Greek Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 people
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Calories
542 kcal
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Course
Main Course
Greek Chicken
Description
This Greek Chicken recipe starts with pounding chicken breasts thin, seasoning them lightly, and marinating in Greek salad dressing for 20 minutes. Pan-searing the chicken creates a golden exterior and seals in juices. The sauce is built directly in the skillet by deglazing with dry white wine and combining ingredients like garlic, butter, more Greek dressing, broth, honey, mustard powder, Worcestershire sauce, feta cheese, tomatoes, and olives. Simmering reduces the sauce and melds these savory, tangy, and mildly sweet flavors to complement the chicken.
The dish suits a main entree and pairs well with Mediterranean sides like Greek pasta salad or roasted vegetables. The sauce is versatile enough to use as a topping on gyros or served alongside the chicken sliced.
Storage notes recommend refrigerating leftovers in an airtight container for up to three days or freezing them up to three months. Sauvignon Blanc is the preferred wine for the recipe, but Chardonnay and Pinot Grigio are acceptable alternatives. If wine is not used, chicken broth can substitute. Additional elements like quartered red onions in the baking dish enhance flavor, and the mustard powder and Worcestershire sauce act as subtle flavor enhancers.
Ingredients
Chicken
- 2 chicken breast large, boneless, skinless
- salt
- black pepper
- ½ cup Greek salad dressing see notes
- 2 tablespoons olive oil
Greek Sauce
- 1/3 cup white wine see notes, dry
- 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 tomato
- ½ cup olive 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. 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 10 minutes, then remove from the oven and serve with Greek potatoes and/or roasted asparagus.
Notes
- Marinate chicken for 20 minutes at room temperature to allow the flavors to penetrate.
- Store leftovers in an airtight container; refrigerate up to 3 days or freeze up to 3 months.
- Sauvignon Blanc is the recommended wine; Chardonnay and Pinot Grigio work as alternatives. Use chicken broth if avoiding wine.
- Add quartered red onions to the baking dish for extra flavor if desired.
- The mustard powder and Worcestershire sauce subtly boost the sauce's complexity without dominating the flavor.
- Once cooked, dice the chicken to use in gyros with sauce drizzled on top as a serving option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 542 kcal
% 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.
User Reviews
Overall Rating
5
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