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Greek Chicken Skillet on a table

Greek Chicken Skillet

Judith
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Prep Time 15 minutes
Resting time 30 minutes
Total Time 45 minutes
Servings 2

Ingredients
  

For the chicken:

  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 small lemon juiced
  • 1 tsp honey
  • 1 tsp garlic powder
  • ½ tsp sweet paprika
  • ½ tsp salt
  • black pepper to taste
  • 2 chicken breasts

For the sauce:

  • 1¼ cups cherry tomatoes
  • 1 red bell pepper
  • 1 small onion
  • 2 garlic cloves
  • ½ bunch of fresh parsley
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • ⅓ cup black olives pitted
  • ¼ cup chicken broth
  • 1¾ cups crushed tomatoes
  • 1 tsp chili flakes
  • salt & pepper

Instructions
 

  • In a bowl, mix the olive oil, red wine vinegar, and lemon juice with honey, garlic powder, paprika, salt, and pepper to make a marinade. Set the chicken breasts in the marinade, ensuring they are fully coated, and let them marinate for at least 30 minutes.
  • Meanwhile, wash and halve the cherry tomatoes. Core the bell pepper and cut it into strips. Finely chop the onion, garlic, and parsley.
  • Remove the marinated chicken from the refrigerator. Heat the olive oil in a large skillet and sear the chicken over high heat on both sides until lightly browned. Remove the chicken from the skillet and set aside.
  • Add the onion and garlic to the skillet and sauté until translucent. Add the tomato paste and cook briefly.
  • Add the bell pepper, cherry tomatoes, and olives to the skillet and cook for about 4 minutes.
  • Deglaze the pan with the chicken broth and crushed tomatoes. Return the chicken to the skillet.
  • Season with chili flakes, salt, and pepper. Cover the skillet and let everything simmer over medium heat for 10 minutes.
  • Before serving, sprinkle the Greek chicken skillet with fresh parsley and enjoy with rice or pita bread.