Kalyn's Kitchen

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 you love.

PIN the recipe to try it later!

Greek Chicken with Tomato, Olive, and Feta Topping finished dish on plate

I love Greek flavors any time of year, and this easy Greek Chicken with Tomato, Olive, and Feta Topping is a delicious chicken dinner that you’ll probably make over and over if you like these ingredients. The chicken has the same flavors that have 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.

Even if you don’t plan ahead you can still make this chicken, letting it marinate for just an hour 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. 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, making this perfect for dinner when you need something quick.

I adapted this recipe just a little from Sauteed Chicken with Tomatoes, Olives, and Feta that I found in Bon Appetit Fast Easy Fresh. The technique I loved was scoring the top of the chicken to give more surface for the marinade to coat, very similar to my own trick for Juicy Grilled Chicken Breasts! If you’re also a fan of Greek flavors, I hope you’ll give this easy chicken a try, and if you’d like more easy dinners, check out My Favorite Quick and Easy Low-Carb Dinners!

What ingredients do you need for this recipe?

  • boneless, skinless chicken breasts
  • olive oil
  • 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

Sauteed Greek Chicken process shots collage

How to Make Greek Chicken with Tomato, Olive, and Feta Topping:

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

  1. Trim chicken breasts and pound them so they’re the same thickness, about 1/2 inch.
  2. Make small cuts to score the top of the chicken breasts in a criss-cross pattern.
  3. Mix together olive oil, lemon juice, chopped fresh oregano, and minced fresh garlic.
  4. 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.
  5. Before you cook the chicken breasts, chop tomatoes, slice Kalamata olives, and crumble Feta and stir it together with the reserved marinade.
  6. Heat a little olive oil in heavy pan.
  7. Cook chicken 3-4 minutes on each side, seasoning to to taste with salt and fresh-ground black pepper.
  8. Then serve chicken with some of the topping spooned over. Serve hot and enjoy!

Greek Chicken with Tomato, Olive, and Feta Topping finished dish on serving plate square image

Make it a Low-Carb Meal:

This would taste great with Lemony Green Beans for a low-carb meal.

More Tasty Dinners with Chicken:

Low-Carb Baked Chicken Stuffed with Pesto and Cheese 
Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake 
Rosemary-Mustard Grilled Chicken 

Greek Chicken with Tomato, Olive, and Feta Topping

Greek Chicken with Tomato, Olive, and Feta Topping

Yield 4 servings
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

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


  1. 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.
  2. Mix together the olive oil, lemon juice, oregano, and minced garlic.
  3. Remove 1/4 cup of that mixture and set aside for the topping later.
  4. 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.
  5. 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.
  6. Gently mix together the cut tomatoes, olives, crumbled Feta and reserved marinade.
  7. 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.)
  8. Remove chicken from the marinade and arrange in frying pan so they aren’t crowded, scored side down.
  9. 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.
  10. Season chicken to taste with salt and fresh-ground black pepper. (Remember the Feta is salty, so I wouldn’t use too much salt.)
  11. Arrange chicken on a platter or on individual serving plates and spoon over the tomato, olive, and Feta topping. Serve hot.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 552Total Fat: 38gSaturated Fat: 8gUnsaturated Fat: 28gCholesterol: 119mgSodium: 477mgCarbohydrates: 3.1gFiber: 2gSugar: 8gProtein: 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.

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:
This low-carb Greek Chicken with Tomato, Olive, and Feta Topping is perfect for low-carb and low-glycemic eating plans, including all phases of the original South Beach Diet. You can be a little more moderate on the tomatoes for less carbs if you prefer. If you omit the Feta, this could also be Paleo or Whole 30 approved.

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. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Greek Chicken with Tomato, Olive, and Feta Topping

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    21 Comments on “Greek Chicken with Tomato, Olive, and Feta Topping (Video)”

  1. 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!

  2. 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.

  3. 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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  6. 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!

  7. This is a recipe that would be great cold, for a picnic!

  8. 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?

  9. 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.

  10. 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!

  11. Oooh, I love all of these flavors! Putting this on my make-it-soon list.