get mushy. If you’ll be marinating for more than an hour, place in the fridge for safety. Use a meat thermometer. I use this instant read meat thermometer to check that the chicken is done. For dark meat like chicken thighs, I recommend an internal temperature of at least 170 degrees F (in the thickest part, as that’s when dark meat becomes juicy. Don’t overcrowd the pan. To achieve that perfect sear, cook the chicken in batches if necessary, allowing each piece enough space to brown evenly without steaming.
Chop any leftover chicken and use it to make my creamy Mediterranean chicken salad!
Vegetables – My go-to veggies for this dish are roasted asparagus and sauteed zucchini, but some simple sauteed green beans or fried brussels sprouts would be just as yummy. Mediterranean Sides – If I have company over, I make some baked feta as an appetizer, and serve the chicken with Greek lemon potato wedges. Salads – Naturally (and like I mentioned above), my Mediterranean salad or Greek salad go best with this dish. But I also enjoy it with Italian-inspired salads, like burrata salad or artichoke salad. Rice – For a more filling option, serve with white or brown rice. I like to swap it for riced cauliflower (or use frozen cauliflower rice if you’re in a hurry).
More Mediterranean Chicken Recipes
If you like this fresh cuisine, check out some of my other Mediterranean-inspired chicken recipes for your dinner rotation:
My Favorite Tools For This Recipe
Large Skillet – The larger size gives chicken enough space to cook. Instant Read Meat Thermometer – This one that I have reads fast, so there’s no risk to overcooking foods while waiting for a reading.
Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition information is calculated with 1/3 of the marinade as the rest is discarded.
