This Mediterranean Chicken Stir Fry is a bright, fast weeknight meal. Tender chicken sears golden while bell peppers and zucchini stay crisp-tender. Juicy cherry tomatoes burst and mingle with garlic, oregano, and basil. A sprinkle of salty feta and fresh parsley finishes it with creamy, herb-kissed flavor. It smells savory and fresh, and it comes together in under 30 minutes.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (estimates):
- Calories per serving: 300 kcal
- Protein: 38 g
- Carbohydrates: 6 g
- Fat: 21 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 600 mg
Why Make This Mediterranean Chicken Stir Fry
This recipe is quick, healthy, and full of bright Mediterranean flavors. It’s perfect for busy nights when you want a tasty dinner without fuss. The chicken gives you protein, and the colorful vegetables add crunch, sweetness, and freshness. Feta adds a creamy, salty contrast that makes every bite satisfying. It’s flexible, easy to scale, and pairs well with many sides.
How to Make Mediterranean Chicken Stir Fry
You’ll sear the chicken, sauté the vegetables, then finish with tomatoes, herbs, and feta. Work fast and keep the pan hot so the chicken browns and the veggies stay vibrant. Taste and adjust salt and pepper at the end.
Ingredients:
- 1 lb chicken breast, sliced
- 2 cups bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Feta cheese for topping
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Pat the chicken dry and slice it into thin strips. Wash and slice the bell peppers and zucchini. Halve the cherry tomatoes and mince the garlic. Have the oregano, basil, salt, and pepper ready. This keeps the cooking quick.
Step 2: Mixing
Combine the dried oregano and dried basil with a pinch of salt and pepper. Toss the sliced chicken briefly with a little of the olive oil and half of the herb mix so it has light seasoning before it hits the pan.
Step 3: Cooking
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5–7 minutes. Add the minced garlic, bell peppers, and zucchini, sautéing for another 3–4 minutes until the vegetables are tender but still crisp. Stir in the cherry tomatoes, remaining oregano and basil, salt, and pepper, cooking for another 2 minutes so the tomatoes soften and release a little juice.
Step 4: Finishing
Remove the skillet from the heat. Top with crumbled feta cheese and chopped fresh parsley. Give a quick toss or let the feta sit on top to melt slightly from the residual heat. Serve hot.
How to Serve Mediterranean Chicken Stir Fry
- Serve over steamed rice, quinoa, or couscous to soak up the juices.
- Spoon onto warm pita or flatbread and add a dollop of tzatziki for a handheld meal.
- Toss with cooked pasta and a squeeze of lemon for a lighter pasta dish.
- Serve alongside a simple green salad for a light dinner.
- For a low-carb option, serve over cauliflower rice or a bed of mixed greens.
How to Store Mediterranean Chicken Stir Fry
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a skillet over medium heat until warmed through, adding a splash of water or olive oil if it seems dry. Avoid microwaving on high too long to keep the chicken tender.
Expert Tips for Perfect Mediterranean Chicken Stir Fry
- Pat the chicken dry before cooking to get a good sear and better flavor.
- Keep the pan hot but not smoking so the chicken browns without overcooking.
- Slice vegetables uniformly so they cook evenly.
- Add tomatoes at the end to avoid turning them to mush; you want a little burst of juice.
- Crumble feta at the end so it stays creamy and doesn’t fully melt away.
- Taste before serving and adjust salt and pepper — feta is salty, so you may need less added salt.
- For extra brightness, finish with a squeeze of lemon juice or a drizzle of extra-virgin olive oil.
Delicious Variations
- Olive & Lemon: Add 1/3 cup sliced Kalamata olives and a tablespoon of lemon zest for a briny, bright twist.
- Spicy Kick: Stir in 1/2 teaspoon red pepper flakes with the garlic.
- Veggie-Forward: Add spinach or artichoke hearts toward the end for extra veg.
- Vegetarian Swap: Replace chicken with firm tofu or chickpeas for a vegetarian version.
- Creamy Sauce: Stir in 1/4 cup plain Greek yogurt off heat for a creamy finish.
Frequently Asked Questions
-
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs stay juicier and add more flavor. Reduce cook time slightly or check that pieces are cooked through. -
How do I know when the chicken is done?
Cook until the chicken has no pink inside and juices run clear, or use an instant-read thermometer — 165°F (74°C) internal temperature. -
Can I prep this ahead of time?
You can slice the chicken and chop vegetables up to a day ahead and store them separately in the fridge. Cook just before serving for best texture. -
Is this recipe freezer-friendly?
Yes. Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. -
Can I make this recipe oil-free?
You can reduce the oil or use a nonstick pan, but a small amount of oil helps with browning and flavor. Use a light spray or 1 teaspoon olive oil and a splash of chicken broth as needed. -
What side dishes go well with this stir fry?
Rice, quinoa, couscous, pasta, pita, or a simple salad are all great. Roasted potatoes or garlic bread also pair nicely for heartier meals. -
How can I make this more kid-friendly?
Mild seasoning, smaller veggie pieces, and serving over plain rice or pasta helps. Leave feta off the kids’ portions if they prefer milder flavors.
Conclusion
This Mediterranean Chicken Stir Fry is a fast, flavorful dinner that balances juicy chicken, crisp vegetables, and creamy feta. It’s flexible, healthy, and ready in about 22 minutes — perfect for weeknights or easy entertaining. For a similar one-pan idea and more tips, see Mediterranean Chicken Stir Fry with Vegetables (30-Minutes, One …. Give this recipe a try and enjoy a bright, comforting meal that’s quick to make and full of Mediterranean charm.
Print
Mediterranean Chicken Stir Fry
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bright and fast weeknight meal featuring tender chicken, crisp vegetables, and creamy feta, all seasoned with Mediterranean herbs.
Ingredients
- 1 lb chicken breast, sliced
- 2 cups bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Feta cheese for topping
- Fresh parsley for garnish
Instructions
- Pat the chicken dry and slice it into thin strips. Wash and slice the bell peppers and zucchini. Halve the cherry tomatoes and mince the garlic. Have the oregano, basil, salt, and pepper ready.
- Combine the dried oregano and dried basil with a pinch of salt and pepper. Toss the sliced chicken with a little olive oil and half of the herb mix.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5–7 minutes. Add minced garlic, bell peppers, and zucchini, sautéing for another 3–4 minutes until tender but still crisp. Stir in cherry tomatoes and remaining herbs, cooking for another 2 minutes.
- Remove from heat and top with crumbled feta and parsley. Serve hot.
Notes
Serve over rice, quinoa, or couscous. It can also be enjoyed in wraps or with a simple salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 80mg
