Kalyn's Kitchen

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! 

PIN Greek Skillet Chicken to try it later!

One Pan Low-Carb Greek Skillet Chicken found on KalynsKitchen.com.

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

One Pan Low-Carb Greek Skillet Chicken process shots collage

How to make this recipe:

(Scroll down for complete printable recipe with nutritional information.)

  1. Preheat oven to 400F/200C.
  2. Trim the chicken and make small crosswise slits, being careful not to cut too deep.
  3. Rub chicken with Greek Seasoning (affiliate link) and season with salt and fresh-ground black pepper.
  4. Heat oil in a 12-inch cast-iron skillet (affiliate link) and brown chicken 4-5 minutes on the top side.
  5. Turn over and cook 2-3 minutes more on the second side.
  6. While chicken cooks mix the petite diced tomatoes, 1 tsp. Greek Seasoning and garlic powder (affiliate link).
  7. Crumble the Feta and slice the green olives.
  8. 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.
  9. 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).
  10. 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!

One Pan Low-Carb Greek Skillet Chicken found on KalynsKitchen.com.

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

Greek Skillet Chicken

Greek Skillet Chicken

Yield 6 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

One Pan Low-Carb Greek Skillet Chicken is a delicious and easy main dish for people who like green olives.


  • 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


  1. Preheat oven to 400F/200C.
  2. 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.
  3. Rub the chicken with the 2 tsp. Greek Seasoning (affiliate link) and season with a little salt and fresh ground black pepper.
  4. Heat the olive oil in a 12-inch cast iron skillet, or another frying pan that can go in the oven.
  5. 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.
  6. 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.
  7. 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.
  8. Turn heat to medium low and simmer about 4-5 minutes more.
  9. Turn off heat and sprinkle Feta and green olives over the chicken.
  10. 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.)
  11. 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!

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

Pinterest image of Greek Skillet Chicken

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    28 Comments on “Greek Skillet Chicken (Video)”

  1. Excellent dinner! So tasty and easy to put together. I was worried about the sliced pimento olives, rather than Kalamata olives, but the pimento olives were perfect. I made my own Greek seasoning with the spices I had in the cupboard since I was out of the Greek seasoning. I had just enough feta and this dish was perfect! Thank you for posting

  2. I needed a refreshing chicken recipe. Thanks for sharing!

  3. As you can see, that comment is from 2017. Since then I have made quite a few changes to my site. More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate. I will be adding nutritional information eventually, but not until that project is done.

    If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.

    However, I do want to add that about 50,000 people a day get recipes here, so obviously some people don’t care about detailed nutritional information. Many people can obviously tell from the ingredients that there is nothing here with many carbs except tomatoes. Or maybe people who really want to try a recipe don’t mind taking a few minutes to check Yummly or calculate the information themselves.

  4. Pingback: 101 One Pan Meals ⋆ Recipe This

  5. I might try this recipe but would also add a little lemon juice to the sauce and use Greek olives…maybe Kalamata, thereby making the recipe more “true Greek”. You can barely make any Greek food without lemon juice 😉

    Note: if one does use Kalamata, one would want to cut back on the salt since these olives are usually quite salty.

  6. Looks really good! Only change I would probably make is to use Kalamata olives instead of green olives.

  7. At the current time I am not planning to do that. I already work 8-10 hours on every recipe and with over 2,000 recipes on the site, the job of adding that information to each recipe is more than I can take on. (And if I put it on some recipes people will expect it on every recipe.) Plus I think it's hard to be sure you are calculating accurately or know what portion size people are eating. If you look after the recipe there is a section that says "Nutritional Information" which has two suggestions for easy ways you can get the information if you need it.

  8. Looks great. I plan to try it tonight. What would you serve with this as a side dish?

    • Any kind of cauliflower dish would be great with this; just enter "cauliflower" into the search bar to see the options!

    • Thanks. I just made it with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese as a side dish. Only I didn't have goat cheese so I used some feta in it too. All was fantastic!

    • Glad to hear that! Love the idea is using Feta in the puréed cauliflower!

  9. Made tonight exactly as suggested, cast iron skillet and all, and we LOVED it!! I'm still trying to figure out how many WW sp this is but it's a keeper, for sure!! Thank you!!!

  10. I cannot afford to buy a new pan that will go in the oven Can I cook it in my skillet and then transfer it to (something else) to cook in oven?

    • Sure, that should work.

    • I was hoping to find out "What" I could transfer it to? I am a newbie when it comes to cooking.

    • I will tell you honestly that I think the best way to make this is in a cast iron pan (and they are really VERY inexpensive and an essential piece of cooking equipment, in my opinion.) But if that's not an option, I'd cook it in your pan, up to the point where you spoon the sauce around the chicken and simmer for a few minutes. Then I would transfer to a glass or ceramic casserole dish (or any ovenproof dish that's big enough to hold it, but metal will not work as well because of the acid in the tomaotes). I would carefully move each piece of chicken and then spoon the sauce from the frying pan to the dish. Good luck; I hope that works for you!

    • Thank you for the help ? – I do have glass products.

  11. I tried this tonight – used Cavender's Greek seasoning, mixed with the diced tomatoes and garlic powder – I found it to be *extremely* salty!

    I use the Cavender's seasoning all the time – but not in this quantity – I think next time I would try using half as much to start with.

  12. This looks amazing, & sounds incredible! We enjoy Greek-style food, and all of the ingredients in this recipe are things which we love, so I'll definitely be making this dish very soon. We love using our old cast iron skillet, which my grandmother owned since she was a young bride. There's a lot of flavor in there, (let alone the love & the memories). Every serious home cook should have a good, large cast iron skillet. There's nothing like it! P.S. In my opinion, this recipe is 'genius'! I love your blog.

    • Thank you so much for all that nice feedback! I love all these flavors too and agree with you 100% about cast-iron skillets. They are so great!

  13. Greek seasoning has become my go-to for so many dishes. I love the combination of flavors here! (And thanks for linking to my chicken salad recipe.)