One Pan Low-Carb Greek Skillet Chicken

One Pan Low-Carb Greek Skillet Chicken is a delicious and easy main dish that’s low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

THE RECIPE
INGREDIENTS
- 4 very large boneless, skinless chicken breasts (about 8 oz. each)
- 1 T olive oil
- 2 tsp. + 1 tsp. Greek Seasoning (Note: Some Greek Seasoning has a lot of salt. I would taste yours and if it tastes salty you might need to reduce the amount of Greek seasoning.)
- salt and fresh ground black pepper for seasoning chicken (Remember the Feta cheese is salty; we didn’t use much salt.)
- 1 can (14.5 oz.) petite dice tomatoes
- 1 tsp. garlic powder
- 1/2 cup crumbled Feta Cheese
- 1/2 cup sliced large green olives (We used Spanish olives from Costco.)
INSTRUCTIONS
- 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. 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, and 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. (If you don’t have a thermometer, chicken should feel firm, but not hard when you press down with your finger.)
- Serve hot.
Source: kalynskitchen.com