This Greek chicken skillet is an easy, one-pan meal featuring seasoned Greek chicken breasts simmered in a sauce of tomatoes, olives, and feta.
Winner, winner—there’s a skillet full of Greek chicken for dinner. This recipe starts with a bold, flavor-packed marinade made with fresh lemon, sweet paprika, my homemade Greek seasoning , and lots of garlic. With one simple trick, all that flavor sinks deep into the chicken, so every bite is juicy and well seasoned.
The chicken finishes in a quick, saucy skillet with sautéed cherry tomatoes and onion, then gets topped with briny Kalamata olives, salty feta, and a bright handful of parsley. It’s the kind of vibrant, comforting dinner that feels special but still lands on the table in about 30 minutes.
Pairing suggestions
For an ultra-easy dinner, butter a slice of bread (perhaps our no yeast bread ) to dunk in the sauce, and dinner is ready! I also love to serve this with my 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
Greek Chicken Skillet Recipe
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Ingredients
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
Instructions
- 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 day 4 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
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Greek Chicken Skillet Recipe
Ingredients
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
Instructions
- 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 day 4 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
