One-Pot Mediterranean Chicken

While the chicken might be the heart of this one-pot meal, the Kalamata olives and capers are it’s essence and flavor punch. An added bonus is that this one-pot Mediterranean chicken is ready in just over a half an hour.

There is nothing better than the simplicity of a one-pot dinner, but I’m not always in the mood for scheduling my day around a slow-cooker or instant pot. This dish is one is done in your favorite saute pan, doesn’t require upfront planning and you likely have everything you need in your refrigerator, freezer or pantry. While I use carrots you can just as easily use other vegetables like spinach or artichokes.

I tend to like spicy food so hot peppers are often a staple in many of my recipes. If you don’t appreciate the heat, you can eliminate the hot peppers or crushed red pepper and add your favorite spice blend.

I hope you enjoy it.

Mediterranean Chicken
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One-Pot Mediterranean Chicken

Crispy skin, juicy chicken, and tons of flavor.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 2 people
Calories: 973kcal


  • 4 chicken thighs boneless
  • 1 small green bell pepper
  • 1 tablespoon flour
  • 1 jalapeno pepper (optional)
  • 2 carrot sliced
  • 1 yellow onion coarsely chopped
  • 1 clove garlic minced
  • ½ cup kalamata olives pitted
  • 2 tablespoons capers
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ¼ cup vermouth
  • 2 tablespoons dijon style mustard
  • kosher salt and black pepper to taste
  • ¼ cup feta cheese crumbled
  • 1 cup chicken stock
  • crushed red pepper to taste


  • Season the chicken thighs with kosher salt and black pepper. Dust with flour, shaking off the excess. Add 1 1/2 tablespoons of olive oil to the hot pan and sear the chicken pieces until golden brown, about 5 minutes each side. Transfer to another plate.
  • Add the remaining olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant, stirring so the garlic doesn’t burn. Add the onion, green peppers, jalapeño, crushed red pepper, carrots and sauté until tender.
  • Once the vegetables are tender, add dijon mustard to the mixture and return the chicken thighs to the pan. Add the Vermouth, Kalamata olives, and capers. Season with salt and pepper to taste. Continue cooking over medium heat until the chicken reads 165 degrees on an instant read thermometer.
Nutrition Facts
One-Pot Mediterranean Chicken
Amount Per Serving
Calories 973 Calories from Fat 675
% Daily Value*
Fat 75g115%
Saturated Fat 23g144%
Cholesterol 272mg91%
Sodium 1619mg70%
Potassium 990mg28%
Carbohydrates 27g9%
Fiber 6g25%
Sugar 10g11%
Protein 46g92%
Vitamin A 11224IU224%
Vitamin C 64mg78%
Calcium 176mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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