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Greek Chicken and Green Bean Skillet

Greek Chicken and Green Bean Skillet

30 MIN

This Greek Chicken and Green Bean Skillet is a riff on traditional Greek-style green beans, which are simmered low and slow for about an hour. Ready in 30 minutes, this weeknight-friendly version incorporates chicken to round out the meal (and save you a pan!).

Better Leftovers

Depending on what you choose to serve it with, this Greek Chicken and Green Bean Skillet easily serves 4. Leftovers are likely, but may need to be stretched. Dice remaining chicken (keep chilled) and toss into Greek salads along with romaine, tomatoes, red onion, kalamata olives and feta cheese. Warm any remaining green beans and sauce and serve on the side with bread for dipping.

  • 2 lb boneless, skinless chicken breasts (about 6)
  • Dried oregano
  • Paprika
  • 3-4 Tbsp olive oil, divided
  • 1/2 medium onion, sliced
  • 4 garlic cloves, thinly sliced
  • 1/2 cup chicken stock
  • 14.5 oz can diced tomatoes with juice
  • 1 lb green beans, trimmed

To serve:

  • Roasted potatoes, rice or pita bread
  • Feta cheese

Season chicken breasts on each side with a liberal sprinkle of dried oregano and paprika, followed by salt and pepper to taste.

In a large heavy skillet or dutch oven (with lid), heat 2 Tbsp olive oil over medium heat. Once the oil shimmers (you want it hot so the chicken sears and doesn’t stick), add chicken breasts in a single layer. Sear on one side (without moving) for 2 minutes. Flip and cook for another minute. Remove chicken from pan (it is not cooked through) and set aside.

To the pan, add the remaining 1-2 Tbsp olive oil. Add onions and saute until they begin to soften, about 3 minutes. Add garlic and cook 30 seconds more. Deglaze pan with chicken stock, using a wooden spoon to scrape up the brown bits. Add the tomatoes and bring sauce to a simmer.

Fold the green beans into the sauce. Return chicken to pan, nestling in with the beans. Cover and continue to simmer over medium-low for about 10 minutes, or until chicken is cooked through.

Serve with roasted potatoes, rice or pita bread and top with plenty of feta cheese.

Meal Prep Tips

Wash and trim the green beans up to 4 days in advance. Keep refrigerated in an airtight container or zip top bag with a paper towel to retain moisture.

Slice the onion up to 4 days in advance. Keep refrigerated tightly covered.

If serving with rice, steam a batch up to 4 days in advance.

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