Go Back
Homemade One Pan Greek Chicken and Cauliflower photo

One Pan Greek Chicken and Cauliflower

A quick, tangy one-pan meal of seasoned chicken and roasted cauliflower with bright lemon and Greek seasoning.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Large Skillet
  • Cutting Board
  • Chef’s knife
  • Mixing Bowl
  • Measuring Spoons
  • Tongs or spatula

Ingredients
  

  • 2 lb chicken breast roughly chopped into 1-inch pieces
  • 1/2 head cauliflower cut into roughly 1-inch florets
  • 3 tbsp Greek seasoning
  • 3 tbsp lemon juice about 1 lemon
  • 2 tbsp olive oil divide into 1 tbsp for marinade and 1 tbsp for cooking

Instructions
 

  • Trim and roughly chop the chicken breasts into ~1-inch pieces and cut the cauliflower into similar-sized florets.
  • In a mixing bowl, combine the chopped chicken and cauliflower with 3 tbsp Greek seasoning, 3 tbsp lemon juice, and 1 tbsp olive oil; toss until evenly coated. Let marinate for at least 10 minutes.
  • Heat a large skillet over medium-high heat and add the remaining 1 tbsp olive oil until shimmering.
  • Add the marinated chicken and cauliflower in a single layer (work in batches if needed to avoid overcrowding). Cook without stirring for 3–4 minutes to develop a sear.
  • Stir or flip once or twice and continue cooking another 3–5 minutes, until the chicken reaches 165°F (74°C) and cauliflower is tender-crisp.
  • Remove from heat and serve immediately.

Notes

  • Marinate at least 10 minutes for better flavor.
  • Cook in batches if the skillet is crowded to ensure a good sear.
  • Use a meat thermometer to confirm chicken reaches 165°F.