Greek Island Chicken

This Greek Island Chicken is a fragrant and flavorful main course that brings the sunny tastes of the Mediterranean to your dinner table. Juicy chicken breasts are seared and then simmered in a rich, tangy sauce made with dry white wine, ripe olives, and rehydrated sun-dried tomatoes. The dish is elevated with warm cinnamon, fresh garlic, and a hint of honey, creating a perfect balance of sweet, savory, and acidic notes. Its an elegant yet easy weeknight meal that pairs beautifully with fluffy rice, quinoa, or crusty bread to soak up the delicious sauce. Garnished with fresh parsley and lemon slices, it offers a restaurant-quality experience with minimal effort.

Cooking Method: Stewing

Cuisine: Greek

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 119.5

Description

This Greek Island Chicken is a fragrant and flavorful main course that brings the sunny tastes of the Mediterranean to your dinner table. Juicy chicken breasts are seared and then simmered in a rich, tangy sauce made with dry white wine, ripe olives, and rehydrated sun-dried tomatoes. The dish is elevated with warm cinnamon, fresh garlic, and a hint of honey, creating a perfect balance of sweet, savory, and acidic notes. Its an elegant yet easy weeknight meal that pairs beautifully with fluffy rice, quinoa, or crusty bread to soak up the delicious sauce. Garnished with fresh parsley and lemon slices, it offers a restaurant-quality experience with minimal effort.

Ingredients

2 lbs chicken breasts, halved and skinned
1/2 cup dry white wine
2 tbsp olive oil
1/3 cup sliced, pitted ripe olives
1 medium onion, chopped
1 whole lemon, sliced
3 cloves garlic, minced
1 1/2 tsp cinnamon
1 whole red pepper, cored, seeded, and cut into strips
1 cup (1 1/2 oz) dried tomatoes, chopped
1 tsp honey
1/2 tsp black pepper
to taste salt salt
for garnish parsley, chopped fresh parsley

Directions

1
Heat olive oil in a large skillet over medium heat.
2
Add chicken breasts and cook for about 5 minutes, turning once, until lightly browned.
3
Add chopped onion, minced garlic, and red pepper strips to the skillet.
4
Cook, stirring frequently, for 4 minutes until the onions are limp.
5
If using large sun-dried tomatoes, halve them with kitchen shears; otherwise, use chopped pieces.
6
Stir in chicken mixture with white wine, olives, lemon slices, cinnamon, honey, pepper, and salt.
7
Cover the skillet and simmer for 15 minutes.
8
Remove the cover and continue to cook for another 5 minutes, or until the sauce is slightly reduced and chicken is tender.
9
Serve hot over rice or grains.
10
Garnish with fresh chopped parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 119.5kcal

% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.6g8%
Cholesterol 44.5mg15%
Sodium 41.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Rehydrate sun-dried tomatoes in warm water for 10 minutes if they are very dry, then drain and chop. This softens them and enhances their flavor.

For a gluten-free option, ensure your chicken is not marinated in any soy-based products and check that your wine does not contain additives.

You can substitute the red pepper with bell peppers for a milder flavor or keep it for a bit more heat.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

If you prefer a thicker sauce, let the chicken cook uncovered for an additional 2-3 minutes after removing the lid.

Keywords: greek, chicken, island, mediterranean, one-pan, dinner, olives, sun-dried tomatoes, white wine, cinnamon, garlic, lemon, easy, weeknight, gluten-free, simmered, herbs, parsley, healthy, comfort food

Read it online: https://www.chefs-mate.com/recipe/greek-island-chicken/