Mediterranean Chicken Skillet

Instructions

1. Season the chicken
   Pat the chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper. This ensures a flavorful base for the dish.
2. Sear the chicken
   Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until golden brown on all sides but not fully cooked through. Remove to a plate and set aside.
3. Sauté the vegetables
   In the same skillet, add the sliced red onion and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Stir in the bell peppers and cook for another 3-4 minutes until they begin to soften.
4. Add tomatoes and seasonings
   Add the cherry tomatoes, kalamata olives, dried oregano, and ground cumin to the skillet. Stir to combine and cook for 2 minutes until the tomatoes begin to burst and release their juices.
5. Return chicken to the pan
   Pour in the chicken broth and lemon juice, then return the chicken to the skillet. Bring the mixture to a simmer, then reduce heat to medium-low. Cover and cook for 8-10 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer.
6. Finish the dish
   Remove the skillet from heat. Sprinkle the crumbled feta cheese over the top and allow it to soften slightly from the residual heat for about 2 minutes.
7. Garnish and serve
   Garnish with fresh chopped parsley and additional cracked black pepper if desired. Serve directly from the skillet for a rustic presentation, accompanied by crusty bread or over cooked rice or orzo pasta.