San Marzano tomatoes, good olive oil, Kalamata olives, lemon, fresh herbs, and Bulgarian feta in one skillet with chicken and shrimp sounds like a lot, but this comes out of the oven in under an hour and every ingredient earns its place. The chicken goes in first, browned in the pan, then removed while the sauce builds. Garlic and onion go soft in the same fat, the tomatoes get pulsed chunky and added in with dried oregano and basil, and then the chicken goes back in to finish in the oven. Shrimp, feta, lemon slices, olives, and fresh herbs are added in the last few minutes. Nothing overcooks. The result is bright and sharp, with enough richness from the olive oil and feta to feel substantial. Four people, one pan, under an hour. That’s a good dinner.
Bone-in, skin-on chicken works even better here if you have more time. The skin crisps up on top of the sauce and the bones give the braise more body. Either way, the shrimp go in last; two minutes is all they need.
How to Make Mediterranean Chicken and Shrimp with Lemon & Feta
Get the sear right
Hot pan, dry chicken, don’t move it. Two to three minutes per side until genuinely golden, not just slightly tan. That color is flavor in the sauce. Use an oven-safe skillet so the whole thing goes straight into the oven without transferring. 
Why Bulgarian feta matters
Bulgarian feta is creamier and less salty than Greek. It softens in the oven heat into the sauce without fully dissolving. Pre-crumbled feta from a tub won’t behave the same way; buy a block and break it up yourself.
The lemon slices
Thin half-moon slices go in raw with the shrimp and feta. They char slightly and the rind softens enough to eat. Squeeze a little fresh lemon over everything at the table as well; the cooked slices give a mellower citrus note and the fresh juice gives brightness.
Mediterranean Chicken and Shrimp with Lemon & Feta
- Total Time: 85 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Bright, fresh flavors of lemon, feta, and herbs come together in this satisfying skillet dinner. Perfect for a weeknight meal!
Ingredients
- 3 Tbsp extra virgin olive oil
- 4 medium boneless chicken breasts, with or without skin
- 1 medium onion, finely diced
- 6 medium cloves garlic, finely minced
- 2 (28-oz) cans (1590 g) peeled San Marzano plum tomatoes
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1 1/2 tsp salt
- 1/2 cup (118 ml) fresh parsley
- 1/2 cup (118 ml) fresh basil
- 1/2 medium lemon, very thinly sliced
- 1/2 cup (118 ml) Kalamata olives, pitted
- 12 oz (340 g) raw shrimp, peeled and deveined
- 6 oz (170 g) feta cheese, in a block, not crumbled
- 1 Tbsp fresh parsley, finely chopped, for garnish
- 6-8 small leaves fresh basil, for garnish
Instructions
- Season chicken with kosher salt and fresh ground black pepper.
- Place tomatoes in a food processor and pulse several times until mixture is chunky, or break tomatoes into small pieces with your fingers. Set aside.
- In a large, oven-proof skillet or sauté pan, heat olive oil until hot. Add chicken and cook for 2-3 minutes, or until golden, then flip with tongs and cook the opposite side until golden. Remove to a plate, cover and refrigerate until sauce is completed.
- Add onions to pan and cook until soft and translucent, about 6-8 minutes. Add garlic and cook for another minute.
- Add tomatoes, dried oregano, dried basil and salt, bring to a simmer, and cook 45-55 minutes until sauce is thick and fragrant. Add fresh parsley and basil, stir, and cook for another 5 minutes.
- Heat oven to 450°F (227°C).
- Nestle chicken, shrimp and lemons into the sauce. Break off pieces of the feta cheese and tuck them between the shrimp and chicken. Scatter the Kalamata olives over the top and place in the oven for 15 minutes, or until sauce is bubbly hot and shrimp curl up a bit.
- Sprinkle with chopped parsley and basil leaves for garnish. Serve with pasta.
Notes
- For a richer flavor, use bone-in, skin-on chicken breasts and brown them well before removing from the pan.
- If you don’t have San Marzano tomatoes, you can substitute with another canned crushed tomato, but the flavor will be slightly different.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Bone-in thighs work well and stay even more tender during braising. Add about 10 extra minutes of oven time and check that the internal temperature reaches 165F.
When should I add the shrimp so they don’t overcook?
Add the shrimp in the last 5 to 8 minutes of cooking. They cook quickly in the hot sauce and turn rubbery if left too long. They are done when pink and curled.
Can I substitute the feta with another cheese?
Halloumi holds up well in heat and gives a similar salty bite. Fresh mozzarella is milder but melts nicely over the top. Feta is the best match for the Mediterranean flavors here.
This is really such a great, fresh weekday meal. Have made it twice now and the family is obsessed with it.
I Love love love this recipe Have made it for guests many times. Always a hit
So glad to hear that!!
Terrible , the sauce was sour and thick. . Expensive delicious ingredients were wasted . My family and I were disappointed after the long period of time it took to make.