Mediterranean Chicken

mediterranean chicken

Do not let this dish fool you.  It is one of the least time consuming dishes I make.  It sounds very fancy, but it’s anything but.

This one skillet meal is called Mediterranean Chicken and yes I overstuffed the chicken breasts with a little too much cheese, so don’t be alarmed.

Chicken breasts are stuffed with a soft garlic and herb cheese and are then nestled into a bed of roasted zucchini, peppers, onions and sun dried tomatoes.  They are drizzled in a little balsamic vinegar and spices and baked for 30 minutes.

They key to not ending up with overcooked, squishy vegetables starts with their size.  You want to cut the vegetables in large chunks like this:

Med Chicken

Then get a cast iron skillet nice and hot with about 1-2 Tablespoons of good quality olive oil and add the celery, peppers and onions first so they can soften.  Add the zucchini last.

Med Chicken Cut a slit into the chicken breast and stuff some cheese in it and lay them on top of the veggies.  Drizzle with balsamic vinegar and sprinkle with fresh herbs and bake.

Med Chicken

Be careful not to overcook the vegetables in the skillet in the beginning, but you want the pan hot so they caramelize.  It’s a quick sauté and then into the oven they all go.

Heat is the key to this dish.  Hot pan, hot stove and you’ll end up with a beautifully browned chicken on the outside, moist and tender with melted cheese on the inside.

mediterranean chicken


Mediterranean Chicken



  • 23 chicken breasts (flattened softly with a mallet between wax paper)
  • 1 pkg soft cheese with garlic and herbs
  • 2 Tbsp good quality olive oil
  • 1 large white or Vidalia onion
  • 2 red peppers
  • 23 celery stalks
  • 2 zucchini
  • 3 cloves garlic minced
  • 34 plum tomatoes
  • 8 sun dried tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 2 Tablespoons balsamic vinegar
  • salt and pepper


  1. Preheat the oven to 375 degrees.
  2. Cut the peppers, onions, zucchini, tomatoes, and celery into similar sized chunky pieces. Keep the tomatoes and zucchini separate.
  3. Loosen the skin of the chicken and form a pocket. Stuff a little of the cheese in each of the breasts. Set aside.
  4. Put a large skillet (preferably cast iron) over medium/high heat for a minute or two. Get the pan hot. Add 2 tablespoons olive oil and sauté the onions, peppers and celery approximately 5 minutes.
  5. Add the zucchini and garlic and saute for another 2-3 min.
  6. Stir in the tomatoes, sun dried tomatoes and balsamic vinegar.
  7. Nestle the chicken on top of the veggies and sprinkle with the oregano, thyme and paprika. Season well with salt and pepper. Drizzle a little more olive oil on top of the chicken.
  8. Bake for 30-35 min or until chicken is golden brown and juices run clear.

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too!  🙂

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