Greek Skillet Chicken – Closet Cooking

A light and tasty Greek style chicken with tomatoes, olives, feta and plenty of fresh herbs!

I am a fan of Greek and Mediterranean flavours like this dish with tomatoes, olives, and feta with fresh herbs. This recipe is a quick, easy and tasty dish where chicken is marinated in olive oil, lemon juice, garlic and oregano before being pan seared. The sauce is made with tomatoes seasoned with onions, kalamata olives, feta, fennel, green onion, parsley, dill and mint! The tomatoes are cooked until they turn tender and release their juices to form the sauce and the feta starts to melt into it! This dish can be served by itself, over rice or pasta!

Greek Skillet Chicken

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

A light and tasty Greek style chicken with tomatoes, olives, feta and plenty of fresh herbs!

Print Recipe

ingredients

• 1 pound boneless and skinless chicken breasts or thighs, pounded thin
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon oregano (or Greek seasoning blend)
• 1/2 teaspoon paprika
• 2 cloves garlic, minced/grated
• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 4 green onions, thinly sliced and divided (lights and greens)
• 4 cloves of garlic, chopped
• 1/2 teaspoon ground fennel (optional)
• 1 pinch red pepper flakes (to taste)
• 4 cups tomatoes, diced (or a 28 ounce can of diced tomatoes)
• 1/2 cup kalamata olives
• 1/4 cup feta, crumbled
• 2 tablespoons parsley, chopped
• 1 tablespoon dill, chopped (optional)
• 1 tablespoon mint, chopped (optional)

directions

1. Marinate the chicken in the mixture of the olive oil, lemon juice, oregano, paprika, and garlic for 20 minute to overnight.
2. Heat the oil in a large skillet over medium heat, add the chicken and cook until golden brown on both sides, about 3-5 minutes per side, and cooked through, before setting aside.
3. Add the onions and whites of the green onions and cook until tender, about 5 minutes.
4. Add the garlic, fennel, and red pepper flakes and cook until fragrant, about a minute.
5. Add the tomatoes and olives and cook until the tomatoes are tender, about 5 minutes.
6. Add the feta, herbs, the greens on the green onions, and chicken, and cook for a minute and enjoy!

Note: If your chicken is thicker, it may take longer to cook. You can cut it in half or you can optionally finish cooking the chicken in the pan while the tomatoes are cooking.
Option: Add a splash of ouzo or mastic liqueur at the end.

Nutrition Facts: Calories 319, Fat 17g (Saturated 3g, Trans 0), Cholesterol 91mg, Sodium 294mg, Carbs 12g (Fiber 3g, Sugars 5g), Protein 29g

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