Greek Feta and Olive Chicken Stir-Fry

Name: Greek Feta and Olive Chicken Stir-Fry
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, cut into bite-sized cubes (about 1 inch / 2.5 cm); 3 tbsp (45 ml) extra-virgin olive oil; 1 medium (150 g) red onion, cut into thin half-moons; 3 cloves (9 g) garlic cloves, minced; 2 medium (240 g) Roma tomatoes, cored and cut into bite-sized chunks; 1 cup (150 g) kalamata olives, pitted, halved lengthwise; ¾ cup (115 g) feta cheese, crumbled, crumbled into bite-sized pieces; 1½ tsp (3 g) dried oregano; 2 tbsp (30 ml) fresh lemon juice; to taste kosher salt; to taste freshly ground black pepper; 1 large (200 g) red bell pepper, seeded and cut into 1-inch (2.5 cm) chunks (optional)

From the MyKitchenBank Kitchen

A bright, herbaceous stir-fry that brings together the salty richness of kalamata olives and feta with tender chicken breast, fresh tomatoes, and oregano. Quick enough for a weeknight dinner, this dish captures the essence of Greek flavors in one skillet.

Prep: 15 min
Cook: 18 min
Wait: 5 min
Total: 38 min
Makes: 4 servings (about 1½ cups per person)

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Steps

Before you start

Pat the chicken dry so it browns properly
Have all ingredients prepped and measured before you start cooking
Bring the feta and olives to room temperature for better flavor

1
Sear the chicken
- Heat 2 tablespoons (30 ml) of olive oil in a large skillet or wok over medium-high heat.
- Once the oil shimmers, add the chicken breast cubes in a single layer.
- Let them sit undisturbed for 3–4 minutes until they develop a golden crust on the bottom, then stir and cook for another 4–5 minutes, stirring occasionally, until the chicken is golden on all sides but not cooked through.
- Transfer to a plate.
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Ready when: Chicken is golden brown on the outside but still pale inside when cut open
Tip: Don't move the chicken around too much at first—this creates the golden crust that adds flavor to the dish.
2
Sauté aromatics
- Reduce heat to medium.
- Add the remaining 1 tablespoon (15 ml) of olive oil to the skillet.
- Add the red onion and cook, stirring occasionally, for 2–3 minutes until it softens and becomes translucent.
- Add the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant.
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Ready when: Onion is soft and translucent; garlic is fragrant
Tip: Add garlic just before the tomatoes—if cooked too long, garlic can turn bitter.
3
Add tomatoes and seasonings
- Stir in the tomato chunks and oregano.
- Cook for 2 minutes, stirring gently, until the tomatoes begin to soften and release their juices.
- The tomato mixture should smell warm and herbal.
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Ready when: Tomatoes are softened and have begun to release juices into the skillet
Tip: Don't overcook the tomatoes or they'll become mushy—you want them to maintain some texture.
4
Return chicken and add olives
- Return the seared chicken to the skillet along with any accumulated juices.
- Stir in the halved kalamata olives.
- Simmer gently over medium heat for 4–5 minutes, stirring occasionally, until the chicken is cooked through (no pink when cut open) and the flavors have melded together.
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Ready when: Chicken is no longer pink inside and registers 165°F (74°C) on an instant-read thermometer
Tip: The residual heat from the skillet will continue to cook the chicken, so remove it from heat just before it's fully done.
5
Finish with feta and lemon
- Remove from heat.
- Gently fold in the crumbled feta cheese and lemon juice, stirring just until the feta is evenly distributed throughout the stir-fry.
- Season to taste with kosher salt and freshly ground black pepper.
- If using the red bell pepper, stir it in now (it will retain a slight crunch).
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Ready when: Feta is distributed throughout and lemon juice is incorporated
Tip: Fold gently after removing from heat so the feta doesn't melt completely—you want some creamy chunks for texture.
6
Rest and serve
- Let the stir-fry rest in the skillet for 5 minutes off heat.
- This allows the flavors to settle and the cheese to soften slightly.
- Serve over rice, orzo, or with crusty bread.
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Tip: This brief rest prevents the feta from becoming grainy and allows you to adjust seasoning if needed.

Good to know

Tips

Pat the chicken dry with paper towels before cubing—this ensures better browning and helps it cook evenly.
Don't skip the initial searing step; it creates a flavorful fond that enriches the entire dish.
For extra brightness, zest a lemon over the finished stir-fry just before serving.
Serve over warm orzo pasta or fluffy rice to soak up the light sauce and balance the saltiness of the olives and feta.

Storage & reheating

Store covered in the refrigerator for up to 3 days. Reheat gently over medium-low heat in the same skillet, adding a splash of water or broth to loosen the sauce if needed. Best served warm the day of, as the feta texture changes slightly upon cooling.

Substitutions

kalamata olives, pitted → Castelvetrano or green olives. Green olives will give a slightly less briny, more buttery flavor. Use the same weight and pit them before halving.
feta cheese, crumbled → Halloumi or goat cheese. Halloumi will hold its shape better when heated; goat cheese will be creamier. Reduce the amount to ½ cup (90 g) for halloumi.
dried oregano → Fresh oregano or thyme. If using fresh herbs, increase to 1 tablespoon (3 g) and add them in the final step so they don't lose flavor during cooking.
Roma tomatoes → One 14.5 oz (411 g) can of diced tomatoes, drained. Use canned tomatoes in winter months when fresh are unavailable. Drain well to keep the stir-fry from becoming watery.