Quick One Pan Greek Chicken with Feta & Olives

Name: One of my Favorite Mediterranean Recipes - Yummy Greek Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 large chicken breasts; 1 TBS butter; 1 TBS olive oil; 1 small red onion, finely chopped; 2 cloves garlic, smashed; 1 tsp oregano; salt & pepper to taste; 1/3 cup feta cheese; 1/2 cup cherry tomatoes, halved or quartered; 1/2 cup Greek Olives (I used Mezzetta's Greek olives stuffed with feta cheese & kalamata olives), halved or quarted

By Michelle Marine

on Nov 24, 2015, Updated Oct 25, 2023

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This quick One Pan Greek Chicken is one my all time favorite Mediterranean recipes. It’s sure to become a favorite of yours too – perfect for casual dinner parties or fun family meals. Add it to you meal plan today!

One Pan Greek Chicken – One of my fave recipes

I love this main dish recipe I simply call One Pan Greek Chicken because it has my favorite ingredients – garlic, oregano, Greek olives and feta cheese. Could you survive on olives and feta alone? I might be able too. 🙂

This quick recipe is perfect for busy nights. Because you cook everything in one dish, clean up is a breeze! To make this quick one pan Greek Chicken recipe, simply saute a delicious organic chicken breast in olive oil and butter, top with olives, tomatoes, and feta cheese! Viola! A crowd-pleasing main dish recipe to share with friends and family at all the holiday parties. You’re welcome.

Let’s get started on this One Pan Greek Chicken!

First, gather your ingredients. Mezzetta’s Greek-Style Feta Cheese Stuffed Olives and Pitted Greek Kalamata Olives taste spectacular in this Yummy Greek Chicken. You’ll also need a good feta cheese. Try to find one that’s stored in brine, no dry feta cheese for this dish, please. Cherry tomatoes, red onion, garlic, oregano, olive oil, butter, and chicken breast, plus salt and pepper round out the ingredients you’ll need.

Next, flatten your chicken to a consistent thickness. To flatten, cover a cutting board with plastic wrap, place your chicken on top and cover with another sheet of plastic wrap. then pound lightly with the flat side of a mallet, until the thickness is uniform.

For my family of six, I used two chicken breasts and cut them into 6 pieces – bigger pieces for the bigger people. One way I keep my grocery budget down is to serve smaller meat portions. You can serve your guests an entire piece of chicken, if you’d like, and your kiddos smaller pieces.

Heat choice of fat in a pan over medium heat. I use half butter and half olive oil because I like the richness of the butter and the heart-healthy properties of the olive oil. Saute chopped onions and smashed garlic for several minutes, until garlic is golden and onions are translucent and fragrant.