25-Minute Greek Chicken Skillet with Feta and Olives – Irresistible!

Name: 25-Minute Greek Chicken Skillet with Feta and Olives - Irresistible!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 2 boneless, skinless chicken breasts; 1 tbsp olive oil; 1 tsp dried oregano; 1/2 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 cup cherry tomatoes, halved; 1/4 cup kalamata olives, sliced; 1/4 cup crumbled feta cheese; 1 tbsp lemon juice; 1 tbsp fresh parsley, chopped

Author: lia

Published: November 10, 2025

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Oh, you’re going to love this Greek chicken skillet with feta and olives! It’s become my go-to weeknight dinner when I’m craving those bright Mediterranean flavors but don’t want to fuss. I first threw this together one busy Tuesday when my fridge was nearly empty – just some chicken, a handful of cherry tomatoes, and that half-empty jar of kalamata olives staring back at me. Twenty minutes later? Magic. The salty feta melts just slightly, the lemon gives it that perfect zing, and those tomatoes burst with sweetness against the briny olives. Best part? One pan means less cleanup. Let’s make dinner happen!

Why You’ll Love This Greek Chicken Skillet with Feta and Olives

Trust me, this isn’t just another chicken recipe—it’s a flavor explosion that’ll become your new weeknight hero. Here’s why:

Crazy fast: Done in under 25 minutes, start to finish (I’ve timed it between soccer practice and homework help!)
One-pan wonder: Less dishes means more time for that glass of wine you deserve
Mediterranean magic: That salty feta, tart olives, and sweet tomatoes? Pure Greek sunshine in every bite
Healthier than takeout: Packed with protein and bursting with fresh flavors—no guilt here

My kids even eat the tomatoes in this one—that’s how good it is!

Ingredients for Greek Chicken Skillet with Feta and Olives

Grab these simple ingredients – most are probably already in your kitchen! Exact measurements matter here, especially for the seasoning balance:

2 boneless, skinless chicken breasts (about 6oz each, or thighs if you prefer)
1 tbsp olive oil (the good stuff – it makes a difference!)
1 tsp dried oregano (rub between your fingers to wake up the flavor)
1/2 tsp garlic powder (or 1 fresh minced clove if you’re feeling fancy)
1/4 tsp each salt & black pepper
1/2 cup cherry tomatoes, halved (rainbow ones make it prettier!)
1/4 cup kalamata olives, sliced (don’t skip these salty gems)
1/4 cup crumbled feta cheese (block-style, not pre-crumbled – trust me)
1 tbsp lemon juice (fresh squeezed, please!)
1 tbsp fresh parsley, chopped (for that final pop of color)

See? Nothing crazy – just honest ingredients that work magic together.

How to Make Greek Chicken Skillet with Feta and Olives

Okay, let’s get cooking! This comes together so fast you’ll want to prep everything first—I learned that the hard way when I burned my garlic powder rushing around. Here’s how to nail it:

Step 1: Season and Cook the Chicken

Heat that olive oil in your favorite skillet over medium heat while you season the chicken. Really massage in that oregano-garlic powder mix—it’ll form the tastiest golden crust. Cook 6-7 minutes per side until you get that beautiful caramelized color (no peeking too early!). The chicken’s done when it hits 165°F inside, but honestly? I just make a small cut to check—no pink means go time.

Step 2: Sauté Tomatoes and Olives

Remove the chicken and toss in those halved tomatoes and sliced olives. They only need about 2 minutes—just until the tomatoes start wrinkling slightly and releasing their juices. That tomato-olive sauce forming at the bottom? That’s liquid gold! I always sneak a spoonful at this stage.

Step 3: Assemble and Garnish

Slice your chicken and tuck it back into the skillet—those juices will mingle beautifully. Now the fun part: shower everything with crumbled feta (it’ll get delightfully melty in spots), a bright squeeze of lemon juice, and that fresh parsley. The colors alone will make you feel like you’re dining seaside in Santorini!

Tips for the Best Greek Chicken Skillet with Feta and Olives

After making this dozens of times (okay, maybe hundreds), here are my hard-earned secrets for skillet perfection:

Thigh lovers: Swap breasts for boneless thighs if you prefer – just add 2 extra minutes per side for that crispy skin effect
Salt smart: Go easy if using brined feta – taste before adding extra salt to the chicken
Pan matters: Use cast iron if you’ve got it – that even heat makes the best golden crust
Fresh is best: Real lemon juice brightens everything up (that bottled stuff just can’t compete!)
Last-minute feta: Sprinkle cheese right before serving so some stays delightfully cool and crumbly

Oh, and always make extra – the leftovers are even better the next day!

Ingredient Substitutions for Greek Chicken Skillet

Don’t stress if you’re missing something—this recipe is super flexible! Swap feta for creamy goat cheese if you’re feeling fancy, or try green olives instead of kalamata for a milder flavor. No cherry tomatoes? Diced Roma tomatoes work just fine. The beauty of this dish is how adaptable it is to what you’ve got on hand!

Serving Suggestions for Greek Chicken Skillet with Feta and Olives

This skillet chicken shines with simple sides! I love it with warm pita bread to scoop up all those juicy tomatoes, or over fluffy rice to soak up the lemony goodness. A crisp Greek salad makes it a full Mediterranean feast – just add a chilled glass of white wine!

Storage and Reheating Instructions

Leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, I always use the skillet for best results—just warm over medium-low for 3-4 minutes. The microwave works in a pinch, but it’ll make the feta melt completely (still tasty though!).

Nutritional Information for Greek Chicken Skillet with Feta and Olives

Now, I’m no nutritionist, but here’s the scoop on what’s in each serving of this Greek chicken goodness (give or take, depending on your exact ingredients):

320 calories – Filling without feeling heavy
35g protein – Thanks to that juicy chicken
16g fat – Mostly the good kind from olive oil and feta
8g carbs – Mostly from those sweet tomatoes

Remember, these numbers can change if you tweak the recipe – like using more olives or less feta. But hey, it’s all delicious either way!

Frequently Asked Questions

Can I Use Chicken Thighs Instead of Breasts?

Absolutely! Chicken thighs work beautifully here—they’re juicier and even more forgiving. Just cook them for about 8-9 minutes per side to get that crispy, golden finish. They’ll soak up all those Mediterranean flavors like a dream.

Is This Dish Gluten-Free?

Yes, it is! The skillet itself is naturally gluten-free. Just pair it with gluten-free sides like rice or a fresh salad, and you’re good to go. Perfect for anyone avoiding gluten but still craving big flavor.

Can I Add Other Vegetables?

Of course! This recipe is super flexible. Toss in some sliced bell peppers or a handful of spinach for extra color and nutrients. Just add them when you sauté the tomatoes and olives—they’ll mix right into that delicious sauce.

Got more questions? Just ask—I’m happy to help! Now, go try this recipe tonight and let those Greek flavors transport you!