Greek Chicken Skillet with Olives

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Greek Chicken Skillet with olives comes together in just 20 minutes, served over a bed of fresh pasta or wild rice. The bright, lemon-dill chicken is topped with fresh tomatoes and briny olives, and sprinkled with feta cheese. This is a dish you can feel good about eating and one that is literally bursting with flavor!

Other one-skillet meals such as Lemon Herb Chicken and Rice, and Egg Roll in a Bowl make for an easy meal plan for a busy week.

greek seasoned chicken breasts topped with olives and feta in a cast iron skillet

Why You’ll Love This Recipe

This recipe is packed with fresh flavor and comes together in less than 30 minutes! It may actually take you longer to make the pasta or rice than it does to complete this dish. That makes it a perfect end of summer dish where you don’t want anything super heavy and you have an abundance of fresh tomatoes to use from the garden.

Need a Large Skillet?

Big jobs, require big tools.

Make room for all the flavor and get even cooking in the process with large skillets that lock in moisture, create golden brown crusts, and clean like a dream.

a plate of greek chicken with roasted tomatoes on a bed of fettucinie with a lemon wedge.


  • Chicken: Chicken breasts, boneless and skinless but thighs would work too.
  • Seasonings: Greek seasoning, red pepper flakes, and dried dill.
  • Vegetables: Mushrooms, tomatoes, and olives. Adding roasted red peppers is a great options as well.
  • Liquid: Chicken stock and olive brine.
  • Toppings: Feta cheese, fresh oregano, and a squeeze of lemon to brighten the whole dish.


  1. Start by searing seasoned chicken on all sides in oil.
  2. Saute the vegetables.
  3. Add in liquid to degalze the skillet.
  4. Add chicken and juices back to the skillet and simmer.
  5. Serve over pasta or rice, or as is with a side salad for a healthy lunch option.
How to make greek chicken skillet collage


  • 12-inch skillet
  • Tongs

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Should the chicken be marinated?

You certainly can. To do so, add the chicken spices, and juice of one lemon to a large ziploc bag before leaving for work. Let it marinade all day before searing in the hot skillet with oil when you are ready for dinner.

What other vegetables can be added?

Add cucumber, zucchini, red onion, or red bell peppers to the mix to stretch the recipe.

greek chicken in a skillet with fresh vegetables

Katie’s Tips

  • Try to find or make a Greek seasoning without salt as the brine will add plenty of salty flavor to the dish. If the seasoning has salt, omit the olive juice.


Refrigerate leftovers in an airtight container for up to 5 days. Leftovers will not freeze well. Reheat from refrigerator in the microwave for single portions or on the stovetop for family style.

bite shot of greek chicken on a fork with olives, mushrooms, feta and tomato

More You’ll Love

Serve with

  • Naan and Tzatziki
  • Pasta
  • Rice

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large skillet with chicken, tomatoes, mushrooms, and olives
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Greek Chicken Skillet with olives

Course Dinner
Cuisine American, Mediterranean
Cook Time 20 minutes
Total Time 20 minutes
Servings 4



  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 4 chicken breasts
  • 2 teaspoons greek seasoning
  • 2 teaspoons dried dill
  • 1 teaspoon red pepper flakes
  • 4 ounces bella mushrooms sliced
  • 1 pound cherry tomatoes medly
  • 3 ounces kalamata olives halved
  • 1/8 cup kalamata olive juice
  • 1 cup chicken stock
  • 1/2 cup feta crumbled
  • fresh oregano optional
  • 16 ounces fettuccine optional


  • Prepare pasta according to directions before starting chicken dish.
    16 ounces fettuccine
  • Mix the greek seasonings, dried dill, and red pepper flakes. Pound the chicken breasts into equally thick portions if need be.* Season all sides of the chicken breast with the seasoning mix.
    2 teaspoons greek seasoning, 2 teaspoons dried dill, 1 teaspoon red pepper flakes, 4 chicken breasts
  • Heat olive oil in a large 12 inch skillet or braising pan over medium-high heat. Sear both sides of the chicken breasts, about 5 minutes in total. Remove from the skillet to a large plate.
    2 Tablespoons olive oil
  • Add the tomatoes and mushrooms to the skillet with 2 Tablespoons of butter. Saute until the mushrooms become tender and dark, about 5 minutes.
    4 ounces bella mushrooms, 1 pound cherry tomatoes, 2 Tablespoons butter
  • Add the olives, olive juice, and chicken stock to the skillet to deglaze. Return the chicken and juices on the plate to the skillet. Cover and simmer for 5 minutes until tomatoes begin to burst.
    3 ounces kalamata olives, 1/8 cup kalamata olive juice, 1 cup chicken stock
  • Remove the cover to reduce the liquid or leave covered for more liquid. Serve over prepared pasta. Top with feta cheese and fresh oregano.
    1/2 cup feta, fresh oregano


*You can use chicken breast cutlets. They are butterflied chicken already equal in thickness. You can alternatively filet regular chicken breasts yourself, in which case the nutrition information will be off. 


Calories: 508kcal | Carbohydrates: 12g | Protein: 55g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 178mg | Sodium: 963mg | Potassium: 1353mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1181IU | Vitamin C: 29mg | Calcium: 186mg | Iron: 3mg

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