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Greek Chicken

This incredible Greek Chicken recipe is easy to prepare in a skillet and bake in the oven with Feta, tomatoes, olives, and a delicious Greek sauce. Serve this with Tzatziki sauce, roasted potatoes, roasted asparagus, in gyros, and more!

A skillet filled with Greek Chicken in sauce with Feta, tomatoes, and olives.

Greek Chicken

When a Greek craving strikes (i.e. Feta cheese, juicy tomatoes, marinated chicken, olives, a delicious Greek sauce and more), there couldn’t be a better way to satisfy that craving than with this easy chicken dinner.

This has all of the classic Greek flavors that we know and love. It’s prepared in a single skillet and baked in the oven for just 15 minutes to let all of these delicious flavors blend together.

Let me show you how it’s done!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

To start, marinade the chicken in Greek salad dressing for 20 minutes.

Sear the chicken in olive oil to create a beautiful golden crust on the outside. This also leaves a ton of flavor, (i.e. fond!) on the bottom of the pan, which is deglazed with white wine. (Chicken broth can be used if you don’t cook with wine.)

From there, we make a delicious Greek sauce, which starts with a little butter and minced garlic. 

Seared chicken on a plate next to a skillet with reduced wine, garlic and butter.

Add Chicken broth, Greek salad dressing, honey, mustard powder, and Worcestershire sauce. Bring the sauce to a gentle boil and let it reduce for 5-8 minutes, then remove from heat and add the chicken back and spoon some sauce on top.

Making sauce for Greek Chicken and adding seared chicken to the skillet.

Top the chicken with Feta cheese. Cherry tomatoes and olives add a nice finishing touch to the dish. Bake for 15 minutes, then serve with roasted potatoes and/or roasted asparagus.

Greek Chicken in a skillet with Feta on top before and after being baked.

Pro Tips

  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
  • If I don’t use my homemade Greek dressing for this recipe, then I’ll use Ken’s Steak House Greek Dressing. A variety of similar non-creamy Greek dressings would work well with this recipe as well. (I haven’t tested it with creamy Greek.)
  • Quartered red onions make a great addition to the baking dish as well.
  • The mustard powder and Worcestershire sauce are flavor enhancers that you can’t taste outright.
  • Pairing Suggestions: Greek Pasta Salad, Roasted Potatoes, Roasted Asparagus, Roasted Green Beans, Roasted Broccoli, Grilled Potatoes.
  • This is great with a side of Tzatziki sauce as well!
  • Once cooked, feel free to dice the chicken and serve in Gyros with the sauce drizzled on top.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well for future meals.

Greek Chicken on a white plate with Feta on top next to potatoes, tomatoes, and olives.

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Greek Chicken in a Greek sauce topped with Feta, cherry tomatoes, and olives.

Greek Chicken

5 from 4 ratings
This Greek Chicken recipe is baked in the oven with Feta, tomatoes, olives, and a delicious Greek sauce. Serve this with Tzatziki sauce, roasted potatoes, roasted asparagus, in gyros, and more!

Ingredients

Chicken

  • 2 large boneless skinless chicken breasts
  • Salt/Pepper
  • ½ cup Greek salad dressing, see notes
  • 2 tablespoons olive oil

Greek Sauce

  • 1/3 cup dry white wine, see notes
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1/3 cup Greek salad dressing
  • 1/3 cup chicken broth
  • 2 tablespoons honey
  • ½ teaspoon mustard powder
  • ½ teaspoon Worcestershire sauce
  • 1/3 cup Feta cheese, crumbled
  • 1 cup cherry tomatoes
  • ½ cup olives, black, green, kalamata, or a mix

Instructions

  • Preheat oven to 425°F.
  • Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
  • Sprinkle lightly with salt/pepper. Place ½ cup of the Greek dressing in a gallon freezer bag and add the chicken. Remove excess air from the bag and seal. Let it marinade at room temperature for 20 minutes.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Set aside.
  • Add the wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, 3-4 minutes.
  • Add the garlic and melt the butter. Cook for 2 minutes. Add 1/3 cup Greek dressing, chicken broth, honey, mustard powder, and Worcestershire sauce. Stir to combine and bring to a gentle boil. Let it simmer and reduce for 5-8 minutes. (The longer it simmers, the more glaze-like it becomes.) Remove from heat.
  • Transfer the sauce to a 9 x 13-inch baking dish if your skillet isn’t oven safe.
  • Add the chicken to the sauce along with any juices from the plate. Spoon some sauce over the chicken and sprinkle each piece with Feta cheese. Arrange the cherry tomatoes and olives around the chicken.
  • Bake for 15 minutes, then remove from the oven and serve with roasted asparagus or roasted potatoes.

Notes

Storage: 
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well for future meals.

Pro Tips:
  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
  • If I don't use my homemade Greek dressing for this recipe, then I'll use Ken's Steak House Greek Dressing. A variety of similar non-creamy Greek dressings would work well with this recipe as well. (I haven't tested it with creamy Greek.)
  • Quartered red onions make a great addition to the baking dish as well.
  • The mustard powder and Worcestershire sauce are flavor enhancers that you can't taste outright.
  • Pairing Suggestions: Greek Pasta Salad, Roasted Potatoes, Roasted Asparagus, Roasted Green Beans, Roasted Broccoli, Grilled Potatoes.
  • This is great with a side of Tzatziki sauce as well!
  • Once cooked, feel free to dice the chicken and serve in Gyros with the sauce drizzled on top.

The nutritional information shared is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 542kcal, Carbohydrates: 19g, Protein: 39g, Fat: 33g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 135mg, Sodium: 1223mg, Potassium: 808mg, Fiber: 1g, Sugar: 15g, Vitamin A: 546IU, Vitamin C: 12mg, Calcium: 100mg, Iron: 1mg

 

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8 comments on “Greek Chicken”

  1. This was wonderful! I added red onions and made a little extra sauce.  I served with lemon roasted potatoes, asparagus and Greek salad. I froze the leftovers into individual meals for my husband for work suppers.  Froze very well. 

    • I’m so happy to hear that Diane! I’m really excited about this recipe, it’s a new one for me but I think it’s gonna be a big hit! Thanks so much for the great comments and for taking the time to leave a review!❤️

  2. This was excellent! I think all I would change is to add a little oregano next time. 

  3. I wish I could give this more stars – it was that good!! And so easy.  I loved the sauce, it was so flavorful. I added the red onions you mentioned in the comments and glad I did, they were a nice compliment.  I served with oven roasted potatoes.  We absolutely devoured this, and I cannot wait to make this again.  Definitely a favorite!  Thank you so much Stephanie for such a wonderful recipe!!

    • Thanks so much for your support Jenny, You’re the best! I’m so happy you enjoyed the Greek Chicken! This my husbands new favorite chicken dish. He said “perfect summer chicken”! Thanks again for the great comment and for taking the time to leave a review!💗

  4. I made this Greek Chicken recipe for my brother’s family last night. Your instructions were perfect and I fell in love with the photos you took with beautiful fresh tomatoes and olives next to the plated chicken. I used Sauvignon Blanc as you suggested as the wine for the sauce. Your photo with potato slices looked so good, I decided to do the same. I paired the meal with a fresh Greek salad. Everyone loved it and I will be making this recipe again very soon. Such a delicious recipe to have for guests and for my own family dinners. Thank you so much!!!

    • I am so happy that you decided to give this a go, Julie! It’s quickly become one of our new favorites. It’s funny that you mentioned the potato photo because I am working on a recipe right now for those very potatoes, Greek potatoes! They’re so delicious! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

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