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Feta Olive and Walnut Chicken Skillet

January 26, 2022
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Crispy charred chicken and cauliflower sautéed up in a garlicky fire roasted tomato paste finished off with creamy feta cheese and castelvetrano olives: this Feta Olive and Walnut Chicken Skillet is a fav easy weeknight dinner!
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Crispy charred chicken and cauliflower sautéed up in a garlicky fire roasted tomato paste finished off with creamy feta cheese and castelvetrano olives: this Feta Olive and Walnut Chicken Skillet is a fav easy weeknight dinner!

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I’m always looking for a good recipe that I can whip on a busy school night. As a matter of fact, that’s pretty much why On Annie’s Menu was started. After a long day of school, work, work-outs, etc, I don’t want to slave all day in the kitchen. Still, I love being able to start making a good homemade dinner come 6:30-45. Something that can be made and on the table by 7-7:30, yet still packed with flavors, textures, and nourishing ingredients, ya know? So, in the name of whipping up a recipe that fits this description to a t, this Feta Olive and Walnut Chicken Skillet was born. And, let me tell you, it may be your new favorite easy dish!

Crispy charred chicken and cauliflower sautéed up in a garlicky fire roasted tomato paste finished off with creamy feta cheese and castelvetrano olives: this Feta Olive and Walnut Chicken Skillet is a fav easy weeknight dinner!

the breakdown…

This Feta Olive and Walnut Chicken Skillet comes together in a pinch, yet is so packed with flavor. To start things off, go ahead and make the walnut tomato paste — aka the most important component to packing this dish with flavor and texture. This puree can be made with just about any form of blender. High speed standing blenders and food processors both work well, but I’m going to take this moment to highlight my favorite new kitchen gadget: an immersion blender. Now, this handheld puree-machine is not revolutionary, yet it has made such an impact in my life. I mean, bringing out the blender (or food processor), trying to fill it up enough to blend, stopping every second to scrape down the edges, cleaning it afterwards, etc…. It’s sometimes just too much work!! Maybe I’m lazy, but, hey, I’m just here encouraging everyone to get an immersion blender!

So, in the bowl of your blender or immersion blender, purée up some toasted walnuts, drained fire roasted tomatoes, harissa, tomato paste, worcestershire sauce, water, garlic, salt, and pepper — aka all of the flavor in this dish. Walnuts are the perfect base for this mixture. You see, I think saucy chicken is always tasty, yet kind of boring. So, by incorporating some walnuts into the mix, you get the most delicious thick and crunchy texture. It’s almost like a thick parmesan-less pesto, especially with the flavors of the garlic, salt, and pepper.

Crispy charred chicken and cauliflower sautéed up in a garlicky fire roasted tomato paste finished off with creamy feta cheese and castelvetrano olives: this Feta Olive and Walnut Chicken Skillet is a fav easy weeknight dinner!

all the tomatoes…

Still, what differentiates this paste from your typical walnut garlic chutney is all the tomatoes. You’ve got some fire roasted tomatoes drained from all the water to bring in a smoky flavor, but also a good lightened up base. Then, with both harissa and tomato paste, you get a viscous, tart, and oh-so delicious binder for this puree — making for the perfect well rounded sauce for you chicken. Finish everything with some extra flavor from the worcestershire sauce and voila! The bulk of this dish is good to go.

Next up, go ahead and get a good sear on that cauliflower. Now, cauliflower is not necessary for this Feta Olive and Walnut Chicken Skillet. In fact, I left the ingredient out of the title completely. I personally just love bulking up a dish like this with some extra nutrients and veggies. That being said, you could totally leave it out, or even substitute it with another veggie. Broccoli, brussels sprouts, eggplant, and carrots would all be delicious. I like to use frozen cauliflower florets, just because I’m obsessed with how easy it is to microwave some frozen florets and send them straight to the skillet. But, fresh cauliflower works too. Really, you just have to give a bit of time on the stove to soften up before adding in your chicken (don’t want to overcook your chicken!). 

Crispy charred chicken and cauliflower sautéed up in a garlicky fire roasted tomato paste finished off with creamy feta cheese and castelvetrano olives: this Feta Olive and Walnut Chicken Skillet is a fav easy weeknight dinner!

let’s talk about that chicken…

Speaking of which, the next step is to throw in your shallots and chicken. I love the little caramelized sweetness the shallots bring to this dish. You get a bit of that cruciferous flavor, but nothing overpowering like an onion. Because, really, the chicken is the star here. Cutting up chicken into tiny cubes really is a game-changer. I usually just buy cutlets or tenders so they are easy to dice, then slice them into 1 inch cubes. There’s just something about a skillet of chicken bites that’s just so much more fun to eat than a boring ole’ chicken breast. Plus, more surface area = a better crisp and more room for that walnut tomato paste to cover. It’s a win-win!

Sauté everything up and then toss in that prepared sauce. Give that garlic some time to get fragrant, then pour in that white wine to deglaze everything. Top your skillet with salty feta and some tangy olives. Castelvetrano olives are my fav, just because of the rich fatty content and sweet flavor, but any green olives work. As for the feta, I prefer the variety from the block (block in brine is best) for creaminess, but any feta works. Goat cheese crumbles would also be delicious! Cover up your skillet and let all the flavors work their magic. Top everything off with some fresh parsley and voila! Dinner is served.

Crispy charred chicken and cauliflower sautéed up in a garlicky fire roasted tomato paste finished off with creamy feta cheese and castelvetrano olives: this Feta Olive and Walnut Chicken Skillet is a fav easy weeknight dinner!

how to serve this up…

This Feta Olive and Walnut Chicken Skillet is one of the easiest weeknight dinners out there. While everything is simmering on the stove, I love to whip up some orzo, couscous, and warm pita to serve everything up. Naan would also be delicious with this! A good veggie or simple side salad would also be serving delicious options if you’re looking to make more of a spread. Maybe for an easy dinner party?? I mean, everyone loves this one… they just do. Serve it up as a more mild dish with a milder harissa for kids or add a ton of spice (extra red pepper flakes), and it’s sure to please everyone in the room. 

I hope you love this Feta Olive and Walnut Chicken Skillet as much as I do! Let me know what you think in the comments below:))

Feta Olive and Walnut Chicken Skillet
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Feta Olive and Walnut Chicken Skillet

Recipe by Annie PatrickCourse: Main CourseCuisine: Greek, Mediterranean, American, Fusion, MoroccanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

6

minutes

Crispy charred chicken and cauliflower sautéed up in a garlicky fire roasted tomato paste finished off with creamy feta cheese and castelvetrano olives: this Feta Olive and Walnut Chicken Skillet is a fav easy weeknight dinner!

Ingredients

  • ½ cup walnuts, toasted (plus more to garnish)

  • 2 15oz cans fire roasted diced tomatoes, drained of excess water

  • 3 tbsp harissa (mild or spicy)

  • 3 tbsp tomato paste

  • 2 tbsp Worcestershire sauce

  • 3 tbsp water

  • 4 cloves garlic, smashed

  • Salt and pepper, to taste

  • 2 tbsp olive oil

  • 1 head cauliflower, cut into florets*

  • 1 lb boneless skinless chicken breasts, diced into 1 inch cubes

  • 2 shallots, wedged

  • ½ cup white wine or broth

  • 8 oz feta cheese, cubed or crumbled

  • ½ cup castelvetrano olives, pitted and roughly chopped*

  • Freshly parsley, to garnish

  • Couscous, orzo, crusty bread, or pita bread, to serve

Instructions

  • In a food processor, blender, or with an immersion blender, purée the walnuts, fire roasted tomatoes, harissa paste, tomato paste, Worcestershire sauce, water, garlic, salt, and pepper until mostly smooth.
  • In a large skillet (that has a lid), heat the olive oil over medium-high heat. Once hot, toss in the cauliflower and shallots and sauté for 3-4 minutes. Then, toss in the chicken bites and cook for an additional 2-3 minutes, or until the edges just begin to brown. Pour the tomato mixture over top, and cook for an extra minute. Then, mix in the white wine and bring to a simmer.
  • Sprinkle the feta and olives over everything. Cover the skillet with a lid, and reduce the heat to medium. Simmer for 8-10 minutes, or until the chicken is cooked through, the sauce is bubbling, and the feta is melty. Garnish with fresh parsley, and serve with couscous or your favorite bread. Enjoy!

Notes

  • If you can’t find castelvetrano olives, any other green olives will also work.
  • Instead of cauliflower, you could also totally leave it out or substitute it for zucchini, Brussels sprouts, broccoli, eggplant, carrots, or any other vegetable.
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