Skillet Greek Chicken
Hi there, Natasha Red readers! I’m so happy to be guest posting here while Natasha takes time with her sweet new bundle of joy!!
As I was brainstorming ideas for a meaningful post for her readers, I decided to create a recipe that required little effort, did not involve much clean up, and was nourishing & delicious.
Ok so maybe I strive to make almost all of my recipes like this… I mean I’m not known for my cleaning skills, and I love delicious food. But who doesn’t?!
Well, this recipe for Skillet Greek Chicken hit the nail perfectly on the head. One skillet. 12 ingredients. Lots of veggies & lean protein. Full of flavor. Yes, please, and thank you!
You start by pan-frying the chicken in a little olive oil to get the outside crispy. Then transfer your chicken to a plate, and add in your onions. Sauté these while your oven preheats. I like to cook them for at least 15 minutes to bring out their natural sweetness; however, 10 minutes is sufficient.
Throw in your garlic and spices for tons of flavor and add in the tomatoes. Let this simmer for a few minutes, so it thickens a little bit. Now top with your chicken and cover with cheese (both feta & goat cheese are good here), and bake to perfection.
I like to serve this with a good slice of french bread or cooked quinoa to soak up all the tomatoey goodness. It’s up to you. You could even serve with a side salad for even more veggies!
Once you've cleaned your skillet & your cutting board, you can kick back, relax, and enjoy the evening since you’re not slaving over your stove. Oh and feel free to send me fan mail when you realize how wonderful & easy this simple skillet meal is ;)
- 1 tablespoon oil, divided
- 1.25 pounds chicken breast, thinly sliced
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder, divided
- 1 large onion, sliced (about 2 cups)
- 3 cloves garlic (about 1 tablespoon)
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1 (15 oz) can no salt added diced tomatoes
- 1 cup crumbled feta cheese (about 4 ounces)
- fresh parsley, for serving
Preheat the oven to 400*F
Heat a large (12 inch) oven-safe skillet or Dutch oven over medium-high heat. Season the chicken breast with paprika and 1/4 teaspoon garlic powder. Add 1/2 tablespoon of oil to the skillet. Put the chicken in a single layer in the skillet. Cook for about 5 minutes per side, until lightly browned. Transfer to a plate.
Add remaining 1/2 tablespoon of oil to the skillet. Add the onion slices and reduce heat to medium. Sauté for about 10-15 minutes, stirring occasionally.
Stir in garlic, oregano, parsley, basil, salt, and remaining 1/4 teaspoon of garlic powder. Pour in tomatoes and their juices. Stir together well and simmer for about 10 minutes. Top mixture with the reserved chicken and sprinkle with cheese.
Transfer to oven and bake for 15 minutes until bubbly and cheese is lightly browned. Let cool for about 5 minutes, sprinkle with fresh parsley if desired, and enjoy!