What’s for dinner? Easy Greek chicken skillet in under 30 minutes
Mariam Ezzeddine shared her succulent recipe that takes less than 30 minutes.
If you’ve been searching the internet wondering which recipe to cook for dinner, look no further.
“Good Morning America” Food is taking the legwork out of dinnertime and helping you find delicious dishes to easily whip up any night of the week.
Cookin’ with Mima founder Mariam Ezzeddine has no shortage of succulent and simple meals in her cooking arsenal. And while she’s been sharing that culinary content over the last eight years, she’s picked up on what really makes a meal “easy.”
“I always think of recipes made with very simple ingredients and spices you can find at any grocery stores,” she said. “Recipes that are simple to follow and only require a few steps to prepare. This would be my main idea of easy meals.”
Time also plays a part in what people perceive as “easy” when it comes to cooking, but Ezzeddine said even a recipe that takes a few hours to cook really only requires a few minutes of active prep and attention.
“In some cases, an easy 30-minute meal can have more steps and ingredients than some recipes that take five minutes to prep and two to four hours to cook.”
Prep Time: 10 mins
Cook Time: 20 mins
2 large chicken breast skinless
1/2 tsp. black pepper fresh cracked
3/4 tsp. paprika
1/2 tsp. salt
1/2 tsp. oregano dry
2 tbsps. olive oil for searing not marinade
3/4 cup chicken broth low sodium
2 tbsps. olive oil
1 tbsp. Dijon mustard
1 tbsp. balsamic vinegar
4 cloves garlic minced
3/4 tsp. oregano dry
1 whole lemon juiced, about 1/4 cup
1/4 tsp. salt
1/2 cup Kalamata olives pitted
4 oz. feta cheese cubed
14 oz. marinated artichoke hearts quartered, in water
Preheat the oven to 400 degrees. Mix the Greek marinade and set aside.
Cut the chicken breast in half lengthwise and beat with a mallet to even out the chicken’s thickness.
Season the chicken breasts with the spices listed above.
Bring a nonstick, oven proof skillet to medium heat. If you don’t have an oven proof skillet, use what you have and you can just transfer the chicken later to a baking dish.
Pan sear the chicken on each side for 3 to 4 minutes to give the chicken a nice golden color on the outside. Note, It does not have to cook all the way through, this is just to give color to the chicken on the outside.
Once the chicken is seared, remove from the heat. Add in the Kalamata olives, cheese and artichoke. Pour over the marinade on top of the chicken and place the skillet in the oven to finish cooking. If you do not want to use an oven, you can pour in the marinade and just continue cooking on the stovetop on medium heat. It may take just about 5 minutes using this method.
Bake on 400 degrees for 10 minutes and remove from the oven.
Garnish with some fresh oregano or parsley if you do not have fresh oregano and serve.