One-pot greek chicken freekeh skillet

One-pot greek chicken freekeh skillet

Total Time
50 min
20 min
30 min
If you’re unfamiliar with freekeh, you should get to know the tasty whole grain. It’s green wheat that’s roasted until slightly smoky and usually sold cracked, which makes it much faster to cook than whole wheat berries. If you can’t find freekeh, you can use bulgur wheat or, for a gluten-free option, quinoa. Because the grain is so filling, we use small chicken cutlets here; you’ll find bags of them (pre-portioned at 4 ounces each) with the other poultry.


Cooking spray

5 spray(s)

Kosher salt

¾ tsp, divided

Black pepper

¾ tsp, divided

Uncooked boneless skinless chicken breast

1 pound(s), 4 (4-oz) cutlets

Olive oil

1 Tbsp

Uncooked onion

1 cup(s), chopped


4 clove(s), minced

Unsalted chicken stock

2 cup(s)

Uncooked freekeh

1 cup(s), cracked variety

Sun-dried tomatoes (without oil)

cup(s), chopped

Dried oregano

1 tsp


4 slice(s)

Pitted Kalamata olives

8 olive(s), chopped

Crumbled feta cheese

½ cup(s)


  1. Off heat, coat a large skillet with cooking spray. Heat over medium-high heat. Sprinkle ¼ tsp each salt and pepper evenly over chicken and add chicken to pan, seasoned side down. Cook until browned, about 3 minutes. Turn chicken over and cook 1 minute. Remove chicken from pan (chicken will not be done).
  2. Add oil to pan and swirl to coat. Add onion and garlic and sauté 3 minutes. Add chicken stock, scraping bottom of pan to loosen browned bits. Bring to a boil. Stir in freekeh, tomatoes, oregano, and remaining ½ tsp each salt and pepper. Cover, reduce heat, and simmer 10 minutes.
  3. Nestle cutlets into freekeh mixture; top each cutlet with 1 lemon slice. Cover and simmer until liquid is absorbed and chicken is cooked through, about 10 minutes. Remove from heat and sprinkle with olives and cheese.
  4. Serving size: 1 chicken cutlet and 1 cup freekeh mixture