Description
This Skillet Greek Chicken recipe features tender, juicy chicken thighs or breasts marinated in lemon and oregano, pan-seared to a golden brown and topped with fresh cherry tomatoes, Kalamata olives, and crumbled feta cheese. Finished with bright parsley, it’s a flavorful and easy one-pan meal inspired by Mediterranean flavors that’s perfect for a quick weeknight dinner or a wholesome lunch.
Ingredients
Scale
Chicken & Marinade
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil (for marinade)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
Cooking & Toppings
- 1 tablespoon olive oil (for cooking)
- 1/2 cup cherry tomatoes, halved
- 1/3 cup sliced Kalamata olives
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped red onion
- 2 tablespoons fresh parsley, chopped
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken with 1 tablespoon olive oil, dried oregano, garlic powder, onion powder, salt, black pepper, and lemon juice. Toss everything thoroughly to coat the chicken evenly. Cover and let it marinate for 15 to 30 minutes, or refrigerate up to 8 hours for deeper flavor infusion.
- Heat the Skillet: Place a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Allow the oil to heat until shimmering but not smoking.
- Cook the Chicken: Add the marinated chicken pieces in a single layer in the hot skillet. Cook undisturbed for 5 to 6 minutes per side until each side is golden brown and the chicken is cooked through (internal temperature of 165°F). Remove the cooked chicken from the skillet and set aside.
- Sauté Tomatoes and Onion: In the same skillet, add the halved cherry tomatoes and chopped red onion. Sauté for 2 to 3 minutes until the tomatoes soften and the onions become translucent, stirring occasionally to prevent burning.
- Combine and Finish: Return the cooked chicken pieces to the skillet, nestling them among the softened tomatoes and onions. Sprinkle the sliced Kalamata olives and crumbled feta cheese over the top. Warm everything together for 1 to 2 minutes over low heat, allowing the cheese to warm without melting entirely.
- Garnish and Serve: Remove the skillet from the heat, sprinkle the dish with freshly chopped parsley, and serve the chicken warm. It pairs wonderfully with rice, couscous, or a fresh green salad.
Notes
- Serve over rice, couscous, or a bed of mixed greens for a complete meal.
- Add sliced cucumbers or a dollop of tzatziki on the side to enhance the Greek flavors.
- Marinate the chicken longer (up to 8 hours) for a more intense lemon and oregano flavor.
- Use chicken thighs for juicier, more flavorful meat, or breasts for a leaner option.
- Adjust salt to taste, especially if adding salty feta or olives.
