Chicken a La Greque
Transport your taste buds to the sunny Mediterranean with this irresistible Chicken a La Greque recipe. Featuring tender chicken breasts seared to golden perfection and simmered in a fragrant medley of garlic, lemon juice, and classic Greek herbs like oregano and thyme, this dish is brimming with fresh, zesty flavors. Kalamata olives and juicy cherry tomatoes add bursts of tangy richness, while a generous sprinkling of crumbled feta and fresh parsley ties it all together. Perfect for weeknight dinners or elegant entertaining, this one-skillet wonder is both wholesome and easy to prepare, ready in just 45 minutes. Serve it with rice, roasted veggies, or crusty bread to savor every drop of the savory sauce. Your kitchen is about to smell divine!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic cloves, minced
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth
- 0.5 cup Kalamata olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- 0.5 cup feta cheese, crumbled
Instructions
Pat dry the chicken breasts with paper towels and season them with salt and black pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken breasts for 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the minced garlic and sauté for 1 minute, or until fragrant, being careful not to burn it.
Stir in the lemon juice, lemon zest, dried oregano, dried thyme, and ground coriander. Cook for 30 seconds to bloom the spices.
Pour in the chicken broth and bring it to a simmer. Scrape the bottom of the skillet to deglaze and release any browned bits.
Return the seared chicken breasts to the skillet, cover, and let simmer for 15-18 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the lid and stir in the Kalamata olives and cherry tomatoes. Let cook for an additional 5 minutes to warm the olives and soften the tomatoes.
Turn off the heat and sprinkle the chopped parsley and crumbled feta cheese over the chicken.
Serve warm with a side of rice, roasted vegetables, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.7 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
