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, with my Greek potatoes, some roasted asparagus, in gyros, and more!

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, marinate 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. 

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.

Top the chicken with Feta cheese. Cherry tomatoes and olives add a nice finishing touch to the dish. Bake for 12 minutes, then serve with Greek potatoes and/or roasted asparagus.

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 Potatoes, Greek Pasta Salad, Roasted or Smashed 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.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
• Meat Tenderizer– This makes the meat much more tender.
• 8-inch Chef’s Knife– This is the one I have, I love it.
• Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.)
• Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on Facebook, Instagram, and Pinterest!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Greek Chicken

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

5 from 14 ratings

Servings: 4 people

Tap or hover to scale

Print Pin Review

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

US Customary - Metric

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

Cook ModePrevent your screen from going dark

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. Marinate 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 12 minutes, then remove from the oven and serve with Greek potatoes and/or roasted asparagus.

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

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Main Course

Cuisine: American, Greek

Author: Stephanie