Greek Chicken Skillet
This Greek chicken skillet is an easy, one-pan meal made with seasoned Greek chicken breasts simmered in a delicious sauce made with tomatoes, olives, and feta.
Complete the meal with some lemon butter orzo and a big Greek salad. Also, make sure to check out our Greek shrimp with tomatoes and feta!
Greek chicken skillet
Winner winner, we've got a skillet full of Greek chicken for dinner! Starting with a marinade featuring fresh lemon, sweet paprika, our very own Greek seasoning, and a generous helping of garlic all of which sinks deep into the chicken with a special little trick we'll tell you all about in a minute.
Then finishing with a wonderful little sauce made of sauteed and simmered cherry tomatoes and onion and spruced up with kalamata olives, a salty tang of feta cheese, and a bright handful of parsley.
This saucy Greek chicken number will be on your table in about 30 minutes.
Steps to make this simple Greek chicken skillet
If you think ultra-flavorful recipes are hard to make, think again.
- We start things off by making a simple marinade. Then cut the tops of the chicken breasts in a cross-hatch pattern (see the recipe card for a picture). This lets the marinade get deep into the chicken. Now rub that marinade all over the chicken and you are finished the first part of this recipe!
- You're going to prep the tomatoes and onion and pull the ingredients out of your pantry. This gives the chicken a few minutes to soak in the flavor of the marinade.
- Now transfer the chicken and all the delicious marinade into a hot pan and sear the chicken until wonderfully brown before removing it from the pan.
- To make the sauce, simply saute the tomato and onion, deglaze with white wine, mix in the honey and chili flakes, then nestle the chicken back into the pan for a little simmer to finish cooking. Once it's cooked through, stir the olives, feta, and parsley into the sauce and give yourself a big pat on the back for making dinner!
Full recipe instructions are in the recipe card below.
The ingredients you'll need to create this dinner
The ingredient lists for the two delicious parts of this recipe are both simple and uncomplicated. You may even have all the ingredients right now in your kitchen. (fingers crossed!)
The Greek Chicken
- Olive oil
- Lemon juice
- Greek seasoning – store-bought or try our easy homemade version
- Sweet paprika
- Fresh garlic
- Chicken breasts
The Tomato Feta Sauce
- Cherry tomatoes
- Minced onion
- White wine (a little chicken stock works, too!)
- Chili flakes
- Pitted kalamata olives
- Crumbled feta cheese
- Minced parsley
Greek chicken skillet: FAQs
It sure can! Because of the sauce, this chicken reheats very well. It will keep well for up to 3 days in your fridge and can be reheated gently on the stovetop (preferably) or in a microwave. It can also be frozen for up to 3 months.
Sure! If you have a favorite type of olive, use that. If you don't like olives, simply omit them. Or if only some people at your table enjoy their salty flavor, serve them on the side.
Yes! Boneless chicken thighs cook very quickly and will likely be fully cooked after you sear them so add them back into the skillet after the sauce has simmered for nearly 10 minutes. Bone-in chicken thighs take longer to cook. Sear the bone-in chicken thighs for 7-10 minutes per side, lowering the temperature as needed if they're browning too quickly. Then simmer them in the sauce for 15 minutes.
What to serve with this Greek chicken skillet
For an ultra-easy dinner, butter a slice of bread (perhaps our no yeast bread) to dunk in the sauce, and dinner is ready! We also love to serve this with our lemon butter orzo, which is what you see in the picture below. Here are a few other sides that go really well with this Greek chicken skillet:
- Best Greek Salad
- Garlic Butter Rice
- Greek Lemon Potatoes
- Arugula and Wild Rice Salad
- Grilled Vegetable Salad with giant hot croutons
Popular chicken recipes
- Chicken Provençal
- Italian Dressing Chicken
- Lemon Chicken Pasta
- Chicken Puttanesca
- Lemon Garlic Chicken Marinade
Greek Chicken Skillet
If you love this recipe as much as we do, let us know with a 5-star rating!
The Greek Chicken
- ⅓ cup olive oil
- 2 tablespoons lemon juice, fresh is best!
- 2 teaspoons Greek seasoning blend
- 2 teaspoons sweet paprika
- 1 teaspoon sea salt, divided
- 2 cloves garlic, finely minced
- 4 medium chicken breasts, boneless/skinless
The Tomato Feta Sauce
- 4 cups cherry tomatoes
- ½ medium onion, minced
- ½ cup white wine, can sub chicken stock
- 2 teaspoons honey
- ½ teaspoon chili flakes
- 1 cup pitted Kalamata olives
- 4 ounces feta cheese
- ¼ cup minced parsley
- Mix the olive oil, lemon juice, Greek seasoning, paprika, ½ teaspoon of salt, and the garlic in a shallow bowl or medium-sized baking dish.⅓ cup olive oil, 2 tablespoons lemon juice, 2 teaspoons Greek seasoning blend, 2 teaspoons sweet paprika, 1 teaspoon sea salt, 2 cloves garlic
- Cut a crosshatch pattern ½ deep on the chicken breasts. Put the chicken breasts into the marinade and make sure they are well-coated, working the marinade into the crosshatch pattern with your fingers. Set them aside on your counter while you prep the rest of dinner – or up to 1 day4 medium chicken breasts
- Cut 1 cup of the cherry tomatoes in half and leave the rest whole. Mince the onion and gather the rest of the ingredients – this gives the chicken time to marinate.4 cups cherry tomatoes, ½ medium onion
- Heat a large skillet over medium-high heat. Pour the chicken marinade into the skillet then add the chicken breasts cut side down. Sear the chicken for 5 minutes on each side, or until well-browned. Remove the chicken from the pan.
- Add the tomatoes and onion and cook until the onion is translucent. Add the white wine and scrape the pan to remove any bits that are stuck to the bottom. Stir in the honey and chili flakes then add the chicken back into the pan and cook, uncovered, until the sauce thickens a little and the chicken is fully cooked, about 10 minutes. Stir in the olives, feta, and parsley.4 cups cherry tomatoes, ½ medium onion, ½ cup white wine, 2 teaspoons honey, ½ teaspoon chili flakes, 1 cup pitted Kalamata olives, 4 ounces feta cheese, ¼ cup minced parsley
Very good and very popular at a dinner party. The salt level is high because of the olives and feta, so one could even cut back in the marinade I think. Next time I’ll use chicken thighs however because, even though I used organic chicken breasts, and marinated overnight, I just didn’t like the texture of braised chicken breasts. It’s too spongey and bland somehow. I had a lot of sauce left over so the next day I marinated some chicken thighs, pan fried them and added them to the left over sauce. I much preferred it.
Delicious. Family loved it.
This was delicious and easy to make! I subbed red wine for the white and served over jasmine rice because that’s all I had on hand. But it was delicious and easy to make!
OMG!! This was so good! Served it over orzo and I had to toast a piece of sourdough bread to go back and dip into the sauce! Yum!!
This was unbelievable! My husband licked his plate clean. Thank you for another delicious recipe! We will be adding this into our regular rotation 😊
I love the step-by-step photos in the recipe card. I’ll be making this soon! Cutting the crosshatch slits in the chicken is a new one for me and I’m curious to try it