Pan-Fried Chicken with Tomatoes and Green Olives

This one-skillet chicken recipe is the perfect weeknight dinner. It takes very little prep and only 15 minutes to cook. It's healthy, bright, and packed with fresh Mediterranean flavours.

4 chicken breasts, boneless, skinless
2 Tbsp. garlic, minced
sea salt
black pepper, freshly ground
1 Tbsp. dried oregano, divided
extra-virgin olive oil
½ cup dry white wine
1 large lemon, freshly juiced
½ cup chicken broth
1 cup red onion, finely chopped
1½ cup tomatoes, diced small
¼ cup green olives, sliced
1 handful fresh parsley, stems removed, chopped
feta cheese, crumbled (optional)

Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.

Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and ½ of the dried oregano.

In a large cast-iron skillet, heat 2 Tbsp. of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by ½ then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 minutes turning the chicken over once (chicken's internal temperature should reach 170°F).

Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous.

Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.

Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and ½ of the dried oregano.

In a large cast iron skillet, heat 2 Tbsp. of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by ½ then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 turning the chicken over once (chicken's internal temperature should reach 170°F).

Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy.

Makes 4 servings.