Greek Chicken with Tomato, Olive, and Feta Topping (Video)
Greek Chicken with Tomato, Olive, and Feta Topping is easy enough for a work-night meal, and this recipe has the Greek flavors people love.
PIN the Greek Chicken recipe to try it later!
I love Greek flavors any time of year, and for this week’s Friday Favorites pick I am reminding you about this easy Greek Chicken with Tomato, Olive, and Feta Topping. This favorite recipe is an easy and delicious dinner that you’ll probably make over and over if you like these ingredients.
The chicken has the same flavors that made Very Greek Grilled Chicken one of the most popular recipes on my blog, and the tomato, olive, and Feta topping has the ingredients I love so much in Greek Salad. And sweet grape tomatoes are something I buy all year long and they’re perfect for this recipe.
The technique for scoring the top of the chicken to give more surface for the marinade to coat is very similar to my trick for Juicy Grilled Chicken Breasts! After the marinating time it’s a quick meal; the chicken cooks in a few minutes, and chopping tomatoes and olives and crumbling Feta for the topping won’t take long at all.
This is perfect for dinner when you need something quick. If you’re a fan of Greek flavors, I hope you’ll give this easy chicken a try!
What ingredients do you need?
(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- boneless, skinless chicken breasts
- Olive Oil (affiliate link)
- fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
- chopped fresh oregano, or Dried Oregano (affiliate link)
- fresh garlic or Minced Garlic (affiliate link) from a jar
- grape or cherry tomatoes
- Kalamata olives
- crumbled Feta cheese
- salt and fresh-ground black pepper to taste
What if you don’t have time to marinate the chicken?
Even if you don’t plan ahead you can still make this Greek Chicken dinner, letting it marinate for just an hour or two in the fridge. You can also start marinating the chicken early in the day (or even when you go to work in the morning) and then cook it that night.
What if your family doesn’t like Kalamata olives?
If the bitter flavor of Kalamata olives isn’t a hit at your house, you can definitely make this recipe with regular canned black olives, or even skip the olives completely!
Want more easy low-carb dinner recipes?
If you’d like more easy dinners that can be on the table quickly without much work, check out Quick and Easy Low-Carb Dinners!
How to Make Greek Chicken with Tomato, Olive, and Feta Topping:
(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Trim chicken breasts and pound them so they’re the same thickness, about 1/2 inch.
- Make small cuts to score the top of the chicken breasts in a criss-cross pattern.
- Mix together olive oil, lemon juice, chopped fresh oregano, and minced fresh garlic.
- Reserve 1/4 cup of the mixture for the topping, pour the rest over the chicken and marinate in the refrigerator for at least one hour and as long as all day.
- Before you cook the chicken breasts, chop tomatoes, slice Kalamata olives, and crumble Feta and stir it together with the reserved marinade.
- Heat a little olive oil in heavy pan.
- Cook chicken 3-4 minutes on each side, seasoning to to taste with salt and fresh-ground black pepper.
- Then serve chicken with some of the topping spooned over. Serve hot and enjoy!
Make it a Low-Carb Meal:
This would taste great with Lemony Green Beans, Easy Grilled Greek Zucchini, Grilled Mushrooms, Grilled Asparagus with Parmesan, or Cauliflower Rice with Basil, Parmesan, and Pine Nuts for a low-carb meal.
More Tasty Dinners with Chicken:
- Baked Chicken Stuffed with Pesto and Cheese
- Chicken Cordon Bleu Bake
- Rosemary-Mustard Grilled Chicken
- Chicken Cutlets with Mustard Sauce
- Baked Parmesan Crusted Chicken
Greek Chicken with Tomato, Olive, and Feta Topping
Greek Chicken with Tomato, Olive, and Feta Topping is easy enough for a work-night meal, and this recipe has all those greek flavors you love.
- 4 boneless, skinless chicken breasts, trimmed and scored on top
- 1/2 cup olive oil (plus a little more for cooking chicken)
- 1/2 cup fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
- 2 T chopped fresh oregano (or in a pinch, use 1 tsp. dried oregano)
- 2 tsp. finely chopped fresh garlic
- 1 cup chopped grape or cherry tomatoes (I cut them in fourths lengthwise)
- 1/3 cup sliced Kalamata olives (I cut them in fourths lengthwise)
- 1/2 cup crumbled Feta cheese
- salt and fresh-ground black pepper to taste
- Trim any visible fat or undesirable parts from each chicken breast, then score the top with small diagonal cuts that criss-cross, being careful not to cut too far into the chicken so you can still turn them when you cook.
- Mix together the olive oil, lemon juice, oregano, and minced garlic.
- Remove 1/4 cup of that mixture and set aside for the topping later.
- Put scored chicken pieces into a glass baking dish or a Ziploc bag and marinate in the refrigerator at least one hour or as long as all day.
- When you’re ready to cook, take the chicken out of the fridge and let it come to room temperature while you cut up the olives and tomatoes.
- Gently mix together the cut tomatoes, olives, crumbled Feta and reserved marinade.
- Heat about 1 tsp. additional olive oil in a large heavy frying pan over medium-high heat. (I used a 12-inch cast-iron skillet (affiliate link) which is great for stovetop browning of meat.)
- Remove chicken from the marinade and arrange in frying pan so they aren’t crowded, scored side down.
- Cook 3-4 minutes on the top side, or until nicely brown, then turn and cook another 3-4 minutes on the second side. Chicken should feel firm (but not hard) to the touch when it’s done.
- Season chicken to taste with salt and fresh-ground black pepper. (Remember the Feta is salty, so I wouldn’t use too much salt.)
- Arrange chicken on a platter or on individual serving plates and spoon over the tomato, olive, and Feta topping. Serve hot.
Nutritional information only includes half the olive oil and lemon juice, since the marinade is discarded when you cook the chicken.
This recipe adapted from Sauteed Chicken with Tomatoes, Olives, and Feta found in Bon Appetit Fast Easy Fresh.
Amount Per Serving: Calories: 405Total Fat: 24gSaturated Fat: 6.2gTrans Fat: 0gUnsaturated Fat: 16.7gCholesterol: 119mgSodium: 477mgCarbohydrates: 5gFiber: 1.1gSugar: 2.1gProtein: 41g
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. Total fat in this recipe shows higher than actual amount, because olive oil used to marinate is discarded.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Greek Chicken with Tomato, Olive, and Feta Topping is perfect for low-carb, Keto, and low-glycemic eating plans, including all phases of the original South Beach Diet. Note that nutritional information doesn’t include the marinade that is not eaten.
Find More Recipes Like This One:
Use Skillet Meals to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2016. It was last updated with more information in 2023.
21 Comments on “Greek Chicken with Tomato, Olive, and Feta Topping (Video)”
can you grill the chicken instead?
Hi Ryan. Sorry to be slow to reply. Utah had 100 MPH wind yesterday and my internet has been out. Yes, you can definitely grill the chicken and serve it with the toping. Hope you enjoy!
Is yum! Just finished dinner. Hubby loved it also. Substituted Parma for the feta because of lack of feta, but had all other ingredients on hand. Definitely will use it next time I make.
So glad you enjoyed! I do like the sound of this with Parmesan.
Is there a way to roast this in the oven? I sautéed as directed….delicious but it made a splattery mess in my kitchen! Thanks.
You could probably roast the chicken in the pan a short while (after you drain off the marinade; did you do that?) and then add the topping and finish cooking. But without testing it I wouldn’t be able to tell you exactly how to do it or the timing.
This didn’t make a mess for me, so I’m wondering why that happened.
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I made this for dinner tonight, but I only had chicken tenders. Either way, it was fabulous! My husband has already requested (aka, demanded) that I make this again soon. Thanks so much for sharing!
So glad you liked it!
This is a recipe that would be great cold, for a picnic!
Yes, that would work too!
I'm going away on a trip, and wanted to prep the chicken in the marinade and keep it refrigerated until I am ready to make the meal. How long can the chicken be in the marinade before actually making the recipe?
Since this marinade has a significant amount of lemon juice, I'd say 10-12 hours is the longest I would want to leave it sitting in the marinade.
Oh my, my this was delish! Made this Saturday night & everyone loved it. I usually have everything on hand of a "greek nature," so this was EZ to do. The only thing I did differently was to cube the chicken. Thank u for offering so many delish, lo-carb recipes….I may not make all of them but they often act as a springboard for my creative endeavors ;0)
So glad you enjoyed it! I like the idea of pieces of chicken; love hearing how people adapt the original to suit them! Thanks for sharing that.
How do you think this would keep in the refrigerator? I would like to make the recipe and have it for lunch for 4 days. Thanks
I'm not sure about 4 days, but I think it would keep for a few days. Tomatoes do lose flavor when they're refrigerated but it would probably still be pretty good. I would only put the topping on the part you're eating right away and refrigerate the rest separately. I'd love to hear how this works if you try it!
Oooh, I love all of these flavors! Putting this on my make-it-soon list.
Thanks Lydia; hope you enjoy!