“BMC” – Quick & Easy Mediterranean Chicken

I haven’t done an official “Busy Mom Challenge” in a while, so if you aren’t familiar with it, one of my fellow busy mom friends asked me to come up with some quick and tasty dinners that can be put together and on the table in 30 minutes.  I set out chicken to thaw for dinner before I left for work without really knowing what I was going to do with it, so when I got home I took inventory of what I had on hand and something struck my taste buds to use olives, feta, tomatoes and onion.  I generally don’t have white wine on hand, but recently bought some since it is such an easy way to add great flavor to sauteed chicken and vegetables.  With the help of Allrecipes.com, I found a great meditteranean chicken recipe and after a few alterations, had it on the table in 30 minutes.  I prepared the amount of vegetables that the recipe called for, but only cooked 2 chicken breasts, so we had enough to make it a full one-pot meal, but it would also be great served over brown rice.  It was delicious and light and will definitely grace our dinner plates again soon!

Quick & Easy Meditteranean Chicken

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4

This is a tasty dish that can be made in 30 minutes or less. Lots of bold flavors from fresh herbs and vegetables. Serve over brown rice or double the vegetables to serve as a 1 pot dish. Just increase wine and herbs accordingly.


  • 2 tsp olive oil
  • 2 tbsp white wine (I used crisp New Zealand Sauvignon Blanc)
  • 1 lb, boneless skinless chicken breast halves
  • 3 garlic cloves, chopped
  • 3 cups tomatoes, chopped
  • 2 tbsp shallots, chopped
  • 1/2 cup white wine (SB)
  • 2 tsp chopped fresh thyme
  • 1 tbsp chopped fresh basil
  • 1/2 cup pitted, chopped kalamata olives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup reduced fat feta cheese
  • salt & pepper to taste


  1. Heat the olive oil and 2 tbsp Sauvignon Blanc in a heavy-bottomed skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
  2. Saute garlic and shallots in pan for about 20-30 seconds. Add onion and saute for 3 minutes or until translucent. Add tomatoes and bring mixture to a boil. Lower heat to low and add 1/2 cup Sauvignon Blanc and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
  3. Return chicken to skillet and cover. Cook over low heat until chicken is fully cooked through. Add olives and parsley and cook 1 minute more. Add salt and pepper to taste and sprinkle with feta cheese to serve.

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