Name: Mediterranean Chicken Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5 lbs Chicken breasts, boneless & skinless (Cut into bite-sized pieces) (Pat the chicken dry before cutting for a nice sear.); 3 tbsp Extra virgin olive oil (Divided for cooking) (Use good quality oil; reserve 1 tablespoon to finish the dish.); Salt & black pepper To taste Salt & black pepper (Season in layers.); 2 medium Zucchini (Sliced into half-moons) (Thick half-moons hold texture.); 2 Red bell peppers Red bell peppers (Diced into chunks) (Sweet and colorful.); 1 large Red onion (Sliced into strips) (Slice uniformly for even caramelization.); 2 cups Cherry tomatoes (Halved) (Use ripe for the best flavor.); 1 cup Kalamata olives (Pitted and halved) (Rinse briefly if very salty.); 4 cloves Garlic (Minced) (Add garlic when vegetables are softening.); 1/4 cup Sun-dried tomatoes (Chopped) (Adds concentrated flavor.); 2 tsp Dried oregano (Add early to flavor the oil.); 1 tsp Dried basil (Use fresh basil as a garnish if available.); 1/2 tsp Dried thyme (A little goes a long way.); 1 Lemon (Juice only) Lemon (Juice at the end for brightness.); 0.5 cup Feta cheese (Crumbled) (Crumble by hand for better texture.); 2 tbsp Fresh parsley (Optional garnish) (Chop right before serving.)

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I always start this recipe with the windows open and a pan warming on the stove. The smell of olive oil and garlic hitting the hot pan pulls everyone into the kitchen. I love that quiet sound of a wooden spoon against stainless steel while the day winds down.

This Mediterranean Chicken Stir Fry is one of those meals that makes weeknights feel special without extra work. If you are looking for simple meals the family will love, you might also enjoy my take on a quick salad like my quick chicken salad idea as a light side or leftover option.

Why this works

This dish balances quick cooking with bold flavors. Chicken cooks fast. Vegetables stay crisp. Olives and feta add savory brightness that feels grown up, while the lemon lifts the whole pan.

It also saves time on busy nights. You can chop while the chicken rests. You can make it in one pan. It doubles easily for a week of lunches. If you need inspiration for other quick pan meals, check out this seafood stir fry inspiration that uses the same fast, high-heat approach.

Why families love it
I cook this when my kids have activities. It comes together fast and feels hearty. The flavors are familiar yet interesting. You can hide extra veggies in the pan and they happily eat them.

Process Overview

“This is where the magic happens—when the aroma fills the kitchen.”

In short, you brown the chicken, set it aside, cook the vegetables, then bring everything together with tomatoes, olives, and crumbled feta. The lemon at the end brightens everything.

Timing at a glance
Prep: 10 to 15 minutes. Cook: 12 to 15 minutes. Total: about 30 minutes from start to finish. This makes it a reliable go-to on weeknights.

Safety note
Cook chicken until the internal temperature reaches 165°F. Use a meat thermometer for confidence, especially when cooking for little ones or older family members.

Ingredients

1.5 lbs Chicken breasts, boneless & skinless (Cut into bite-sized pieces)
- Lily’s tip: Pat the chicken dry before cutting. This helps you get a nice sear. If the pieces vary, pound thicker parts slightly so they cook evenly.
3 tbsp Extra virgin olive oil (Divided for cooking)
- Lily’s tip: Use good quality oil for flavor. Reserve 1 tablespoon to finish the dish for a glossy finish.
Salt & black pepper (To taste)
- Lily’s tip: Season in layers. Salt the chicken before searing and taste at the end to adjust.
2 medium Zucchini (Sliced into half-moons)
- Lily’s tip: Don’t over-slice. Thick half-moons hold texture and avoid turning to mush in the pan.
2 Red bell peppers (Diced into chunks)
- Lily’s tip: Red peppers are sweet and add color. Use yellow or orange if you prefer milder flavor.
1 large Red onion (Sliced into strips)
- Lily’s tip: Slice uniformly so they caramelize evenly. A splash of water toward the end helps if they stick.
2 cups Cherry tomatoes (Halved)
- Lily’s tip: Use ripe tomatoes for the best pop. If they are very soft, add them later to avoid a watery pan.
1 cup Kalamata olives (Pitted and halved)
- Lily’s tip: Rinse briefly if they are very salty. Add them near the end so they keep their briny bite.
4 cloves Garlic (Minced)
- Lily’s tip: Mince just before cooking. Garlic burns quickly, so add it when vegetables are softening.
1/4 cup Sun-dried tomatoes (Chopped)
- Lily’s tip: If packed in oil, drain and chop. They add concentrated tomato flavor and a touch of chew.
2 tsp Dried oregano
- Lily’s tip: Oregano is a backbone here. Add it early so it rehydrates and flavors the oil.
1 tsp Dried basil
- Lily’s tip: Basil rounds the herbs without overpowering. Use fresh basil as garnish if you have it.
1/2 tsp Dried thyme
- Lily’s tip: Thyme blends well with lemon. A little goes a long way.
1 Lemon (Juice only)
- Lily’s tip: Juice at the end for brightness. Start with half and taste before adding the rest.
0.5 cup Feta cheese (Crumbled)
- Lily’s tip: Crumble by hand for texture. Reserve a bit to sprinkle at the table.
2 tbsp Fresh parsley (Optional garnish)
- Lily’s tip: Chop fresh parsley right before serving. It keeps the dish fresh and family-friendly.

If you prefer more sauce, a splash of low-sodium chicken stock or bone broth works well. For a homemade option, see my notes on how to make chicken bone broth which pairs nicely when you want extra pan sauce.

Directions

Prep ingredients and chop everything before cooking.
- Encouragement: Lay everything out so the pan moves quickly. Once the heat is on, you will be glad you prepped.
Sear chicken until golden and cooked through.
- Encouragement: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add seasoned chicken in a single layer. Don’t crowd the pan. Sear 3 to 4 minutes per side until golden, then transfer to a plate. Use a thermometer to confirm 165°F if you want extra safety.
Sauté onions, garlic, and vegetables.
- Encouragement: Add the remaining olive oil, then sauté the onion until softened. Add garlic, zucchini, and bell pepper. Cook 4 to 6 minutes until vegetables are tender-crisp. Stir often so they color but do not burn.
Combine chicken and vegetables, season, and toss.
- Encouragement: Return the chicken to the pan with sun-dried tomatoes, oregano, basil, and thyme. Toss gently to combine and to warm the chicken through. Taste and adjust salt and pepper now.
Add lemon juice, olives, and feta, then serve.
- Encouragement: Squeeze half a lemon and stir. Add cherry tomatoes and Kalamata olives, cooking just until tomatoes begin to soften. Sprinkle with crumbled feta and parsley. Finish with the remaining lemon if you like more brightness. Serve immediately family-style.

Quick timing tips
If you need to speed this further, cook the chicken ahead and reheat when the vegetables are done. You can also pre-slice vegetables the night before.

For pantry help
If you are pressed for ingredients, use frozen peppers or shredded zucchini. Trader Joe’s swaps can shorten time; for ideas see these quick Trader Joe’s swaps that save minutes on busy nights.

Serving

Serve this dish warm and family-style in a large shallow bowl so everyone can scoop. I like to place it on the table with extra feta and lemon wedges. The colors invite family to dig in.

H3 Pairings and sides

Serve with crusty bread or warm pita to soak up juices.
Spoon over couscous, rice, or a bed of mixed greens for a lighter meal.
For a simple family-friendly plate, add a side of roasted potatoes or a green salad.

Make it a family meal
Encourage kids to add their own feta or parsley. Little choices help picky eaters feel involved.

Storage

Refrigerator
Cool leftovers to room temperature within two hours, then store in an airtight container. Use within 3 to 4 days.

Freezer
This dish freezes okay but the texture of tomatoes and olives changes. If you want to freeze, store the chicken and vegetables separately from the feta. Freeze up to 2 months.

Reheating
Reheat gently in a skillet over medium-low heat with a splash of water or broth. Avoid microwaving on high for long periods, which can make vegetables mushy. A quick reheat keeps textures bright.

Safety reminder
Always reheat until steaming hot throughout. If reheating from frozen, thaw in the refrigerator overnight for best results.

Kitchen Notes

Use a large heavy skillet so ingredients brown instead of steam.
Cut similar-sized pieces for even cooking. Uniformity matters more than speed.
If the pan gets dry, add a tablespoon of olive oil or a splash of broth to loosen browned bits.
Save time by using pre-chopped vegetables from the market on hectic evenings.
To keep feta from getting too soft, add most of it at the last minute and reserve a little for the table.

I also like to keep a jar of sun-dried tomatoes in the fridge. They are shelf-stable and add big flavor with almost no effort.

If you want to keep meals light and pair this with simple juices or light sides, consider some easy recipes for the lighter days like these light side dishes and juices that feed the family without fuss.

Variations

Picky eaters

Keep vegetables separate and let family members spoon their favorites onto plates.
Swap out olives for a milder ingredient like chopped artichoke hearts or roasted red peppers.

Low-carb

Serve over cauliflower rice or spiralized zucchini for a lower-carb plate.

Vegetarian

Replace chicken with large cubes of firm tofu, seared until golden. Add a little extra salt and a splash of soy sauce for depth.

Kid-friendly mild version

Use less oregano and start with half the olives for kids. Let adults add more at the table.

Mediterranean pasta

Toss the finished stir fry with cooked pasta and a splash of pasta cooking water for a saucy family meal.

FAQ

Q: Can I use thighs instead of breasts?
A: Yes. Boneless skinless thighs are more forgiving and stay juicy. Adjust searing time slightly since thighs are fattier. Use the same internal temperature target of 165°F.

Q: Is this safe for toddlers?
A: Yes if you cut chicken into small pieces and serve cooled slightly. Avoid whole olives or big chunks that could be choking hazards. Rinse olives if they seem too salty.

Q: Can I make this ahead for meal prep?
A: Absolutely. Cook the dish and keep it in airtight containers for up to 4 days. Reheat gently in a skillet with a splash of broth for best texture.

Q: What if I do not have sun-dried tomatoes?
A: Substitute extra cherry tomatoes or a spoon of tomato paste dissolved in a little warm water to add depth.

Q: How do I reduce sodium?
A: Use reduced-sodium olives or rinse them. Reduce added salt while cooking and adjust at the end to taste.

Conclusion

This Mediterranean Chicken Stir Fry is one of those family meals I make when I want something bright, quick, and comforting. It brings color and flavor to the table with minimal fuss, and it scales easily when you need dinner for a crowd. For another similar quick approach with bold Mediterranean flavors, I often look to recipes like Julia’s Mediterranean Chicken Stir Fry with Vegetables for inspiration. If you want a different take on this style, this Mediterranean Stir Fry offers interesting swaps that are great for family adaptions.

Thanks for cooking with me today. Come back soon for more weeknight ideas, tips, and family-tested recipes.