Name: One-Pot Mediterranean Chicken
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Ground pepper; 2 TB garlic, minced; 1 TB dried oregano, divided; 2 TB extra virgin olive oil; ½ cup dry white wine; 1 lemon, juiced; ½ cup chicken broth; 1 red onion, finely chopped; 4 Roma tomatoes, diced; ¼ cup sliced green olives; ¼ cup fresh parsley, stems removed, leaves chopped; 4 oz LaClare Creamery Mediterranean Goat Cheese , crumbled; Prepared rice, for serving

the details

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Yield: 4

ingredients

4 boneless, skinless chicken breasts
Ground pepper
2 TB garlic, minced
1 TB dried oregano, divided
2 TB extra virgin olive oil
½ cup dry white wine
1 lemon, juiced
½ cup chicken broth
1 red onion, finely chopped
4 Roma tomatoes, diced
¼ cup sliced green olives
¼ cup fresh parsley, stems removed, leaves chopped
4 oz LaClare Creamery Mediterranean Goat Cheese, crumbled
Prepared rice, for serving

directions

Season the chicken with salt, pepper, and ½ tsp of oregano. Rub the garlic on both sides of the chicken.
In a large cast-iron skillet, heat the olive oil on medium high. Sear the chicken on both sides, then add the white wine and reduce by half.
Reduce heat to medium. Add the chicken broth and lemon broth. Sprinkle the remaining ½ tablespoon of oregano on top and turn the heat to medium.
Cover with a lid and cook chicken about 6 minutes on each side or until the internal temp reaches 165°F.
Uncover and top with onions, tomatoes, and olives. Replace cover and cook for 3 minutes.
Remove from heat and top with parsley and Mediterranean goat cheese. Serve over rice.