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Greek Chicken
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Ingredients
0 of 15 gathered
Step by step
Method
7 steps
- 1
Heat the oven to 425°F. Slice 2 large chicken breasts lengthwise into 2–3 thin pieces, then pound them to about ½ inch thick. Pat them dry.
- 2
Season lightly with salt and pepper and marinate the chicken in ½ cup Greek dressing for 20 minutes. Keep it refrigerated if it will sit longer.
- 3
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high. Sear the chicken in batches for 3–4 minutes per side, until golden outside. Transfer it to a plate.
- 4
Pour ⅓ cup dry white wine into the skillet over medium heat. Scrape up the browned bits and reduce the wine by half, about 3–4 minutes.
- 5
Add the garlic and butter and cook for 2 minutes. Stir in ⅓ cup Greek dressing, chicken broth, honey, mustard powder, and Worcestershire sauce. Simmer 5–8 minutes, until the sauce looks glossy and lightly coats a spoon.
- 6
Return the chicken and its juices to the skillet, spoon sauce over it, and scatter the feta, cherry tomatoes, and olives around the pieces.
- 7
Bake for about 10 minutes, until the thickest chicken piece reaches 165°F and the tomatoes soften. Rest 5 minutes, then spoon the pan sauce over each serving.