12 Mediterranean Diet Dinner Recipes with 10 Ingredients or Less

Keep your grocery list short and sweet with these easy Mediterranean Diet dinner recipes. They prove that you do not need a long list of ingredients to make a delicious and healthy meal.

Quick Mediterranean Diet Recipes for Busy Weeknights

Let us be honest. No one wants to spend a weeknight hunting down twenty different spices. Even if you love to cook, a long grocery list can be exhausting. If you are looking for big Mediterranean flavors without the long shopping trip, you are in the right place.

I have gathered my favorite Mediterranean Diet dinner recipes designed for real life. Each recipe uses 10 ingredients or fewer. This count does not include the basics like salt, pepper, and water. They are easy to prep without skimping on flavor. From simple main dishes to effortless one pan meals, these recipes are proof that healthy cooking can be the easiest part of your day.

If you have a little extra time, pair any of these main dishes with a vegetable, side dish, or salad. If you have ever thought healthy cooking had to be complicated, these simplified recipes will prove otherwise.

1. Tarragon Chicken with Dijon Pan Sauce

This dish tastes like it came from a fancy restaurant, but it uses only 8 ingredients. Chicken breasts cook in a silky Dijon pan sauce that is perfumed with fresh tarragon. It creates a rich, savory main dish that pairs beautifully with a simple steamed vegetable.

Ready in: 25 minutes
Serves: 4

What You Need:

• 4 boneless skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• ½ cup chicken broth
• ¼ cup Dijon mustard
• 2 tablespoons fresh tarragon, chopped
• ¼ cup heavy cream or half and half

How to Make It:

1. Season the chicken breasts on both sides with salt and pepper.
2. In a large skillet, heat the olive oil over medium high heat. Add the chicken and cook for 5 to 6 minutes per side, until golden and cooked through. Remove the chicken to a plate.
3. Reduce the heat to medium. Add the shallots to the skillet and cook until soft, about 2 minutes.
4. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Let it bubble for 1 minute.
5. Whisk in the Dijon mustard and fresh tarragon. Cook for another minute.
6. Stir in the cream and let the sauce simmer for 2 to 3 minutes until it thickens slightly.
7. Return the chicken to the skillet and spoon the sauce over the top. Serve right away.

Why everyone loves it: It is elegant, creamy, and feels special enough for company.

Pro tip: Still have tarragon left? Make a green salad with tarragon dressing.

2. Fennel Soup

Fennel’s natural sweetness is the star of this silky, pureed soup. Adding a golden potato makes it creamy, but there is no cream in this recipe at all. It is a lovely, light dinner, especially with bread or crispy Sesame Breadsticks.

Ready in: 35 minutes
Serves: 4

What You Need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 large fennel bulbs, chopped (fronds reserved for garnish)
• 1 potato, peeled and diced
• 4 cups vegetable or chicken broth
• Salt and pepper to taste

How to Make It:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Add the chopped fennel and potato. Cook for another 5 minutes, stirring sometimes.
3. Pour in the broth and bring to a boil. Reduce the heat and let it simmer for 20 minutes, until the vegetables are very tender.
4. Use an immersion blender to puree the soup until smooth. Or carefully transfer it to a regular blender in batches.
5. Return the soup to the pot. Add salt and pepper to taste.
6. Serve hot, garnished with reserved fennel fronds and a drizzle of olive oil.

Why everyone loves it: It is silky, light, and full of sweet fennel flavor.

Pro tip: Serve it with an easy salad like Lemon Parmesan Lettuce Salad or lemony Greek Maroulosalata.

3. Mediterranean Style Baked White Fish

Good seafood does not need much to shine. Tender fish bakes under a blanket of what is essentially a Mediterranean take on salsa. It has oregano, garlic, olives, red onion, and cherry tomatoes. The result is a light and satisfying dinner that cooks in one pan.

Ready in: 20 minutes
Serves: 4

What You Need:

• 4 white fish fillets (like cod or haddock)
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• ½ cup Kalamata olives, pitted
• ¼ cup red onion, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• Fresh parsley for garnish

How to Make It:

1. Preheat your oven to 400°F.
2. Place the fish fillets in a baking dish. Season with salt and pepper.
3. In a bowl, combine the cherry tomatoes, olives, red onion, garlic, oregano, and olive oil. Toss to coat.
4. Spoon the tomato mixture over and around the fish fillets.
5. Bake for 12 to 15 minutes, until the fish is opaque and flakes easily.
6. Garnish with fresh parsley and serve.

Why everyone loves it: It is light, fresh, and the tomatoes and olives create a delicious sauce as they bake.

Pro tip: This one pan wonder is perfect with brown rice.

4. Lemon Rosemary Chicken

This is an unfussy Mediterranean main dish. Chicken breasts roast with garlic, onion, fresh rosemary, and lemon until they are juicy and deeply flavorful. You just assemble it, bake it, and dinner is done.

Ready in: 40 minutes
Serves: 4

What You Need:

• 4 bone in, skin on chicken breasts or thighs
• Salt and pepper to taste
• 1 lemon, thinly sliced
• 1 red onion, sliced
• 4 garlic cloves, smashed
• 4 sprigs fresh rosemary
• 2 tablespoons olive oil

How to Make It:

1. Preheat your oven to 400°F.
2. Pat the chicken pieces dry and season generously with salt and pepper.
3. Place the chicken in a baking dish. Scatter the lemon slices, red onion, garlic, and rosemary sprigs around and over the chicken.
4. Drizzle everything with olive oil.
5. Roast for 30 to 35 minutes, until the chicken is cooked through and the skin is golden and crispy.
6. Serve with the roasted lemon and onions from the pan.

Why everyone loves it: It is simple, classic, and the lemon and rosemary make it taste so fresh.

Pro tip: Add crispy smashed potatoes and either a radicchio salad or a traditional Greek salad.

5. Pomegranate Molasses Glazed Salmon

Pomegranate molasses creates a glossy sweet and savory glaze. It caramelizes on salmon fillets as they cook. A bed of baby spinach softens underneath into a super easy side dish. Everything cooks in one pan.

Ready in: 20 minutes
Serves: 4

What You Need:

• 4 salmon fillets
• Salt and pepper to taste
• ¼ cup pomegranate molasses
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 5 ounces baby spinach
• Pomegranate arils for garnish

How to Make It:

1. Preheat your oven to 400°F.
2. Place the salmon fillets in a baking dish. Season with salt and pepper.
3. In a small bowl, whisk together the pomegranate molasses, minced garlic, and olive oil.
4. Brush the glaze generously over the salmon fillets.
5. Scatter the baby spinach around the salmon in the baking dish.
6. Bake for 12 to 15 minutes, until the salmon is cooked through and the spinach has wilted.
7. Garnish with fresh pomegranate arils and serve.

Why everyone loves it: The glaze is sweet, tangy, and caramelizes beautifully on the salmon.

Pro tip: The spinach softens into a super easy side dish as it cooks.

6. Stracciatella Soup

This Italian soup is simplicity at its most comforting. Beaten eggs turn into delicate ribbons when swirled in savory chicken stock with silky baby spinach leaves. It is surprisingly satisfying, even with only 6 ingredients.

Ready in: 15 minutes
Serves: 4

What You Need:

• 6 cups chicken broth
• 4 large eggs
• ½ cup grated Parmesan cheese
• Zest of 1 lemon
• ¼ teaspoon nutmeg
• 4 cups fresh spinach

How to Make It:

1. In a large pot, bring the chicken broth to a gentle simmer over medium heat.
2. In a bowl, whisk together the eggs, Parmesan cheese, lemon zest, and nutmeg until well combined.
3. When the broth is simmering, slowly drizzle the egg mixture into the pot while stirring the broth gently with a fork. This will create little ribbons of egg.
4. Cook for 1 to 2 minutes, stirring gently, until the egg is cooked.
5. Stir in the fresh spinach and cook for another minute until it wilts.
6. Serve hot with extra Parmesan cheese if desired.

Why everyone loves it: It is light, nourishing, and comes together in minutes with just a few ingredients.

Pro tip: This soup is simplicity at its most comforting.

7. Piyaz (Turkish White Bean Salad)

Canned cannellini beans are a shortcut to this fast and easy salad. It has tomatoes, red onion, lemon, and fresh herbs. Enjoy it on its own or serve it as a side for kofta. That is the classic Turkish pairing called kofte piyaz. You can also boost the protein by adding tuna or chicken.

Ready in: 10 minutes
Serves: 4

What You Need:

• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 2 tomatoes, diced
• ½ red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• ½ teaspoon sumac
• Salt and pepper to taste

How to Make It:

1. In a large bowl, combine the cannellini beans, diced tomatoes, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and pepper.
3. Pour the dressing over the bean mixture and toss gently to combine.
4. Let it sit for 10 minutes before serving to let the flavors blend.

Why everyone loves it: It is fresh, tangy, and comes together in minutes with pantry staples.

Pro tip: Serve it with kofta for the classic Turkish pairing called kofte piyaz.

8. Scallops in Red Pepper Sauce

This dish feels fancy, but it is all about a smart pairing. A sweet roasted red pepper and almond sauce adds warmth to seared scallops without overpowering their delicate flavor. Add some easy blanched asparagus, and it is still only 10 ingredients.

Ready in: 20 minutes
Serves: 4

What You Need:

• 1 pound sea scallops
• Salt and pepper to taste
• 2 tablespoons olive oil, divided
• 1 cup roasted red peppers, drained
• ¼ cup almonds, toasted
• 1 garlic clove
• 1 tablespoon lemon juice
• 2 tablespoons olive oil for the sauce

How to Make It:

1. Pat the scallops dry and season with salt and pepper.
2. In a food processor, combine the roasted red peppers, toasted almonds, garlic, lemon juice, and 2 tablespoons of olive oil. Blend until smooth. Set aside.
3. In a large skillet, heat 2 tablespoons of olive oil over medium high heat.
4. Add the scallops in a single layer, making sure not to crowd the pan. Cook for 2 to 3 minutes per side, until golden brown and cooked through.
5. To serve, spread a spoonful of the red pepper sauce on each plate. Top with the seared scallops.

Why everyone loves it: It looks and tastes like a restaurant dish, but it is so simple to make.

Pro tip: Add some easy blanched asparagus, and it is still only 10 ingredients.

9. Creamy Mushroom Soup

Earthy and savory, this cozy soup recipe proves you do not need a lot of ingredients to make a rich, complex soup. Mushrooms bring natural umami. Olive oil adds richness. The result is a bowl that feels hearty enough to stand on its own.

Ready in: 30 minutes
Serves: 4

What You Need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 pounds mushrooms, sliced
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley for garnish

How to Make It:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Add the sliced mushrooms and cook for 8 to 10 minutes, until they release their liquid and start to brown.
3. Add the garlic and cook for one more minute.
4. Pour in the broth and add the fresh thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Use an immersion blender to puree the soup until it is as smooth as you like. You can leave it a little chunky if you prefer.
6. Add salt and pepper to taste. Serve hot, garnished with fresh parsley.

Why everyone loves it: It is creamy and rich without using any cream at all.

Pro tip: The mushrooms bring natural umami that makes this soup incredibly satisfying.

10. Harissa Honey Chicken

Harissa brings the heat. Honey adds sweetness. Together, they create a sticky, deep red glaze that clings to baked or grilled chicken thighs. A cooling, creamy cucumber salad is the perfect accompaniment.

Ready in: 35 minutes
Serves: 4

What You Need:

• 8 bone in, skin on chicken thighs
• Salt and pepper to taste
• ¼ cup harissa paste
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 garlic cloves, minced

How to Make It:

1. Preheat your oven to 400°F.
2. Pat the chicken thighs dry and season with salt and pepper. Place them in a baking dish.
3. In a small bowl, whisk together the harissa paste, honey, olive oil, and minced garlic.
4. Brush the harissa mixture generously over the chicken thighs, coating them evenly.
5. Bake for 30 to 35 minutes, until the chicken is cooked through and the glaze is sticky and caramelized.
6. Serve with a cooling cucumber salad on the side.

Why everyone loves it: The sweet and spicy glaze is absolutely irresistible.

Pro tip: A cooling, creamy cucumber salad is the perfect accompaniment.

11. Garlic Parmesan White Beans

If you have never considered beans a main dish, this staff favorite will change your mind. Simmered with garlic, sweet cherry tomatoes, and Parmesan, the beans turn out creamy and rich. It is an easy plant based dinner that we keep on regular rotation.

Ready in: 15 minutes
Serves: 4

What You Need:

• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ cup vegetable broth
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

How to Make It:

1. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook for 1 to 2 minutes until fragrant.
2. Add the cannellini beans, cherry tomatoes, and vegetable broth. Bring to a simmer and cook for 5 to 7 minutes.
3. Use a fork to lightly mash some of the beans right in the skillet. This makes the dish creamier.
4. Stir in the grated Parmesan cheese until it melts into the sauce.
5. Add salt and pepper to taste. Garnish with fresh parsley.
6. Serve with crusty bread to soak up all the flavors.

Why everyone loves it: It is creamy, cheesy, and proves that beans can be the star of the meal.

Pro tip: Pair it with crusty bread to soak up all the delicious flavors.

12. Sheet Pan Chicken and Potatoes with Olives and Herbes de Provence

Herbes de Provence and green olives transform a basic sheet pan dinner of chicken and potatoes into a Provencal dream. Everything roasts together on one pan for an easy, flavorful meal.

Ready in: 50 minutes
Serves: 4

What You Need:

• 4 bone in, skin on chicken thighs or breasts
• 1 pound baby potatoes, halved
• 1 red onion, cut into wedges
• ½ cup green olives, pitted
• 3 tablespoons olive oil
• 2 tablespoons Herbes de Provence
• Salt and pepper to taste

How to Make It:

1. Preheat your oven to 400°F.
2. On a large baking sheet, combine the chicken pieces, baby potatoes, red onion wedges, and green olives.
3. Drizzle everything with olive oil and sprinkle with Herbes de Provence, salt, and pepper. Toss everything to coat evenly.
4. Spread everything in a single layer on the baking sheet.
5. Roast for 40 to 45 minutes, until the chicken is cooked through and the potatoes are tender and golden.
6. Serve right away.

Why everyone loves it: It is a complete meal on one pan with minimal cleanup.

Pro tip: Add a bagged salad mix or, if you are aiming to impress, an elegant Endive Salad with Apples, Walnuts, and Dates.

More Easy Sheet Pan Dinners

If you loved these simplified recipes, check out some of our other easy sheet pan dinners.

• Sheet Pan Paprika Chicken and Vegetables: A comforting and healthy recipe for any night.
• Sheet Pan Gnocchi with Roasted Vegetables: An easy Italian dinner that comes together fast.
• Mediterranean Sheet Pan Baked Shrimp and Veggies: Shrimp cooks in minutes on one pan.
• Sheet Pan Salmon and Vegetables: A complete meal with minimal cleanup.

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