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Greek Inspired Chicken

Sometimes it’s the simple things.  A few simple seasonings, a quick and simple cooking method, sprinkle some Feta, and Voila!  Dinner is on the table.  This Greek inspired dish is just that.  Simple, quick, healthy, and – don’t forget the feta.  Feta makes everything better. Especially when it’s warmed under the broiler, atop a beautifully pan seared chicken breast that is perfectly browned and juicy on the inside.

This is one of those things I don’t have a recipe for.  I just season until it looks right.  I will share my method though, which isn’t anything spectacular, really.

I am a big fan of the small 5oz chicken breasts.  Those huge breasts in the packages are just way too big.  Even if you slice them in half, they still tend to have a rubbery texture and barely there flavor.  If you use the thinner breasts, keep in mind that they cook up quick so be careful not to over cook.

Ingredients:

  • Chicken breasts
  • Olive oil
  • Garlic, fresh and minced.  I like at least 4 cloves per skillet.
  • Dried oregano
  • Salt and pepper
  • Lemon juice

Method:

  1. Begin pre-heating your oven around 425F to finish cooking chicken breasts if necessary.
  2. Rinse your chicken breasts, then pat dry.  I don’t trim the fat because that lends flavor – but the breasts I use don’t have tons of fat on them.  If your chicken breasts have a ton of fat on them, you may want to trim the obnoxious bits off. Once patted dry, season the breasts on both sides with oregano, salt and pepper.  Set them on a wire rack until you are ready to cook them.
  3. Heat enough oil to lightly coat the bottom of an oven proof skillet (a tablespoon or two, depending on how large your skillet is).  Over medium-high heat.
  4. Sprinkle in your garlic, so it will begin cooking.
  5. Place your chicken in the skillet and don’t move them.  Moving them could result in tearing the outer “crust” that forms.  This locks in juices.  Be careful when first setting them in – you don’t want to crowd the breasts or they won’t brown properly, but you don’t want them too far apart either.  About half inch is fine.
  6. Don’t touch your chicken until you notice white forming on the outer edges of your chicken.  Then, slowly start poking at your chicken.  When the crust has formed it will release its self from your pan if all goes well.  Too high of heat, too little oil, can all result in chicken sticking and burning.  Once chicken has released its self, it’s safe to flip.  You should see a nicely browned surface.
  7. Sprinkle in some lemon juice.  It will steam and splatter.  It’s ok.
  8. Once flipped, cook for another 4-7 minutes depending on how thick the breast is.  Again, once the crust has formed it will release its self from the skillet.  When this happens, sprinkle feta cheese all over the chicken until your heart is content, then place the skillet in the oven for about 3-5 minutes.  The chicken will finish cooking and the feta will soften.
  9. When you remove the chicken from the oven, place a lid over it and let it rest for a few minutes before you cut into it.
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