Mediterranean Chicken Skillet

13 Ratings
Recipe courtesy ofThe Kitchen

Total: 20 min Cook: 20 min

Yield: 4 to 6 servings

Level: Easy



  • 4 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, thinly sliced 
  • 1 pint cherry tomatoes 
  • 1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade 
  • 1/2 cup marinated small pitted olives, such as from an olive bar 
  • 1/2 cup roasted red peppers, such as from an olive bar 
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh parsley or 2 tablespoons lightly dried parsley, such as Gourmet Garden
  • 1 bag frozen brown rice 


  • Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.

  • Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.

  • Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.

Show more
Show: The Kitchen
Episode: Master Your Menu

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13 Ratings

Easy, quick, and delicious! Love the cherry tomatoes I  this! See All Reviews Post Review

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