Mediterranean Chicken

Mediterranean Chicken

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"Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes."
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servings 222 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat the oil and 2 tablespoons white wine in a large 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 in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine 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 the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.


  1. 330 Ratings

Most helpful positive review

This was very tasty. It has the potential to be 5 star with a few changes. I found that there was not enough sauce, so I will double it next time. 10 minutes is too long cooking the tomatoes;...

Most helpful critical review

Found that there was definetly not enough sauce, and the parsley over powered it a bit. Otherwise very pleasant dish.

This was very tasty. It has the potential to be 5 star with a few changes. I found that there was not enough sauce, so I will double it next time. 10 minutes is too long cooking the tomatoes;...

Five points: 1) I followed this recipe almost to a T. We only used dried oregano & basil instead of fresh, b/c both herbs go bad so much more quickly than I can use them. 2) re: kid-friendly: ...

I made this yesterday at a grocery store food demo and it was a success. Fresh tomatoes are not in season so I used canned no-salt diced tomatoes; omitted the parsley and used Italian seasoning...

Went over really well, and it was fun to make! Just make sure the oil and wine are mixed before putting them in the pan. I had wine spitting everywhere on my first attempt!!! I also omitted t...

Read thru reviews and decided this one would be good to try. Used the can of diced tomatoes as someone suggested and used Italian seasoning in place of the basil. My husband loved it! I enjoy...

Flavorful recipe. i used Spanish olives because I didn't have the Kalamata. The sauce was too runny, though, so I've had to thicken it some with cornstarch - which sort of changed its taste...

Good kalamata olives are the key to this dish. I paired it with Wild Rice. However, afterwards I realized a great appetizer would have been to use some of the diced tomatos and some of the kal...

This is one of my favorite recipes. I usually make it with chicken breast halves with the rib bones in. I always add more lemon juice because I've notice that the pan starts to scorch if there i...

My Husband Loved it. I added more spices then called for and pounded the chicken breasts also I added more wine...

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