Greek Chicken Saganaki | Quick Weeknight Skillet

Pat the chicken breast fillet dry and cut into bite-sized medallions or strips. Season with salt, ground black pepper, and half of the dried oregano. Finely dice the red onion and garlic cloves.

Heat the olive oil in a large skillet over medium-high heat. Sear the chicken pieces on both sides for approx. 4–5 minutes until golden brown, then briefly remove from the skillet and set aside on a plate.

In the same skillet, sauté the diced red onion and garlic for approx. 2–3 minutes until translucent. Add the diced canned tomatoes, remaining oregano, and Kalamata olives. Bring the sauce to a brief boil and simmer gently over medium heat for about 5 minutes.