Mediterranean Chicken is the perfect recipe for busy weeknights. A simple pan-seared chicken is topped with a delicious, quick lemon olive sauce. The recipe takes around 30 minutes to make and is naturally gluten free, low carb, and keto friendly.
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The Mediterranean Diet is probably the way of eating that I would prefer to follow, if I didn’t have a medical issue that doesn’t fair well with carbohydrates.
However, not all Mediterranean cooking has a lot of carbs in it, so I fit it in where I can. A prime example is this recipe for Mediterranean Chicken with Lemon Olive Sauce.
A simple pan seared chicken is topped with a herb, lemon, and olive based sauce. It’s zesty and delicious! You can pair it with just about any vegetable, potatoes, pasta, or rice, depending on your own diet.
Why This Recipe Works
This is a quick and easy one-pan recipe that can be made in 30 minutes.
The sauce is the perfect combination of zesty lemon, olives, and basil. It brings so much flavor to otherwise plain chicken.
This family-friendly recipe is naturally gluten free, low carb, and keto friendly.
How to Make Mediterranean Chicken with Lemon Olive Sauce
What You Need To Make This Recipe
To make this recipe you will need:
- 1 tablespoon extra virgin olive oil
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 shallots (finely diced)
- 1/2 cup kalamata olives (diced or sliced)
- 1/2 cup green olives (diced or sliced)
- 2 lemons (zested and juiced)
- 1 tablespoon fresh basil (minced)
The full recipe and instructions are also in the recipe card at the end of the post. You can print the recipe from the card, as well.
Prep!
The prep work for this recipe is to finely dice the shallots, slice or dice both types of olives, zest and juice the lemon, and mince the basil.
Tip: you can do all or most of the prep work while the chicken is cooking to save a little time.
Create!
Season the chicken breasts with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat and add the chicken.
Cook until golden brown, about 5-7 minutes, then flip and cook the opposite side until golden brown and cooked through, about 7 more minutes. The internal temperature of chicken needs to reach 165°F.
Remove the chicken from the skillet and place on a plate. Tent with foil to keep warm.
Return the skillet to medium heat. Add a drizzle of olive oil, if necessary, and the diced shallots.
Cook, stirring frequently and scraping up and browned bits from the chicken, until softened, about 2-3 minutes.
Stir in the olives and cook for a minute or two, until warm.
Mix in the lemon juice, lemon zest, and basil.
Taste. If the sauce is too sour for your taste, you can add water, 1 tablespoon at a time, until it’s more to your liking.
Present!
Tips and Techniques
- You can do all or most of the prep work while the chicken is cooking to save a little time.
- Cut the sauce with water, 1 tablespoon at a time, if it’s too sour for your taste.
- Store leftovers separately in airtight containers. Use within 3-4 days.
FAQ’s
What Do You Serve With Mediterranean Chicken?
Mediterranean Chicken can be served with a side of potatoes, rice, and/or vegetables. Broccoli, asparagus, and green beans pair especially well with this dish.
Is Chicken Part Of The Mediterranean Diet?
Chicken can be consume in moderation while following a Mediterranean diet.
More Low Carb Chicken Dinner Recipes to Try
Looking for a few more low carb chicken dinner recipes? Here are a few you may want to check out:
- Skillet Creamy Lemon Chicken with Cauliflower
- Cheesy Chicken Broccoli Rice Skillet
- Chicken Fajitas Bowls with Cauliflower Rice
- Creamy Spinach Artichoke Chicken
- Keto Chicken Divan
- Creamy Garlic Chicken
- Easy Garlic Chicken + VIDEO
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Mediterranean Chicken with Lemon Olive Sauce
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon extra virgin olive oil
- 2 shallots (finely diced)
- 1/2 cup kalamata olives (sliced or diced)
- 1/2 cup green olives (sliced or diced)
- 2 lemons (zested and juiced)
- 1 tablespoon fresh basil (minced)
Instructions
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and add the chicken.
- Cook until golden brown, about 5-7 minutes, then flip and cook the opposite side until golden brown and cooked through, about 7 more minutes or until the internal temperature reaches 165°F on a meat thermometer inserted into the center of the thickest portion. Remove the chicken from the skillet and place on a plate. Tent with foil to keep warm.
- Return the skillet to medium heat. Add a drizzle of oil, if necessary, and the diced shallots.
- Cook, stirring frequently and scraping up and browned bits from the chicken, until softened, about 2-3 minutes.
- Stir in the olives and cook for a minute or two, until warm.
- Mix in the lemon juice, lemon zest, and basil.
- Taste. If the sauce is too sour for your taste, you can add water, 1 tablespoon at a time, until it’s more to your liking.
- Serve the chicken topped with a spoonful or two of the lemon olive sauce.
Notes
Tips and Techniques
- You can do all or most of the prep work while the chicken is cooking to save a little time.
- Cut the sauce with water, 1 tablespoon at a time, if it’s too sour for your taste.
- Store leftovers separately in airtight containers. Use within 3-4 days.
