You will love this recipe for Mediterranean Pulled Chicken. We begin by making a tomato-based sauce, using onion, carrot and celery, the traditional Italian trio of vegetables, as a flavour base. We then add garlic, Mediterranean herbs and chicken breasts. As the chicken slowly simmers in the flavour-filled sauce, it is infused with the vibrant, sunny flavours of the Mediterranean. Once the chicken is cooked, we shred it and return it to the sauce. Easy, simple and delicious! The tender, juicy pulled chicken is extremely versatile, able to be used in many ways, and I have some serving suggestions below.
Why You'll Love This Recipe:
- The very easy cooking method virtually ensures success, making it perfect for cooks of any skill level.
- With the gentle cooking method, the chicken becomes succulent and tender.
- It is a guaranteed crowd pleaser, perfect for an easy family meal or relaxed entertaining.
- The tantalising aroma as the chicken cooks promises a meal that is full of flavour.
- It is a meal that can be prepared ahead of time.
- The pulled chicken (also known as shredded chicken) is extremely versatile and can be served in many different ways.
Recipe Inspiration: an easy chicken meal is always popular, and I was keen to make a pulled chicken dish using the sunny flavours of the Mediterranean. I am delighted with the result, and I hope that you enjoy it as much as I do. I used my Mediterranean Pulled Beef as inspiration when I was developing the chicken version.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Skinless/boneless chicken breast: such a versatile ingredient, you will find so many ways to use them. My preference is for free-range chicken. Two of my favourite ways to use them are in my Mediterranean Chicken Noodle Soup, a light, flavoursome dish and Poached Chicken Breast, so gentle and soothing.
- Extra virgin olive oil: for the best flavour, we use this oil from the first pressing of the olives.
- Brown/yellow onion, carrot and celery: we sauté the diced onion, carrot and celery. This combination is a "soffritto", the flavour base for many Italian dishes. The vegetables become slightly caramelised, adding depth of flavour to the broth.
- Garlic: for the best flavour, we use fresh garlic; the flavour is superior to prepared varieties.
- Fresh rosemary, thyme and dried oregano: these are traditional Mediterranean herbs that add great flavour.
- Red chilli pepper flakes: add spice to your sauce, as much or little as you like.
- Tomato passata: this is pureed, strained, tomatoes, generally sold in glass bottles.
- Chicken stock: use home made or good quality commercial stock.
- Parmesan rind: a small piece of leftover Parmesan rind adds a savoury note to the sauce.
- Sea salt and freshly ground black pepper: these two important seasoning ingredients boost all the flavours.
- Fresh basil: This aromatic herb perfectly complements the Mediterranean flavours.
Variations:
Chicken breast: you can use chicken thighs if you prefer.
Tomato passata: if you cannot source this, you can use the same quantity of canned, crushed tomatoes or whole tomatoes that you chop yourself.
How To Make Mediterranean Pulled Chicken:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Blend the vegetables:
In a small food processor, add the onion, celery and carrot and process until smooth.
2 - Cook the vegetables:
Heat the olive oil in a large saucepan over medium heat. Add the pureed vegetables and sea salt. Cook, stirring occasionally then add the garlic. Add the garlic and cook for a further 1-2 minutes.
3 - Cook the chicken:
Add passata, stock, herbs and parmesan rind to the pan and stir. Add chicken breasts nestling them under the liquid and bring to a gentle simmer. Simmer until the chicken is cooked.
4 - Shred the chicken:
Set the chicken breasts aside on a board to rest, then use two forks to shred the chicken.
5 - Simmer the sauce:
Increase the heat and simmer until the sauce has thickened and the flavours concentrated.
Return the chicken to the sauce.
6 - Serve with fresh basil:
Check that the seasoning is to your liking. Serve topped with finely chopped fresh basil leaves.
Hint: to keep your chicken tender and succulent, simmer over a low heat, the meat should not be boiled.
Tips for Success, Storage and FAQs:
The most accurate way to ensure that your meat or poultry is cooked to perfection is to use a thermometer. To me, it is an essential kitchen accessory, and I use it frequently. There is further information about using a thermometer in the recipe. Otherwise, you can use the suggested cooking time as a guide, but it will vary depending on the size of the breast and the temperature of the sauce in which it is cooked.
Store it in an airtight container in the fridge for up to three days.
Yes, it freezes well. Store in a freezer safe container for up to 3 months. Reheat it slowly on the stovetop.
Top Tip:
Remove the chicken from the fridge about 15 minutes before cooking. It will cook more evenly if it is closer to room temperature.
Serving Suggestions:
You will find many ways to enjoy this Mediterranean Pulled Chicken. Some suggestions are:
- Alongside creamy Baked Mashed Potatoes or Gnocchi Alla Romana (Semolina Gnocchi); they complement each other perfectly.
- With our Mediterranean Quinoa Salad as a side dish.
- Serve in a lettuce wrap or with tacos.
- In a sandwich or burger bun. Add accompaniments of your choice. I recommend that you include our Cucumber Dill Pickles.
- With a carb such as rice, creamy polenta or pasta to soak up the flavoursome juices.
- For easy entertaining, set up a buffet with pulled chicken, bread, condiments and side dishes for guests to help themselves.
This very easy Mediterranean Pulled Chicken is certain to become a family favourite. This simple one-pot meal is satisfying and comforting. I look forward to hearing if you try it.
Alex xx
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Mediterranean Pulled Chicken
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 1 kg (2.2 lbs) chicken breasts - boneless and skinless. (About 4 medium) - remove from fridge 15 mins before cooking See Note 1
- 3 tablespoon extra virgin olive oil See Note 2
- 1 large brown/yellow onion - roughly chopped
- 2 ribs celery - roughly chopped
- 1 large carrot - washed and roughly chopped
- 4 cloves garlic - finely chopped
- 1 cup (250 ml) chicken stock See Note 3
- 2 ¼ cups (560 ml) tomato passata See Note 4
- 1 teaspoon fresh rosemary leaves - finely chopped
- 1 teaspoon fresh thyme leaves - finely chopped
- 2 teaspoon dried oregano
- ¼ teaspoon red chilli pepper flakes
- 1 piece Parmesan rind - about 7 ½ cm/3 inches See Note 5
- sea salt and freshly ground black pepper - to taste
- â…“ cup fresh basil leaves - finely chopped
Instructions
- In a small food processor, add the onion, celery and carrot and process until smooth.
- Heat the olive oil in a large saucepan (that has a lid) over medium heat. Add the pureed vegetables and a ¼ teaspoon sea salt. Cook for 10 minutes, stirring to ensure the mixture doesn't stick. Add in the garlic and cook for a further 1-2 minutes.
- Add the stock, tomato passata, herbs and Parmesan rind to the pan and stir. Add in the chicken breasts in a single layer, nestling them under the liquid.
- Bring to a gentle simmer and place the lid on the saucepan.
- Cook for 20-30 minutes, or until the chicken registers an internal temperature of 74 degrees C (165 F).The timing will depend on the size of the chicken breasts, so I recommend checking them all with a digital thermometer at the 20-minute mark and remove them as they reach the temperature.
- Set the cooked chicken breasts aside on a board to rest for 10 minutes before using two forks to shred evenly. It is best to shred them whilst they are still warm; it is more difficult if they are cold.
- Once all the chicken breasts have been removed, increase the heat and simmer the sauce for 10-15 minutes, or until it has thickened slightly and the flavours have further concentrated.
- Remove the Parmesan rind. Return the shredded chicken to the sauce. Check that the seasoning is to your liking. Serve topped with finely chopped fresh basil leaves.
Notes
- Chicken: for even cooking, try and use chicken breasts that are roughly a similar size. If not, you'll need to remove them as they complete cooking so they don't become tough. You can use chicken thighs if you prefer. We have found that they require an additional 10 minutes of cooking time to become tender and shreddable.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Chicken stock: for the best flavour, use homemade or a good quality commercial variety.
- Tomato passata: this is pureed, strained, tomatoes, generally sold in glass bottles. If you are not able to source this, you can use the same quantity of canned, crushed tomatoes.
- Parmesan rind: a small piece of leftover Parmesan rind adds umami (savoury flavour).
- Make ahead: cool the pulled chicken as quickly as possible and store in the fridge in an airtight container for up to 3 days.
- Leftovers: leftovers can also be stored in the fridge for up to 3 days. However, for safety reasons, if the chicken has been at room temperature for two hours, it should be discarded.
- Freezing: store in a freezer safe container for up to 3 months.
- Reheating: reheat gently on the stove top. It can be gently heated from frozen, but it will take a little longer. Add a little water if required.
- Servings: will serve 6-8 people, depending on what it is served with/how you use it. Some ideas include: on top of creamy polenta, crusty bread, your favourite pasta or as a side to a green salad and roasted vegetables.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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