Mediterranean Chicken

This recipe is medium difficulty because of how many things there are to chop up.

My lovely wife, Carla discovered this little keeper!


  • 4 teaspoons minced garlic, divided
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon black pepper, divided
  • 12 small red potatoes, halved (about 1 1/2 pounds)
  • Cooking spray
  • 2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 cup vertically sliced red onion
  • 3/4 cup dry white wine
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/2 cup chopped pepperoncini peppers
  • 1/4 cup pitted kalamata olives, halved
  • 2 cups chopped plum tomato
  • 2 tablespoons chopped fresh basil
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 1/2 cup(2 ounces) grated fresh Parmesan cheese
  • Thyme sprigs (optional)


1. Preheat oven to 400°.

2. Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.

3. Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.

4. Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese.

Garnish with thyme sprigs, if desired.