One-Pan Mediterranean Chicken Stir Fry

This past holiday season, we received the most beautiful nonstick pan from family (thanks Liz and Richard)! After we stared at it for a few weeks in awe, fearful of ruining this gorgeous cooking device, I put it to the test with this wonderful one-pan Mediterrean Chicken Stir-fry.

If you love Mediterranean flavors and ingredients like olives and artichokes, you will really enjoy this dish and appreciate how easy it is to whip up during the work week.  I do know that many people aren’t big fans of olives and if that’s the case, just substitute them with another vegetable that you prefer. I love making a stir-fry because it’s so easy to improvise and personalize based on your taste buds and what’s in your kitchen.

What other one-pan dishes do you make during the week?


  • 2-3 Tablespoons of Olive Oil
  • 2-3 cloves of garlic (I used minced)
  • 6 ounces of portabella mushrooms
  • Jar of Artichoke Hearts, chopped (I choose organic so there are minimal additives)
  • Jar of Kalamata Olives, chopped
  • 1 Tablespoon of balsamic vinegar
  • Fresh oregano
  • 1 lb of chicken breasts
  • Salt and pepper to taste

Steps to Make the One-Pan Mediterranean Chicken Stir Fry:

  1. In a large non-stick pan, heat 1 tablespoon of olive oil and saute the minced garlicIMG_4829
  2. Cut up the chicken breasts and add the uncooked chicken to the panIMG_4830
  3. Once the chicken starts to brown, add the portobello mushrooms to the pan. Cook for about 7-10 minutes.
  4. Add another tablespoon of olive oil and the balsamic vinegar to the pan
  5. Chop up the artichoke hearts, olives and fresh oregano and add to the skillet. Mix everything in the pan.IMG_4834
  6. Taste and add salt and pepper as needed.
  7. Serve dish over rice or quinoa. Add more balsamic vinegar to the grain or seeds for flavor.IMG_4837

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