One-Pan Greek Lemon Garlic Herb Chicken with Feta and Olives

Contents

Why You’ll Obsess Over This RecipeIngredients You’ll NeedStep-by-Step Cooking InstructionsChef Sarah’s Golden Tips for SuccessFlavor Variations & Dietary SubstitutionsMake-Ahead, Storage & Reheating InstructionsFrequently Asked Questions (FAQ)Can I use chicken thighs instead of breasts?What can I substitute for Kalamata olives?What sides pair best with Greek chicken?

Transport your dinner table to the sun-drenched Mediterranean coast with this vibrant One-Pan Greek Lemon Garlic Herb Chicken with Feta and Olives. Tender chicken cutlets are seared with Greek herbs, simmered in a garlicky lemon white wine pan sauce, and topped with warm burst cherry tomatoes, briny Kalamata olives, and rich crumbled feta cheese.

Why You’ll Obsess Over This Recipe

• Mediterranean Diet Superstar: Heart-healthy extra virgin olive oil, lean poultry, antioxidant-rich tomatoes, and fresh herbs.
• Vibrant Citrus Pan Sauce: Fresh lemon juice and garlic deglaze the pan to create a zesty, savory sauce.
• Under 35 Minutes: Simple enough for weeknights, yet stunning enough for weekend dinner parties.
• Effortless Skillet Meal: One skillet means minimal kitchen cleanup.

Ingredients You’ll Need

• 1.5 lbs boneless skinless chicken breasts, sliced into cutlets
• 2 tablespoons extra virgin olive oil (divided)
• 1.5 tablespoons dried Greek oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon kosher salt and black pepper
• 5 cloves fresh garlic, minced
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and halved
• ⅓ cup dry white wine (or low-sodium chicken broth)
• ¼ cup low-sodium chicken broth
• Juice and zest of 1 large fresh lemon
• ½ cup Greek feta cheese, crumbled
• Fresh chopped dill and oregano for garnish

Step-by-Step Cooking Instructions

1. Season Chicken: Season chicken cutlets with dried oregano, garlic powder, onion powder, salt, and black pepper.
2. Sear Golden: Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat. Add chicken cutlets in a single layer and sear for 4–5 minutes per side until golden brown and cooked through (165°F). Transfer to a plate.
3. Sauté Tomatoes & Aromatics: Add remaining ½ tablespoon olive oil to skillet over medium heat. Add minced garlic and cherry tomatoes, cooking for 2 minutes until tomatoes begin to blister and soften.
4. Simmer Greek Pan Sauce: Pour in white wine (or broth), chicken broth, lemon zest, and lemon juice, scraping up all browned bits from the skillet bottom. Simmer for 3 minutes until reduced by half. Stir in Kalamata olives.
5. Assemble & Melt: Return seared chicken cutlets back into skillet. Spoon pan sauce, tomatoes, and olives over top. Remove skillet from heat and scatter crumbled feta cheese over the hot chicken, allowing it to soften.
6. Garnish & Serve: Sprinkle with fresh chopped dill and fresh oregano leaves. Serve hot with warm pita bread or lemon rice.

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Chef Sarah’s Golden Tips for Success

• Use high-quality Greek extra virgin olive oil for the most authentic flavor.
• Buy feta in brine and crumble it yourself—pre-crumbled feta is coated in starch and doesn’t soften smoothly.
• A dry white wine like Sauvignon Blanc or Pinot Grigio adds wonderful acidity; broth plus a splash of white wine vinegar works equally well.
• Burst cherry tomatoes release sweet natural juices that balance the briny olives and tangy feta.

Flavor Variations & Dietary Substitutions

Add marinated artichoke hearts or baby spinach to the pan sauce for extra Mediterranean greens.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a covered skillet over medium-low heat.

Frequently Asked Questions (FAQ)

Yes! Boneless skinless chicken thighs are incredibly flavorful; cook for 6–7 minutes per side.

What can I substitute for Kalamata olives?

Castelvetrano green olives or capers provide fantastic briny saltiness if you don’t like black olives.

What sides pair best with Greek chicken?

Serve with warm garlic pita, Greek lemon potatoes, tzatziki sauce, or a crisp cucumber salad.

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