Healthy Mediterranean Stovetop Chicken Bites

A quick, flavor-packed stovetop chicken recipe made easy. Juicy, pan seared chicken bites are finished with sun-dried tomatoes, Kalamata olives, feta, and a squeeze of lemon. Perfect for a quick weeknight dinner or building your favorite protein bowl for an easy, healthy meal.

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Before you jump to the recipe….

• Why you will love this healthy skillet chicken recipe
• Behind the scenes recipe FAQs & tips
• Pro tips for perfectly cooked and flavorful chicken bites
• A few interesting ways to serve this recipe

Why you will love this healthy stovetop chicken recipe.

Easy – Quick – Healthy – Delicious – Meal Prep – Versatile

Easy – The work in this recipe is cutting the chicken into cubes. Other than that, pan sear the chicken bites, then add the sun dried tomatoes, sliced olives, and feta. That’s it.

Quick – This recipe is done in under 30 minutes.

Healthy – These pan skillet chicken bites are seared in a little bit of olive oil and topped with nutritious sun dried tomatoes, kalamata olives, and a light sprinkle of feta. Fresh parsley and lemon finish this dish and add more flavor and nutrition.

Delicious – Pan seared chicken and seasoning produce a flavorful crust, while the addition of the toppings in every bite are fabulous. I also use pan seared chicken bites in Greek Chicken Stuffed Peppers.

Meal Prep – Not only these are great for meal prep, but perfect for snacking. If I need a little protein pick-me-up, these are my go-to snack.

Versatile – Serve on top of a salad, your favorite hummus, or with Greek yogurt. Or, eat as a snack (get that protein in).

Pro Tips & FAQs for Perfectly Seared Skillet Chicken Bites

FAQ. How long to cook chicken bites on the stove.

Since chicken bites are small bite sized pieces of chicken, they don’t need to cook longer than a few minutes on each side. Depending on the size, they are cooked in 3-6 minutes total. For 1″ bites, of medium thickness, an estimate is around 5 minutes.

FAQ: How to cook chicken pieces in a skillet for the most flavor?

1. Pat the chicken dry. Before cooking, pat the chicken dry with a paper towel. Removing excess moisture helps you get that golden, lightly crisp exterior.
2. Use a hot pan. Make sure your pan is fully heated before adding the chicken. This helps create a nice sear and locks in flavor.
3. Don’t overcrowd the pan. My favorite tip!!! For the best texture, leave space between the chicken pieces. I recommend cooking in batches—this helps the chicken caramelize instead of steam.
4. Allow chicken to cook undisturbed. Once the chicken is in the pan, leave it alone for 2-3 minutes before flipping. This allows a golden crust to form.
5. Add the toppings at the end. Add the sun-dried tomatoes, olives, and feta after the chicken is cooked. This keeps the flavors fresh and prevents excess moisture. I prefer to add the toppings when plating.

What to serve with this stovetop chicken bites recipe.

These bites are so flavorful and versatile. Be imaginative, but here are a few of my favorites.

• A sauce for dipping. Try my Greek Yogurt Lemon Sauce.
• With a warm flat bread. These Quick & Easy Greek Yogurt Flatbreads are my favorite.
• On a salad. Serve on top of arugula, spinach, or your favorite lettuce. Try with Italian Salad dressing.
• On top of hummus. Can you imagine eating chicken bites, sun dried tomatoes, olives, feta and hummus all in one bite?
• Roasted or pan charred vegetables. Try Pan Charred Broccoli or Mediterranean Cauliflower.

Have leftover chicken bites?

• Eat as a snack (my favorite!) with my Layered Mediterranean Hummus and Whipped Feta Dip.
• Add to quesadillas
• Serve on top of pasta
• Place inside of a wrap
• Add to your favorite protein bowl

Healthy Mediterranean Stovetop Chicken Bites

Recipe by Cindi

5.0 from 1 vote

Tender, bite-sized pieces of chicken are quickly seared in one pan, then finished with sun-dried tomatoes, briny olives, and creamy feta for a burst of fresh, vibrant flavor.

Course: MainCuisine: MediterraneanDifficulty: Easy

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Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Cook Mode

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Ingredients

• 1-1/2 pounds chicken breast, cut into 1″ chunks, patted dry

• 3/4 teaspoon dried oregano

• 1 teaspoon sweet paprika

• 3/4 teaspoon granulated onion

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1 Tablespoon all-purpose flour or corn starch

• 2-3 Tablespoons olive oil

• 2 garlic cloves, finely minced or pressed

• Toppings

• 1/4 cup oil-packed, sun dried tomatoes, cut into strips

• 1/3 cup Kalamata olives, sliced in half

• 1/3-1/2 cup crumbled feta cheese

• 2 Tablespoons finely chopped parsley or basil

• L emon wedges

Directions

• Preheat cast iron pan or non-stick skillet over medium high heat. Add in 1 Tablespoon olive oil.
• In a small bowl, combine seasoning mixture: 3/4 teaspoon oregano, 3/4 teaspoon onion powder, 1 teaspoon sweet paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and 1 Tablespoon flour/cornstarch.
• Place cubed chicken in a medium to large sized bowl and sprinkle the seasoning mixture over the chicken, mix to thoroughly coat the chicken.
• Working in batches, place cubed chicken in the preheated pan, leaving room between pieces for the best sear. Do not disturb for at least 2-3 minutes. Check for color and when you have a light golden brown, flip the pieces over and sear the second side for another 2-3 minutes. Add more oil as needed. Set aside cooked pieces until you’ve finished cooking all the cubed chicken. Chicken is cooked at 165F.
• After cooking the final batch, add a drizzle of olive oil or reserved oil from the sun-dried tomatoes to the pan. Add in the garlic and the reserved, cooked chicken. Toss to combine for about a minute to cook the garlic, turn off the heat. Add a squeeze of fresh lemon juice to taste.
• Place chicken on serving plate and top with sun dried tomatoes, kalamata olives, feta crumbles, and fresh parsley.

Notes

• For golden brown chicken, pat the pieces dry before seasoning and cook in batches, leaving space between each piece in the pan. See recipe FAQs for more tips.
• To cut chicken, place your hand on top of the chicken breast and slice horizontally through the thickest part to halve it. Cut into 1-inch strips, then into 1-inch chunks.
  Tip: Partially frozen chicken slices more easily. Let it thaw completely before using in recipe.
• You can stir the toppings into the pan with the chicken, or add them on top just before serving for a fresher presentation. Finish with a squeeze of lemon juice to brighten all the flavors.
• Leftovers: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for a few minutes until warmed through, or use the microwave if needed. To freeze, wrap the chicken tightly in foil and place in a freezer-safe bag for up to 3 months for best quality.

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Pro Tips & FAQs

• Behind the scenes recipe FAQs & tips
• Pro tips for perfectly cooked and flavorful chicken bites
• A few interesting ways to serve this recipe

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Oh so versatile chicken……