Greek Skillet Chicken (Video)
Greek Skillet Chicken is an easy low-carb dish that uses ingredients you may have on hand and only dirties one pan! And this will be a hit with all the green olive lovers!
People always ask me where I get the ideas for the recipes that end up on Kalyn’s Kitchen, and they come from a variety of sources. But for this Greek Skillet Chicken I just woke up one day with the idea in my head, and the next time I cooked with Jake we tried it out and loved the result.
It did take us two tries to perfect the recipe. The second time we used my trick that creates Perfect Grilled Chicken Breasts to cut little crosswise slits in the chicken for more even cooking, and we also mixed spices into the petite diced tomatoes for a bit more Greek flavor.
But seriously, this one pan recipe is so easy and it uses ingredients you may have in the house. And it’s super low in carb, for those who care about that! Jake and I are both huge green olive fans, as you can tell, but if you’re not a fan use regular black olives or sliced Peperoncini instead. And feel free to use another type of cheese if you don’t have Feta. Any way you make it, this is just so good; hope you enjoy it as much as we did!
What ingredients do you need for this recipe?
- large boneless, skinless chicken breasts
- olive oil
- Greek Seasoning (affiliate link)
- salt and fresh ground black pepper
- canned petite dice tomatoes
- Garlic Powder (affiliate link)
- crumbled Feta Cheese
- green olives
How to make this recipe:
(Scroll down for complete printable recipe with nutritional information.)
- Preheat oven to 400F/200C.
- Trim the chicken and make small crosswise slits, being careful not to cut too deep.
- Rub chicken with Greek Seasoning (affiliate link) and season with salt and fresh-ground black pepper.
- Heat oil in a 12-inch cast-iron skillet (affiliate link) and brown chicken 4-5 minutes on the top side.
- Turn over and cook 2-3 minutes more on the second side.
- While chicken cooks mix the petite diced tomatoes, 1 tsp. Greek Seasoning and garlic powder (affiliate link).
- Crumble the Feta and slice the green olives.
- After chicken has cooked a few minutes on the second side, spoon the tomato mixture around the chicken pieces, lower heat, and simmer about 5 minutes more.
- Top chicken with the crumbled Feta and sliced green olives, put the skillet into the oven, and cook about 10-12 minutes more, or until the Feta is melted and chicken tests at 165F/75C with an instant-read meat thermometer (affiliate link).
- We used extra large chicken breasts (about 8 oz. each) to be sure the chicken didn’t get too dry, so if you’re using smaller chicken breasts the cooking time will definitely be less. Serve hot and enjoy!
More Chicken with Greek Flavors:
Very Greek Grilled Chicken ~ Kalyn’s Kitchen
Greek Chicken Skewers with Avocado Tzatziki ~ Shugary Sweets
Marinate-All-Day Greek Lemon Chicken ~ Kalyn’s Kitchen
Greek Chicken Skewers and Orzo Salad ~ Living Locurto
Slow Cooker Cauliflower Rice Greek Chicken Bowl ~ Kalyn’s Kitchen
Greek Chicken Salad with Lemon and Dill ~ The Perfect Pantry
- 4 very large boneless, skinless chicken breasts (about 8 oz. each)
- 1 T olive oil
- 1 T Greek Seasoning, divided (see notes)
- salt and fresh ground black pepper for seasoning chicken (see notes)
- 1 14.5 oz. can petite dice tomatoes
- 1 tsp. garlic powder
- 1/2 cup crumbled Feta Cheese
- 1/2 cup sliced large green olives
- Preheat oven to 400F/200C.
- Trim fat and any undesirable parts from chicken breasts, then cut small crosswise slits going down each breast, taking care not to cut too deep.
- Rub the chicken with the 2 tsp. Greek Seasoning (affiliate link) and season with a little salt and fresh ground black pepper.
- Heat the olive oil in a 12-inch cast iron skillet, or another frying pan that can go in the oven.
- When oil is hot, add the chicken top side down and cook over medium heat for 4-5 minutes, or until the top of the chicken is nicely browned. Turn over and cook 2-3 minutes more on the second side.
- While chicken cooks, mix the petite diced tomatoes plus juice, 1 tsp. Greek Seasoning, and garlic powder (affiliate link). Crumble the Feta and slice the olives.
- When chicken has cooked a few minutes on the second side, spoon the tomato mixture around the chicken pieces, doing it carefully so the top of the chicken is sticking out of the sauce.
- Turn heat to medium low and simmer about 4-5 minutes more.
- Turn off heat and sprinkle Feta and green olives over the chicken.
- Put the skillet into the heated oven and cook 10-12 minutes longer, or until Feta has partly melted and chicken has reached 165F/75C on an instant-read meat thermometer. (If you don’t have a thermometer, chicken should feel firm, but not hard when you press down with your finger.)
- Serve hot.
Some Greek Seasoning has a lot of salt. I would taste yours and if it tastes salty you might need to reduce the amount or omit salt. Also remember the Feta cheese is salty; we didn’t use much salt.
We used a 12-inch cast-iron skillet (affiliate link) for this recipe. You will need a frying pan that can go in the oven if you don’t have cast iron. An instant-read meat thermometer (affiliate link) is helpful for telling when the chicken is done.
Recipe created by Kalyn and Jake, from an idea that Kalyn woke up with one day!
Amount Per Serving: Calories: 248Total Fat: 13gSaturated Fat: 4gUnsaturated Fat: 8gCholesterol: 92mgSodium: 1399mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 30g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek Skillet Chicken is perfect for low-carb or Keto diets, and it’s also low-glycemic and great for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Skillet Meals to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe
This recipe was first posted April 2017; it was updated with slight improvements April 2020.