Greek Chicken Skillet with olives

Sliced, seasoned chicken breast is garnished with olives, tomatoes, and crumbled feta cheese. A sprig of greenery adds a final touch to the dish.

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Greek Chicken Skillet with olives

Greek Chicken Skillet with olives comes together in just 20 minutes, served over a bed of fresh pasta or wild rice. The bright, lemon-dill chicken is topped with fresh tomatoes and briny olives, and sprinkled with feta cheese. This is a dish you can feel good about eating and one that is literally bursting with flavor!

Course dinner

Cuisine American, Mediterranean

Keyword chicken, feta, greek, mediterranean, olives, pasta

Cook Time 20

Total Time 20

Servings

Calories 508kcal

Author Paula

Ingredients

2 Tablespoons olive oil
2 Tablespoons butter
4 medium chicken breasts
2 teaspoons Greek seasoning like this low salt Greek seasoning
2 teaspoons dried dill
1 teaspoon red pepper flakes
4 ounces bella mushrooms sliced
1 pound cherry tomatoes medly
3 ounces kalamata olives halved
⅛ cup kalamata olive juice
1 cup chicken broth
½ cup feta cheese crumbled
fresh oregano optional
16 ounces fettuccine optional

Instructions

Prepare pasta according to directions before starting chicken dish.
16 ounces fettuccine
Mix the greek seasonings, dried dill, and red pepper flakes. Pound the chicken breasts into equally thick portions if need be.* Season all sides of the chicken breast with the seasoning mix.
2 teaspoons Greek seasoning, 2 teaspoons dried dill, 1 teaspoon red pepper flakes, 4 medium chicken breasts
Heat olive oil in a large 12 inch skillet or braising pan over medium-high heat. Sear both sides of the chicken breasts, about 5 minutes in total. Remove from the skillet to a large plate.
2 Tablespoons olive oil
Add the tomatoes and mushrooms to the skillet with 2 Tablespoons of butter. Saute until the mushrooms become tender and dark, about 5 minutes.
4 ounces bella mushrooms, 1 pound cherry tomatoes, 2 Tablespoons butter
Add the olives, olive juice, and chicken stock to the skillet to deglaze. Return the chicken and juices on the plate to the skillet. Cover and simmer for 5 minutes until tomatoes begin to burst.
3 ounces kalamata olives, ⅛ cup kalamata olive juice, 1 cup chicken broth
Remove the cover to reduce the liquid or leave covered for more liquid.
Serve over prepared pasta. Top with feta cheese and fresh oregano.
½ cup feta cheese, fresh oregano

Notes

*You can use chicken breast cutlets. They are butterflied chicken already equal in thickness. You can alternatively filet regular chicken breasts yourself, in which case the nutrition information will be off.