This Greek Chicken Skillet is the best one-pan recipe for a busy weeknight! Healthy, low-carb, and ready in 30 minutes.
Greek Chicken and Vegetables
Feeling rushed and needing a great, quick dinner that will make you feel good? This Greek Chicken Skillet is the perfect dinner for you! Your meal will be ready in 30 minutes and absolutely full to the brim with juicy chicken thighs and tender, delicious veggies. The balsamic vinegar, garlic, and a sprinkling of feta add loads of flavor without a ton of calories, fat, or carbs!
This dish is already low-carb and gluten-free. You can easily skip the feta or swap it with a non-dairy alternative if you want a dairy-free meal, too! This healthy chicken dinner will make your week easier.
Greek Chicken Skillet Ingredients
As always, here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card.
- Boneless, skinless chicken thighs + Salt, Pepper, Olive oil – These cook quickly and stay nice and juicy even if you reheat it later! Chicken breasts would take longer and would be more likely to dry out or overcook. They have so much flavor, they only need basic seasoning.
- Zucchini, Mushrooms, Red onion, Cherry tomatoes, Kalamata olives, Garlic – These are sauteed and simmered until softened and full of flavor.
- Chicken broth & Balsamic vinegar – Make your own stock to reduce your grocery bill and kitchen waste.
- Dry oregano, Fresh dill, Lemon juice, Crumbled feta – While these seem like small additions, they add great flavor and texture. Fresh squeezed lemon juice always tastes best, but you can use bottled to make things easier.
How to Make One-Pot Greek Chicken
This is a simple recipe that you’ll be able to throw together easily for company for the family! Here’s a step-by-step guide to this easy chicken dinner.
Season & brown chicken
Pat your chicken thighs dry, then season with salt and pepper. Heat a large skillet over medium heat, then add olive oil. Place chicken into the skillet in a single layer and cook for 5-6 minutes on each side. Once each thigh is golden brown, remove from skillet and set aside on a plate. Note: These will not be fully cooked yet–It’ll finish in another step.
Add remaining olive oil to the skillet, then pour in the zucchini, mushrooms, and onion. Cook for about 4-5 minutes, stirring or turning occasionally.
Finally, add the chicken back to the skillet and toss in the cherry tomatoes, olives, broth, garlic, balsamic vinegar, dill, oregano, and lemon juice. Cook for a few minutes, giving the vegetables time to soften and the thighs time to cook through all the way. Once a meat thermometer reads 165 in the center of the largest thigh, remove from heat.
Top your chicken and veggies with feta cheese, more fresh dill, and serve! This is best served fresh, but it would serve okay from a slow cooker or catering tray on warm for a little bit if you’re making it for a crowd. Because it’s so loaded with veggies, you don’t even need sides! However, you could add some dinner rolls, an arugula salad, and maybe some orzo or rice to bulk it up and stretch it further.
Storage & Reheating Tips
- FRIDGE – This recipe will stay fresh in the fridge in an airtight container up to 3 days. It makes excellent leftover lunches, too! For the best texture, keep feta separate until ready to eat.
- FREEZER – I don’t recommend freezing this recipe as the vegetables won’t retain their same great texture. If you keep cooked chicken in your freezer, you could always use it (after thawing it overnight in the fridge), and skip the first step!
- REHEATING – This recipe reheats well in the microwave, making it an easy leftover lunch to take to work. Just reheat for 45-second blasts on 50% power to make sure the tomatoes don’t burst and the chicken doesn’t dry out. You could also reheat this covered in a skillet on medium low or covered in the oven on 350 degrees F.
If you love this Greek Chicken Skillet, you’ll love these one pan dinners:
- Chicken and Rice – This easy recipe has your protein, veggies, and starch all cooking in the Instant Pot! Only one pot to clean means this is the best recipe for a busy weeknight.
- Chicken Cacciatore – A delicious classic that’s beloved for a reason! This traditional Italian recipe is impressive enough for company but easy enough for a beginner.
- French Onion Chicken – Tender pieces of chicken covered in caramelized onions and melty Gruyere cheese?! Yes please! This is major comfort food.
- Keto Broccoli Cheddar Chicken – This easy skillet recipe is super low carb and very filling! If you love the soup but need something quicker, this is a great option.
- Chicken Zucchini Stir-Fry – This is a super simple recipe that comes together quickly! It’s great for beginners, busy people, and those looking for a low-carb dinner.
- More One-Pot Chicken Dinners
Greek Chicken Skillet
- 2 lbs chicken thighs skinless/boneless
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup olive oil divided
- 1 medium zucchini sliced
- 8 oz mushrooms sliced
- 1 red onion sliced
- 1 cup cherry tomatoes
- ½ cup kalamata olives
- ¼ cup chicken broth
- 4 garlic cloves minced
- 2 tbsp balsamic vinegar
- 1 tbsp fresh dill minced
- 1 tsp dry oregano
- 1 lemon juiced
- ¼ cup feta cheese
- Season your chicken thighs with salt and pepper and set aside.
- Heat 2 tbsp of the olive oil in a large skillet over medium heat. Add chicken, cooking for 5-6 minutes on each side, or until golden brown. Transfer the chicken to a plate and set aside.
- Add the remaining olive oil to the skillet, then add the zucchini, mushrooms, and onion. Cook the vegetables for 4-5 minutes, turning occasionally.
- Add the chicken back to the skillet along with the cherry tomatoes, olives, chicken broth, garlic, balsamic vinegar, dill, oregano, and lemon juice. Continue to cook for a few minutes until the chicken is cooked through and the vegetables are soft.
- Remove from heat, top with feta cheese and more fresh dill and serve!
This recipe is flavorful with classic Greek flavors and so easy to make all in one pan!
Serve with orzo, rice, or an arugula salad!