Mediterranean One Pan Smothered Chicken
This hearty one-pan Mediterranean dish combines the best of both worlds: tender chicken breasts smothered in a rich tomato-herb sauce and topped with a flavorful layer of golden, seasoned crumbed beef. It’s a cozy, protein-packed dinner with a satisfying blend of spices, textures, and Mediterranean ingredients like garlic, olives, tomatoes, and feta. Minimal cleanup and maximum flavor—perfect for weeknight indulgence or a weekend family dinner.
Total Time: 45 minutes
Prep: 15 minutes
Cook: 30 minutes
Serves: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
Salt and pepper, to taste
1 tsp dried oregano
½ tsp paprika
2 tbsp olive oil
For the Crumbed Beef Topping:
200g (about 7 oz) ground beef
1 garlic clove, minced
½ small onion, finely chopped
¼ cup breadcrumbs
1 tbsp chopped parsley
1 tbsp grated Parmesan (optional)
Salt and black pepper, to taste
1 egg, lightly beaten
For the Mediterranean Sauce:
1 small red onion, sliced
1 bell pepper (red or yellow), sliced
3 garlic cloves, minced
1 (14 oz) can diced tomatoes
½ cup chicken broth (or white wine)
¼ cup Kalamata olives, halved
1 tsp dried thyme or Italian seasoning
½ tsp chili flakes (optional)
Juice of ½ lemon
⅓ cup crumbled feta
Fresh basil or parsley, chopped (for garnish)
Instructions
Prepare the Crumbed Beef Mixture
In a bowl, combine ground beef, garlic, chopped onion, breadcrumbs, parsley, Parmesan (if using), egg, salt, and pepper.
Mix well to combine and set aside.
Sear the Chicken
Season chicken breasts with salt, pepper, oregano, and paprika.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
Sauté Aromatics and Vegetables
In the same skillet, add sliced red onion and bell pepper. Cook for 3–4 minutes.
Stir in minced garlic and sauté another 30 seconds.
Build the Sauce
Add diced tomatoes, chicken broth, olives, thyme, and chili flakes (if using).
Stir and let simmer for 5–6 minutes to thicken slightly.
Return Chicken and Add Crumbed Beef
Return seared chicken to the skillet, nestling them into the sauce.
Divide the crumbed beef mixture into small patties or mounds and gently press them on top of each chicken breast.
Cover the skillet and simmer on low heat for 12–15 minutes, until the chicken is cooked through and the beef topping is browned and set.
Final Touches
Squeeze fresh lemon juice over the dish.
Sprinkle crumbled feta and fresh herbs.
Serve hot with orzo, rice, or warm pita bread.
Tips
Flatten Chicken for Even Cooking
Pound chicken breasts to even thickness for uniform cooking and faster results.
Don’t Overmix the Crumbed Beef
Mix just until combined—overmixing can make the beef topping dense rather than tender.
Deglaze the Pan
After searing the chicken, scrape up browned bits with broth or wine to build deep flavor in the sauce.
Use a Lid While Simmering
Cover the pan to keep the crumbed beef moist and to ensure the chicken finishes cooking gently.
Check Internal Temps
Chicken should reach 75°C (165°F), and the crumbed beef should be firm and browned on top.
Rest Before Serving
Let the dish sit uncovered for 5 minutes before serving to allow the sauce to slightly thicken and the flavors to settle.
Variations:
Cheesy Crusted Beef Topping
Add shredded mozzarella or a touch of crumbled feta into the beef mixture for a melty layer on top.
Add Chickpeas or White Beans
For extra protein and texture, stir in a drained can of chickpeas or white beans with the sauce.
Swap Chicken for Eggplant or Zucchini (Veg Option)
Use thick slices of eggplant or zucchini instead of chicken for a vegetarian version—top with seasoned breadcrumb-beefless topping or a lentil mix.
Make it Spicy
Add a pinch of harissa paste or increase chili flakes in the sauce for a spicy kick.
Go Low-Carb
Serve over cauliflower rice or grilled vegetables instead of traditional grains.
Use Ground Lamb or Turkey
The crumbed beef topping can easily be swapped with ground lamb for richness or turkey for a lighter version.
Add Greens
Stir in a handful of spinach or kale during the final 5 minutes of simmering for added nutrients.
Q&A
Q: Can I prepare this dish ahead of time?
A: Yes! You can sear the chicken and make the crumbed beef mixture ahead. Assemble everything in the skillet, cover, and refrigerate. When ready to cook, bring it to room temperature and simmer as instructed.
Q: Can I bake this instead of simmering on the stovetop?
A: Absolutely. After assembling the dish, cover the skillet and bake at 180°C (350°F) for 25–30 minutes until the chicken and beef topping are fully cooked.
Q: What can I use instead of feta cheese?
A: Crumbled goat cheese, shredded mozzarella, or even grated Pecorino can be great substitutes if feta isn’t available.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave with a splash of water or broth to keep it moist.
Q: Can I freeze it?
A: Yes, but for best texture, freeze without the crumbed beef topping and add that fresh when reheating or baking.
Nutrition Facts (Per Serving — 1/4 of recipe)
Estimated values; may vary slightly based on specific ingredients used.
Calories: 470
Protein: 43g
Fat: 25g
Saturated Fat: 7g
Carbohydrates: 16g
Fiber: 3g
Sugar: 5g
Sodium: 680mg
Tip: To reduce calories or fat, use lean ground beef or turkey, and skip the cheese or use a lighter version.
Conclusion
Mediterranean One Pan Smothered Chicken with Crumbed Beef is a comfort food classic reimagined with bold Mediterranean flavors and nourishing ingredients—all in a single skillet. Juicy chicken, aromatic tomato sauce, and a golden beef topping create a hearty, satisfying meal without the mess of multiple pans. Whether you serve it with rice, couscous, or warm pita, it’s sure to become a regular favorite on your table.