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Greek Chicken in a Greek sauce topped with Feta, cherry tomatoes, and olives.
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5 from 5 ratings

Greek Chicken

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!



  • 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


  • 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.



  • 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.


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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