Greek Style Lemony Chicken Breasts with Kalamata Olives and Feta
Treat your taste buds to a Mediterranean escape with this Greek Style Lemony Chicken Breasts recipe, bursting with vibrant flavors like tangy lemon, briny Kalamata olives, and creamy crumbled feta. Perfectly seasoned with garlic, oregano, and a hint of black pepper, these marinated chicken breasts are seared to golden perfection, then baked alongside olives in a savory chicken broth for ultimate tenderness. Finished with a sprinkle of feta cheese and fresh parsley, this one-skillet dish is as visually stunning as it is delicious. Ideal for busy weeknights or elegant dinner gatherings, serve this Greek-inspired masterpiece with sides like fluffy rice, quinoa, or a crisp Greek salad for a complete, flavorful meal!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 tablespoons Extra-virgin olive oil
- 3 tablespoons Fresh lemon juice
- 3 cloves Garlic cloves, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 0.5 cup Chicken broth
- 0.5 cup Kalamata olives, pitted and halved
- 0.5 cup Crumbled feta cheese
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 slices Fresh lemon slices (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts in a large shallow dish or zip-top bag.
Whisk together 2 tablespoons of olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl. Pour this marinade over the chicken, ensuring each piece is well coated. Cover and let marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove them from the skillet and set aside temporarily.
Deglaze the skillet with the chicken broth, scraping any browned bits from the bottom of the pan.
Return the seared chicken breasts to the skillet and scatter the Kalamata olives around the chicken.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and sprinkle the crumbled feta cheese over the chicken and olives.
Garnish with chopped parsley and optional lemon slices before serving.
Serve hot with your choice of side, such as rice, quinoa, or a fresh Greek salad.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 5716 mg | 249% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 3.4 g | ||
| Protein | 231.5 g | 463% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 436 mg | 34% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2163 mg | 46% | |
*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.
