Chicken Mushrooms Greek Style
Transport your taste buds to the Mediterranean with this flavorful Chicken Mushrooms Greek Style recipe! Perfectly seared chicken breasts are simmered in a savory sauce of garlic, onions, and earthy mushrooms, infused with the vibrant flavors of Greek oregano, thyme, and a splash of lemon juice. A touch of white wine and chicken broth enhance the dish's depth, while the final flourish of crumbled feta cheese adds creamy, tangy richness. Garnished with fresh parsley, this one-skillet dish is not only irresistibly aromatic but also easy to prepare in just 45 minutes. Serve it with rice, orzo, or crusty bread to soak up every drop of the zesty, herbaceous sauce. Perfect for weeknight dinners or a special Mediterranean-inspired feast, this Greek-style chicken and mushroom dish is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 300 grams mushrooms, sliced
- 100 milliliters white wine
- 200 milliliters chicken broth
- 1 teaspoon Greek oregano
- 1 teaspoon thyme, dried
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 100 grams crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Lower the heat to medium and sauté the chopped onion until translucent, about 3 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook until they release their water and begin to brown, about 5 minutes.
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes to allow the alcohol to cook off.
Pour in the chicken broth, then stir in the oregano, thyme, and lemon juice. Return the chicken breasts to the skillet and spoon some of the sauce over them.
Reduce the heat to low, cover the skillet, and let the chicken cook for 15-18 minutes, or until the internal temperature reaches 165°F (75°C).
Sprinkle the crumbled feta cheese over the chicken and mushrooms, then cover and cook for an additional 2 minutes to allow the cheese to slightly melt.
Remove from heat, garnish with fresh parsley, and serve hot with a side of rice, orzo, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5018 mg | 218% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 12.9 g | ||
| Protein | 248.3 g | 497% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 545 mg | 42% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3308 mg | 70% | |
*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.
