Greek Isle Chicken

Greek Isle ChickenRecipe
Oxmoor House
The secret to the rich flavor of this dish is to brown the chicken on both sides until it's golden before finishing it in the oven, creating a well-caramelized crust. Test the pan with a droplet of water to make sure it's hot enough before adding the chicken–the water should sizzle when it hits the pan.


4 servings (serving size: 1 chicken breast half and 3/4 cup tomato mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 323
Fat 14.7 g
Satfat 1.4 g
Protein 40.2 g
Carbohydrate 8.5 g
Cholesterol 99 mg
Iron 1.6 mg
Sodium 835 mg
Caloriesfromfat 41 %
Fiber 1.5 g
Calcium 35 mg


1 lemon, halved
1 pint grape tomatoes
1 (6-ounce) jar Sicilian pitted green olives, drained
1 teaspoon chopped fresh oregano
1 garlic clove, minced
1 tablespoon plus 2 teaspoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
4 teaspoons salt-free Greek seasoning (such as Cavender's)
Fresh oregano sprigs


Preheat oven to 400°.

. Squeeze 1 lemon half, and reserve juice. Thinly slice other lemon half crosswise, and quarter each slice. Combine quartered lemon slices, tomatoes, and next 3 ingredients in a medium bowl; add 2 teaspoons olive oil, and toss to combine.

. Sprinkle both sides of chicken evenly with Greek seasoning. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, and cook 2 to 3 minutes on each side or until golden brown. Remove chicken from pan; keep warm.

. Add reserved lemon juice to pan, scraping pan to loosen browned bits. Add tomato mixture to pan, stirring gently.

. Place chicken on top of tomato mixture, and place pan in oven. Bake at 400° for 20 to 22 minutes or until chicken is done. Garnish with oregano sprigs, if desired.