One-Pot Mediterranean Chicken Recipe

My husband made this and it was fantastic! Amazing flavors! We used 4 large chicken breasts. We had fresh Portobello mushrooms handy, so we used those instead of canned and I would recommend using fresh (always better than canned). Like others have noted, it makes a lot of sauce, but I liked this about the dish, and we served it over rice which was great! Pasta or Zucchini noodles would be good too! Only thing I don't like is the use of so much butter. I may try making it next time using half the amount, just to cut calories a bit. But this is definitely going into our regular meal rotation!

I was on a camping trip and thought this might be a good choice...got me with the one-pot! It was yummy and forgiving; didn't have to be exact on the amounts. I drained the artichoke hearts and olives and used fresh mushrooms, then added the cans of tomato sauce without any draining. I had pre-cooked the chicken, making it basically a heat-and-serve and a one-pot. I served it right out of the pot without any pasta or rice. Easy clean up. A total hit! Others at the camp site asked for the recipe.

As usual on this site there is no mention of weight for chicken. At the store I saw four large chicken breast halves as some reviewers suggested they used which were 3.5 lbs but then went the same weight for 7 smaller halves with a step up in chicken quality. The instructions said to halve the olives. I guess if I had bought size large I would have but I purchased the medium size and left them whole. I did drain the can of diced tomatoes as well as the olives. OK I did everything else by the instructions and there was more liquid than fit comfortably in the 12” skillet with the chicken. I did get some splash. BUT it came out absolutely perfect in taste and texture. There was NOT too much liquid. Just the right amount. Next time I’ll do a little less chicken and then I think the pan will fit. I did throw some leftover cooked Royal Blend rice in at the end just long enough to heat it up. Maybe a cup. One thing is to make sure the liquid is boiling before adding the chicken which reduces the water content.

I needed a recipe for someone who is gluten and dairy free. I twerked it for our tastes. This was perfect. I doubled the spices because I like them and used just one can of diced tomatoes. I used fresh mushrooms and put it on rice. Very good. Oooh almost forgot, I added 1/2 cup red wine to it because it was what we were drinking. Nice addition.

Drained the diced tomatoes as recommended, which made a nice sauce for the pasta. Didn't have penne so used rotini, which held the sauce really well! Omitted the salt - it didn't need it! Next time I will add capers as well. Also think I may use EVOO instead of butter...healthier!

I used the crock-pot to cook it. Marvellous dish. Ate it with toasted bread. Excellent. Very flavourful. Would try it again. I did not use butter. Instead, I used extra virgin oil.

I didn't have olives and I used fresh portabellos instead of canned mushrooms. I will make this again it was an easy & tasty dinner.

Not the prettiest of dishes but it was full of flavor. A couple of things I didn't like is that there was way too much liquid so it lost its sauciness. I recommend draining the diced tomatoes. The other thing is that there is way more "sauce" than chicken so I really think it would be better served over pasta instead of on its own. Overall great flavor though and one I would make again with the changes I mentioned.

I made this and also drained the diced tomatoes. I used green olives instead of black, and crushed up a can of whole tomatoes as that was all I had and it was very delicious. Just a note, this recipe makes A LOT. We will be having leftovers for quite some time. I would use a dutch oven next time instead of a sauce pan. If you have a big enough pot, you could easily make 8 chicken breasts with all this sauce.

I thought this recipe was really tasty! My only complaint is the proportions seem pretty off. We used 4 chicken breasts, as stated, and had wayyyy too much vegetable mixture. Even making it with pasta and using it as a sort of sauce, it was just too much. I feel like one can of artichoke hearts and a smaller can of tomatoes (or just one can) would have been sufficient. Either way, will make again!

Very tasty, it's easy to make and goes together quickly. I shredded the chicken when cooking had finished and put the shredded chicken back in the pot stirring it into the mixture before serving.

Definitely will make again

Very easy to make. Only change, as said by others, used fresh mushrooms rather than canned (Baby Bella's are our go-to). The chicken turned out great. Next time I may cube the chicken to save on some cooking time. The recipe make A LOT of sauce, which I used a couple days later over egg noodles and added precooked, grilled chicken strips. It was better the second day as a quick meal.

So yummy! I didn’t have crushed or canned tomatoes but used fresh tomato and some chicken bouillon for the liquid replacement. I also used kalamata olives instead of black for more flavor. It’s a keeper recipe!

Not gonna lie, I almost cried from how good this is.

Very tasty, it's easy to make and goes together quickly. I shredded the chicken when cooking had finished and put the shredded chicken back in the pot stirring it into the mixture before serving.

Excellent!

I added a can of chickpeas. It tastes awesome.

Very flavorful. Used chicken thighs and served over egg noodles.

Loved this. Made it exactly as described. Family loved it