Mediterranean-Style Chicken Recipe

3.5 2 2
Mediterranean-Style Chicken Recipe
Mediterranean-Style Chicken Recipe photo by Taste of Home
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Mediterranean-Style Chicken Recipe

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3.5 2 2
Publisher Photo
This flavorful skillet dinner has become a favorite at LaVonne Cunningham's home in Colfax, Illinois. "It's a great way to use chicken and makes a comforting meal for two," she writes.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 bone-in skinless chicken thighs
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 bay leaf
  • 3/4 teaspoon sugar
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • Dash pepper
  • Hot cooked spaghetti
  • 2 tablespoons sliced stuffed olives, optional

Directions

In a skillet, brown chicken in oil over medium-high heat for about 3 minutes on each side. Add garlic; cook and stir about 45 seconds. Stir in the tomatoes, bay leaf, sugar, basil, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear and chicken is tender. Simmer, uncovered, until sauce reaches desired thickness. Discard bay leaf. Serve over spaghetti. Garnish with olives if desired. Yield: 2 servings.
Originally published as Mediterranean-Style Chicken in Country Woman January/February 2004, p37

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  • 2 bone-in skinless chicken thighs
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 bay leaf
  • 3/4 teaspoon sugar
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • Dash pepper
  • Hot cooked spaghetti
  • 2 tablespoons sliced stuffed olives, optional
  1. In a skillet, brown chicken in oil over medium-high heat for about 3 minutes on each side. Add garlic; cook and stir about 45 seconds. Stir in the tomatoes, bay leaf, sugar, basil, salt and pepper.
  2. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear and chicken is tender. Simmer, uncovered, until sauce reaches desired thickness. Discard bay leaf. Serve over spaghetti. Garnish with olives if desired. Yield: 2 servings.
Originally published as Mediterranean-Style Chicken in Country Woman January/February 2004, p37

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Reviews forMediterranean-Style Chicken

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MY REVIEW
bonito15 User ID: 6959830 261949
Reviewed Mar. 1, 2017

"Only change I made to this recipe was to cut up the chicken into smaller pieces so it would stretch further and I did add some parm instead of the feta - but love this"

MY REVIEW
bhsrocks User ID: 4583282 57195
Reviewed Jan. 16, 2011

"This is just spaghetti with chicken in it. The sauce has a fairly sour taste to it and the feta cheese doesn't do it any favors. I would have preferred parmesan cheese instead."

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