A super delicious and easy Greek chicken skillet recipe. It’s packed with Mediterranean flavors that will please the whole family. Serve over pasta, potatoes, grain of choice or zucchini noodles for a low-carb option.
To marinade the chicken:
4organic chicken breast filets,boneless, skinless (ca 700-800g)
Finely grated zest from an organic lemon
Freshly squeezed juice from 1/2 a lemon
1 1/2tablespoonsextra-virgin olive oil
Sea salt and freshly ground pepper
For the main:
2tablespoonsextra-virgin olive oil
1small yellow onion,diced
1/2cupdry white wine(125 ml)
50gsun-dried tomato halves (packed in oil), chopped
50gkalamata olives,pitted and halved
3/4cupchicken broth(200 ml) (plus more if desired)
Sea salt and freshly ground pepper,to taste
1tablespooncapers (in brine),drained
300gvine-ripened cherry or baby roma tomatoes
fresh parsley,to garnish
To serve (optional):
250gegg ribbon noodles
Combine chicken and marinade ingredients in a glass or ceramic bowl and set aside for marinate for 20 minutes.
Heat 1 tablespoon extra-virgin olive oil in a large, deep-sided non-stick skillet or over medium-high heat. Add the chicken breasts in a single layer to the pan. Cook until seared on both sides, about 1 minute per side. Remove from skillet and transfer to a plate.
Turn heat down to medium. Add a drizzle more olive oil, plus the onion and garlic. Sauté for 4-5 minute, until onions are softened.
Add white wine, sun-dried tomato and olives. Increase heat slightly, cook until wine reduces slightly (2-3 minutes), add the chicken broth and bring to a light simmer. Transfer the chicken back to the pan. Season with salt and pepper, to taste.
Scatter the capers and cherry tomatoes on top and cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked through, about 15 minutes, turning over the chicken halfway through (cooking time depending on size of breasts).
Garnish with feta and parsley leaves and serve. Enjoy!
When using lemon zest in cooking, be sure to grate only the thin outer zest (colored portion of the skin) and not the white pith (it tastes bitter). The best way to do this is to use a fine grater or a lemon zester (these are great for drinks) and finely chop the zest.
I like to serve this dish with a little pasta. Not a lot, just a little to sop up the sauce. If you prefer a more saucy dish, or want to serve it with more pasta, then increase the amount of chicken broth used.
I sometimes add a couple handfuls of baby spinach at the end for some extra vitamins. I also like to enjoy this as leftovers, as you would with pasta salad. Also good served cold or at room temperature.