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Griechische Hähnchenpfanne mit Tomaten, Feta & Oliven

Greek Chicken Skillet

Greek Skillet Chicken is a one-pan meal of marinated chicken simmered in a rich tomato sauce with olives, feta, and fresh herbs—a quick, flavourful Mediterranean dinner perfect for busy nights.
Course Main Dish
Category Mediterranean
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4
Calories 541 kcal
Autor Elle

Ingredients

For the Chicken Marinade:

  • 4 boneless skinless chicken breast fillets (700 g), pounded to even thickness
  • 4 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Juice of 1 small lemon
  • 1 teaspoon honey
  • 1 teaspoon garlic powder
  • 2 teaspoons dried oregano
  • 1/2 teaspoon paprika (sweet)
  • 1/2 teaspoon salt, or more to taste
  • Freshly ground black pepper

For the Sauce:

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 large cloves garlic, minced
  • 1/8 teaspoon red pepper flakes, or to taste
  • 2 x 400 g cans cherry tomatoes
  • 60 ml chicken broth
  • 1/2 cup pitted Kalamata olives, halved (50 g)
  • 100 g feta, crumbled
  • 1 small bunch fresh flat-leaf parsley, chopped (about 4 tablespoons)
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh mint, chopped

Method

  1. Marinate the Chicken: In a large ceramic or glass bowl, whisk together the olive oil, vinegar, lemon juice, spices, salt, and pepper. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes or overnight.

  2. Cook the Chicken: Remove the chicken from the fridge and let it sit at room temperature for 20 minutes. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Remove the chicken from the marinade, letting any excess drip off, and discard the remaining marinade. Place the chicken in the skillet and cook undisturbed for 3–5 minutes until golden brown. Flip and cook for another 3–4 minutes, or until fully cooked. Transfer to a plate and set aside.

  3. Make the Sauce: In the same skillet, add a little more oil if needed, then sauté the onion over medium heat until softened, about 5 minutes. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant.

  4. Simmer and Serve: Stir in the tomatoes and broth, simmer for 5 minutes. Add olives, feta, parsley, dill, and mint. Return the chicken to the skillet and cook for 1 minute to meld flavours. Serve warm and enjoy!

Notes

  • Boost the flavour – Grill the marinated chicken for a smoky, charred depth before adding it to the sauce, or stir in a splash of white wine for extra richness.
  • Go for extra juiciness – Swap chicken breasts for chicken thighs—they stay ultra-tender and bring even more flavour. Just adjust the cooking time accordingly.
  • Perfect pairings – Serve with crusty bread, pasta, rice, or a light side salad. For a refreshing contrast, add a crisp cucumber salad!
  • Storing & reheating – Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.