Mediterranean Chicken Stir Fry Recipe
Mediterranean Chicken Stir Fry Recipe is a sunny, flavor-packed weeknight dinner that brings the bright tastes of the Mediterranean straight to your skillet. With tender bite-sized chicken, crisp zucchini and bell peppers, juicy cherry tomatoes, briny Kalamata olives, and creamy crumbled feta, this dish balances textures and flavors — bright lemon, fragrant oregano, and a hint of garlic pull it all together. It’s perfect for spring and summer produce but cozy enough for cooler nights when you want something fresh, homemade, and satisfying. If you love quick skillet meals, you might also enjoy my easy chicken and broccoli stir fry for another speedy dinner idea.
Ingredients & Equipment
Ingredients
- 1.5 lbs Chicken breasts, boneless & skinless (Cut into bite-sized pieces)
- 3 tbsp Extra virgin olive oil (Divided for cooking)
- Salt & black pepper (To taste)
- 2 medium Zucchini (Sliced into half-moons)
- 2 Red bell peppers (Diced into chunks)
- 1 large Red onion (Sliced into strips)
- 2 cups Cherry tomatoes (Halved)
- 1 cup Kalamata olives (Pitted and halved)
- 4 cloves Garlic (Minced)
- 1/4 cup Sun-dried tomatoes (Chopped)
- 2 tsp Dried oregano
- 1 tsp Dried basil
- 1/2 tsp Dried thyme
- 1 Lemon (Juice only)
- 0.5 cup Feta cheese (Crumbled)
- 2 tbsp Fresh parsley (Optional garnish)
Brief notes
- Use ripe cherry tomatoes for the sweetest, juiciest bite. If tomatoes are not in season, plum tomatoes diced and briefly roasted work well.
- Kalamata olives add a salty tang; if you prefer less brine, rinse them briefly.
- Sun-dried tomatoes lend a concentrated tomato flavor — oil-packed or rehydrated dry-packed both work (drain oil if using oil-packed).
- Fresh herbs (oregano, basil, thyme) can replace dried — use about three times the amount if substituting fresh.
Equipment & Helpful Tools
- Large heavy skillet or sauté pan (12-inch preferred)
- Chef’s knife and cutting board
- Tongs or wooden spoon for stirring
- Mixing bowls for prepped ingredients
- Instant-read meat thermometer (recommended) — to check chicken reaches 165°F (74°C)
- Paper towels (to pat chicken dry)
- Optional: baking tray (if you prefer to roast vegetables instead of sautéing)
- Optional: blender or food processor (if you want to make a quick herb-lemon dressing)
If you’re planning to batch cook or pair with slow-simmered sides, consider trying a comforting crockpot chicken and gravy as a make-ahead companion.
Step-by-Step Instructions (with tips)
Before you begin: Mise en place (prep everything first). Chop all vegetables, mince the garlic, halve the cherry tomatoes, pit and halve the olives if needed, and cut the chicken into even bite-sized pieces. Having everything within reach keeps the stir fry quick and stress-free.
Season and dry the chicken
- Pat the chicken pieces dry with paper towels, season lightly with salt and black pepper, and toss with 1 tsp of dried oregano. Dry chicken sears better and gets a nicer golden color.
Tip: Let the chicken sit seasoning for 5–10 minutes if you have time for deeper flavor.
- Pat the chicken pieces dry with paper towels, season lightly with salt and black pepper, and toss with 1 tsp of dried oregano. Dry chicken sears better and gets a nicer golden color.
Heat the pan and sear chicken (5–7 minutes)
- Heat 2 tbsp of extra virgin olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer. Don’t overcrowd the pan — sear in batches if needed. Cook until golden brown on the outside and cooked through (internal temp 165°F/74°C), about 3–4 minutes per side depending on piece size. Remove chicken to a plate and loosely tent with foil.
Tip: High heat and a roomy pan prevent steaming and keep the chicken pleasantly caramelized.
- Heat 2 tbsp of extra virgin olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer. Don’t overcrowd the pan — sear in batches if needed. Cook until golden brown on the outside and cooked through (internal temp 165°F/74°C), about 3–4 minutes per side depending on piece size. Remove chicken to a plate and loosely tent with foil.
Sauté aromatics and onions (3 minutes)
- Add the remaining 1 tbsp olive oil to the skillet. Reduce heat to medium, add the sliced red onion, and cook until it starts to soften, about 2–3 minutes. Add minced garlic and cook for 30–45 seconds until fragrant — don’t let it burn.
Cook the vegetables (5–7 minutes)
- Add the sliced zucchini and diced red bell peppers. Sauté on medium-high heat until vegetables are tender-crisp (you want them to still have a bit of bite). Stir occasionally to get some browning on the edges. Add cherry tomatoes and sun-dried tomatoes in the last 1–2 minutes so they just begin to blister.
Tip: If you prefer a smokier flavor and deeper caramelization, you can roast the vegetables on a sheet pan at 425°F for 12–15 minutes while searing the chicken separately, then combine.
- Add the sliced zucchini and diced red bell peppers. Sauté on medium-high heat until vegetables are tender-crisp (you want them to still have a bit of bite). Stir occasionally to get some browning on the edges. Add cherry tomatoes and sun-dried tomatoes in the last 1–2 minutes so they just begin to blister.
Combine chicken and vegetables, season, and toss (2 minutes)
- Return the seared chicken to the pan. Sprinkle in the remaining dried oregano, basil, and thyme. Season with extra salt and pepper to taste. Toss everything together and let the flavors meld for 1–2 minutes on low heat.
Finish with lemon, olives, and feta (1 minute)
- Remove from heat and squeeze in the juice of 1 lemon. Stir in the Kalamata olives and crumbled feta. Garnish with chopped fresh parsley. The feta will add a creamy saltiness that makes the dish feel indulgent without heaviness.
Serve warm
- Serve straight from the skillet over your choice of base (see serving ideas below). Enjoy immediately for the best texture contrast.
Variations and flavor suggestions
- Chicken thighs: Use boneless skinless thighs for richer, juicier results. They tolerate longer cooking and stay moist.
- Vegetarian version: Replace chicken with firm tofu (press and cube) or chickpeas — sauté until golden and slightly crispy.
- Add spinach or arugula: Stir in a couple of handfuls of greens at the end for color and extra nutrition.
- Nuts & crunch: Toasted pine nuts or slivered almonds add a lovely crunch and nutty background.
- Spice it up: Add a pinch of red pepper flakes or a drizzle of harissa for heat.
- Make it saucier: Deglaze the pan with a splash of white wine or chicken broth and a pat of butter for a light pan sauce.
Kitchen tips
- Don’t wash the pan mid-cook — the browned bits (fond) add deep flavor. Instead, deglaze as desired.
- To avoid watery veggies: avoid cutting zucchini too thin and cook at a higher heat.
- Feta texture: If you prefer less melty feta, scatter it on right at the end after removing from heat.
Storage, Freezing & Make-Ahead Tips
Short-term storage
- Refrigerate leftovers in an airtight container within two hours of cooking. Stored properly, this stir fry will keep nicely for 3–4 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to revive moisture, or microwave in short bursts, stirring between intervals.
Freezing
- Freezing vegetable-forward dishes containing tomatoes can affect texture (tomatoes become softer when thawed). If you plan to freeze:
- Freeze cooked chicken and vegetables in portioned freezer-safe containers or bags for up to 3 months.
- For best texture after thawing, omit the crumbled feta and olives when freezing; add them fresh when reheating.
- Thaw overnight in the refrigerator and reheat in a skillet over medium heat, adding a splash of broth if needed.
Make-ahead
- Prep the vegetables, mince garlic, and marinate the chicken for up to 24 hours in the fridge for faster assembly.
- You can also cook the chicken in advance and store it separately; warm it briefly and combine with freshly sautéed vegetables for near-fresh results.
- For a freezer meal kit, portion chopped vegetables and chicken in labeled bags, then assemble and cook from thawed or straight from frozen with slightly longer cooking times.
For another comforting make-ahead option to pair with this skillet, try the flavorful garlic-parmesan crockpot chicken and potatoes.
Portioning advice
- This recipe with 1.5 lbs of chicken generally serves 4 as a main with sides, or 3–4 if serving with larger sides like rice or couscous. Adjust vegetable quantities if you want more volume without extra meat.
How to Use / Serve This Dish
Serving ideas
- Over grains: Serve over fluffy couscous, orzo, quinoa, or basmati rice to soak up juices. For a classic Mediterranean touch, try it over lemon-herb couscous.
- With pasta: Toss with short pasta (penne, gemelli) for a quick Mediterranean pasta bowl; add a little reserved pasta water to create a silky finish.
- On greens: Spoon over a bed of baby spinach, arugula, or mixed greens for a light dinner salad.
- In wraps: Fill warm flatbreads or pita pockets and top with tzatziki or yogurt for handheld lunches.
- As part of a mezze spread: Pair with hummus, roasted eggplant (baba ganoush), olives, and warm pita for sharing.
Side pairings
- Rice pilaf, herbed couscous, lemony quinoa, garlic roasted potatoes, or warm pita
- Greek salad or simple cucumber-yogurt salad for cool contrast
- A crisp white wine like Sauvignon Blanc or a light rosé for a sunny evening
Creative variations
- Turn it into a bowl: Start with a grain base, add the stir fry, top with tahini drizzle or tzatziki, and sprinkle with extra parsley and roasted pine nuts.
- Make it a sheet-pan meal: Roast chicken pieces and vegetables together at 425°F for an easy hands-off approach; finish with lemon and feta after roasting.
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless, skinless chicken thighs are an excellent swap. They stay juicier and offer more forgiving cooking times. Reduce the heat slightly if the pieces are larger and cook until they reach 165°F internal temperature.
Q: How long will leftovers keep, and can I freeze them?
A: Leftovers last 3–4 days refrigerated in an airtight container. Freeze up to 3 months; for best quality freeze without feta and olives and add them fresh after reheating.
Q: What are good substitutes for Kalamata olives and feta if I’m dairy-free or don’t like olives?
A: For dairy-free, omit the feta or use a plant-based alternative; a drizzle of olive tapenade can add savory depth. If you don’t like Kalamata olives, capers are a good salty substitute, or use roasted red peppers for sweetness instead of brine.
Q: My vegetables get soggy — how can I prevent that?
A: Cook over higher heat and don’t overcrowd the pan. Searing vegetables in batches or roasting them separately at high heat helps them caramelize rather than steam. Pat zucchini pieces dry before cooking and add tomatoes later in the process.
Conclusion
This Mediterranean Chicken Stir Fry Recipe is a warm, bright, and comforting weeknight winner — easy enough for busy evenings, flexible enough for seasonal veggies, and full of Mediterranean character without a lot of fuss. If you want to compare another quick one-pan approach, you might enjoy this Mediterranean Chicken Stir Fry with Vegetables (30-Minutes, One-Pan) for a slightly different take. For a simple home-cook’s variation rooted in traditional flavors, the Easy chicken stir fry – Mia Kouppa, Traditional Greek recipes is a lovely resource. And if you’re looking for more inspiration for Mediterranean-style skillet meals, check out this Mediterranean Stir Fry – Candyflosslife. I hope this recipe finds its way into your weeknight routine — try it, tweak it, and share how you served it. Happy cooking!
Mediterranean Chicken Stir Fry
Ingredients
Main Ingredients
- 1.5 lbs Chicken breasts, boneless & skinless (Cut into bite-sized pieces)
- 3 tbsp Extra virgin olive oil (Divided for cooking)
- Salt Salt & black pepper (To taste)
- 2 medium Zucchini (Sliced into half-moons)
- 2 Red bell peppers (Diced into chunks)
- 1 large Red onion (Sliced into strips)
- 2 cups Cherry tomatoes (Halved) Use ripe cherry tomatoes for the sweetest, juiciest bite.
- 1 cup Kalamata olives (Pitted and halved) Rinse if you prefer less brine.
- 4 cloves Garlic (Minced)
- ¼ cup Sun-dried tomatoes (Chopped) Oil-packed or rehydrated dry-packed both work.
- 2 tsp Dried oregano
- 1 tsp Dried basil
- ½ tsp Dried thyme
- 1 Lemon (Juice only)
- 0.5 cup Feta cheese (Crumbled)
- 2 tbsp Fresh parsley (Optional garnish)
Instructions
Preparation
- Mise en place: Chop all vegetables, mince the garlic, halve the cherry tomatoes, pit and halve the olives, and dice the chicken.
- Pat the chicken pieces dry with paper towels, season lightly with salt and black pepper, and toss with 1 tsp of dried oregano.
- Let the chicken sit for 5–10 minutes if you have time for deeper flavor.
Cook Chicken
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
- Add the chicken in a single layer and sear until golden brown, about 3–4 minutes per side. Remove and tent with foil.
Sauté Aromatics
- Add the remaining 1 tbsp olive oil to the skillet. Reduce heat to medium and sauté the red onion for 2–3 minutes.
- Add minced garlic and cook for 30–45 seconds until fragrant.
Cook Vegetables
- Add zucchini and bell peppers, sauté until tender-crisp for about 5–7 minutes.
- In the last 1–2 minutes, add cherry tomatoes and sun-dried tomatoes so they begin to blister.
Combine and Season
- Return the chicken to the pan, sprinkle remaining herbs, season again, and toss to meld flavors for 1–2 minutes.
Finish
- Remove from heat, squeeze lemon juice, add olives and feta, and garnish with parsley.
Serve
- Serve warm over grains, pasta, or greens; enjoy immediately.
