Mediterranean chicken bites

Name: Mediterranean chicken bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Chicken breast 1.7 lbs; Cherry tomatoes 1.3 cups; Taggiasca olives 1 oz; Salted capers 0.5 oz; Garlic 1 clove; White wine 2 oz; Oregano to taste; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Black pepper to taste

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Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Mediterranean chicken bites solve the grilled chicken problem without asking much of you. Chicken breast, cut into small cubes and pan-seared until golden, picks up real character from a short list of pantry staples: cherry tomatoes, Taggiasca olives, capers, and dried oregano. The combination is briny, faintly herbal, and a little sweet from the tomatoes—more than the ingredient list suggests. It comes together quickly enough for a weeknight dinner, and the result lands somewhere between effortless and genuinely satisfying.

The bite-sized format matters here. Smaller pieces sear more quickly and absorb the pan flavors more evenly than a whole breast would, so the dish punches above its effort level. The Taggiasca olives are worth seeking out—their mild, buttery character keeps the brininess in balance rather than letting it dominate. Serve with bread to catch the juices, alongside roasted potatoes, or with whatever seasonal vegetable you have on hand.

How to prepare Mediterranean chicken bites

To prepare Mediterranean chicken, start by cutting the chicken breast 1 into even bites about 3/4–1 3/16 in 2. Put them aside and wash the cherry tomatoes under running water, pat them dry and halve them 3. Desalt the capers under cold water and lightly crush the garlic clove.

Pour the oil into a large skillet, add the garlic 3 and let it infuse for a minute over medium heat. Add the chicken bites 5 and brown them for about 5–6 minutes, stirring often, until they are nicely browned on all sides. Season with salt 6.

Deglaze with white wine 7 and let the alcohol evaporate completely for about 2 minutes. Add the cherry tomatoes 8 and the Taggiasca olives 9.

Add the capers as well 10, some freshly ground black pepper 11 and a pinch of dried oregano 12.

Stir well 13 and continue cooking over medium heat for another 10 minutes 14, until the chicken is tender and the sauce has reduced slightly. Remove the garlic and serve the Mediterranean chicken hot, with its tasty little sauce 15.

Storage

Mediterranean chicken can be stored in the refrigerator, in an airtight container, for 2 days. Before serving, we recommend reheating it in a pan with 1 tablespoon (1 tbsp) of water to bring back the creamy sauce.

You can freeze it if you used fresh ingredients.

Tip

For an even more aromatic version, you can add a few fresh basil leaves at the end of cooking or serve the chicken with slices of toasted bread to soak up all the sauce.

If you like it spicy, add a fresh chili pepper together with the garlic!

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