Skillet Greek Chicken with Toppings Recipe
This Skillet Greek Chicken recipe features tender, marinated chicken breasts cooked to perfection in a skillet and topped with fresh Mediterranean-inspired ingredients like cucumber, tomatoes, feta, red onion, Kalamata olives, and creamy tzatziki sauce. It’s a vibrant, healthy, and flavorful dish that can be served hot or cold, perfect for a quick weeknight dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes (including 30-minute marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
For the Chicken Marinade
- 2 lbs boneless skinless chicken breasts, cubed
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil (plus more for cooking)
- 1 tablespoon red wine vinegar
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
Toppings
- 1 cup English cucumber, diced
- 1 cup grape or cherry tomatoes, diced
- 3/4 cup feta crumbles
- 3/4 cup tzatziki sauce (e.g., Cedar’s brand)
- 1/2 cup red onion, diced
- 1/2 cup Kalamata olives
Instructions
- Prepare the marinade: In a large bowl, combine cubed chicken breasts, plain Greek yogurt, lemon juice, olive oil, red wine vinegar, dried oregano, minced garlic, kosher salt, and ground pepper. Stir well until the chicken is evenly coated.
- Marinate the chicken: Cover the bowl and refrigerate for at least 30 minutes and up to 24 hours. This allows the flavors to infuse and tenderizes the chicken. Remove from the fridge about 10-15 minutes before cooking to take the chill off.
- Cook the chicken: Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer, cooking for 3-4 minutes on each side. Cook until chicken is no longer pink inside and develops a slight golden brown crust on the edges.
- Assemble and serve: Plate the cooked chicken and top with diced English cucumber, grape or cherry tomatoes, diced red onion, Kalamata olives, crumbled feta, and a generous dollop of tzatziki sauce. This dish can be enjoyed hot immediately or served cold. For storing leftovers, keep the chicken and toppings separate to maintain freshness.
Notes
- Marinate the chicken for longer (up to 24 hours) for more intense flavor and tenderization.
- If you prefer, the chicken can be cooked on the grill instead of the skillet.
- Tzatziki sauce brands vary; Cedar’s is recommended, but homemade tzatziki works well too.
- Serve with warm pita bread or over a bed of greens for a more substantial meal.
- Keep chicken and toppings separate if storing leftovers to avoid sogginess.
