To infuse bright, citrusy notes and rich olive oil flavor onto the meat, soak it in a Mediterranean chicken marinade. I use extra-virgin olive oil, lemon juice, minced garlic, paprika, dried oregano, salt, and pepper. You can also add ¼ cup of plain greek yogurt for extra tanginess.
Mix the marinade ingredients in a large bowl, then add the chicken, turning to coat each piece evenly. The concentrated mixture will quickly season the meat. You only need 15 minutes, but you can marinate for up to 24 hours.
Sear the pieces
I use a large skillet with a cover or a dutch oven to cook the dish. To add a flavorful, golden brown crust to the chicken, sear the pieces in olive oil. Cook the first side over medium heat for 5 minutes. Then flip and cook the other side over medium-low heat for 5 minutes.
This will not thoroughly cook the chicken unless using thinner cutlets. The pieces will finish cooking while gently braising in the sauce.
Make a sauce
One of my favorite ways to make a quick tomato sauce is to use fresh cherry tomatoes. They are small and very sweet and don’t require peeling. The skin helps to keep the sauce chunky and rustic, with a nice contrast of textures.
Cook diced red onions and minced garlic in olive, then saute the tomatoes until just softened. Sliced green olives or kalamata olives are added for an instant briny flavor. The tomatoes will burst and concentrate as it simmers with the chicken.
Braise the chicken
