Greek Chicken with Olives, Tomatoes and Feta


Simplicity is the name of the game on weeknights. Something healthy, satisfying and not boring is something I’m always looking for. And simple surely doesn’t have to equate to boring.

Sarah Foster’s recipe for Greek Chicken with Olives Tomatoes and Feta fit the bill for this weeks meal. It’s easy enough to whip together on a Monday after work and sturdy enough to reheat for Tuesday night dinner too.

Make sure to utilize fresh summer tomatoes and herbs. It’ll make a big difference.

Greek Chicken with Tomatoes, Olives and Feta

  • 4 boneless, skinless chicken breast halves (about 1½ pounds)
  • Grated zest and juice of 1 lemon
  • 1 cup dry white wine
  • 2 tbsp chopped fresh oregano, plus more for garnish
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium onion, diced
  • 6 tomatoes (on-the-vine or plum), diced
  • 4 garlic cloves, minced
  • ½ cup pitted Greek olives, chopped
  • 6 fresh basil leaves, cut into thin strips, plus more for garnish
  • 2-3 ounces feta cheese, crumbled

Place chicken in a shallow dish to marinate. Make marinade by combining lemon zest and juice, wine, and oregano with salt and pepper to taste. Pour over chicken and rub into all sides. Cover and marinate in the refrigerator for several hours or overnight.

Heat olive oil and butter in large skillet on medium-high until butter melts. Remove chicken from marinade and place in skillet. Reserve the marinade. Cook chicken, turning once, for 4 to 5 minutes a side, until lightly browned. Transfer to a plate and cover loosely with foil to keep warm.

Add onion and tomatoes to the skillet, reduce the heat to medium, and cook until onion is soft and tomatoes soften and release liquid, about 3 minutes. Add the garlic and saute one minute more, stirring constantly. Add reserved marinade and bring to a boil. Reduce heat and simmer about 3 minutes, until reduced slightly. Season with additional salt and pepper to taste.

Return the chicken to the skillet with the sauce. Add the olives and basil, simmer on low for 6 to 8 more minutes, until cooked through.

Transfer chicken to plates, spoon sauce over each breast. Garnish with the feta and additional basil and oregano. Serve immediately.

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