One Pan Greek (or Italian) Chicken

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A quick and easy skillet meal that relies on pantry staples, this flexible recipe is a gift on busy evenings and 100% worthy of company.

A quick and easy skillet meal that relies on pantry staples, this flexible recipe is a gift on busy evenings and 100% worthy of company.

 

 

 

A quick and easy dinner offers undeniable appeal. Serving a well-liked, stress-free meal at the end of a long day can feel like a small gift. (And we could all use a gift right now, right?)

Of course, there’s added value when your family thinks you slaved away far longer than you did, and certainly when that quick and easy dinner looks and tastes special enough to serve company—which we will do again!

Such is the case with the following recipe.

Happily, most of the ingredients are pantry staples. The few fresh additions breath a little extra life into the meal, but in a pinch they can be substituted or omitted.

My mom deserves credit for the original dish. She has made an Italian version for years and served it when we were recently visiting my parents at their winter get-away.

As I considered the ingredients, which are highly flavorful yet consist mostly of economical pantry items, it occurred to me that a Greek variation would be quite delicious. Since that visit, I’ve made my Greek-inspired version several times. Everyone loves it, and it feels effortless to prepare.

The recipe below allows for either variation-Greek or Italian-and you may feel free to adapt it to your tastebuds and those of your family. For example, if some enjoy olives and others do not, feel free to serve them on the side. Or give the olive disliker permission to pick them out. (That’s what my younger son does…there are worse offenses!)

 

A quick and easy skillet meal that relies on pantry staples, this flexible recipe is a gift on busy evenings and 100% worthy of company. 
Flavor tips: if serving with rice or orzo on the side, I recommend stirring in a couple tablespoons of the dressing immediately after cooking so that it absorbs some additional flavor. Also, though not included in these photos, my favorite “upgrade” is to add chopped avocado prior to serving.
No fresh tomatoes? I have always used fresh grape tomatoes but in a pinch would substitute chopped whole canned tomatoes or diced and drained. In that case, I’d saute them for an extra minute or two after removing the chicken from the pan and before adding the artichokes and remaining ingredients. Alternatively, you could sauté some thinly sliced red bell pepper or stir in some chopped roasted red peppers for complementary color and flavor.

 

A quick and easy skillet meal that relies on pantry staples, this flexible recipe is a gift on busy evenings and 100% worthy of company. 

 

The following recipe comes together with ease on a busy night and tastes quite special. Now more than ever, there’s value in a stress-free, comforting, nourishing meal.
I recently broke out our fancy champagne flutes and served sparkling apple juice for some much-appreciated festive flair at dinnertime. (Club soda with a splash of orange juice or cranberry juice are family favorites, too!) 🥂

 

A quick and easy skillet meal that relies on pantry staples, this flexible recipe is a gift on busy evenings and 100% worthy of company. 

One Pan Greek (or Italian) Chicken
Yield: 4 servings
A quick and easy skillet meal that relies on pantry staples, this flexible recipe is a gift on busy evenings and 100% worthy of company.
Ingredients
  • 1 – 1¼ pounds boneless skinless chicken breasts, cut into strips or bite-size pieces
  • 1 cup grape tomatoes, halved (I use a lightly rounded cup)
  • 1 (14-ounce) can small artichoke hearts, rinsed, drained and halved (or quartered if you have a larger size)
  • ¼ cup quartered pitted Kalamata olives
  • 1/3 cup Greek or Italian vinaigrette (homemade or store-bought*)
  • ¼ teaspoon crushed red pepper flakes (or 1/8 teaspoon for flavor but no heat)
  • ¼ -⅓ cup (2-2½ ounces) crumbled Feta Cheese
  • Optional for serving: a sprinkle of fresh parsley; chopped avocado; hot cooked rice or orzo (or another grain or pasta of choice)
Instructions

Sauté the chicken pieces in large skillet (10- to 12-inch works well) sprayed with cooking spray (or coated lightly with olive oil) over medium heat until just cooked through, about 6-7 minutes depending on how thickly the chicken is cut. Remove to a plate.

Add the tomatoes, artichokes, olives, dressing and red pepper flakes to the skillet. Bring to a simmer and then cook, stirring regularly, just long enough for the tomatoes to soften to your liking. (This is about 3-4 minutes for me.) Stir in the chicken and any accumulated juices, and cook just long enough to warm the chicken, another minute or so.

Remove from the heat, top with cheese and enjoy with options of choice.

Notes

*When using a purchased vinaigrette, we enjoy Gazebo Room’s Greek dressing and marinade. It is the dressing on which I modeled my homemade Greek dressing recipe. For best flavor when using store-bought, simply choose a quality brand that you enjoy.

Flavor boost: When serving with rice, orzo or another grain or pasta of choice, stir a few tablespoons of the dressing into the hot cooked grain or pasta.

Variations:
You could substitute chicken thighs. Dark meat will simply require a few extra minutes to fully cook.
I think sliced flank steak (or a similar cut of quick-cooking beef) would be especially good with the Greek version.
Canned artichokes are packed in water, and for best flavor, I like to rinse them. If you have jarred artichokes that are packed in oil, you may absolutely use them. Simply drain well and perhaps start with a tablespoon or so less of the dressing.
The olives and feta are excellent flavor boosters in this recipe but can certainly be omitted if you aren’t a fan – or serve them on the side if some enjoy and some do not. Similarly, green olives could be used if that’s what you have on hand. When opting for Italian dressing, blue cheese or even a shredded Italian blend would provide worthy feta alternatives for those who prefer.
Garlic lovers could add 2 minced cloves along with the vinaigrette. Onion lovers could sauté half a medium onion (yellow or red) along with the chicken.
When available, you could add a light sprinkle of chopped fresh herbs like oregano, thyme, marjoram, chives, etc.

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

 

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Comments

  1. Valerie Peery

    I am now thinking this may be what I used for that outstanding chicken dish. More than 30 people requested my chicken dish at a family reunion. I could not find the recipe and what I made was B instead of A+.

    Reply
  2. Valerie Peery

    I think I used black or kalamata olives and artichoke in my sauce. Not overwhelming. And either Mediterranean or Italian seasonings. Do not remember.

    Reply