Whole30 Mediterranean chicken is a tasty and easy dinner recipe your whole family will enjoy! A quick and healthy Whole30 chicken recipe that takes just 30 minutes!
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The best Whole30 recipes are those that keep being requested - like this Whole30 Mediterranean chicken! I've found that this is one of my favorite Whole30 chicken recipes that has stayed in regular dinner rotation.
It's also super customizable if you're not doing Whole30 - feel free to add in some kalamata olives, top with feta or Parmesan, use chicken thighs or even stir in some Greek yogurt for a creamy version.
Check out our entire library of Whole30 recipes including some of our faves - crock pot roast with carrots and potatoes, Old Bay Salmon and buffalo chicken meatballs.
Why You'll Love This Recipe
- Family-friendly Whole30 recipe that the entire family will enjoy. Feel free to swap out veggies or just serve chicken plain for a more kid-friendly meal idea.
- Whole30 Mediterranean chicken is one of the easiest dinner ideas that cleans up in a snap! This Mediterranean chicken bake goes from stove top to the oven thanks to the cast iron skillet.
- Customizable! You can add in whatever veggies you like or even swap out proteins for a variety of dinner ideas.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Spinach: Kale, collard greens or any leafy green you select would work well.
- Sun-dried tomatoes: Canned diced tomatoes also work well for this recipe.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
- Preheat oven to 400 degrees. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions and cook until browned.
- Add spinach, artichokes, sun-dried tomatoes and garlic to the pan and add a splash of artichoke juice. Cook until spinach is wilted and then remove to a side dish.
- Trim chicken of fat and season with salt and pepper. Add chicken to heated skillet and brown on each side for about 4 minutes. If needed, add in additional olive oil for cooking.
- Return vegetable mixture to top of chicken. Bake chicken for about 15 minutes or until it reaches an internal temperature of 165 degrees.
Expert Tips
- Double Whole30 Mediterranean chicken for leftovers. This will make meal prep easier when you are able to have it for a few dinners or for lunch.
- For lower grocery bills, take this Whole30 Shopping list from ALDI or this list from Trader Joe's to help with your shopping. When I have made a plan and used a shopping list to plan meals for my family, it makes life much easier.
- Storage: Store leftovers in the refrigerator in an airtight container for up to 3 days.
- Freezer: Freeze cooled leftovers in a freezer-safe container and store in the freezer for up to 3 months.
Recipe FAQs
Baking chicken uncovered is perfectly fine as long as you get a good sear on the outside before baking. That is why this Whole30 Mediterranean chicken is started on the stove top and then finished in the oven.
This method helps to ensure that you are not over-baking it and making it dry. The sear holds in the moisture and enables you to bake it quickly at 400F rather than 350F.
The slower you can cook it, the more tender it will be. That is why this crock pot tuscan chicken is so delicious. We are also a huge fan of chicken thighs slow cooked just like this honey garlic takeout copycat.
Related Recipes
Whole30 Mediterranean Chicken
Equipment
Ingredients
- 1 pound thin chicken breast use thin-sliced chicken breast or pound to ¼ inch thickness
- 1 tablespoon olive oil
- 1 large onion sliced
- 12 oz marinated artichokes reserve liquid & chop artichokes
- 4 oz sun-dried tomatoes drained & chopped
- 2 cloves garlic minced
- 8 oz baby spinach
- salt & pepper to taste
Instructions
- Preheat oven to 400 degrees. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions and cook until browned.1 tablespoon olive oil, 1 large onion
- Add spinach, artichokes, sun-dried tomatoes and garlic to the pan and add a splash of artichoke juice. Cook until spinach is wilted and then remove to a side dish.12 oz marinated artichokes, 4 oz sun-dried tomatoes, 8 oz baby spinach, 2 cloves garlic
- Trim chicken of fat and season with salt and pepper. Add chicken to heated skillet and brown on each side for about 4 minutes. If needed, add in additional olive oil for cooking.1 pound thin chicken breast, salt & pepper
- Return vegetable mixture to top of chicken. Bake chicken for about 15 minutes or until it reaches an internal temperature of 165 degrees.
Notes
- Double this Whole30 Mediterranean chicken for leftovers. This will make meal prep easier when you are able to have it for a few dinners or for lunch.
- For lower grocery bills, take this Whole30 Shopping list from ALDI to help with your shopping. When I have made a plan and used a shopping list to plan meals for my family, it makes life much easier.
- Storage: Store leftovers in the refrigerator in an airtight container for up to 3 days.
- Freezer: Freeze cooled leftovers in a freezer-safe container and store in the freezer for up to 3 months.
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