One Pan Low-Carb Greek Skillet Chicken
What do you need?
How to make?
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 14.5 oz. can petite dice tomatoes
1 tsp.Â garlic powder
1/2 cup crumbled Feta Cheese
1/2 cup sliced large green olives
Preheat oven to 400F/200C. Trim fat and any undesirable parts from chicken breasts, then cut small crosswise slits going down each breast, taking care not to cut too deep. Rub the chicken with the 2 tsp. Â Greek Seasoning and season with a little salt and fresh ground black pepper. Heat the olive oil in a 12-inch cast iron skillet, or another frying pan that can go in the oven. When oil is hot, add the chicken top side down and cook over medium heat for 4-5 minutes, or until the top of the chicken is nicely browned. Turn over and cook 2-3 minutes more on the second side. While chicken cooks, mix the petite diced tomatoes plus juice, 1 tsp. Greek Seasoning, andÂ garlic powder . Crumble the Feta and slice the olives. When chicken has cooked a few minutes on the second side, spoon the tomato mixture around the chicken pieces, doing it carefully so the top of the chicken is sticking out of the sauce. Turn heat to medium low and simmer about 4-5 minutes more. Turn off heat and sprinkle Feta and green olives over the chicken. Put the skillet into the heated oven and cook 10-12 minutes longer, or until Feta has partly melted and chicken has reached 165F/75C on an instant-read meat thermometer. Serve hot.