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Husband and I went to Greece on our honeymoon. The beginning of our obsession, and the reason the Best Greek Skillet Ever exists. (Our gift to the world.)
Now, of course, this isn't AUTHENTIC Greek food. (I have to say that in case my Greek friends Tony or Mr. Panos are reading.)
But it's EASY. And so, so, SO delicious.
And when I say EASY, I mean easy like Sunday morning (whatever that means). This is basically a yummy, delicious, FAST meal, a high proportion of which you simply dump out of a series of cans. (“Dump out of cans” sounded much more elegant in my head.)
But srrsly. What's easier than dumping food out of cans?
I always keep a few cans of olives, capers, and artichokes around lest I get flustered and plan poorly and don't have any ideas for dinner. Beyond that, all you need are a few basics to make the dish sing.
If you do dairy, add some goat's milk feta cheese. It really ties the dish together.
Note: no added salt in this dish – the canned capers and olives add plenty of it!
Also note: canned stuff isn't always perfect. Some canned stuff contains citric acid, which is often derived from corn. Buying organic helps mitigate some problems. Just make sure the ingredients list looks good and, if possible, your cans are BPA-free.
PS: Have you checked out the recipes, guides, and other FREE content in the Good Food for Bad Cooks community yet?
- 1-2 lbs. chicken thighs or breast, chopped (your preference)
- Juice from 1 lemon
- 4 Tbs. high-quality Olive Oil (I use Kasandrinos - find it here)
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 cup of sliced cherry tomatoes OR 1 can of chopped tomatoes, drained
- 1 can of quartered artichokes, drained
- 1 can of pitted Kalamata olives, drained
- ¼ cup capers, drained
- Feta cheese (optional)
- 2 Tbs. Basic Greek seasoning (You can buy this at any grocery store) OR use the homemade blend listed below
- 1 Tbs. oregano
- 1 tsp. thyme
- 1 tsp. black pepper
- pinch of lemon zest
- 2 tsp. dried parsley
- ½ tsp. dried mint OR pinch of fresh mint
- Marinate the chopped chicken in the lemon juice and 2 Tbs. of the olive oil for 30 minutes.
- Heat a skillet on the stovetop over medium heat.
- Once hot, add chicken and stir until cooked through. (Add more Olive Oil if needed.)
- When chicken is cooked, remove from skillet. Pour out any accumulated liquids.
- Add the second 2 Tbs. Olive Oil to the skillet. Give it a moment to warm up, then
- Add the chopped onion and sauté until soft and translucent (a few minutes).
- Add the minced garlic and sauté just until fragrant (about 30 seconds).
- Add chicken, drained tomatoes, drained artichokes, drained olives, drained capers to the skillet and stir to combine.
- Add spices and stir to combine.
- (At this point, if you do dairy, add the goat feta and stir.)
Thanks for reading, and happy cooking!
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