One day I was feeling like some Greek style chicken, and found a bunch of recipes, but none exactly like I was looking for. I wanted to make it all in one skillet and serve it over rice. So I decided to just come up with something myself. I think it turned out really good! It was flavorful, but still a lighter dish, and best of all, all made in one pan in only about 30 min! I served mine over brown rice, but I think quinoa would would be just as good.
Originally posted on Elizabeth’s Dutch Oven
Skillet Greek Chicken with Artichokes, Spinach, Tomatoes, Feta and Kalamata Olives
Prep time
Cook time
Total time
Author: One Green Fork
Ingredients
- 1 lb chicken, cut into chunks
- ¾ - 1 bag of spinach (I pulled off the stems, but you can do whatever you want)
- ½ jar of kalamata olives, halved
- 1 can artichoke hearts, drained and roughly chopped
- ½ container of grape tomatoes, halved
- ½ -3/4 cup chicken broth
- ¼ -1/2 tsp green or Italian seasoning
- 1-2 cloves garlic, minced
- 1 Tbsp olive oil
- Feta cheese
- Lemon
- Salt & Pepper
Instructions
- Heat olive oil on medium high heat in a large skillet. Salt and Pepper Chicken. Once hot, add chicken chunks and cook turning occasionally for 6-7 minutes until just cooked through.
- Add garlic and Italian seasoning and cook for 1 more minute. Turn heat to medium low heat. Add chicken broth and stir in artichokes and olives, and heat for 2-3 minutes until broth bubbles. If desired, add a squeeze of lemon juice in.
- Stir in tomatoes and spinach and cook until spinach starts to wilt (about 2-3 minutes). Add in a large handful of Feta cheese. Add salt and pepper to taste.
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