Mediterranean pan chicken, with sun-dried tomatoes, olives, capers, raisins and pine nuts — tender, succulent and with a delicious golden crust. Perfect if you don’t know How to cook chicken, and a fantastic recipe like the Chicken Cacciatora recipe or Beer-braised chicken. If you want an easy, economical, tender and very tasty meat main course, Mediterranean pan chicken is one of the recipes you must try. A few ingredients — often already in your pantry and easy to find — will give you a fragrant, colorful and very tasty chicken dish. If you prefer, you can also make Mediterranean chicken breast with onions and sun-dried tomatoes.
For this Mediterranean pan chicken I used boneless chicken thighs and drumsticks from free-range chicken, but you can also use wings, breast or any cut you have available.
To make the Mediterranean pan chicken you will need to brown the meat in a pan with aromatics, deglaze with wine and finish with sun-dried tomatoes, olives, capers, raisins and pine nuts.
The sauce left in the pan at the end of cooking will be a succulent side to spoon over the chicken and perfect for a delicious scarpetta (dipping with bread). Ready to prepare Mediterranean pan chicken together? Let’s go to the kitchen — it’s delicious. Before we start, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Mediterranean pan chicken
- 3 lb 5 oz chicken (boneless, thighs and drumsticks)
- 1.4 oz Taggiasca olives
- 2.1 oz sun-dried tomatoes in oil (drained)
- 1 tbsp capers (rinsed)
- 1/4 cup raisins
- 1 oz pine nuts (or sliced almonds)
- 3.4 fl oz white wine
- 3 leaves bay leaves
- 2 sprigs rosemary
- to taste parsley
- to taste lemon zest
Tools
- Pan
- Stovetop
Steps to make Mediterranean pan chicken
To make Mediterranean chicken use preferably drumsticks or boneless thighs, but do not remove the skin. Place a heavy-bottomed pan on the stovetop and heat it, then sear the meat on the skin side and let it brown.
Turn the meat over, add the sprigs of rosemary and the lemon zest (peeled with a vegetable peeler) and the bay leaves. Cook over high heat for 10 minutes, then deglaze with the wine. Once the alcohol has evaporated, lower the heat and cover the pan.
Cook for about 25–30 minutes. When the liquids (the meat juices) have evaporated the chicken will start to brown again in its own fat. Add the olives, capers, sun-dried tomatoes cut into pieces and the raisins. Remove the rosemary sprigs, bay leaves and lemon zest and stir.
Pour in a glass of water and season with salt if necessary. Cook for about ten more minutes, turn off the heat, sprinkle with chopped parsley, let it rest for a few minutes and the Mediterranean chicken is ready to serve.
If you have leftovers, store them in the refrigerator and consume within 24 hours, reheating thoroughly and adding a little water if needed.
(Chicken must always be heated well before eating, as it is prone to contamination and bacterial growth).
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