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One Pan Low-Carb Greek Skillet Chicken

One Pan Low-Carb Greek Skillet Chicken is a delicious and easy main dish that’s low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

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One Pan Low-Carb Greek Skillet Chicken found on KalynsKitchen.com.
People often ask me where I get the ideas for the recipes that end up on Kalyn’s Kitchen, and they do come from a variety of sources. But for this One Pan Low-Carb Greek Skillet Chicken I just woke up one day with the recipe idea in my head, and the next time I cooked with Jake we tried it out and loved the result.

It did take two tries to perfect the recipe so it was good enough to share with you. 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 recipe is so easy and quick you could definitely make it on a work night if you have some chicken thawed out in the fridge. Jake and I are both huge green olive fans, as you can tell, but if you’re not fond of that bitter taste, you could skip them or use regular black olives or sliced peperoncini instead. But whether you use the olives or not, this is just so good; hope you enjoy it as much as we did!

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

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 and season with salt and fresh-ground black pepper. Heat oil in a 12-inch cast-iron skillet and brown chicken 4-5 minutes on the top side. Turn over and cook 2-3 minutes more on the second side.

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

While chicken cooks mix the petite diced tomatoes, 1 tsp. Greek Seasoning and garlic powder. 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.

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

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

One Pan Low-Carb Greek Skillet Chicken

(Makes 4-6 servings, recipe created by Kalyn and Jake, from an idea that Kalyn woke up with one day!)

Equipment:

We used a 12-inch cast-iron skillet 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 is helpful for telling when the chicken is done.

Ingredients:
4 very large boneless, skinless chicken breasts (about 8 oz. each)
1 T olive oil
2 tsp. + 1 tsp. Greek Seasoning
(Note: Some Greek Seasoning has a lot of salt. I would taste yours and if it tastes salty you might need to reduce the amount of Greek seasoning.)
salt and fresh ground black pepper for seasoning chicken
(Remember the Feta cheese is salty; we didn’t use much salt.)
1 can (14.5 oz.) petite dice tomatoes
1 tsp. garlic powder
1/2 cup crumbled Feta Cheese
1/2 cup sliced large green olives (We used Spanish olives from Costco.)

Instructions:

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 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. 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.

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

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This chicken is perfect for low-carb or Keto diets, and it’s also low-glycemic and great for any phase of the South Beach Diet.

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.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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

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28 comments on “One Pan Low-Carb Greek Skillet Chicken”

  1. 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.)

  2. 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.

  3. 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.

  4. 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.

  5. 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!!!

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

  7. No macros! It would be nice if you could include those in your posts. Thank you

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

  9. 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.

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  13. Like this diet friendly recipe KALYN. I am thinking to try this. It looks tasty and I hope it will be 🙂

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