The combination of juicy cherry tomatoes, briny olives, and creamy feta cheese transforms this Greek chicken into a delightful Mediterranean feast. The thinly sliced lemon rings add a bright acidity that elevates the entire dish, while the dried oregano infuses the chicken and vegetables with earthy warmth. As the dish bakes, the flavors meld together, creating a sauce that is perfect for sopping up with a piece of crusty bread or rice. This one-pan meal is vibrant, healthy, and packed with fresh ingredients, making it a perfect choice for a weeknight dinner or a casual dinner party.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound, organic if possible), butterflied into 4 cutlets
- 1 pint cherry tomatoes, sliced in half
- ¼ cup Castelvetrano or Kalamata olives, halved
- 3 garlic cloves, minced
- 1 small lemon, thinly sliced into rings
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- Freshly ground black pepper, to taste
- 4-ounce block feta cheese
- 2 teaspoons dried oregano
- Finely chopped fresh parsley or basil, for garnish
Instructions
- Prep the Ingredients
Start by preparing all the ingredients. Slice the cherry tomatoes in half, halve the olives, and mince the garlic cloves. Thinly slice the lemon into rings, about ⅛ inch thick. Set aside the ingredients as you prepare the chicken. - Butterfly the Chicken
Lay each chicken breast flat on a cutting board. Carefully butterfly each piece by slicing it horizontally through the middle, creating two thinner cutlets per breast. You should have four cutlets in total. Season both sides of each cutlet with ½ teaspoon kosher salt and a generous amount of freshly ground black pepper. - Sear the Chicken
In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. When the oil is hot and shimmering, add the chicken cutlets in a single layer. Sear the chicken for about 3–4 minutes per side until golden brown. Remove the chicken from the skillet and set it aside. - Prepare the Tomato and Olive Mixture
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant. Then, add the halved cherry tomatoes, olives, and the remaining ½ teaspoon of kosher salt. Sauté for 2–3 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices. - Add Lemon and Oregano
Lay the lemon slices over the tomatoes and olives in the skillet, arranging them evenly around the pan. Sprinkle the dried oregano over the entire mixture, allowing the herbs to infuse the tomatoes, olives, and lemons with flavor. - Add Feta and Chicken
Crumble the block of feta cheese over the tomato and olive mixture, distributing it evenly. Place the seared chicken cutlets back into the skillet, nestling them among the tomatoes, olives, and feta. Spoon some of the tomato mixture over the chicken to ensure that the flavors meld together. - Bake the Dish
Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake for 15–20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The tomatoes should be softened, and the feta should be slightly melted and golden around the edges. - Garnish and Serve
Remove the skillet from the oven and let the dish rest for a couple of minutes. Garnish with freshly chopped parsley or basil before serving. Serve the Greek chicken with crusty bread, rice, or a light salad to soak up the flavorful juices.
