Mediterranean Chicken Skillet with Zucchini, Chickpeas, Olives and Tomatoes

Juicy chicken cutlets are cooked in white wine and stewed with fresh veggies to make a Mediterranean-inspired medley of fresh flavors. Chickpeas add heartiness, while a final hit of basil brightens up the finished flavor.


  • 4 chicken cutlets
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 medium zucchini, diced
  • 5 cloves garlic, minced
  • 1 cup cherry tomatoes, cut in half
  • 3/4 cup dry white wine
  • 1 (15 ounces) can chickpeas, drained and rinsed
  • 1 (6 ounces) can marinated quartered artichoke hearts, drained
  • 1/3 cup green olives, pitted and roughly chopped
  • 1/4 cup basil, roughly chopped


Season chicken with salt and pepper.

Add the olive oil to a large non-stick pan over medium-high heat. Once hot, add the chicken and cook for 3 minutes per side, until golden and brown. Remove to a plate.

Turn heat to medium and add zucchini and garlic and sauté for 3 minutes, until zucchini is just softened and the garlic is fragrant. Add tomatoes and stir while cooking until they just begin to break down, about 1 minute. Stir in wine and use the back of a wooden spoon to stir up any browned bits on the bottom of the pan. Bring the wine to a simmer and toss in the chickpeas, artichoke hearts and olives, and stir to combine. Add the chicken back to the pan and nestle into the veggies. Simmer on medium-low for 8 minutes, then remove the chicken, turn heat to high and continue to cook until the pan is almost dry, about 2 minutes more. Sprinkle with fresh basil before serving.

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