One Pan Low-Carb Greek Skillet Chicken

Ingredients

• 4 very large boneless, skinless chicken breasts
• 1 T olive oil
• 1 T Greek Seasoning, divided
• Salt and fresh ground black pepper for seasoning chicken
• 1 can petite dice tomatoes
• 1 tsp. garlic powder
• 1/2 cup crumbled Feta Cheese
• 1/2 cup sliced large green olives

Directions

1. Heat the oven to 400F/200C. Trim away fat and any bits you do not want from the chicken breasts, then make small crosswise cuts down each piece, being careful not to slice too deeply. Coat the chicken with the 2 tsp. Greek Seasoning and add a light seasoning of salt and fresh ground black pepper.
2. Warm the olive oil in a 12-inch cast iron skillet, or use another oven-safe frying pan. Once the oil is hot, place the chicken in the pan with the top side facing down. Cook over medium heat for 4-5 minutes, until that side is well browned, then flip and cook the second side for 2-3 minutes.
3. As the chicken browns, stir together the petite diced tomatoes with their juice, 1 tsp. Greek Seasoning, and garlic powder. Crumble the Feta and slice the olives.
4. After the chicken has had a few minutes on the second side, carefully spoon the tomato mixture around the pieces, leaving the browned tops of the chicken above the sauce. Lower the heat to medium low and let it simmer for about 4-5 minutes more.
5. Take the skillet off the heat and scatter the Feta and green olives over the chicken. Move the skillet to the hot oven and bake for 10-12 minutes longer, until the Feta is partly melted and the chicken registers 165F/75C on an instant-read meat thermometer. If you are not using a thermometer, the chicken should feel firm when pressed with a finger, but not hard. Serve hot.