Hello friends! Are you staying warm this winter? Here is Tennessee it has been gray, cloudy and very rainy. We are hoping for a little snow but so far it feels like everywhere but here is getting the white stuff! Strangely, I am still always cold! For some reason the humid, winter days feel extra chilly to me. Thankfully, I find baking in my kitchen the perfect way to warm up! This cozy Baked Greek Chicken recipe with Feta, tomatoes, olives, and a delicious Greek sauce is one of my favorite dinners this time of year. I love to make this warm comforting dish in the winter when I don’t want to brave the cold weather to grill my other greek chicken recipe, found here. Both are wonderful, but this Baked Greek Chicken recipe is made in the oven, so you can stay in your toasty kitchen!
How to Serve it?
I like to make a Greek ‘bowl’ with rice (pictured above is brown rice but my favorite is this Mediterranean Yellow Rice), tzakiki sauce (you can make it but I usually pick some up at Costco or Trader Joes), these super easy pickled onions, crispy sliced cucumber and warm naan (homemade or from the store). The leftovers make the BEST lunch–one I look forward to eating!
You could also serve it with simple baked potatoes, mashed potatoes, creamy parmesan rice or even this easy one pot pasta.
I hope you like this recipe as much as we do! And I hope you are staying warm wherever you live!
xo
Melanie
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Baked Greek Chicken
- Yield: 4–6 servings 1x
Description
This wonderful Baked Greek Chicken recipe is packed with flavor and easy to prepare with Feta, tomatoes, olives, and a delicious Greek sauce.
Ingredients
Chicken
- 2–3 large boneless skinless chicken breasts, or thighs
Greek Sauce
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 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 or in the fridge for longer (I usually do this first thing in the morning or the night before).
- 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 chicken broth to the skillet over medium heat and scrape the bottom and sides of the skillet to get all those flavorful bits in the sauce. 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, and mustard powder. 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 (chicken should have an internal temperature of 165–do not overcook), then remove from the oven and serve!
Notes
* For the Greek Dressing, you can use store bought –I like Kens Simple Greek Dressing or use this recipe for homemade: Greek Dressing –½ cup extra-virgin olive oil, Set the olive oil aside and combine all remaining ingredients. Slowly stir in the olive oil. Do this very gradually so that it emulsifies, which prevents the dressing from separating. Serve immediately, or store in the fridge for several weeks.
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