Vibrant tomatoes and sharp feta cheese highlight this quick and easy weeknight dinner! Just because a dish is hearty and warming doesn’t mean it has to feel heavy. Tomatoes aren’t in season in the winter, that’s where canned tomatoes come in. These little gems are canned at the peak of freshness. Each jar has a bit of summer warmth packed inside and I for one cannot think of anything else to really brighten up a cold winter. This recipe gets dinner on the table in 30 minutes. And by cooking this all in one skillet you only have one pot to wash, which makes this go even quicker. The cinnamon stick might seem like an odd addition but it’s part of the basis of a classic Greek tomato sauce, both familiar and exotic at the same time.

GreekSkilletChicken-1aKelsey Kinser
4-6 bone in skin on chicken pieces

salt and pepper, to taste

1 yellow onion, chopped

3 garlic cloves, minced

1 cinnamon stick

1 bay leaf

2 cups tomato puree

1 large zucchini, sliced thick

1 1/2 cups feta cheese crumbles

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  1. In a medium high walled skillet cook the chicken, skin side down, on high heat for 10 minutes until the skin gets browned.
  2. Flip the chicken and add the onions and garlic. Cook for 2-3 minutes. Add the cinnamon stick, bay leaf, tomato puree, and zucchini. Cover, lower the heat to medium and cook for 10 minutes.
  3. Sprinkle the feta cheese on top and cook, uncovered for another 5 minutes. Make sure a thermometer reads at least 165°F when stuck to the thickest part of the chicken. Serve immediately.

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