Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs work beautifully and deliver extra juiciness. They may take a few extra minutes in the oven, so check for doneness before serving.

What if I don’t have wine?

No wine? No problem. Swap in chicken broth and perhaps a squeeze of lemon for brightness. The sauce will still be incredibly flavorful without the wine.

Is it possible to prepare this ahead of time?

Yes, you can marinate the chicken up to eight hours in the fridge. Sear and assemble as instructed, then bake just before serving. The assembled dish (before baking) can be covered and refrigerated for several hours.

Can I make it dairy-free?

Of course! Simply leave out the feta cheese and replace the butter in the sauce with extra olive oil or a dairy-free butter substitute. The dish will still be wonderfully savory and satisfying.

Greek Chicken Recipe

Name: Greek Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Greek
Ingredients: 2 large boneless skinless chicken breasts; Salt and pepper, to taste; 1/2 cup Greek salad dressing (see notes); 2 tablespoons olive oil; 1/3 cup dry white wine (such as Sauvignon Blanc, Chardonnay, or substitute chicken broth); 3 cloves garlic, minced; 2 tablespoons butter; 1/3 cup Greek salad dressing; 1/3 cup chicken broth; 2 tablespoons honey; 1/2 teaspoon mustard powder; 1/2 teaspoon Worcestershire sauce; 1/3 cup Feta cheese, crumbled; 1 cup cherry tomatoes; 1/2 cup olives (black, green, Kalamata, or a mix)

Description

Greek Chicken is a delicious main course featuring tender chicken breasts marinated in Greek salad dressing, seared to golden perfection, and finished with a savory, glaze-like Greek sauce. Baked with cherry tomatoes, olives, and feta cheese, this Mediterranean-inspired dish is full of vibrant flavors and makes a perfect weeknight dinner or meal-prep option.

Ingredients

Units Scale

Chicken

2 large boneless skinless chicken breasts
Salt and pepper, to taste
1/2 cup Greek salad dressing (see notes)
2 tablespoons olive oil

Greek Sauce

1/3 cup dry white wine (such as Sauvignon Blanc, Chardonnay, or substitute chicken broth)
3 cloves garlic, minced
2 tablespoons butter
1/3 cup Greek salad dressing
1/3 cup chicken broth
2 tablespoons honey
1/2 teaspoon mustard powder
1/2 teaspoon Worcestershire sauce

Toppings & Baking Add-ins

1/3 cup Feta cheese, crumbled
1 cup cherry tomatoes
1/2 cup olives (black, green, Kalamata, or a mix)

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Instructions

Prep the Oven & Chicken: Preheat your oven to 425°F. Slice each chicken breast in half lengthwise to create 2-3 thinner slices per breast. Place the chicken between saran wrap or in a gallon freezer bag, then use the textured side of a meat mallet to pound to 1/2 inch thickness. Pat completely dry.
Season & Marinate: Lightly sprinkle the chicken with salt and pepper. Place 1/2 cup Greek salad dressing in a gallon freezer bag, add the chicken, and remove excess air before sealing. Let the chicken marinate at room temperature for 20 minutes.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken in batches and sear for 3-4 minutes per side until a golden crust forms. Set the chicken aside on a plate.
Deglaze the Pan: Lower heat to medium and add white wine to the skillet. Use a silicone spatula to scrape and “clean” the bottom and sides, allowing the wine to reduce by half in about 3-4 minutes.
Make the Sauce: Add the minced garlic to the skillet and melt in the butter. Cook for 2 minutes, then add 1/3 cup Greek dressing, chicken broth, honey, mustard powder, and Worcestershire sauce. Stir together and bring to a gentle boil. Let the sauce simmer and reduce for 5-8 minutes, until it thickens into a glaze-like consistency. Remove from heat.
Assemble for Baking: If your skillet isn’t oven safe, transfer the sauce to a 9×13-inch baking dish. Add the seared chicken and any juices from the plate. Spoon some sauce over each piece of chicken. Sprinkle with crumbled feta, and arrange cherry tomatoes and olives around the chicken.
Bake: Place the dish in the preheated oven and bake for 10 minutes.
Serve: Remove from the oven and serve hot, ideally with Greek potatoes, roasted asparagus, or your favorite Mediterranean sides.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Leftovers freeze well.
You can substitute chicken broth for wine if preferred.
Ken’s Steak House Greek Dressing or similar non-creamy Greek dressings work well.
Quartered red onions are a great addition to the baking dish for extra flavor.
Mustard powder and Worcestershire sauce are subtle flavor enhancers.
Pairs well with Greek Pasta Salad, Roasted Potatoes, Roasted Asparagus, green beans, broccoli, or grilled potatoes.
Tastes great with a side of Tzatziki sauce or served in Gyros after dicing the chicken.

Nutrition

Serving Size: 1/4 of recipe
Calories: 420
Sugar: 10g
Sodium: 950mg
Fat: 23g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 38g
Cholesterol: 110mg