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 10 minutes, then serve with Greek potatoes and/or roasted asparagus.
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.
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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.
