A rustic one-pan chicken dinner bursting with bold flavor—and just wait until the burrata hits the plate.

This Mediterranean-inspired skillet meal is one of those recipes that looks like you fussed—but comes together in under 30 minutes. Juicy seared chicken bites are tossed with cherry tomatoes, Kalamata olives, a splash of white wine, and finished with a bright, zesty gremolata made with garlic and parsley. And if you’re serving guests (or just want to treat yourself), spoon some creamy burrata on top. It softens over the warm dish, soaking up all those incredible pan juices. It’s casual, colorful, and guaranteed to impress.

Ingredients

For the chicken:

• 3 large boneless, skinless chicken breasts

• 1 tbsp all-purpose flour

• ¼ cup fresh, roughly chopped oregano (or 1½ tsp dried)

• Handful of basil leaves

• 1 Tbsp extra virgin olive oil

• 1 Sliced garlic clove

• Salt and freshly ground black pepper, to taste

• 1 mild red chili, thinly sliced (or a pinch of red pepper flakes)

• ¾ cup dry white wine

• 16 cherry tomatoes

• 16 Kalamata olives, pitted and halved

For the gremolata:

• 1 clove garlic, grated

• 1 small handful flat-leaf parsley, finely chopped

• Zest of ½ lemon + Juice of 1 lemon (optional but highly recommended)

• Pinch of salt

Optional for serving:

• 1–2 burrata balls, torn into chunks

Instructions

1. Prep the chicken
Slice the chicken into bite-sized pieces. Season with salt and pepper, then toss with oregano and flour to lightly coat. Lay them out on a plate or tray so they don’t clump together.

2. Make the gremolata
In a small bowl, combine the grated garlic clove, finely chopped parsley, lemon zest (if using), and a pinch of salt. Mix well and set aside. This will be stirred in at the very end for a burst of freshness.

3. Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Cook for about 5–6 minutes, turning to brown on all sides. Do this in two batches if your pan is crowded.

4. Add aromatics
Push the cooked chicken to one side of the pan. In the empty space, add the sliced chili and the remaining sliced garlic (2 cloves). Let it sizzle for 30–45 seconds until fragrant, stirring gently.

5. Deglaze and simmer
Pour in the white wine and scrape up any golden bits from the pan. Let it bubble for a minute, then add the cherry tomatoes and olives. Stir everything together and let it simmer for 2–3 more minutes, just until the tomatoes soften and begin to burst.

6. Finish with gremolata
Turn off the heat. Stir in the gremolata and handful of basil leaves and gently mix to coat everything in that garlicky, herby brightness. Let the pan rest for 2–3 minutes before serving.

7. Plate it up
Spoon the chicken and sauce into shallow bowls. If you’re adding burrata, tear and nestle it on top just before serving. The contrast of creamy cheese with warm herbs and wine-kissed tomatoes is unbeatable.

This is one of those recipes you’ll forget the name of—but crave next week. Save it to Pinterest now, thank yourself later.

Mediterranean Chicken Video Recipe:

Tips & Tricks for the Best Mediterranean Chicken

• Don’t skip the gremolata. It might look simple, but that fresh mix of lemon, garlic, and parsley ties the whole dish together. Stir it in off-heat so the flavor stays bright and punchy.

• Use fresh oregano if you can. It adds a softer, more fragrant flavor than dried. If using dried, crush it between your fingers to wake it up.

• Sear in batches if needed. If your pan’s too crowded, the chicken will steam instead of brown. Golden bits = flavor, so give it room to breathe.

• Deglaze while it’s hot. Once you pour in the wine, scrape the bottom of the pan to lift all those caramelized bits — they’re basically built-in sauce magic.

• Go for quality olives. Kalamata olives in brine (not canned) make a huge difference. Halve them to spread that salty kick evenly.

• Let it rest before serving. Just a couple of minutes in the pan off the heat lets all the flavors settle and keeps the chicken juicy.

• Pair it smart. Crusty bread, lemon couscous, or a light green salad are perfect sides. This dish carries enough flavor on its own — keep everything else simple.

• Burrata tip: Want that perfect Instagram moment? Place the burrata on the plate just before serving, while everything’s still warm. It’ll melt slightly but keep its creamy core.

Grilled chicken can be… fine. Safe. Predictable. But this mango chicken? This one turns heads. It’s soaked in mango, soy, garlic, and honey — flavors that don’t just sit on the surface, they settle in. The edges caramelize, the glaze turns glossy, and that first bite hits sweet, salty, and just smoky enough to make you pause.

You don’t need fancy gear or a full afternoon. Just a few good ingredients, a hot grill, and ten minutes to let the magic happen.

Ingredients

• 2 lbs boneless, skinless chicken breasts

• 2 ripe mangos, peeled and diced

• ½ cup low-sodium soy sauce

• 3 garlic cloves, smashed

• ½ tsp freshly grated ginger

• 1½ tbsp lime juice

• 1 tbsp honey

• 2 tbsp water (add a little more if needed to blend)

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• Olive oil, for greasing the grill

• Chopped fresh cilantro, for garnish

• Optional: red chili slices or red pepper flakes 

 Instructions

1. Prep the chicken

Place the chicken breasts between sheets of parchment paper or in a large zip-top bag. Gently pound to an even ¾-inch thickness using a meat mallet. This helps them cook evenly and stay juicy.

2. Make the marinade

In a blender or small food processor, combine the diced mango, soy sauce, garlic, ginger, lime juice, honey, and water. Blend until smooth and silky. Set aside ¼ cup of the marinade for glazing later.

3. Marinate

Place the chicken breasts in a dish or zip-top bag and pour in the remaining marinade. Seal or cover and refrigerate for at least 2 hours, or up to 8 for deeper flavor.

4. Grill

Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates. Remove the chicken from the marinade, letting excess drip off. Lightly pat the chicken dry with paper towels, then season both sides generously with kosher salt and black pepper.

Place the chicken on the grill and cook for 5–6 minutes per side, or until fully cooked and nicely charred.

5. Glaze

During the last minute of grilling, brush the tops of the chicken with the reserved marinade and let it bubble and slightly caramelize.

6. Rest and serve

Remove the chicken from the grill and let it rest for 5 minutes before slicing. Garnish with chopped cilantro and a few red chili slices or flakes for a pop of color.

📌 If this recipe’s going on your grill soon, save the image below to your Pinterest so you’ve got it when you need it. Trust me, you’ll want to come back to this one.

Grilled Mango Chicken Video Recipe

Tips & Tricks

• Double the marinade, but treat it like two sauces. One batch goes on the raw chicken — the other? Pour it into a small saucepan and simmer it for 5–7 minutes until it thickens. What starts as a pourable blend turns into a sticky glaze you’ll want to spoon over everything. It’s worth the extra dish.

• Ripe mango makes all the difference. If it’s soft and slightly wrinkled, it’s perfect — full of flavor and easy to blend. If all you’ve got are firm ones, peel and microwave them for 20 seconds to soften slightly. It’s a cheat, but it works.

• A pinch of baking soda in the marinade (optional, but clever). Sounds strange, but just ⅛ teaspoon helps tenderize the chicken further, especially if you’re only marinating for a short time. Don’t go overboard — too much and it’ll taste off.

• Let the chicken come to room temp before grilling. Not fully warm, just not fridge-cold. It cooks more evenly and won’t seize up on the grill. Pull it out about 20–30 minutes before you fire up the heat.

• Control your grill heat — don’t just blast it. Medium-high is great, but flare-ups from honey can char too fast. If you see flames, move the chicken to a cooler zone or turn one burner down. You want a good sear, not a burnt sugar crust.

• Glaze late, not early. That reserved glaze has honey, and honey burns fast. Only brush it on in the last 1–2 minutes, when the chicken’s almost done. This keeps it glossy, not bitter.

• Resting is non-negotiable. It’s tempting to cut right in — don’t. Resting for 5–7 minutes lets the juices redistribute so the chicken stays moist and tender instead of dripping all over the board.

• Next-day gold. This chicken makes killer leftovers. Slice it cold and layer it into wraps with crunchy slaw, toss it into a rice bowl with avocado and lime, or reheat it and pile it onto a toasted brioche bun.

• Add texture. Want to turn this into a restaurant-level dish? Serve it over coconut rice, top it with toasted sesame seeds, crushed peanuts, or crispy shallots. Texture turns this from good to “you made what at home?!”

There’s something about grilling meatballs that just hits different. You still get all the classic Italian flavors—parmesan, garlic, fresh herbs—but with that extra layer of smoky caramelization you can only get from a grill. These grilled Italian meatballs are tender on the inside, slightly crisp on the outside, and ridiculously flavorful.

They’re perfect on their own, over pasta, or served with a side of grilled vegetables like zucchini, tomatoes, and sweet red peppers. I like to think of this as comfort food with a little summer soul.

Ingredients

(Serves 6)

• 1 lb ground beef (80/20)

• 1 lb ground pork (85/15)

• ¾ cup panko breadcrumbs

• ½ cup whole milk

• 1 cup finely minced onion

• 2 eggs, lightly beaten

• ½ cup grated parmesan

• ½ cup chopped fresh Italian parsley

• 4 garlic cloves, minced

• 2 tbsp chopped fresh basil

• 2 tsp kosher salt

• 1 tsp freshly ground black pepper

• ½ tsp crushed red pepper flakes

• ½ tsp dried oregano

 Instructions

1. Prep the binder:
In a small bowl, combine the panko and milk. Let it soak for about 10 minutes until the crumbs are soft and have absorbed the milk.

2. Mix it all up:
In a large mixing bowl, add the soaked breadcrumbs along with the beef, pork, onion, eggs, parmesan, parsley, garlic, basil, salt, pepper, red pepper flakes, and oregano. Mix everything gently with your hands—just until it comes together. Avoid overmixing, or the meatballs may turn out dense.

3. Chill for flavor:
Cover the bowl and refrigerate for at least 1 hour. This helps the flavors develop and makes shaping easier.

4. Shape your meatballs:
With slightly damp hands, form the mixture into about 18 evenly sized meatballs. Place them on a lightly greased tray or plate.

5. Grill time:
Preheat your grill to medium heat. You’ll want a two-zone setup—one side for direct heat and the other for indirect. Lightly oil the grates to help prevent sticking.

6. Get that sear:
Place the meatballs over the direct heat. Let them cook for about 2 minutes per side, turning once they naturally release from the grill. You’re aiming for a nice browned crust.

7. Finish with gentle heat:
Move the meatballs to the indirect heat zone and cover the grill. Let them finish cooking for another 15–20 minutes, or until the internal temperature hits 165°F (75°C).

Using an Electric Grill?

No problem! Here’s how to do it:

• Preheat your electric grill to medium and lightly oil the surface.

• Place the meatballs evenly spaced, and grill for about three to four minutes per side, rotating to get a nice golden crust.

• Lower the heat slightly and continue cooking for ten to fifteen minutes, turning occasionally, until they reach an internal temp of 165°F (75°C).

• If your grill runs hot, slide them to a cooler edge near the end to avoid burning.

If this recipe made your mouth water even a little, go ahead and save it for later — or share the image below to your Pinterest board and spread the grilled meatball love.

Video Recipe

Tips & Tricks for Perfect Grilled Meatballs

1. Don’t skip the breadcrumb soak.
Mixing the panko with milk before adding it to the meat is what keeps the meatballs moist and tender. If you add dry breadcrumbs straight in, you’ll end up with a tougher texture.

2. Go half beef, half pork.
Using a mix of ground beef and pork gives the best flavor and a softer bite. Beef brings the richness, while pork adds a juicy, melt-in-your-mouth quality.

3. Wet your hands before shaping.
Slightly damp hands prevent the mixture from sticking to your fingers and help you shape smooth, even meatballs without packing them too tight.

4. Chill before grilling.
Letting the meatball mixture rest in the fridge helps the flavors come together and firms it up, so they hold their shape better on the grill.

5. Give them space.
Whether you’re using an outdoor or electric grill, don’t overcrowd. Leaving space between each meatball helps them cook evenly and develop that golden crust.

6. Add a final sprinkle.
Right before serving, hit the meatballs with a touch more grated parmesan and some chopped fresh parsley. It gives them a polished, restaurant-style finish with barely any effort.

7. Grill the veggies last.
After the meatballs come off, throw on your veggies. They’ll pick up all the leftover flavor from the grill and pair perfectly without needing extra seasoning.