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This Greek Chicken Skillet recipe served up juicy, pan seared chicken in a delicious Greek marinade. It’s an easy one pot meal that’s packed with Mediterranean flavors!

Top down shot of greek chicken in a skillet.
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Succulent, pan seared chicken in a mouthwatering Greek marinade, married up with olives, artichokes and a host of other Mediterranean ingredients. This Greek Chicken Skillet recipe a super simple one pot meal that’ll become a staple party of your weekly meal rota!

Looking for other easy chicken recipes? Why not also try my Creamy Chicken Alfredo Pasta Recipe and my Lemon Chicken Orzo Soup!

Why this Greek Chicken Skillet recipe is so good

  • Greek marinated chicken. the chicken is coated in the most mouthwatering marinade! Made with Dijon mustard, balsamic vinegar, lemon and a host of herbs.
  • Packed with Mediterranean flavor. Olives, feta, artichokes and more come together for a festival of Greek flavors.
  • An easy one pot meal. Made mainly with kitchen staples, this recipe is whipped up in one pot, easy and little cleanup!

Ingredients you’ll need for the Greek Chicken Recipe

  • Chicken
  • Salt & Pepper
  • Paprika
  • Oregano
  • Olive Oil
  • Kalamata Olives
  • Feta Cheese
  • Marinated Artichoke Hearts

Greek Chicken Marinade

Greek Marinade Ingredient: Chicken broth, olive oil, mustard, balsamic vinegar, garlic, oregano, lemon, salt. See recipe card for specific measurements.

greek marinade in a cup

How to make this Chicken Skillet recipe

  • Make the Greek marinade – mix the marinade ingredients and set aside.
  • Pan sear the chicken – In an oven safe skillet, pan sear the seasoned chicken for 3-4 mins a side.
  • Add the sauce/marinade – Add in your marinade, olives and artichokes to the pan with the chicken.
  • Bake – In an oven at 400F, bake the Greek Chicken Skillet.
  • Garish, serve and enjoy!

Recipe notes and tips

  • Use a preheated oven.
  • Use stainless steel or cast iron skillet because they are oven safe.
  • Opt for low sodium chicken broth if you want to control you salt content.
  • When pan searing the chicken, it does not have to cook all the way through, this is just to give color to the chicken on the outside.
  • To allow the chicken to cook evenly, beat the chicken into uniform slices.
  • I used pitted Kalamata olives, these are the best in my opinion.
  • Garnish with fresh oregano or parsley for a pop of color and a herbal note.

FAQ’s

Do I have to bake the chicken?

If you do not want to use an oven, you can pour in the marinade and just continue cooking on the stovetop on medium heat. It may take just about 5 minutes using this method.

Can I use other vegetables?

This is a versatile dish, you can add in any extra vegetable you prefer to make it more filling. But it must be something that’s easy to cook, like peppers, grape tomatoes, zucchini, broccoli, and squash because they will be cooking for just 10 minutes when it goes into the oven.

How do I know when my chicken is cooked through?

To make life easier, get yourself an instant read thermometer. Insert the thermometer into the thickest part of the chicken. Once it reads 165°F, the chicken is all done!

Overhead shot of greek chicken in a skillet with olives and artichokes.

Other delicious chicken recipes

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5 from 4 votes

Greek Chicken Skillet Recipe

This Greek Chicken Skillet recipe served up juicy, pan seared chicken in a delicious Greek marinade. It's a one pot meal, packed with flavor!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients 

Chicken

  • 2 large chicken breast, skinless
  • 1/2 tsp. black pepper, fresh cracked
  • 3/4 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. oregano, dry
  • 2 tbsps. olive oil, for searing not marinade

Greek Marinade

  • 3/4 cup chicken broth, low sodium
  • 2 tbsps. olive oil
  • 1 tbsp. Dijon mustard
  • 1 tbsp. balsamic vinegar
  • 4 cloves garlic, minced
  • 3/4 tsp. oregano, dry
  • 1 whole lemon, juiced, about 1/4 cup
  • 1/4 tsp. salt

Other Ingredients

  • 1/2 cup Kalamata olives, pitted
  • 4 oz. feta cheese, cubed
  • 14 oz. marinated artichoke hearts, quartered, in water

Instructions 

  • Preheat the oven to 400 F.
  • Mix the Greek marinade and set aside.
  • Cut the chicken breast in half lengthwise and beat with a mallet to even out the chicken's thickness.
  • Season the chicken breasts with the spices listed under Chicken above.
  • Bring a nonstick, oven proof skillet to medium heat. If you don't have an oven proof skillet, use what you have and you can just transfer the chicken later to a baking dish.
  • Pan sear the chicken on each side for 3 -4 minutes to give the chicken a nice golden color on the outside. NOTE: It does not have to cook all the way through, this is just to give color to the chicken on the outside.
  • Once the chicken is seared, remove from the heat. Add in the Kalamata olives, cheese and artichoke. Pour over the marinade on top of the chicken and place the skillet in the oven to finish cooking. NOTE: If you do not want to use an oven, you can pour in the marinade and just continue cooking on the stovetop on medium heat. It may take just about 5 minutes using this method.
  • Bake on 400 F for 10 minutes and remove from the oven.
  • Garnish with some fresh oregano or parsley if you do not have fresh oregano and serve.

Video

Notes

  • Use a preheated oven.
  • Use stainless steel or cast iron skillet because they are oven safe.
  • Opt for low sodium chicken broth if you want to control you salt content.
  • When pan searing the chicken, it does not have to cook all the way through, this is just to give color to the chicken on the outside.
  • To allow the chicken to cook evenly, beat the chicken into uniform slices.
  • I used pitted Kalamata olives, these are the best in my opinion.
  • Garnish with fresh oregano or parsley for a pop of color and a herbal note.

Nutrition

Calories: 475kcal | Carbohydrates: 11g | Protein: 30g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1305mg | Potassium: 514mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1653IU | Vitamin C: 23mg | Calcium: 172mg | Iron: 2mg
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Recipe Rating




4 Comments

  1. 5 stars
    I loved this recipe, although it took me a bit longer than 10 minutes to pull together. The flavors are delicious!