30-Minute Greek Chicken with Vegetables and Feta
A vibrant one-pan Mediterranean dish featuring tender chicken breast simmered with aromatic oregano, mint, and garlic in a rich tomato base alongside fresh zucchini and briny Kalamata olives. Topped with crumbled feta cheese, this comforting meal brings the sunny flavors of Greece to your dinner table. Perfect for busy weeknights when you want something healthy yet satisfying, with minimal cleanup required. The combination of herbs and feta creates an authentic Greek flavor profile that pairs beautifully with orzo or rice.
Ingredients
- 4 small boneless skinless chicken breast halves about 1 pound
- 2 tbsp flour
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 1 tsp organic garlic powder
- 1 tsp organic oregano
- ½ tsp mint
- ½ tsp salt
- 1 can (14 1/2 oz) diced tomatoes, undrained
- 1 zucchini, sliced (about 1 1/2 cups)
- ¼ cup chopped pitted Kalamata olives
- 2 oz crumbled feta cheese
Instructions
- 1
Coat chicken with flour
- 2
Heat oil in large skillet on medium-high heat
- 3
Add chicken and cook 3 minutes per side until golden brown
- 4
Remove chicken from skillet
- 5
Stir onion, garlic powder, oregano, mint and salt into skillet
- 6
Cook and stir 2 to 3 minutes until lightly browned
- 7
Stir in tomatoes, zucchini and olives
- 8
Bring to boil
- 9
Return chicken to skillet
- 10
Reduce heat to low, cover and simmer 10 minutes until chicken is cooked through
- 11
Sprinkle with cheese during last 3 minutes of cooking
Tips
Pound chicken to even thickness for more consistent cooking
Let chicken rest 5 minutes before serving to redistribute juices
Add a splash of white wine with the tomatoes for extra depth
Good to Know
refrigerate up to 3 days in covered container
can prepare through step 6, refrigerate, then reheat and add cheese
hot with orzo, rice, or crusty bread
Common Mistakes
don't skip flouring chicken to avoid dry texture
keep heat at medium-high to avoid burning garlic powder
add cheese only during last 3 minutes to prevent curdling
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use chicken thighs instead?
Yes, bone-in thighs work well but increase cooking time to 15-20 minutes. Boneless thighs need about 12-15 minutes.
What if I don't have Kalamata olives?
Any pitted black or green olives work. Adjust quantity to taste as different olives have varying saltiness levels.
How long does this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently on stovetop or microwave, adding a splash of broth if needed.