Greek Isle Chicken

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.

Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup tomato mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 323
  • Fat: 14.7g
  • Saturated fat: 1.4g
  • Protein: 40.2g
  • Carbohydrate: 8.5g
  • Cholesterol: 99mg
  • Iron: 1.6mg
  • Sodium: 835mg
  • Calories from fat: 41%
  • Fiber: 1.5g
  • Calcium: 35mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 400°.
  2. . 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.
  3. . 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.
  4. . Add reserved lemon juice to pan, scraping pan to loosen browned bits. Add tomato mixture to pan, stirring gently.
  5. . 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.
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