Greek Chicken
Greek Chicken features tender chicken breasts filled with a flavorful mixture of feta, lemon, and oregano, then lightly coated and pan-fried to perfection. This dish offers a delightful combination of savory, tangy, and herbaceous flavors, ideal for a Mediterranean-inspired meal that impresses with its bold taste and elegant presentation.
Ingredients
- 1/4 lb. feta cheese, crumbled ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 teaspoon dried oregano leaves ⓘ
- 6 large skinless boneless chicken breast halves ⓘ
- 3/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- all-purpose flour
- 2 tablespoons olive or salad oil ⓘ
- 1 teaspoon chicken-flavor instant bouillon ⓘ
- 1 medium-size tomato, diced ⓘ
- 1/2 small bunch spinach, sliced ⓘ
Instructions
- In a small bowl with a fork, mix feta cheese, lemon juice, and oregano until smooth.
- Pound each chicken breast half to 1/2-inch thickness using a meat mallet or dull edge of a knife.
- Spread the feta mixture over each chicken breast half, leaving a 1/2-inch border around the edges.
- Fold each chicken breast in half to enclose the filling and secure with toothpicks.
- On a work surface, mix salt, pepper, and 1 tablespoon of flour on a sheet of waxed paper.
- Coat each stuffed chicken breast with the flour mixture.
- In a 12-inch skillet, heat olive or salad oil over medium-high heat.
- Cook the chicken until golden brown on both sides, turning once, until cooked through.
Tips & Substitutions
For added flavor, consider marinating the chicken in the lemon juice and oregano for an hour before preparing. If you don't have feta cheese, goat cheese or ricotta can work as substitutes. To enhance the dish, you could add chopped olives or artichokes to the filling. For a crunchier texture, try coating the chicken in breadcrumbs after the flour.
Serving Suggestions
Serve the Greek Chicken alongside a fresh salad or roasted vegetables for a balanced meal. It pairs beautifully with Ripe Olive Rice, which complements the Mediterranean flavors. For a lighter option, consider a side of Greek Soup (A.K.A. Egg And Lemon Soup) to enhance the meal experience.
Storage & Reheating
Store leftover Greek Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid microwaving, as it can make the chicken tough and dry.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Chicken contains roughly 84 calories, with 4g protein, 14g carbohydrates, and 2g fat. It is an excellent source of vitamin C (95% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1255mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used in this recipe. They will add a richer flavor and remain moist during cooking. Adjust the cooking time as they may take a bit longer to cook through compared to chicken breasts.
How do I know when the chicken is cooked through?
The chicken is cooked through when it reaches an internal temperature of 165°F (75°C). If you don't have a meat thermometer, ensure the juices run clear when you cut into the thickest part of the chicken.
Can I make this recipe ahead of time?
Absolutely! You can prepare the stuffed chicken breasts in advance and refrigerate them. Cook them just before serving for the best texture. This also allows the flavors to meld together for a more delicious dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).