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  • Laura Cognetti

Greek Chicken Skillet

I recently partnered with Gloriously Global Seasonings and I was so excited that they just released two new seasonings- Texas BBQ Rub and Greek Seasoning. I made wings with the BBQ Rub last night that were incredible, but I was waiting to get all the ingredients I needed to make this specific dish tonight. It was worth the wait. I love all of their seasonings, but this Greek seasoning has really hit it out of the park. It is the perfect balance of flavor.

So this dish is something that I've made a few times over the years while I've worked to perfect it. I've tried baking it in the oven, in the Instant Pot, added liquids, subtracted liquids - finally got it right! The flavors the mingle in this dish are some of my favorite. I also love that it can be served with rice, quinoa, pasta, whatever you have available at home. For busy adults, it's also a flavorful, healthy meal that can be made in about 30 minutes, which is great for those busy weeknights when you had a hectic day at work.

If you like this recipe, follow me on Instagram @greatkitchenescape and Facebook - Great Kitchen Escape for more recipes and tips! Thanks for following along.

As always, gather up your ingredients and wash your produce. Juice the lemon, and if your artichoke hearts are quartered, or Kalamata olives aren't halved, do that now to prepare. Also note that the pepperoncini are optional, I like them on top, but no one else in my house is a fan of them - so more for me!

Cut the chicken into approximately 1 inch pieces, toss to coat with 1 Tablespoon of the Greek seasoning. Place to the side while you prepare your vegetables. Slice the red bell pepper and red onion thin. As mentioned above, quarter the artichoke hearts if you bought whole ones. Similarly, if you bought whole Kalamata olives, slice those in half as well.

Heat 1 Tablespoon of olive oil over medium heat. Add chicken and cook until no longer pink - about 5 minutes. Stir occasionally so heat is evenly dispersed.

Add red onion, red bell pepper, artichoke hearts, chicken broth and lemon juice. Stir to combine, cover and cook for 10 minutes, still over medium heat. Once done, remove cover, add Kalamata olives and feta- stir to combine. Serve with rice, couscous or pasta of your choice. Enjoy!

Greek Chicken Skillet

1.5 pounds boneless, skinless chicken breasts

14 ounce can artichoke hearts, quartered

1 pint cherry tomatoes

1 large bell pepper (or two small)

½ red onion

Juice of 1 lemon

½ cup chicken broth

1 Tablespoon Greek seasoning (I use Gloriously Global Seasonings)

1 Tablespoon olive oil

4 ounces crumbled feta

2 ounces Kalamata olives, halved

Optional: Pepperoncini

1. Cut chicken into 1 inch sized pieces and season with 1 Tablespoon of Greek seasoning. Place to the side while you prep your other items.

2. Wash and dry all produce. Leave the tomatoes whole. Slice bell pepper into thin strips. Slice onion thin. If your artichoke hearts are not already quartered, quarter them.

3. In a large nonstick pan, heat 1 Tablespoon of olive oil. Add seasoned chicken and cook over medium heat until no longer pink, about 5 minutes, stirring occasionally. Add artichoke hearts, tomatoes, red onion, bell pepper, lemon juice and chicken broth. Season with salt and pepper. Stir to combine, cover and let cook for 10 minutes over medium heat.

4. Remove cover after 10 minutes, add in feta and olives. Mix to combine- serve with brown rice or couscous. Enjoy!

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