Mediterranean chicken
Our creamy Mediterranean chicken recipe brings sun-soaked flavours to your dinner table in only 20 minutes. It boasts garlicky chicken in a silky smooth, herb-scented sauce with crumbled white cheese, kalamata olives, and parsley. Serve it with a slice of crusty bread on the side, and you have a dinner that stirs up a little wanderlust without stepping out the door.
Ingredients
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4
Chicken fillets (about 800 g)
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1 tsp
Coarse salt
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Freshly ground pepper
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25 g
Butter
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2
Garlic cloves, finely chopped
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200 ml
Chicken stock
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2 tsp
Dried oregano
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2 tsp
Soy sauce
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1 tbsp
Wheat flour
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200 ml
Yoghurt
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100 g
White cheese
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50 ml
Kalamata olives
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To serve
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50 ml
Parsley leaves, coarsely chopped
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250 g
Sourdough bread
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300 g
Cherry tomatoes, cut in half
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1
Cucumber in smaller pieces, possibly drizzled with a little vinegar
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Instructions
Use the right cookware
Choose a heavy-bottomed pan, such as cast iron or stainless steel with a thick base. These types distribute heat evenly, which prevents the garlic from burning, keeps the sauce smooth, and cooks the chicken evenly so it stays juicy.
Adjust the thickness of the sauce
The sauce should be smooth and pourable, with a creamy texture that coats the chicken. If it turns out too thick, stir in a splash of water or a bit more stock to loosen it. If it is too thin, let it simmer longer to reduce, or stir in a spoonful of flour mixed with cold water. A little extra yoghurt can also help thicken the sauce, especially when combined with flour, but add it slowly to keep the texture stable.
FAQ: Questions about Mediterranean chicken
Prepare an aromatic Mediterranean chicken in a creamy, herby sauce with our recipe. We have provided answers to some commonly asked questions you may have about storage, swaps, and timing.
How do you cook chicken without drying it out?
Start by browning the chicken quickly over high heat to seal the surface. Then, let it simmer gently in the sauce at a steady, moderate temperature. In this recipe, the creamy sauce helps keep the chicken moist as it finishes cooking. Avoid boiling or letting the sauce reduce too much once the chicken is back in the pan, as that can cause it to toughen. The fillets should be cooked through but still tender after about 10 minutes in the sauce.
Can I use different types of chicken for this recipe?
Yes, you can use different types of chicken in this recipe. Although it calls for chicken fillets, boneless, skinless thighs or breasts are just as suitable. If you want a deeper flavour, use chicken with the skin on. In that case, cook the skin side first until it crisps up, then continue with the rest of the recipe. Depending on the cut, you may need to adjust the cooking time to make sure the chicken is cooked through.
How should I store leftover Mediterranean chicken?
Store leftover Mediterranean chicken in an airtight container in the fridge once it has cooled completely. It will keep well for up to 3 days. When you want to enjoy it again, warm it gently on the stove over low heat. Add a splash of water or stock if the sauce has thickened too much in the fridge.
Nutritional values
Nutritional value, per
1875 Kcal
| Fibre | 11.5 gram fibers |
| Protein | 164.7 gram |
| Carbohydrates | 159 gram |
| Fat | 63.3 gram |
Indulge in our creamy Mediterranean chicken
Our recipe for Mediterranean chicken has fantastic flavours and terrific textures cooked together in one pan, allowing you to experience them all at once in a single mouthful. The main attraction is the chicken, incredibly juicy on the inside and wonderfully crisp on the outside.
It simmers slowly in the indulgently creamy sauce, and we stir in a bit of yoghurt at the end to make it even smoother with a glossy finish. While it is irresistibly creamy, the pot still remains truly Mediterranean, with herbaceous, savoury, and salty notes.
Enveloped in a rich and savoury sauce
The way all the flavours in the sauce work in harmony and infuse each other is what makes this recipe so phenomenal. We start by searing the chicken in butter to give it a golden crust and let it take on some of the butter’s warm richness. In the same pan, we fry the garlic. It soaks up the savoury flavour left behind by the chicken and softens as it cooks, shifting from sharp to sweet with an earthy undertone.
The body of the sauce consists of soy sauce, chicken stock, and yoghurt, all contributing their distinctive qualities. The soy is sharp and salty, with a deep umami character that anchors the sauce. The chicken stock is milder, with a slow-cooked savoury base that rounds out the sharpness. The yoghurt goes in at the end, softening the intensity and leaving the sauce slightly tangy. To enliven those strong flavours, we stir in dried oregano – a classic Mediterranean herb. It is concentrated and aromatic, with a slightly bitter, almost minty warmth.
With tangy olives and white cheese
We scatter the top with kalamata olives and crumbled white cheese as a final flourish. The olives provide a salty, briny, sharpness with a hint of fruitiness. The white cheese is tangy and milky, with a delicate sour edge that cuts through the sauce's creaminess. These two may be simple additions, but to us, they are true staples of Mediterranean cuisine.
Serve with bread, vegetables, or rice
This recipe for Mediterranean chicken works any day of the year. It is comforting and creamy, ideal for cold evenings when you want something warm and satisfying, but still fresh for lighter dinners when the weather is warmer.
In the summer months, or when you are after a breezier plate, serve it with slices of crusty bread and a few vegetables on the side, such as grilled courgettes and asparagus, or sautéed green beans. The bread soaks up the sauce, and the vegetables keep the meal crisp and light.
When it is cold outside, or you are looking for a bit more substance, serve it with rice, orzo, or bulgur. These are great for soaking up the sauce, holding their shape, and making it a solid option for a cosy and proper family dinner.
For more dinner ideas that work no matter the season, take a look at our teriyaki salmon noodles or pasta with vegetables. And when you feel like leaning into something a little more comforting, Danish smørrebrød and fish cakes always deliver.
Choose your own ingredients
This Mediterranean chicken recipe gives you room to play with the flavours. Season the chicken before searing it with garlic powder for an extra layer of savoury warmth or try paprika for a mild smokiness that deepens as it cooks. A pinch of dried thyme or ground coriander also works well; thyme provides a slightly woodsy sharpness, while coriander offers a citrusy and earthy note.
When sautéing the garlic, add a finely chopped onion. As it cooks, it turns soft and sweet, building another layer of flavour into the base of the sauce. A handful of spinach stirred into the sauce at the end provides a mild mineral note, while chopped sun-dried tomatoes introduce their concentrated sweetness. For a sharper edge, toss in a few capers or stir in a spoonful of mustard. The capers bring a salty and briny pop, while the mustard delivers a tangy touch and a warming heat.
