The best Greek skillet ever.
Prep time
Cook time
Total time
Keep cans of olive, capers, artichoke and tomatoes on hand to make this quick and easy meal happen!
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Serves: 2-4
What you need
  • 1-2 lbs. chicken thighs or breast, chopped (your preference)
  • Juice from 1 lemon
  • 4 Tbs. high-quality Olive Oil (I use Kasandrinos - find it here)
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 1 cup of sliced cherry tomatoes OR 1 can of chopped tomatoes, drained
  • 1 can of quartered artichokes, drained
  • 1 can of pitted Kalamata olives, drained
  • ¼ cup capers, drained
  • Feta cheese (optional)
  • 2 Tbs. Basic Greek seasoning (You can buy this at any grocery store) OR use the homemade blend listed below
Homemade Greek seasoning blend (use approx. 2 Tbs.)
  • 1 Tbs. oregano
  • 1 tsp. thyme
  • 1 tsp. black pepper
  • pinch of lemon zest
  • 2 tsp. dried parsley
  • ½ tsp. dried mint OR pinch of fresh mint
What to do
  1. Marinate the chopped chicken in the lemon juice and 2 Tbs. of the olive oil for 30 minutes.
  2. Heat a skillet on the stovetop over medium heat.
  3. Once hot, add chicken and stir until cooked through. (Add more Olive Oil if needed.)
  4. When chicken is cooked, remove from skillet. Pour out any accumulated liquids.
  5. Add the second 2 Tbs. Olive Oil to the skillet. Give it a moment to warm up, then
  6. Add the chopped onion and sauté until soft and translucent (a few minutes).
  7. Add the minced garlic and sauté just until fragrant (about 30 seconds).
  8. Add chicken, drained tomatoes, drained artichokes, drained olives, drained capers to the skillet and stir to combine.
  9. Add spices and stir to combine.
  10. (At this point, if you do dairy, add the goat feta and stir.)
  11. απολαμβάνω!
Recipe by Real Food Liz at