One Skillet Mediterranean Chicken


  • 1 tablespoon olive oil
  • 1 teaspoon olive oil
  • 1 1/2 lbs. boneless skinless chicken tenderloins
  • 1 medium red onion, chopped
  • 1 teaspoon minced garlic
  • 1 can (15 oz.) petite diced tomatoes, with liquid
  • 1/2 cup California Ripe Black Olives, Sliced
  • 1 cup halved cherry tomatoes (yellow or red)
  • 1 tablespoon fresh oregano *
  • 1 tablespoon fresh basil*
  • Salt/pepper to taste


  1. In a large cast-iron skillet, heat the tablespoon of olive oil over medium heat. Once the oil is hot, add the chicken and saute it until it is browned through, about 10 minutes, stirring often. Remove the chicken to a plate.
  2. Add the teaspoon of olive oil and onions to the skillet. Saute for 2 minutes. Add the garlic and cook for an additional minute. Add the canned tomatoes, olive sand spices. Cook for 6-8 minutes.
  3. Add the chicken and tomato halves and heat through.
  4. Serve over rice or potatoes.

*If using dried basil and oregano, just use 1 teaspoon.