This Mediterranean Chicken and Peppers recipe is what weeknight dreams are made of. One pan. Big flavor. No fuss. Juicy chicken, peppers, briny olives, and bursty little cherry tomatoes all doing their thing in a glossy white wine sauce that tastes way fancier than the effort involved.
There’s anchovy in the base (don’t panic — it disappears into savory magic), garlic and fresh parsley at the finish, and every bite hits salty, tangy, and bright. Best part? It all comes together fast, makes the kitchen smell amazing, and practically begs to be mopped up with crusty bread. Dinner = handled.
If you love easy weeknight meals, try my Mediterranean Cod or my Shrimp Scampi Orzo.
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Why You’ll Love This Recipe
One pan, big flavor. Everything happens in one skillet. No mountain of dishes. Just good food, fast.
Saucy, but not heavy. That white wine + tomato juice combo makes a glossy pan sauce that feels fancy, not fussy.
Anchovy magic. It melts right in—no fishiness, just big, bold flavor like your favorite restaurant dish.
Speedy cooking. Bite-size chicken = fast sear, juicy result. Dinner in under 30.
Bread required. Trust me. You’re going to want something to swipe through that sauce.
For other big flavor, easy Mediterranean Chicken Recipes, check out 15 Best Chicken Mediterranean Recipes!
Mediterranean Chicken and Peppers Video
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Mediterranean Chicken and Peppers Ingredients
Chicken breast: Cut into chunks so it browns quickly and stays juicy.
You can find more chicken dinners with Mediterranean flavors!
Fresh herbs: Adds sweetness and a soft herbal note that complements the tomatoes.
All-purpose flour: Lightly coats the chicken so it browns beautifully and thickens the sauce slightly.
Extra virgin olive oil: The base of the sauce and essential for Mediterranean richness. It's very important to pick a really good extra virgin olive oil.
Garlic: Used two ways — sliced for depth and grated fresh at the end for aroma.
Mini red peppers or bell pepper: Sweet and tender, balancing the salty olives and anchovy. If you enjoy cooking with bell peppers, you have got to try my delicious stuffed pepper rings! You can also make the stuffed pepper but in a soup!
Anchovy paste: Melts into the oil to create deep savory flavor without tasting fishy.
Dry white wine: Deglazes the pan and adds acidity and complexity.
Kalamata olives: Briny, bold, and unmistakably Mediterranean.
Cherry tomatoes: Burst slightly as they cook, adding sweetness and juice to the sauce.
Red pepper flakes: Add gentle heat that wakes everything up.
Oregano seasoning: Classic Mediterranean herb that pairs perfectly with chicken and tomatoes.
Garlic powder + onion powder: Reinforce savory flavor throughout the dish.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Cut chicken into chunks, season, and coat lightly with flour.
Step 2: Slice tomatoes, olives, garlic, and peppers.
Step 3: Sear chicken until golden, working in batches if needed.
Step 4: Set chicken aside. Add peppers and garlic, anchovy paste, and cook.
Step 5: Add wine, tomatoes, olives and seasoning and cook for 5 minutes.
Step 6: Add chicken back in. Cook 2 minutes and top with basil and parsley.
Substitutions & Variations
Use chicken thighs: Even juicier and more forgiving.
No anchovy paste? Substitute a splash of soy sauce or miso for umami.
Make it spicy: Add extra chili flakes or Calabrian chili paste.
Add capers: For extra briny punch.
Make it creamy: Finish with a splash of cream or mascarpone.
FAQ
Crusty bread, orzo, rice, or roasted potatoes are perfect.
No — the anchovy melts into the sauce and adds savory depth without a fishy flavor.
Crusty bread, orzo, rice, or roasted potatoes are perfect.
More Recipes You'll Love
⭐️ Recipe
Mediterranean Chicken and Peppers
Ingredients
- 3 large chicken breasts cut into chunks
- 2 tablespoon all-purpose flour
- Salt and black pepper to taste
- 1 teaspoon dried oregano
- ¼ cup extra virgin olive oil
- 3 garlic cloves crushed
- 6 mini red peppers or 1 medium red/orange/yellow bell pepper, sliced
- 1 tablespoon anchovy paste
- ¾ cup dry white wine
- ¾ cup pitted Kalamata olives halved
- 1½ cups cherry tomatoes halved
- ¼ teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup fresh parsley finely chopped
- ¼ cup fresh basil roughly chopped
Instructions
Season the Chicken
- Cut the chicken into bite-size pieces. Season with salt and pepper, sprinkle with dried oregano, salt and pepper, then lightly coat with flour. Set aside, spreading pieces out so they aren’t touching.3 large chicken breasts, 2 tablespoon all-purpose flour, Salt and black pepper, 1 teaspoon dried oregano
Brown the Chicken
- Heat olive oil in a large skillet over medium heat. Once hot, add the chicken in a single layer (work in batches if needed).¼ cup extra virgin olive oil
- Brown on all sides until golden and almost fully cooked through (about 5 minutes). Remove chicken from the pan and set aside.
Build the Flavor Base
- In the same pan, add the sliced peppers, sliced garlic, and anchovy paste.6 mini red peppers, 1 tablespoon anchovy paste, 3 garlic cloves
- Cook for about 1 minute, stirring and breaking up the anchovy until it melts into the oil.
Deglaze with Wine
- Pour in the white wine and scrape up all the browned bits from the bottom of the pan.¾ cup dry white wine
- Bring to a gentle simmer.
Add Tomatoes and Olives
- Stir in the cherry tomatoes and Kalamata olives. Season lightly with salt and pepper, garlic powder, onion powder and red pepper flakes.¾ cup pitted Kalamata olives, 1½ cups cherry tomatoes, ¼ teaspoon red pepper flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Cook for about 5 minutes, until the tomatoes soften and release their juices.
Return the Chicken
- Add the browned chicken back into the pan. Toss gently to coat in the sauce and cook for 2 more minutes, just until the chicken is cooked through.¼ cup fresh parsley, ¼ cup fresh basil
Finish with Herbs
- Remove from heat and scatter fresh basil and parsley over the top.
- Let rest for 2–3 minutes before serving so the flavors settle.
Video
Notes
Storage & Reheating
- Refrigerate: Up to 4 days.
- Freeze: Up to 2 months.
- Reheat: Gently in a skillet with a splash of broth or water.
HJ says
This is amazing. The flavor with the bell pepper and tomatoes just works. Was a hit with the kids too!