One-Skillet Greek-Style Chicken

This can be used in a pinch, because you don't have to thaw the chicken breasts. Really tasty, and pretty too!


  • 4 chicken breasts (the ones with rib meat are usually cheapest)
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  • 1 Tbsp. olive oil
  • 1 small onion, chopped
  • 1-2 cans tomatoes, or home canned tomatoes
  • 1 small can olives (chopped or sliced are best)
  • 1-2 Tbsp. lemon juice
  • salt, pepper to taste
  • oregano to taste
  • onion and garlic powder (not onion or garlic salt) to taste
  • Feta cheese


In a large skillet, heat olive oil to medium high heat. Tilt pan to coat. Place frozen or thawed chicken breasts in skillet; season with salt and pepper. Go light on the salt as you will be adding olives later. Cover and let cook through (check by cutting into one of the breasts after about 15 minutes covered).

Add lemon juice, onions, tomatoes, and olives. Spoon around and on the chicken mixture. Sprinkle with more pepper, if desired. Add oregano to taste. My family likes it well seasoned (if you don't like oregano, you can add basil or Italian seasoning). Sprinkle with garlic and onion powder to taste. Reduce heat to a simmer, and allow to simmer 10 minutes. Sprinkle with feta cheese before serving (if you don't like feta, you could use mozzarella or Parmesan).


This goes well with a green salad (I usually serve with a Greek-style salad) and bread, but you could also serve it along with potatoes or a softly seasoned rice and a vegetable. Sometimes I will cube the chicken and toss leftovers with pasta, then put it in a baking dish with Feta cheese on top, and cook at about 300 degrees F or until the cheese gets a little melty and golden.

Servings: 4
Prep Time: 10-15 Minutes
Cooking Time: 30-45 Minutes

Source: Base recipe from, with some personal tweaks

By MamaSarah from Lansing, MI

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October 4, 20110 found this helpful

I love that this uses common, relatively inexpensive ingredients. Sounds like a lifesaver for those nights we forget to thaw something for dinner!

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