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Mediterranean Chicken, Potatoes & Soft Eggs Skillet
One-skillet Mediterranean chicken with potatoes and soft eggs — simple, cozy, and satisfying.
Why this recipe works
This Mediterranean-style skillet combines chicken, potatoes, garlic, and eggs for a hearty, one-pan supper. It suits busy weeknights, family meals, or friends sharing plates.
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Key takeaways
One-pan dinner with protein, starch, and eggs
Freedom to customize with pantry scraps
Ideal for hands-off cooking once potatoes soften
Recipe guide
This Mediterranean-style skillet combines chicken, potatoes, garlic, and eggs for a hearty, one-pan supper. It suits busy weeknights, family meals, or friends sharing plates.
A one-pan meal that comes together in minutes.
- One-pan dinner with protein, starch, and eggs
- Freedom to customize with pantry scraps
- Ideal for hands-off cooking once potatoes soften
What you’ll make
A skillet meal of seared chicken, potatoes, garlic, onion, and eggs, all cooked in olive oil for a comforting, Mediterranean-inspired dish.
What makes it work
Layered flavors from seared chicken, creamy potatoes, and runny eggs. One-pan method reduces cleanup and keeps textures varied.
Make it your own
Swap in peppers or olives, adjust herbs, or use leftovers. Serve with a green salad or crusty bread.
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 medium onion, thinly sliced
- 2 medium potatoes, thinly sliced (about 12 oz)
- 2 large eggs
- salt to taste
- pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering
- Season chicken with salt and pepper and add to skillet, searing until golden on all sides, about 4–5 minutes
- Push chicken to one side, add onion and garlic to the pan and cook until softened and fragrant, about 2–3 minutes
- Add sliced potatoes, season with salt and pepper, toss to combine and spread in an even layer
- Cover and cook over medium-low heat, stirring occasionally, until potatoes are tender and chicken is cooked through, about 12–15 minutes
- Make two small wells in the potato-chicken mixture and crack an egg into each well
- Cover and cook until egg whites are set but yolks remain soft, about 4–6 minutes
- Remove from heat, adjust seasoning with salt and pepper to taste, and let rest a minute before serving
FAQs
Can I use boneless thighs instead of chicken breast?
Yes. Cook thighs a bit longer until cooked through, then proceed with the recipe.
Can I make this dairy-free?
Yes. The recipe already uses olive oil; avoid adding cheese and desserts rely on eggs for richness.
How do I know potatoes are tender?
Pierce a potato slice with a fork; if it slides in easily, they’re tender.