Name: Greek Chicken Skillet Recipe
Yield: 4
Cuisine: Greek
Ingredients: 2 boneless, skinless chicken breasts (or thighs); 1 red bell pepper, sliced (optional); 1 zucchini, sliced; 1 red onion, sliced (optional); 1/2 cup (120ml) cherry tomatoes; 2 cloves garlic, minced; 1 tablespoon olive oil; 1/2 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/4 teaspoon smoked paprika; Salt and pepper to taste; 1/4 cup (60ml) dry white wine (optional); 1/4 cup (60ml) chicken broth; 1/4 cup (60ml) lemon juice; 1 tablespoon chopped fresh parsley; 1/2 cup (125ml) crumbled feta cheese (optional)

Greek Chicken Skillet Recipe

Folks, gather ’round the stove for a taste of the Mediterranean magic I whip up on my good days. This ain’t no restaurant fancy-pants dish, but a rustic symphony of sunshine flavors that’ll have your family begging for seconds (and thirds, let’s be honest).

It’s my Greek Chicken Skillet, and let me tell you, this ain’t just another weeknight recipe, this is a celebration of fresh, vibrant ingredients that’ll transport you to a taverna on a balmy Aegean night.

Forget dry, tasteless chicken breasts – this bad boy gets kissed by fire in a hot skillet, then swims in a tangy lemon-herb sauce that’s bursting with the whispers of oregano and thyme.

Throw in some sun-soaked veggies like peppers, zucchini, and tomatoes, and the whole scene explodes with color and texture. It’s like summer on a plate, even in the dead of winter.

My family? They go NUTS for this dish. I can practically hear the forks clinking and the happy sighs as they devour every morsel. And the best part? It’s so easy to throw together, you can have this Mediterranean masterpiece on the table in under 30 minutes.

Trust me, this ain’t just a recipe, it’s a love song to good food, good company, and the joy of cooking up something that feeds both your belly and your soul. So grab a glass of something crisp, crank up the Greek tunes, and dive into this feast for the senses. You won’t regret it.

Now, let’s get cookin’!

Questions I often get asked about this recipe:

Can I use boneless, skinless thighs instead of breasts?

A: Absolutely! Thighs tend to be juicier and more flavorful, so they’re a great substitute. Adjust the cooking time slightly, as thighs might take a few minutes longer to brown through.

Q: I don’t have bell peppers or zucchini. Can I use other vegetables?

A: Of course! Try substituting with broccoli florets, asparagus, eggplant, or mushrooms. You can also add leafy greens like spinach or kale at the end of cooking.

Q: I don’t have white wine. Is it essential?

A: The white wine adds a touch of acidity and depth of flavor, but it’s not essential. You can skip it, or substitute with additional chicken broth or even white grape juice.

Q: I’m vegan/vegetarian. Can I make this without the chicken?

A: Absolutely! Simply replace the chicken with chickpeas or tofu, and adjust the cooking time based on your chosen protein. You can also add extra vegetables for a heartier meal.

What you need to make this amazing dish:

Ingredients:

2 boneless, skinless chicken breasts (or thighs)

1 red bell pepper, sliced

1 zucchini, sliced

1 red onion, sliced

1/2 cup (120ml) cherry tomatoes

2 cloves garlic, minced

1 tablespoon olive oil

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup (60ml) dry white wine (optional)

1/4 cup (60ml) chicken broth

1/4 cup (60ml) lemon juice

1 tablespoon chopped fresh parsley

1/2 cup (125ml) crumbled feta cheese (optional)

How to make it:

Instructions:

Prep the chicken: Slice the chicken breast (or thighs) into thin strips. Season generously with salt and pepper.

Saute the veggies: Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, and zucchini. Saute for 5-7 minutes, until softened and slightly browned.

Brown the chicken: Add the seasoned chicken to the skillet and cook for 5-7 minutes, or until golden brown and cooked through.

Deglaze and simmer: Add the white wine (optional) and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute, then add the chicken broth, lemon juice, oregano, thyme, and paprika. Simmer for 5 minutes, allowing the flavors to meld.

Finish and serve: Stir in the cherry tomatoes and parsley. Cook for another minute until the tomatoes are warmed through. Garnish with crumbled feta cheese (optional) and serve immediately over rice, quinoa, or couscous.

Tips:

For extra flavor, marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs for 30 minutes before cooking.

Add other vegetables like spinach, olives, or artichoke hearts for a twist.

Feel free to adjust the spices to your taste.

This dish is also delicious served cold as a salad.

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