Creamy Mediterranean Chicken | The Recipe Critic

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By Alex

• Aug 03, 2026 • 0 Comments •

5.0

Creamy Mediterranean Chicken | The Recipe Critic

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

Creamy Mediterranean Chicken is a quick and easy comforting dish. It’s full of tender chicken, artichokes, kalamata olives, and sun dried tomatoes all robed in a delicious creamy sauce.

Hey guys! I’m Melanie from Garnish & Glaze and I’m so psyched to join Alyssa’s team and share a recipe with you each month. Get ready for some yummy and easy recipes from dangerously delicious desserts to scrumptious suppers like this Creamy Mediterranean Chicken.

Creamy Mediterranean Chicken is a quick and easy comforting dish. It’s full of tender chicken, artichokes, kalamata olives, and sun dried tomatoes all robed in a delicious creamy sauce. I’m obsessed with Greek & Mediterranean flavors. Give me anything from Gyros with Tzatziki to Greek Panzanella and I’m a happy girl. I just love the strong flavors of kalamata olives, artichokes, and sun dried tomatoes. This chicken has it all plus a delicious creamy sauce that brings it all together.

Besides tasting delicious, this meal is also awesome because it comes together in less than 25 minutes. Perfect for those busy weeknights with school back in session. And you just need one skillet, making dish duty a little less daunting.

You can serve this Creamy Mediterranean Chicken with rice or pasta. Since the chicken doesn’t take too long to make you’ll want to start things out by getting your pot of water on the stove to start boiling and cook the noodles while you’re making the chicken and sauce.

I wasn’t lying when I said this chicken is a cinch. Just heat up a little oil in a skillet and cook the seasoned chicken on both sides until cooked through. Then you take it out of the pan and spend the next 5 minutes making the creamy sauce consisting of half-and-half cream, garlic, sun dried tomatoes, artichoke hearts, and kalamata olives. Once the cream thickens you toss the chicken back in, sprinkle on some basil and feta and serve with your pasta (or rice). So beautiful and packed with flavor. Enjoy!

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

More Delicious Chicken Recipes:

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.