by Jeanette 22 Comments
This Mediterranean Chicken dish can be made quickly in a pressure cooker, but just as easily in a slow cooker or on the stove top. Light but full of flavor, it’s an easy dish that comes together quickly.
Some days, time just flies and I don’t know where the time has gone. This happened just the other day when I looked up at the clock and realized I had just 30 minutes to get dinner ready before heading out the door to one of my son’s cross country race. I had planned on making this Mediterranean Chicken recipe, but it was written up as a slow cooker recipe.
As I scanned through the recipe while waiting at the bus stop for my little guy, I knew my new pressure cooker was going to have to save me. That’s one of the biggest advantages to a pressure cooker – a recent discovery – it can shave half the cooking time off almost any recipe. My kids think I’m a bit obsessed with my pressure cooker. I’ve been trying some of my favorite crockpot recipes using the pressure cooker like Bolognese Sauce, Cuban Black Bean Soup, and Turkey Black Bean Chili, and amazed by how quickly these dishes comes together.
I made a few modifications to the recipe, adding some red wine for extra depth of flavor, using boneless skinless chicken thighs to reduce cooking time, and adding fresh garlic and dried thyme to the dish. This chicken dish reminds me of Pasta Puttanesca, and came together quickly. Not only was I able to feed two of my kids dinner before I rushed out the door to the cross country meet, but this chicken dish reheats really well so I was able to feed my son dinner as soon as he walked in the door from his cross country meet.
Mediterranean Chicken with Olives Capers and Tomatoes
You can also cook this in a slow cooker on Low for about 4 hours, or on the stovetop for about 30 minutes. Serve over steamed brown rice with a simple green salad.
CourseMain Course
Keywordchicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 289 kcal
Ingredients
- 1 1/2poundsboneless skinless chicken thighs
- salt and pepper
- 1tablespoonolive oil
- 1medium onionchopped
- 3clovesgarlicchopped
- 1teaspoondried thyme
- 1teaspoondried rosemary
- 1/4cupred wine
- 1/4cupkalamata olivespitted
- 2tablespoonscapersrinsed and drained
- 1 1/2cupschopped tomatoes
- fresh lemon zest
Instructions
Season both sides of thighs with salt and pepper. Heat olive oil in 5-quart pressure cooker. Add onions, garlic, thyme and rosemary, and saute until onion is softened, 3-4 minutes. Add chicken pieces and lightly brown on both sides. Add red wine and reduce, about 2-3 minutes. Add olives, capers and tomatoes. Cover and bring to high pressure; cook at high pressure for 15 minutes. Quick release pressure cooker. Transfer to serving dish and sprinkle with fresh lemon zest.
Pressure Cooker Instructions
Heat olive oil in 5-quart pressure cooker. Add onions, garlic, thyme and rosemary, and saute until onion is softened, 3-4 minutes. Add chicken pieces and lightly brown on both sides. Add red wine and reduce, about 2-3 minutes. Add olives, capers and tomatoes. Cover and bring to high pressure; cook at high pressure for 15 minutes. Quick release pressure cooker. Transfer to serving dish and sprinkle with fresh lemon zest.
Slow Cooker Instructions
Heat olive oil in large skillet. Add onions, garlic, thyme and rosemary, and saute until onion is softened, 3-4 minutes. Add chicken pieces and lightly brown on both sides. Add red wine and reduce, about 2-3 minutes.
Transfer everything from skillet to slow cooker. Add olives, capers and tomatoes. Cook on low setting for 8 hours or on high setting for 4 hours. Transfer to serving dish and sprinkle with fresh lemon zest.
Stove Top Instructions
Heat olive oil in large skillet. Add onions, garlic, thyme and rosemary, and saute until onion is softened, 3-4 minutes. Add chicken pieces and lightly brown on both sides. Add red wine and reduce, about 2-3 minutes.
Add olives, capers and tomatoes. Bring to a boil, then reduce heat to medium-low, and cook, covered for 30-35 minutes. Transfer to serving dish and sprinkle with fresh lemon zest.
Recipe Notes
Adapted from Cooking Light
Feel free to substitute your own favorite herbs or herb blends.
Nutrition Facts
Mediterranean Chicken with Olives Capers and Tomatoes
Amount Per Serving
Calories 289Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 161mg54%
Sodium 524mg23%
Potassium 654mg19%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 34g68%
Vitamin A 180IU4%
Vitamin C 11.1mg13%
Calcium 63mg6%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
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