Greek Chicken with Capers Raisins and Feta
Transport your taste buds to the Mediterranean with this vibrant Greek Chicken with Capers, Raisins, and Feta recipe. Tender, golden-seared chicken breasts are simmered in a tangy, aromatic sauce infused with garlic, lemon juice, and a hint of cinnamon, creating a unique blend of savory and subtly sweet flavors. Golden raisins and briny capers offer a delightful contrast, while creamy, crumbled feta melts slightly for a rich finish. Garnished with fresh parsley, this dish is bursting with freshness and pairs perfectly with rice, quinoa, or roasted vegetables for an easy yet elegant meal. Ready in just 40 minutes, this Greek-inspired chicken recipe is perfect for weeknight dinners or impressive entertaining!
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Recipe Information
Ingredients
- 4 pieces chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 tablespoons lemon juice, freshly squeezed
- 1 cup chicken broth
- 2 tablespoons capers, drained and rinsed
- 1 cup golden raisins
- 1 teaspoon dried oregano
- 0.25 teaspoons ground cinnamon
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts to the skillet and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set it aside.
Reduce heat to medium. In the same skillet, add the minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
Add the lemon juice and chicken broth to the skillet, scraping the bottom to deglaze and incorporate browned bits. Bring the mixture to a gentle simmer.
Stir in the capers, golden raisins, dried oregano, and ground cinnamon. Stir well to combine and allow the flavors to meld for about 2 minutes.
Return the chicken breasts to the skillet, spooning the sauce over them. Cover the skillet with a lid and cook for 12-15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Uncover the skillet and sprinkle the crumbled feta cheese over the chicken. Cover again and let it cook for 1-2 additional minutes to allow the feta to warm and soften slightly.
Garnish with fresh parsley before serving. Serve the chicken with its flavorful sauce over rice, quinoa, or alongside roasted vegetables.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 4015 mg | 175% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 108.5 g | ||
| Protein | 242.4 g | 485% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 816 mg | 63% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3395 mg | 72% | |
*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.
