How to make dinner in 15-Minutes!

By The Mediterranean Dish · 15 min

Ingredients

Instructions

1. Pat the chicken breasts dry. Make three shallow slits in each side of every breast.
2. Rub the minced garlic over both sides of the chicken, pushing some into the slits. Season all over with kosher salt, black pepper and half of the dried oregano.
3. In a large cast-iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering. Sear the chicken on both sides until lightly golden.
4. Pour in the dry white wine and let it bubble until reduced by about half.
5. Add the lemon juice and chicken broth, sprinkle the remaining dried oregano over the chicken and lower the heat to medium. Cover tightly with a lid or foil and cook 5 to 6 minutes, then turn the chicken and cook 5 to 6 minutes more. The chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
6. Uncover and add the red onion, diced tomatoes and sliced green olives. Cover again and cook for 3 minutes.
7. Remove from the heat and finish with the chopped parsley and crumbled feta cheese, if using. Serve warm.

Summarized from The Mediterranean Dish's video. Watch it for the details.