Best 17 Greek Feta Chicken Recipes

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Indulge in a culinary journey to the Mediterranean with our delectable Greek Feta Chicken recipes. This dish tantalizes your taste buds with juicy chicken marinated in a medley of aromatic herbs and spices, then baked to perfection with creamy feta cheese. Discover three irresistible variations that cater to every palate. The classic Greek Feta Chicken is a timeless favorite, featuring a harmonious blend of oregano, thyme, and lemon zest. For a zesty twist, try our Spicy Feta Chicken, where a vibrant combination of chili flakes and paprika adds a fiery kick. And for those seeking a rich and savory experience, the Sun-Dried Tomato Feta Chicken is an absolute delight, with its infusion of sun-kissed tomatoes and succulent spinach. These succulent chicken dishes, accompanied by step-by-step instructions and stunning visuals, will transform your kitchen into a culinary oasis.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK CHICKEN BURGERS WITH FETA



Greek Chicken Burgers with Feta image

These Greek-style chicken burgers surprise with a feta cheese filling.

Provided by DCKatie

Categories     World Cuisine Recipes     European     Greek

Time 25m

Yield 5

Number Of Ingredients 9

1 pound ground chicken
½ cup dry bread crumbs
1 egg
1 tablespoon lemon juice
2 tablespoons chopped sun-dried tomatoes
1 tablespoon chopped fresh basil
3 teaspoons chopped fresh oregano
salt and pepper to taste
2 ounces crumbled feta cheese

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Mix the chicken, bread crumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt, and pepper together in a bowl; form the mixture into 5 patties. Divide the feta cheese between the 5 patties; place a portion of the feta cheese atop each patty and fold the chicken mixture around the cheese so that the cheese is in the center.
  • Cook on the preheated grill until no longer pink on the inside and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

Nutrition Facts : Calories 192 calories, Carbohydrate 9.5 g, Cholesterol 100 mg, Fat 5.2 g, Fiber 0.7 g, Protein 25.5 g, SaturatedFat 2.4 g, Sodium 307.2 mg, Sugar 1.8 g

GREEK FETA CHICKEN



Greek Feta Chicken image

Feta cheese takes this chicken and potatoes dinner over the top with a bit of tangy saltiness. Serve with a side salad tossed with pepperoncinis, black olives and reduced-fat balsamic vinaigrette. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 6

7 medium red potatoes, cut into 1-inch cubes
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/2 cup reduced-fat sun-dried tomato salad dressing
2 teaspoons Greek seasoning
1 teaspoon dried basil
1/2 cup crumbled reduced-fat feta cheese

Steps:

  • In a large bowl, combine the first 5 ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake at 400° for 40 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until chicken juices run clear and potatoes are tender.

Nutrition Facts : Calories 316 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 767mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

FETA & HERB GREEK SALAD WITH CHICKEN



Feta & Herb Greek Salad with Chicken image

Chicken marinated in a tangy feta and herb vinaigrette is the star of this Greek salad chock full of veggies and topped with crispy pita chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 10

1 pound boneless, skinless chicken thighs
1 cup Food Network Kitchen™ Inspirations Greek Feta Herb Vinaigrette
Kosher salt and freshly ground black pepper
2 romaine hearts, chopped
1 cup grape tomatoes, halved
1 small yellow bell pepper, cut into strips
2 small Persian cucumbers, sliced
1/2 cup pitted kalamata olives, halved
1 cup coarsely crumbed pita chips
1 cup crumbled feta

Steps:

  • Preheat the broiler.
  • Toss the chicken in a large bowl with 1/4 cup of the Greek Feta Herb Vinaigrette and sprinkle with salt and pepper. Set aside while you assemble the salad.
  • Lay the romaine on a large deep platter (or 4 wide, shallow bowls). Top with the tomatoes, bell pepper, cucumbers and olives.
  • Arrange the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 8 minutes per side. Let the chicken cool for a few minutes and then slice.
  • Serve the warm chicken on the salad. Sprinkle with the pita chips and feta. Drizzle with the remaining vinaigrette.

GREEK PASTA SALAD WITH FETA AND CHICKEN



Greek Pasta Salad with Feta and Chicken image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 13

12 ounces ditalini or other pasta
1/2 cup reduced-sodium chicken broth
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and ground black pepper
2 cups cooked cubed chicken (about 1 pound)
1 green bell pepper, seeded and diced
1/4 cup chopped fresh mint leaves
1/2 cup crumbled feta cheese

Steps:

  • Cook pasta according to package directions.
  • In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.
  • Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.

GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA



Greek-Style Lemony Chicken Breasts With Kalamata Olives and Feta image

For this recipe the skin must be on the chicken in order to stuff with garlic underneath it. You can really use as much garlic slices as you desire or as much as you can stuff under the skin!

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken breasts (bone-in)
8 large fresh minced garlic cloves (can use more)
4 tablespoons olive oil, divided
salt (I use seasoned salt for this)
black pepper
2 teaspoons dried oregano
4 lemons, thinly sliced
20 kalamata olives, pitted (or to taste)
1/4 cup olive oil (optional)
1 cup crumbled feta cheese (can use more)

Steps:

  • Set oven to 350°F.
  • Grease a 13 x 9-inch baking dish.
  • Slice each clove of garlic into three slices.
  • Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
  • Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
  • Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
  • Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
  • Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
  • Bake for about 40 minutes or until the chicken is done.
  • Remove from oven and sprinkle with feta cheese.

GREEK FETA CHICKEN



Greek Feta Chicken image

A simple, flavorful chicken dish. The feta cheese makes it special. You can also cook the chicken under the broiler.

Provided by sweet alice

Categories     World Cuisine Recipes     European     Greek

Time 4h10m

Yield 4

Number Of Ingredients 7

1 cup plain yogurt
2 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
½ cup feta cheese, crumbled
¼ cup chopped fresh parsley, or to taste

Steps:

  • Mix yogurt, garlic, oregano, and black pepper together in a bowl. Add chicken to yogurt marinade, coating all sides. Cover and refrigerate for 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from yogurt marinade; place on preheated grill. Cook for 6 minutes; flip and sprinkle with feta cheese. Cook until chicken is no longer pink in the center and juices run clear, 4 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with fresh parsley.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 6.5 g, Cholesterol 96.3 mg, Fat 10.4 g, Fiber 0.3 g, Protein 31.5 g, SaturatedFat 6.1 g, Sodium 453.2 mg, Sugar 5.7 g

CHICKEN GREEK-A-TIKKA SALAD WITH PARSLEY-FETA PESTO



Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto image

Provided by Rachael Ray : Food Network

Time 32m

Yield 4 servings

Number Of Ingredients 23

4 flat breads or pitas, any flavor or variety
1 cup plain yogurt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)
2 to 2 1/2 pounds white meat chicken, cubed into bite size pieces
1 heart romaine lettuce, chopped
2 vine ripe tomatoes, chopped
1/2 seedless cucumber, chopped
1/2 red onion, chopped
3 ribs celery, chopped
1/2 cup pitted kalamata olives
6 pepperoncini hot peppers, chopped
1 lemon, juiced
Extra-virgin olive oil, for drizzling
Salt and pepper
1 cup flat-leaf parsley leaves
1/2 cup feta crumbles
1 clove garlic
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil

Steps:

  • Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F.
  • Wrap breads in foil and place in oven to warm.
  • Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side.
  • Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper.
  • Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.
  • Remove bread from oven and cut into wedges.
  • Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.

GREEK YOGURT, SPINACH, AND FETA STUFFED CHICKEN RECIPE - (4/5)



Greek Yogurt, Spinach, and Feta Stuffed Chicken Recipe - (4/5) image

Provided by á-166036

Number Of Ingredients 8

9 ounces frozen leaf spinach, defrosted and squeezed dry
1 cup plain Greek nonfat yogurt
1/2 cup reduced fat feta cheese, crumbled
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 boneless, skinless chicken breasts (about 1 1/2 pounds total)
Non-stick cooking spray
1 tablespoon olive oil

Steps:

  • Preheat oven to 400°F. In a medium bowl, combine spinach, yogurt, feta cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well. Set aside. Slit chicken breasts at the wide end, inserting knife as far into the breasts as possible, creating a pocket for stuffing. Carefully stuff each breast with half of the spinach, yogurt and cheese mixture so that each breast is plump. Stop stuffing once the mixture begins to drip out of the slit end. Set aside any remaining spinach mixture. Lightly grease a baking sheet or shallow casserole dish with cooking spray. Place stuffed breasts in pan and brush each with olive oil, then season with remaining salt and pepper. If there is leftover spinach, yogurt and cheese mixture, spread it over the top of the breasts after they are brushed with oil and seasoned. Bake 45 to 50 minutes, or until the juices run clear. Let chicken stand for 5 to 15 minutes, then cut each breast into fourths. Enjoy.

GREEK CHICKEN BURGERS WITH FETA



Greek Chicken Burgers With Feta image

Make and share this Greek Chicken Burgers With Feta recipe from Food.com.

Provided by Annacia

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground chicken
1/2 cup dry breadcrumbs
1 egg
1 tablespoon lemon juice
2 tablespoons chopped sun-dried tomatoes
1 tablespoon chopped fresh basil
3 teaspoons chopped fresh oregano
salt and pepper
2 ounces crumbled feta cheese

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Mix the chicken, bread crumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt, and pepper together in a bowl; form the mixture into 4 thin patties.
  • Divide the feta cheese between the 4 patties; place a portion of the feta cheese atop each patty and fold the chicken mixture around the cheese so that the cheese is in the center and seal well.
  • Cook on the preheated grill until no longer pink on the inside and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

GREEK CHICKEN WITH TOMATO-FETA CHEESE SAUCE



Greek Chicken With Tomato-Feta Cheese Sauce image

You have to be a lover of feta cheese for this dish, this is a really easy chicken dish with lots of flavor. Leave the skin on the chicken for extra flavor on for this, and serve this over cooked noodles. This recipe can be doubled if desired. Serve this with my Greek salad #66596.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 -4 tablespoons oil (more if needed)
1 small onion, finely chopped (or use 3 shallots, chopped)
1 tablespoon fresh minced garlic (optional)
2 -4 teaspoons dried oregano
1 teaspoon dried basil
1 -2 teaspoon dried red pepper flakes (optional or to taste)
4 chicken thighs (with leg attached, or use chicken breasts with skin on)
salt and pepper
2 cups canned crushed tomatoes (can use a bit more than 2 cups)
1/2 cup dry white wine (if using chicken broth use 1 cup) or 1/2 cup chicken broth (if using chicken broth use 1 cup)
1 cup feta cheese
1/2 cup kalamata olive (or to taste)

Steps:

  • Heat oil in a heavy large skillet over medium-high heat (I use my electric skillet for this).
  • Add in onions or shallots, garlic (if using) red pepper flakes (if using) oregano and basil; saute for about 5 minutes.
  • Season the chicken with salt and pepper, then add in the chicken, skin side down to the skillet; brown to 5 minutes.
  • Turn the chicken over with tongs and add in the crushed tomatoes and wine (or broth if using) bring to a simmer; cover the skillet.
  • Reduce heat to medium-low and simmer until the chicken is cooked through (about 25 minutes).
  • Transfer the chicken to a plate.
  • Boil the sauce over high heat for about 5 minutes to thicken.
  • Mix in cheese and olives and simmer until heated through (about 5-6 minutes).
  • Serve with hot cooked noodles.

GREEK CHICKEN SOUP WITH FETA CHEESE



Greek Chicken Soup With Feta Cheese image

Make and share this Greek Chicken Soup With Feta Cheese recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

1 small red onion, diced
2 medium carrots, diced
1 red bell pepper, diced
1 teaspoon chopped fresh garlic
1/4 cup olive oil
2 tablespoons white sambuca liqueur
1 lemon, juice of
2 quarts chicken broth
2 cups shredded cooked chicken
1/2 teaspoon crushed peppercorn
1/4 teaspoon white pepper
2 dashes hot pepper sauce
1/4 teaspoon celery salt
3 cups washed and chopped fresh spinach
2 cups cooked wild rice
8 -10 tablespoons crumbled feta cheese (to garnish)

Steps:

  • In 4-quart saucepan, saute onion, carrots, bell pepper and garlic in oil over medium heat until vegetables are tender.
  • Add Sambuca and lemon juice and saute 5 minutes.
  • Add broth, chicken, peppercorns, white pepper, hot pepper sauce, celery salt and spinach. Simmer 20 minutes.
  • Add cooked rice.
  • Before serving, sprinkle each serving with about 1 tablespoon cheese.

Nutrition Facts : Calories 259.2, Fat 13.8, SaturatedFat 4.1, Cholesterol 38.9, Sodium 972, Carbohydrate 15.9, Fiber 2.4, Sugar 3.5, Protein 18.2

GRILLED GREEK CHICKEN KEBABS WITH MINT-FETA SAUCE



Grilled Greek Chicken Kebabs with Mint-Feta Sauce image

Categories     Sauce     Chicken     Marinate     Feta     Mint     Summer

Yield serves 4

Number Of Ingredients 11

1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces (24 total)
1 zucchini, halved lengthwise and cut crosswise into 1-inch pieces (16 total)
1/2 small red onion, quartered lengthwise, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
Vegetable oil, for grill
1/2 cup crumbled feta (2 ounces)
1/4 cup plain yogurt
1 cup packed fresh mint leaves, plus more for garnish (optional)

Steps:

  • In a resealable plastic bag, combine chicken, zucchini, onion, olive oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight; place bag on a plate, in case of leaks).
  • Heat grill to medium (see page 367 for instructions); lightly oil grates. (Alternatively, heat a grill pan over medium-high.) Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through and vegetables are tender, 12 to 14 minutes.
  • To make sauce, blend feta, yogurt, mint, and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce and garnish with mint leaves if desired.

GREEK CHICKEN WITH CAPERS, RAISINS AND FETA



Greek Chicken With Capers, Raisins and Feta image

Not only quick and delicious but low cal too!! from Cooking Light. Serve with Curried Couscous (recipe #16866), and a light green salad.

Provided by Derf2440

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 (4 ounce) boneless skinless chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 tablespoon olive oil
1 cup thinly sliced onion
1 1/2 cups reduced-sodium fat-free chicken broth
1/3 cup golden raisin
2 tablespoons lemon juice
2 tablespoons capers
1/4 cup crumbled feta cheese
4 slices lemons, thin slices (optional)

Steps:

  • Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
  • Combine the flour and oregano in a shallow dish, dredge chicken in flour mixture.
  • Heat oil in a large nonstick fry pan over medium high heat.
  • Add chicken and cook for 4 minutes on each side.
  • Remove chicken from pan, keep warm.
  • Add onions to pan, sauté 2 minutes.
  • Stir in broth, raisins, and juice, cook 3 minutes, scraping pan to loosen browned bits.
  • Return chicken to pan.
  • Cover, reduce heat, and simmer for 8 minutes or until chicken is done.
  • Place chicken on individual plates and keep warm.
  • Stir capers into sauce, and top each chicken breast with 1/3 cup sauce and 1 tablespoon cheese.
  • Garnish with lemon slices if desired.

GREEK FETA CHICKEN



Greek Feta Chicken image

Make and share this Greek Feta Chicken recipe from Food.com.

Provided by Ashley U

Categories     Chicken

Time 44m

Yield 4 serving(s)

Number Of Ingredients 10

1 (8 ounce) carton plain low-fat yogurt
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon pepper
1 garlic clove, minced
4 (4 ounce) boneless skinless chicken breast halves
1/4 cup crumbled feta cheese
1 tablespoon crumbled feta cheese
1 tablespoon chopped fresh parsley

Steps:

  • Combine first 6 ingredients in a large heavy-duty zip-top plastic bag; add chicken.
  • Seal bag and shake until chicken in well coated.
  • Marinate chicken in refrigerator for about 30 minutes.
  • Remove chicken from mariinade, reserving marinade.
  • Place chicken on a rack in a broiler pan coated with cooking spray.
  • Broil 5 1/2 inches from heat with electric oven door partially opened for about 7 minutes.
  • Turn chicken; spoon reserved marinade over chicken and top with feta cheese.
  • Broil 7 minutes or until done.
  • Sprinkle with parsley.

"IT'S GREEK TO ME" BAKED FETA CHICKEN



A winner at our house. Had to get this one down before I forget the ingredients. Very easy to put together, tastes like you slaved all day. Due to what I had on hand I used all dried herbs, but I can only imagine how fantastic this would be with fresh.

Provided by Shabby Sign Shoppe

Time 7h30m

Yield 6 chicken pieces, 6 serving(s)

Number Of Ingredients 13

6 chicken breasts, boneless, pounded evenly
1/2 cup ev olive oil
1/2 cup lemon juice (bottled is fine)
2 teaspoons dried oregano
2 -3 teaspoons dried dill (I go for 3, but your call)
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons garlic powder
1 red onion, sliced
1 pinch rosemary
1 cup kalamata olive
1 cup feta cheese
1 lemon, sliced

Steps:

  • Combine all ingredients (except feta cheese) in a gallon sized ziploc bag.
  • Marinate in fridge for 6 hours, turning 2-3 times.
  • Preheat oven to 350 degrees
  • Pour bag contents into a 13 x 9 x 2 inch baking dish.
  • Cook uncovered, spooning juices over chicken occasionally, for about 30 minutes.
  • Remove pan from oven, garnish with lemon slices and crumbled feta.
  • I serve this over white rice with pan juices and a final dash of black pepper.

GREEK FETA CHICKEN



GREEK FETA CHICKEN image

Categories     Marinade     Chicken     Dinner     Boil

Yield 4 servings

Number Of Ingredients 7

1 C. plain low-fat yogurt
1 large garlic clove, minced
½ Tsp. dried oregano, crumbled
¼ Tsp. pepper
4 boneless skinless chicken breast halves
½ C. crumbled feta cheese
Fresh parsley springs

Steps:

  • Whisk first 4 ingredients in medium bowl. Add chicken and turn to coat. Cover and let stand 30 minutes. Preheat broiler. Line broiler pan with foil. chicken from marinade and place smooth side down on prepared pan, reserving marinade in bowl. Broil chicken 6 minutes. Turn chicken over, brush with reserved marinade. Sprinkle with cheese and broil until chicken is cooked through, about 4 minutes. Transfer to plates. Garnish with parsley and serve.

GREEK CHICKEN WITH SAUTED BABY SPINACH SPRINKLED WITH FETA CHEESE



Greek Chicken with Sauted baby spinach sprinkled with feta cheese image

This was served at my daughters wedding rehersal dinner. Several tries to get it the way I thought it should taste. It is now my 4 year olds favorite. She likes to pick out the capers and olives. Serve with favorite brown rice.

Provided by Leilani Waller

Categories     Chicken

Time 40m

Number Of Ingredients 12

1 lb bonless breast of chicken
1 medium onion
6 clove garlic
6 Tbsp olive oil
1 can(s) 15 oz diced fire roasted tomatos
3/4 c white wine
2 Tbsp capers
1/2 c kalamata olives sliced. ( i buy from the olive bar so i can control the expense and already pitted)
1/4 c crumbled feta cheese (optional)
salt and pepper
1 bag of baby spinach
2 bags of boil in bag brown rice

Steps:

  • 1. In large saute pan use 2 tablespoons of olive oil on med high heat. Lightly salt and pepper chicken. Brown chicken breast 3 minutes on each side and remove from pan (Light on salt the olives are quite salty)
  • 2. add additional 2 tablespoons olive oil and saute onions until soft add in 4 cloves of garlic and saute additional 2 minutes
  • 3. add white wine to deglaze pan and simmer for 3 or 4 minutes
  • 4. Add in diced tomatos stir to combine and place chicken back in the pan on top of other ingredients. Cover and simmer on Medium heat for 20 to 25 minutes depending on the thickness of the chicken
  • 5. Add in capers and sliced olives and heat through.
  • 6. While dish is heating through in a saute pan heat 2 tablespoons of olive oil and add fresh baby spinach to the pan. Saute down until wilted and in garlic saute an addition minute or two and sprinkle with feta cheese to serve.
  • 7. While Chicken is resting cook boil in bag brown rice as side dish

Tips for a Perfect Dish:

- Use fresh, high-quality ingredients for the best flavor. - For a crispy skin, make sure the chicken is dry before cooking. You can pat it with paper towels to remove excess moisture. - Bake the chicken at a high temperature (400°F) to create a crispy crust. - If you don't have feta cheese on hand, you can substitute grated Parmesan cheese or crumbled goat cheese. - Serve the chicken with a side of roasted vegetables, rice, or pasta.

Savor the Mediterranean Magic:

Greek Feta Chicken is a delightful dish that captures the essence of Mediterranean cuisine. With its tender, juicy chicken, flavorful feta cheese, and aromatic herbs, this recipe is sure to impress your taste buds. Whether you're hosting a dinner party or simply enjoying a weeknight meal, this dish is a must-try. So, gather your ingredients, preheat your oven, and embark on a culinary journey to the sunny shores of Greece!

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