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Greek Lemon Chicken Skillet Recipe

Greek · Main course · 35 min total

A bright and flavorful one-pan chicken dish with lemon, garlic, and oregano, finished with a creamy sauce and Kalamata olives.

Ingredients

• 4 boneless skinless chicken breasts (about 1.5 lbs)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 teaspoon dried oregano
• 1/2 cup heavy cream
• 1/4 cup Kalamata olives, pitted and halved
• 2 tablespoons fresh parsley, chopped
• Lemon slices for garnish

Instructions

1. Season chicken breasts with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 4-5 minutes per side. Remove chicken and set aside.
3. Reduce heat to medium. Add garlic and cook for 30 seconds until fragrant.
4. Pour in chicken broth and lemon juice, scraping up any browned bits. Stir in oregano.
5. Return chicken to skillet. Bring to a simmer, then cover and cook for 10-12 minutes until chicken is cooked through.
6. Remove chicken again. Stir heavy cream into the sauce and let simmer for 2-3 minutes until slightly thickened.
7. Return chicken to skillet, add olives, and spoon sauce over chicken. Garnish with parsley and lemon slices.

Tips

• Serve with rice, potatoes, or crusty bread to soak up the sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

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