Description

This wonderful Baked Greek Chicken recipe is packed with flavor and easy to prepare with Feta, tomatoes, olives, and a delicious Greek sauce.

Ingredients

Scale

Chicken

2–3 large boneless skinless chicken breasts, or thighs
Salt/Pepper
1/2 cup Greek salad dressing, *see note below
2 Tablespoons olive oil

Greek Sauce

1/3 cup chicken broth
3 cloves garlic, minced
2 tablespoons butter
1/3 cup Greek salad dressing, * See note below
1/3 cup chicken broth
2 tablespoons honey
½ teaspoon mustard powder
1/3 cup Feta cheese, crumbled
1 cup cherry tomatoes
½ cup olives, black, green, kalamata, or a mix

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Instructions

Preheat oven to 425°F.
Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat dry.
Sprinkle lightly with salt/pepper. Place ½ cup of the Greek dressing in a gallon freezer bag and add the chicken. Remove excess air from the bag and seal. Marinate at room temperature for 20 minutes or in the fridge for longer (I usually do this first thing in the morning or the night before).
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Set aside.
Add chicken broth to the skillet over medium heat and scrape the bottom and sides of the skillet to get all those flavorful bits in the sauce. Let it reduce by half, 3-4 minutes.
Add the garlic and melt the butter. Cook for 2 minutes. Add 1/3 cup Greek dressing, chicken broth, honey, and mustard powder. Stir to combine and bring to a gentle boil. Let it simmer and reduce for 5-8 minutes. (The longer it simmers, the more glaze-like it becomes.) Remove from heat.
Transfer the sauce to a 9 x 13-inch baking dish if your skillet isn’t oven safe.
Add the chicken to the sauce along with any juices from the plate. Spoon some sauce over the chicken and sprinkle each piece with Feta cheese. Arrange the cherry tomatoes and olives around the chicken.
Bake for 15 minutes (chicken should have an internal temperature of 165–do not overcook), then remove from the oven and serve!

Notes

* For the Greek Dressing, you can use store bought –I like Kens Simple Greek Dressing or use this recipe for homemade: Greek Dressing –½ cup extra-virgin olive oil, 1/4 cup red wine vinegar, 2 Tablespoons lemon juice, 2 teaspoons honey, 1 ½ teaspoons dried oregano, 1 ½ teaspoons minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon pepper
Set the olive oil aside and combine all remaining ingredients. Slowly stir in the olive oil. Do this very gradually so that it emulsifies, which prevents the dressing from separating. Serve immediately, or store in the fridge for several weeks.