In a mixing bowl, combine the white wine, the juice of one lemon, half the oregano, olive oil, garlic, crushed red pepper flakes, and a generous pinch of salt and black pepper. Whisk this together until it’s well mixed. This will be your magic marinade.

Place the chicken breasts in a large resealable bag and pour the marinade over them. Make sure each piece is well coated. Seal the bag and let it marinate in the fridge for at least 30 minutes. If you’ve got more time, letting it sit for a couple of hours is better.

In a large skillet over medium heat, add a tablespoon of olive oil. Once it’s hot, toss in the diced onion. Sauté until translucent, which should take about 4-5 minutes. The aroma will start to fill your kitchen, inviting everyone for a taste!

Remove the marinated chicken from the bag and gently pat it dry. This helps achieve a nice sear. Add the chicken to the skillet and cook for 5-6 minutes on each side or until golden brown. Don’t overcrowd the pan, as this can lead to steaming rather than searing.

Once the chicken is browned, add the remaining marinade back into the pan along with the chicken stock, capers, tomatoes, olives, and the rest of the oregano. Bring it to a gentle simmer, covering the skillet. This sumptuous sauce will develop as the chicken finishes cooking.

Let everything simmer for another 10-15 minutes until the chicken is cooked through (internal temperature should reach 165°F or 75°C). You’ll know it’s done when the chicken is tender and offers no resistance. Drizzle a bit more lemon juice over the top for an extra kick.

Before serving, sprinkle fresh parsley and, if you like, some crumbled feta cheese over the top. This adds a lovely creamy texture and a touch of saltiness.

Serve your Mediterranean chicken with your chosen sides, and enjoy!