Greek Chicken Skillet Recipe
User Reviews
4.9
Greek Chicken Skillet Recipe
Description
Greek Chicken Skillet Recipe starts by marinating chicken breasts in a blend of olive oil, lemon juice, Greek seasoning, paprika, salt, and garlic. The crosshatch scoring creates pockets that allow the marinade to infuse deeper into the meat. After marination, chicken is seared in the marinade to develop a browned crust and deepen flavors. Removing the chicken temporarily lets you cook a tomato feta sauce by sautéing halved and whole cherry tomatoes with minced onion, then deglazing with white wine or chicken stock.
The addition of kalamata olives and chili flakes gives a salty and slightly spicy contrast, while feta cheese added at the end contributes a creamy, briny finish. The sauce thickens as it warms with the chicken returned to the skillet for final cooking. This process delivers tender, flavor-rich chicken accompanied by a bright, well-seasoned sauce with Mediterranean influences.
The dish can be served simply as is or paired with rice, crusty bread, or roasted vegetables to balance its vibrant and hearty components. Letting the chicken marinate for some time, even up to 24 hours, can intensify the flavors, and using fresh lemon juice and garlic sharpens the overall profile.
Ingredients
The Greek Chicken
- ⅓ cup olive oil
- 2 tablespoons lemon juice fresh is best!
- 2 teaspoons Greek seasoning blend
- 2 teaspoons paprika sweet
- 1 teaspoon salt divided, sea salt
- 2 cloves garlic finely minced
- 4 medium chicken breast boneless/skinless
The Tomato Feta Sauce
- 4 cups cherry tomato
- ½ medium onion minced
- ½ cup white wine can sub chicken stock
- 2 teaspoons honey
- ½ teaspoon chili flakes
- 1 cup kalamata olives pitted
- 4 ounces feta cheese
- ¼ cup parsley minced
Instructions
- Mix the olive oil, lemon juice, Greek seasoning, paprika, ½ teaspoon of salt, and the garlic in a shallow bowl or medium-sized baking dish.
- Cut a crosshatch pattern ½ deep on the chicken breasts. Put the chicken breasts into the marinade and make sure they are well-coated, working the marinade into the crosshatch pattern with your fingers. Set them aside on your counter while you prep the rest of dinner - or up to 1 day
- Cut 1 cup of the cherry tomatoes in half and leave the rest whole. Mince the onion and gather the rest of the ingredients - this gives the chicken time to marinate.
- Heat a large skillet over medium-high heat. Pour the chicken marinade into the skillet then add the chicken breasts cut side down. Sear the chicken for 5 minutes on each side, or until well-browned. Remove the chicken from the pan.
- Add the tomatoes and onion and cook until the onion is translucent. Add the white wine and scrape the pan to remove any bits that are stuck to the bottom. Stir in the honey and chili flakes then add the chicken back into the pan and cook, uncovered, until the sauce thickens a little and the chicken is fully cooked, about 10 minutes. Stir in the olives, feta, and parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 491kcal | 25% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 1580mg | 66% |
| Potassium | 893mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1915IU | 38% |
| Vitamin C | 45mg | 50% |
| Calcium | 213mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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