Greek Chicken Recipe

Golden, succulent chicken bathed in a tangy, garlicky Greek sauce—this Greek Chicken recipe is the answer to your weeknight dinner dilemma. It’s fast, gloriously simple, and packed with flavors that taste as if you spent hours in the kitchen. Think juicy chicken, crumbled feta, briny olives, and ripe cherry tomatoes, all baked to perfection with a luscious Mediterranean sauce. The best part? This vibrant dish only takes about 50 minutes, start to finish, making it just the ticket for busy evenings when you want something spectacular with minimal hassle.

Ingredients You’ll Need

• Chicken: Boneless, skinless breasts are ideal for tenderness and fast cooking. Slice and pound them for even thickness and maximum juiciness.
• Greek Salad Dressing: The marinade and the sauce’s backbone—choose a tangy, non-creamy variety for the truest Mediterranean flavor. Homemade or your favorite store brand both work well.
• Salt and Pepper: Essential for bringing out all the natural flavors in the chicken.
• Olive Oil: Used for searing the chicken, giving it that beautiful golden crust and extra richness.
• Dry White Wine: Adds depth and brightness to the sauce. Sauvignon Blanc is stellar, but Chardonnay or Pinot Grigio also shine. Chicken broth is a great substitute if you prefer to skip the wine.
• Garlic: Don’t be shy—this ingredient is key for that classic Greek aroma and taste.
• Butter: Rounds out the sauce and adds a silky finish.
• Chicken Broth: Enhances savoriness and stretches the sauce.
• Honey: Just a touch for balance and to offset the brininess of the olives and feta.
• Mustard Powder & Worcestershire Sauce: Hidden umami boosters. You won’t taste them, but you’ll notice the added depth.
• Feta Cheese: Salty, creamy, and unmistakably Greek. Crumbled for easy melting.
• Cherry Tomatoes: Bring bursts of sweetness and juiciness, roasting perfectly in the oven.
• Olives: Black, green, Kalamata, or a mix—they contribute briny punch that ties everything together.

Tip: Quartered red onions are a fantastic, optional addition for extra sweetness and flavor.

Variations

• Swap the Protein: Try the same method with chicken thighs or even pork tenderloin for a change in texture.
• Vegetarian-Friendly: Replace chicken with thick slices of eggplant or whole portobello mushrooms for a hearty vegetarian spin.
• Add Veggies: Toss in bell peppers, zucchini, or baby potatoes around the chicken for an all-in-one meal.
• Play with Cheese: Crumbled goat cheese or a sprinkle of parmesan can be used if feta isn’t your favorite.
• Herbaceous Twist: Top with fresh dill or oregano just before serving for a burst of color and herby aroma.

How to Make Greek Chicken

Step 1: Prep the Chicken

Slice each chicken breast in half lengthwise, then gently pound between plastic wrap until even—about ½ inch thick. Pat dry and season lightly with salt and pepper.

Step 2: Marinate

Add the chicken and Greek dressing to a zip-top bag. Squeeze out the air, seal, and let it marinate at room temperature for 20 minutes. This is just enough time to prep your sides and preheat the oven to 425°F.

Step 3: Sear for Flavor

Heat olive oil in a large skillet over medium-high. Sear chicken pieces, in batches if needed, 3-4 minutes per side until gorgeously golden. Set aside on a plate.

Step 4: Build the Sauce

Pour wine into the same skillet and deglaze, scraping up any browned bits. Let it simmer and reduce by half—this only takes a few minutes. Stir in garlic and butter, let the garlic sizzle for a couple of minutes. Add the remaining Greek dressing, chicken broth, honey, mustard powder, and Worcestershire. Stir, bring to a boil, and then reduce to a simmer for 5-8 minutes until slightly thickened.

Step 5: Assemble and Bake

If your skillet isn’t oven safe, transfer the sauce to a 9×13-inch baking dish. Nestle the seared chicken into the sauce, pouring any accumulated juices on top. Sprinkle crumbled feta over the chicken. Arrange cherry tomatoes and olives around the edges.

Step 6: Bake to Finish

Slide the dish into the oven for 10 minutes. The cheese will warm and soften, the tomatoes will start to burst, and the chicken will finish cooking through.

Step 7: Serve

Let it rest for a few minutes before serving. Spoon plenty of sauce over each piece for ultimate flavor!

How to Serve

Greek Chicken shines as the centerpiece of your table and plays well with so many sides:

• On a Platter: Serve straight from the oven dish, family-style, with all those savory juices spooned over the top.
• Pairings: Roasted Greek potatoes, lemony asparagus, or a fresh Greek salad are classic matches. Try with fluffy rice, or even pasta for a delicious twist!
• Meal Bowls: Layer sliced Greek Chicken over quinoa or couscous. Add cucumbers, cherry tomatoes, roasted veggies, and drizzle with tzatziki for a Mediterranean bowl.
• In a Wrap: Dice leftover chicken and wrap with lettuce, tomatoes, and olives in pita for lunches or easy dinners.

Hint: Don’t forget the extra pita bread to mop up every drop of sauce!

Make Ahead and Storage

Storing Leftovers

Store any leftover Greek Chicken in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze pieces and sauce together in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, place chicken and sauce in a covered skillet over low heat until warmed through, or microwave gently. If the sauce has thickened, add a splash of water or broth to loosen it up.

FAQs

Final Thoughts

This Greek Chicken delivers everything you dream of in a weeknight dinner: minimal fuss, maximum flavor, and a little Mediterranean escape with each bite. Whether you follow the recipe exactly or put your own spin on it, don’t be surprised if it gets added to your regular rotation. Happy cooking—enjoy the bright, zesty goodness!

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