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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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 people
Calories: 542 kcal
Course: Main Course
Cuisine: Greek , American

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

    Cup of Yum
  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer the sauce to a 9 x 13-inch baking dish if your skillet isn’t oven safe.
  8. 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.
  9. Bake for 10 minutes, then remove from the oven and serve with Greek potatoes and/or roasted asparagus.

Notes

  • Storage: 
  • Pro Tips:
  • The nutritional information shared is an estimate and is per serving. There are 4 servings in this recipe.
  • 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.
  • 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.
  • 📘 Find this recipe on page 133 of my 2nd cookbook, Let’s Eat!

Nutrition Information

Calories 542kcal (27%) Carbohydrates 19g (6%) Protein 39g (78%) Fat 33g (51%) Saturated Fat 9g (45%) Polyunsaturated Fat 7g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 135mg (45%) Sodium 1223mg (51%) Potassium 808mg (23%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 546IU (11%) Vitamin C 12mg (13%) Calcium 100mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 542

% Daily Value*

Calories 542kcal 27%
Carbohydrates 19g 6%
Protein 39g 78%
Fat 33g 51%
Saturated Fat 9g 45%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 135mg 45%
Sodium 1223mg 51%
Potassium 808mg 17%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 546IU 11%
Vitamin C 12mg 13%
Calcium 100mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.