Best 6 Greek Style Garlic Chicken Breast Recipes

GREEK GARLIC CHICKEN WITH LEMON AND OREGANO

Steps:

• Lay your first chicken breast flat on a chopping board.
• Use a large sharp knife to cut sideways through the breast.
• Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board, until you have two chicken fillets.
• Repeat with the remaining chicken breasts.
• Pour about half of the water into a saucepan and add the salt, sugar, dried oregano, peppercorns and peeled garlic. Heat over a medium heat until the salt and sugar have dissolved.
• Remove from the heat, squeeze the juice from the lemons into the brine, then add in the used skins.
• Add the remaining water to the brine and allow the mixture to fully cool.
• Once the mixture is cold, add the filleted chicken breasts and brine them for 3-5 hours.
• Pre-heat the oven to 400ºF/200ºC
• Heat the 2 tbsp of the olive oil in a large skillet.
• Add in 6 of the chicken breast fillets and cook over a high heat for 1-2 minutes until golden. Turn and repeat on the other side. Remove them from the pan and transfer to a large baking dish.
• Add the remaining oil to the skillet and cook the remaining 6 fillets in the same way. Transfer them to the baking dish.
• Thinly slice the garlic and scatter it around the chicken.
• Cut the lemon into small chunks and arrange it around the chicken.
• Sprinkle over the dried oregano and then pour over the chicken broth.
• Bake in the oven for 12-15 minutes until the chicken is cooked through. (see note 1)
• Remove the chicken and lemon pieces to a serving platter and mix the extra virgin olive oil with any juices that are left in the bottom of the pan.
• Serve drizzled the extra virgin olive oil dressing and chopped fresh parsley.
• Can be served hot or at room temperature.

GREEK GARLIC CHICKEN

Steps:

• In a small skillet, saute onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon zest and oregano. Add chicken. Cover and cook on low for 3-1/2-4 hours or until chicken is tender. If desired, cut chicken into pieces., In a large saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese.

GREEK CHICKEN AND POTATOES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
• Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
• Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
• Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
• Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
• Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
• Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!

GREEK-STYLE LEMON-GARLIC CHICKEN

Steps:

• Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan., Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.

GREEK STUFFED CHICKEN BREASTS

Steps:

• Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.
• Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute.
• Add spinach to the onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season the pocket with salt and pepper.
• Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper.
• Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top.
• Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.

EASY SHEET PAN GREEK CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss chicken, potatoes, bell peppers, onion, and garlic in a large bowl with olive oil. Spread onto a large sheet pan or jelly roll pan in a single layer. Squeeze lemon wedges over the top, then place the spent wedges on the sheet pan. Sprinkle oregano over everything. Season with salt and pepper. Add Kalamata olives.
• Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and juices run clear, about 25 minutes.