8 Chicken Breast Recipes From Mediterranean Diets

Just as Mediterranean cultures have mastered the art of longevity, you'll discover their secrets through these eight chicken breast recipes that'll transform your cooking. You'll learn to balance bright citrus, aromatic herbs, and heart-healthy olive oil while creating dishes that range from Classic Lemon Garlic to exotic Moroccan-spiced variations. Whether you're a novice or experienced cook, these time-tested preparations offer both simplicity and sophistication—and wait until you experience how the yogurt marinade works its magic.

Classic Lemon Garlic Mediterranean Chicken

This vibrant Mediterranean dish combines the bright flavors of fresh lemon with aromatic garlic to create a perfectly balanced chicken entrée. The simplicity of the ingredients allows the natural flavors to shine through, while the cooking method ensures tender, juicy results every time.

The beauty of this recipe lies in its versatility and straightforwardness, making it an excellent choice for both casual family dinners and elegant entertaining. The pan-seared chicken breasts develop a golden crust while maintaining their moisture, and the resulting sauce is light yet full of flavor.

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 lemons
• 1 teaspoon sea salt

Begin by removing the chicken breasts from the refrigerator 30 minutes before cooking to bring them to room temperature. During this time, prepare the other ingredients by mincing the garlic and having the lemons ready to juice. Season the chicken breasts evenly with sea salt on both sides.

Heat olive oil in a large skillet over medium heat until it shimmers. Place the chicken breasts in the pan and cook for 5-6 minutes on each side until they develop a golden-brown crust. Once both sides are properly seared, add the minced garlic to the pan and cook for an additional minute, stirring carefully to prevent the garlic from burning.

Squeeze the juice of both lemons over the chicken breasts, then reduce the heat to low. Cover the pan with a lid and allow the chicken to simmer in the lemon-garlic sauce for 5-7 minutes, or until the internal temperature reaches 165°F (74°C).

Once done, remove the chicken from the heat and let it rest for 5 minutes before serving. Spoon the pan juices over the chicken when plating.

For optimal results, ensure the chicken breasts are of even thickness by butterflying or pounding them before cooking. This promotes uniform cooking and prevents dry spots. The dish can be garnished with fresh herbs like parsley or oregano, and the pan sauce can be enhanced by adding a splash of white wine or chicken broth during the simmering stage.

Greek-Style Herb-Crusted Chicken Breasts

A vibrant fusion of classic Greek herbs and tender chicken creates this Mediterranean-inspired dish that brings the flavors of the Aegean to your kitchen. The herb crust forms a savory barrier that locks in moisture while infusing the meat with aromatic flavors throughout the cooking process.

The combination of oregano, thyme, and rosemary creates an authentic Greek profile, while the addition of lemon zest brightens the overall taste. This recipe transforms ordinary chicken breasts into a restaurant-worthy entrée that pairs perfectly with traditional Greek sides like roasted potatoes or a classic horiatiki salad.

• 4 boneless, skinless chicken breasts
• 2 tablespoons dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon, zested
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 cup breadcrumbs

Begin by patting the chicken breasts dry with paper towels. In a small bowl, combine the oregano, thyme, rosemary, minced garlic, lemon zest, salt, and pepper. Mix in the breadcrumbs and create a uniform herb mixture.

Brush each chicken breast with olive oil, ensuring complete coverage. Press the herb mixture firmly onto each chicken breast, coating both sides evenly.

Place the coated chicken breasts on a lined baking sheet and let them rest for 10 minutes to allow the herbs to adhere properly. Meanwhile, preheat your oven to 375°F (190°C).

Bake the chicken breasts for 22-25 minutes, or until the internal temperature reaches 165°F (74°C) and the herb crust is golden brown. Let the chicken rest for 5 minutes before serving to ensure the juices redistribute throughout the meat.

For optimal results, choose chicken breasts of similar size and thickness to ensure even cooking. If the breasts are particularly thick, consider butterflying them before applying the herb crust.

The herb mixture can be prepared up to 24 hours in advance and stored in an airtight container, which will allow the flavors to meld together more intensely.

Tuscan Sun-Dried Tomato Chicken

Tuscan Sun-Dried Tomato Chicken combines the rich flavors of traditional Italian cuisine with the convenience of a modern kitchen. The sweet and intense taste of sun-dried tomatoes, combined with aromatic herbs and a creamy sauce, creates a restaurant-quality dish that's surprisingly easy to prepare at home.

This classic Tuscan dish transforms ordinary chicken breasts into a memorable meal, featuring a luxurious sauce that perfectly balances cream, garlic, and the concentrated flavor of sun-dried tomatoes. The addition of fresh spinach and Italian herbs makes this a complete one-pan meal that captures the essence of Mediterranean cooking.

• 4 boneless, skinless chicken breasts
• 1 cup sun-dried tomatoes, julienned
• 4 cloves garlic, minced
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste

Season chicken breasts with salt, pepper, and Italian herbs. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove chicken from the pan and set aside.

In the same skillet, add minced garlic and sun-dried tomatoes, sautéing for 1-2 minutes until fragrant. Pour in chicken broth and scrape the bottom of the pan to release any browned bits. Add heavy cream and bring to a gentle simmer, stirring occasionally until the sauce begins to thicken.

Return the chicken to the pan and add fresh spinach, allowing it to wilt into the sauce. Stir in Parmesan cheese and continue cooking for 2-3 minutes until the sauce is creamy and the chicken is heated through. The sauce should coat the back of a spoon when ready.

For best results, allow the cream to come to room temperature before adding it to the pan to prevent curdling. If the sauce becomes too thick, thin it with additional chicken broth. The dish can be stored in an airtight container in the refrigerator for up to 3 days, though the sauce may need to be thinned when reheating.

Moroccan Spiced Chicken With Olives

This vibrant and aromatic Moroccan chicken dish combines the rich flavors of North African spices with briny olives, creating a perfect balance of savory and tangy notes. The blend of warm spices like cumin, coriander, and cinnamon infuses the chicken with deep, complex flavors characteristic of Moroccan cuisine.

The dish traditionally simmers slowly, allowing the spices to fully develop and the chicken to become tender while absorbing the flavors of the sauce. Green olives add a distinctive Mediterranean touch, while preserved lemons contribute an authentic Moroccan element that brightens the entire dish.

• 4 chicken breasts, bone-in
• 1 cup green olives, pitted
• 1 preserved lemon, quartered
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 cup chicken broth
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Begin by mixing the spices (cumin, coriander, cinnamon, paprika, and turmeric) in a small bowl. Season the chicken breasts generously with salt and pepper, then coat them evenly with the spice mixture. Let the chicken marinate at room temperature for 30 minutes to allow the flavors to penetrate the meat.

Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken breasts skin-side down and cook until golden brown, about 5-7 minutes per side. Remove the chicken from the pan and set aside.

In the same pan, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Return the chicken to the pan and add the chicken broth, preserved lemon, and olives. Reduce heat to low, cover the pan, and let simmer for 30-35 minutes, or until the chicken is cooked through and tender. During the last 5 minutes of cooking, remove the lid to allow the sauce to reduce slightly.

Garnish with fresh cilantro before serving. For the best results, use high-quality preserved lemons and green olives, as these ingredients are crucial to the authentic Moroccan flavor. If preserved lemons are unavailable, substitute with the zest and juice of one fresh lemon.

The dish can be made ahead and reheated, as the flavors often improve after a day of resting in the refrigerator. Serve with couscous or flatbread to soak up the flavorful sauce.

Spanish Paprika Chicken With Saffron

Spanish Paprika Chicken with Saffron combines the rich, smoky flavor of Spanish paprika (pimentón) with the luxurious golden hue and distinctive taste of saffron. This classic Spanish dish captures the essence of Mediterranean cooking while showcasing the unique spice combinations that make Spanish cuisine distinctive.

The dish transforms ordinary chicken breasts into a vibrant, flavorful meal that's both elegant and comforting. The combination of paprika and saffron creates a beautiful red-orange sauce that not only adds visual appeal but infuses the chicken with deep, complex flavors characteristic of Spanish cooking.

• 4 chicken breasts, boneless and skinless
• 2 tablespoons Spanish paprika (pimentón)
• 1 pinch saffron threads
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/2 cup white wine
• 1 bay leaf
• Salt and pepper to taste

Begin by seasoning the chicken breasts generously with salt and pepper, then coat them evenly with 1 tablespoon of paprika. In a small bowl, steep the saffron threads in 2 tablespoons of hot water for 10 minutes to release their color and flavor.

Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.

In the same pan, add onions and garlic, cooking until softened and translucent, about 5 minutes. Add the remaining paprika and stir for 30 seconds to bloom the spice.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Add the chicken broth, saffron with its soaking liquid, and bay leaf.

Return the chicken to the pan, reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened slightly.

For the best results, use authentic Spanish paprika, which comes in sweet (dulce), bittersweet (agridulce), and hot (picante) varieties. The saffron should be high-quality and threads should be bright red – avoid powdered saffron as it's often adulterated.

The sauce can be reduced further after removing the chicken if you prefer a thicker consistency, and the dish pairs excellently with Spanish rice or crusty bread to soak up the flavorful sauce.

Turkish Yogurt-Marinated Chicken

Turkish Yogurt-Marinated Chicken is a tender, flavorful dish that combines the tangy richness of yogurt with traditional Middle Eastern spices. The yogurt marinade not only infuses the chicken with flavor but also helps tenderize the meat, resulting in incredibly juicy chicken breasts.

This dish celebrates the Turkish tradition of using yogurt-based marinades, which has been perfected over centuries. The combination of garlic, lemon, and aromatic spices creates a complex flavor profile while the yogurt ensures the chicken remains moist throughout the cooking process.

• 4 chicken breasts
• 2 cups plain Greek yogurt
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon, juiced
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

In a large bowl, combine the Greek yogurt, minced garlic, olive oil, lemon juice, and all the spices. Mix thoroughly until all ingredients are well incorporated.

Add the chicken breasts to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, gently wiping off excess but leaving a thin coating. Discard the remaining marinade.

Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). If using a grill pan, you may need to add a small amount of oil to prevent sticking.

Once cooked, let the chicken rest for 5-10 minutes before slicing to allow the juices to redistribute.

For best results, make small cuts in the chicken breasts before marinating to allow the yogurt mixture to penetrate deeper into the meat. Avoid cooking the chicken at too high a temperature as the yogurt can burn quickly.

If cooking indoors, ensure proper ventilation as the yogurt marinade can create some smoke when cooking. This dish pairs excellently with rice pilaf, grilled vegetables, or a fresh Mediterranean salad.

Provençal Herb and Wine Chicken

This classic French dish captures the essence of Provence with its aromatic herbs and white wine sauce. The combination of thyme, rosemary, and lavender creates a fragrant profile that's distinctly Mediterranean, while the wine adds depth and complexity to the finished dish.

The slow-cooking process allows the herbs to infuse the chicken thoroughly, resulting in tender, flavorful meat that's both elegant and comforting. This recipe stays true to the rustic cooking style of southern France while offering a sophisticated presentation suitable for special occasions.

• 4 chicken breasts, bone-in with skin
• 2 tablespoons olive oil
• 1 cup dry white wine
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 teaspoon dried lavender
• 3 cloves garlic, crushed
• 1 shallot, finely chopped
• 1 cup chicken stock
• 2 tablespoons butter
• Salt and pepper to taste

Season the chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Place the chicken skin-side down and sear for 5-7 minutes until golden brown. Turn and cook for an additional 5 minutes on the other side.

Add shallots and garlic to the pan, cooking until fragrant, about 1 minute. Pour in the white wine, scraping the bottom of the pan to release any browned bits.

Add the chicken stock, rosemary, thyme, and lavender. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Remove the chicken from the pan and increase heat to medium-high. Reduce the sauce for 3-5 minutes until slightly thickened. Swirl in the butter to finish the sauce. Return the chicken to the pan briefly to coat with the sauce before serving.

For the best results, choose a good quality white wine that you'd also enjoy drinking, such as a Chablis or Sancerre. The herbs can be adjusted according to availability and preference, but fresh herbs will provide the most authentic flavor.

Let the chicken rest at room temperature for 20 minutes before cooking to ensure even cooking throughout.

Lebanese Sumac-Seasoned Chicken

Sumac, a deep red spice with a tart, lemony flavor, is a cornerstone of Lebanese cuisine. This chicken dish showcases the spice's unique character while incorporating traditional Middle Eastern cooking techniques to create a flavorful and tender result.

The dish combines the earthiness of sumac with aromatic garlic and olive oil, creating a marinade that tenderizes the chicken while infusing it with distinctive Lebanese flavors. The result is a vibrant, tangy chicken dish that brings authentic Lebanese tastes to your dinner table.

• 4 chicken breasts, boneless and skinless
• 3 tablespoons sumac
• 4 cloves garlic, crushed
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 lemon
• 1 medium onion, thinly sliced

In a large bowl, combine sumac, crushed garlic, olive oil, salt, and pepper to create a paste. Add the chicken breasts to the bowl and coat them thoroughly with the mixture. Allow the chicken to marinate for at least 2 hours or overnight in the refrigerator for best results.

Preheat your oven to 375°F (190°C). Place the marinated chicken breasts in a baking dish and arrange the sliced onions around them. Squeeze fresh lemon juice over the chicken and onions. Cover the dish with foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute throughout the meat.

For optimal results, ensure the chicken breasts are of even thickness by gently pounding them before marinating. Sumac can be found in Middle Eastern markets or specialty spice shops – avoid substituting it with other spices as its unique flavor is essential to the authenticity of this Lebanese dish.

The leftover pan juices can be drizzled over rice or flatbread served alongside the chicken.