Chicken Athena
Experience the vibrant flavors of the Mediterranean with Chicken Athena, a one-skillet dish that combines juicy chicken breasts with a creamy, tangy sauce bursting with Greek-inspired ingredients. Perfectly seared chicken is simmered in a rich mixture of garlic, heavy cream, and zesty lemon juice, then elevated with savory sun-dried tomatoes, briny Kalamata olives, and fresh dill. A final sprinkle of crumbled feta cheese adds a creamy, tangy finish to this restaurant-worthy meal. Quick enough for busy weeknights yet elegant enough for entertaining, Chicken Athena pairs beautifully with fluffy rice, roasted potatoes, or a crisp Greek salad. Make this easy and flavorful recipe a staple in your dinner rotation!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 2 tablespoons fresh dill, chopped
- 1 cup sun-dried tomatoes, chopped
- 1 cup Kalamata olives, sliced
- 1 cup crumbled feta cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon all-purpose flour (optional, for thickening)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear until golden, about 4-5 minutes per side. Remove the chicken and set aside.
Reduce heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and cook for 1-2 minutes until fragrant.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze. Allow the broth to simmer for 2-3 minutes.
Stir in the heavy cream, lemon juice, and oregano. If you prefer a thicker sauce, whisk in the all-purpose flour at this stage until well incorporated.
Return the chicken breasts to the skillet, nestling them into the sauce. Lower the heat to medium-low and cover the skillet. Simmer for 15 minutes, flipping the chicken halfway through to ensure even cooking.
Add the sun-dried tomatoes, Kalamata olives, and chopped dill to the sauce. Allow to simmer uncovered for an additional 5 minutes.
Sprinkle crumbled feta cheese over the chicken and sauce. Cover and cook for 2-3 minutes until the cheese slightly softens.
Remove the skillet from heat and allow it to rest for 2 minutes before serving.
Serve Chicken Athena with a side of rice, roasted potatoes, or a fresh Greek salad.
Nutrition Facts
Calories |
3566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.9 g | 297% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 10240 mg | 445% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 41.3 g | ||
| Protein | 255.6 g | 511% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4207 mg | 90% | |
*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.
