Whenever I think of Greece I think of two things: “Put a little Windex on it!” (top three best movies ever) and the robust flavors of Mediterranean food. I also think of this easy paleo greek chicken skillet – the very first recipe I posted on Physical Kitchness. It’s still whole30 compliant, still delicious, and still easy to make, just showcased with a few prettier photos!
Nothing makes me giddier than a dinner date at the best authentic Greek restaurant in town. The food is so fresh and seemingly impossible to recreate that I often wonder if they actually add Windex to their menu items? I haven’t tried it as an ingredient…but you never know what the future holds, especially in my experimental kitchen.
Come to think of it, I never thought I would eat kale chips either. However, ingesting dried leafy greens isn’t exactly a poison hazard, despite what small children may believe. On second thought, I’ll leave the Windex out of this dish. You’re welcome.
On a sliding scale of difficulty, this meal is a cinch to make. I love how easy it is to prep and throw everything together. In around 30 minutes (gasp, or less!), you have a main dish bursting with flavor. That’s clutch for busy moms, career woman, and wanna-be Greek socialites (like me).
Now, before you get to actually making the dish, some simple prep work will make things far easier. First, I typically pre-chop and refrigerate all the vegetables that morning, or at least a few hours beforehand, and mix all the spices in a small bowl so they are ready to roll when it’s time to cook. Taking a few minutes to do simple prep work beforehand really makes a big difference during the frenzy of dinnertime. You’ll be grabbing your prepped goodies out of the fridge and throwing them in a pan like a pro, dare I say an Emeril-esk Greek kitchen goddess. BAM/OPAH!
This Greek chicken skillet is low-carb, paleo, and whole30-compliant. I dig simple ingredients that play off one another and have the ability to revive the standard, healthy (but oh so boring) chicken and veggie dinner. Plus, canned artichokes and olives are inexpensive and easy staples to have on hand. What I love about making this meal a ‘regular’ in our home is the ability to reinvent any leftover ingredients. One of my favorite ways to use any leftovers is to toss them in a bowl of spinach and arugula and add a hardboiled egg or two. And viola: a Greek lunch salad. There is no easier way to stay on track than making a healthy dinner that easily transfers in to the next day’s healthy lunch. It’s a win/win my friends.
To start, preheat your oven to 350 degrees. Heat 1 tablespoon of coconut oil in a large oven-proof or cast iron skillet on medium/high. Place your chicken breasts in the skillet and let them begin to cook for roughly 3-4 minutes, or until a nice golden brown sear forms. Flip the chicken and add the sliced bell peppers, cooking an additional 3-4 minutes.
Once both sides of the chicken breasts have been seared and ready for their Greek counterparts, add all the spices, lemon juice, sliced olives, and artichokes. Mix well and transfer your skillet in the oven and bake 15-20 minutes, or until the chicken breasts are fully cooked throughout.
There are a variety of ways you can garnish the dish but I chose crumbled feta cheese. If you are omitting dairy from your diet, try finely diced cucumbers for a cool kick to every warm bite.
Now grab your favorite Aphrodite apron and get started making your new go-to meal. Don’t forget to add the Windex…I kid, I kid!
If one-pot meals are you thing, and if making them in 30 minutes or less makes you happy, you should try whole30 sloppy joe bowls, herby 30 minute chicken and brussels sprouts bake, or turmeric balsamic beef over roasted red peppers.
Time Saver Tip
Dice the peppers and quarter the artichokes the night before or morning of, and store in the refrigerator. Add all the spices together in a small bowl or jar. When it’s time for dinner, simply grab your prepped ingredients and throw them in to the skillet!
- 3 large chicken breasts or 4 small breasts
- ¾ cup sliced black olives
- 1 can artichoke hearts, drained and quartered
- 1 lemon, juiced
- 2 small bell peppers, sliced
- 1 tablespoon coconut oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoons dried parsley
- 1 teaspoon dried onion flakes
- ½ teaspoon pepper
- Optional: crumbled feta
- Preheat oven to 350 degrees
- Heat coconut oil in a medium oven-proof skillet over medium high heat. Place chicken breasts in the pan and sear on one side, roughly 3-4 minutes (depending on thickness). Flip breasts over and add sliced bell peppers. Cook additional 3-4 minutes
- Add the remaining ingredients and spices. Mix well and transfer skillet to oven. Bake 15-20 minutes or until chicken is thoroughly cooked, reaching an internal temperature of 165 degrees
- Serve immediately and garnish with crumbled feta if desired