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Mediterranean-Style Chicken

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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 2 bone-in chicken thighs (about 3/4 pounds), skin removed
  • 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 pimiento-stuffed olives, optional


  • 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.

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  • MarineMom_texas
    Jan 18, 2019

    I prepared this delicious recipe recently but I did make a few changes. I saw no Feta cheese in the recipe but used Mozzarella as a garnish for the chicken. I used the Italian style tomatoes, and instead of basil, I used Italian seasoning. Still Mediterranean but on the Spanish side of the Mediterranean. We liked the basic recipe with changes and cleaned our plates. Delicious!! Volunteer Field Editor

  • bonito15
    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

  • bhsrocks
    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.