🍋🍗 Mediterranean Creamy Chicken with Potatoes, Olives & Spaghetti

A rich, bright, comfort-style Mediterranean dish layered with lemon, garlic, olives, herbs, tender chicken, and a luscious creamy sauce.

⭐ Full Recipe

Servings: 4

Prep Time: 15 min

Cook Time: 35–45 min

Total Time: ~1 hour

📝 Ingredients

For the Chicken & Sauce

• 4 boneless, skinless chicken breasts (or thighs)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp dried oregano

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 small onion, diced

• 1 cup cherry tomatoes (optional but recommended)

• 1 cup baby potatoes, halved (or thinly sliced Yukon golds)

• ¾ cup chicken broth

• 1 cup heavy cream (or half-and-half for lighter version)

• ½ cup pitted green or kalamata olives

• 1 lemon (zest + juice)

• ¼ cup grated Parmesan

• Fresh parsley or basil, chopped

For the Spaghetti

• 12 oz (340 g) spaghetti

• Water + salt

• Optional: 2 tbsp butter or olive oil

🍳 Instructions

1. Season & Sear the Chicken

1. Pat chicken dry.

2. Season with salt, pepper, paprika, and oregano.

3. Heat olive oil in a large skillet over medium-high heat.

4. Sear chicken 4–5 min per side until golden.

5. Remove chicken from pan (it will finish cooking later).

2. Sauté the Aromatics

1. In the same skillet, add onion and sauté 2–3 minutes until translucent.

2. Add garlic and sauté for 30 seconds.

3. Add cherry tomatoes and baby potatoes; cook 3–4 minutes to slightly soften.

3. Build the Creamy Mediterranean Sauce

1. Pour in chicken broth; scrape the pan to release browned bits.

2. Bring to a simmer and add:

   • Heavy cream

   • Lemon zest + juice

   • Parmesan

   • Olives

3. Stir until creamy and simmering.

4. Return Chicken & Simmer

1. Add chicken back into the sauce.

2. Cover and simmer on medium-low heat for 15–20 minutes, or until chicken is fully cooked and potatoes are tender.

5. Cook the Spaghetti

1. While the chicken simmers, cook spaghetti in salted water according to package.

2. Drain and toss with butter or olive oil (optional so it doesn’t stick).

6. Finish & Serve

Serve spaghetti in bowls or plates.
Top with a piece of chicken, creamy potatoes, olives, and sauce.
Garnish with parsley or basil.
Squeeze additional lemon if desired.

🍽️ Serving Suggestions

• Add a side salad: cucumber, tomato, feta, red onion.

• Warm crusty bread for dipping in sauce.

• Add spinach to the sauce for extra greens.

❓ Q & A Section

Q1: Can I use chicken thighs instead of chicken breasts?

A: Yes! Thighs are juicier and often more flavorful. Cooking time may be slightly longer but they work perfectly.

Q2: What if I don’t want it spicy?

A: The recipe isn’t spicy, but you can omit paprika or replace it with a pinch of turmeric or extra oregano.

Q3: Can I make this dairy-free?

A: Yes. Replace:

• Heavy cream → coconut cream

• Parmesan → nutritional yeast (optional)
  It becomes slightly tropical but still delicious.

Q4: Can this be made ahead?

A: Absolutely. The sauce thickens as it cools; just warm it gently and add a splash of broth or milk to loosen it.

Q5: Can I skip the potatoes?

A: Yes. You can replace them with:

• Zucchini

• Extra tomatoes

• Cooked chickpeas

Q6: What type of olives work best?

A: Kalamata olives give the most Mediterranean flavor, but green Castelvetrano or Spanish olives also work beautifully.

Q7: How do I keep the sauce from curdling?

A:

• Keep heat to medium or low once cream is added.

• Add lemon after lowering the heat.

• Avoid vigorous boiling.

Q8: How thick should the sauce be?

A: It should be creamy enough to coat the back of a spoon.
If too thin: simmer uncovered for 3–5 minutes.
If too thick: add broth or a splash of pasta water.