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A simple and flavorful Mediterranean-inspired dish featuring tender chicken, a tangy Greek sauce, and fresh toppings like cherry tomatoes, olives, and crumbled feta. Perfect for a weeknight dinner or a special meal.

Ingredients

Chicken:

2 large boneless, skinless chicken breasts
Salt and pepper to taste
½ cup Greek salad dressing (see notes)
2 tablespoons olive oil

Greek Sauce:

⅓ cup dry white wine (see notes)
3 cloves garlic, minced
2 tablespoons butter
⅓ cup Greek salad dressing
⅓ cup chicken broth
2 tablespoons honey
½ teaspoon mustard powder
½ teaspoon Worcestershire sauce
⅓ cup Feta cheese, crumbled
1 cup cherry tomatoes
½ cup olives (black, green, Kalamata, or a mix)

Instructions

Prep Work:

Preheat your oven to 425°F (220°C).
Slice the chicken breasts in half lengthwise to create 2-3 thinner pieces. Place the chicken in a gallon freezer bag or between plastic wrap. Use the textured side of a meat mallet to pound the chicken to ½ inch thickness. Pat dry with paper towels.
Lightly season the chicken with salt and pepper. Add ½ cup Greek salad dressing to a gallon freezer bag, place the chicken inside, and seal, removing any excess air. Marinate at room temperature for 20 minutes.

Sear the Chicken:

Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and sear in batches, cooking for 3-4 minutes per side until a golden crust forms. Set aside.

Make the Greek Sauce:

Add the wine to the skillet over medium heat and use a silicone spatula to deglaze the bottom and sides of the skillet, scraping up any browned bits. Let it reduce by half, about 3-4 minutes.
Stir in the minced garlic and melt the butter. Cook for 2 minutes until fragrant.
Add the remaining ⅓ cup Greek dressing, chicken broth, honey, mustard powder, and Worcestershire sauce. Stir to combine and bring to a gentle boil. Let it simmer and reduce for 5-8 minutes until slightly thickened and glaze-like. Remove from heat.

Assemble and Bake:

If your skillet isn’t oven-safe, transfer the sauce to a 9×13-inch baking dish.
Add the seared chicken to the sauce along with any juices from the resting plate. Spoon some sauce over each piece of chicken.
Sprinkle crumbled feta over the chicken. Arrange the cherry tomatoes and olives around the chicken in the baking dish.
Bake for 10 minutes in the preheated oven. Serve immediately with sides like Greek potatoes or roasted asparagus.

Why You’ll Love This Recipe

Mediterranean Flavors: A perfect balance of tangy, savory, and slightly sweet flavors.
Quick and Easy: Simple steps and minimal ingredients make it ideal for busy weeknights.
Customizable: Easily adapt the recipe to suit your preferences or dietary needs.

Tips

Use room-temperature chicken for even cooking.
Pat the chicken dry before searing to achieve a golden crust.
Deglazing the skillet is essential for adding depth to the sauce.

Variations and Substitutions

Substitute chicken thighs for breasts if preferred.
For a gluten-free version, ensure the Greek salad dressing and Worcestershire sauce are gluten-free.
Replace white wine with chicken broth or apple cider vinegar for a non-alcoholic option.
Add sliced red onions or roasted bell peppers for extra Mediterranean flair.

FAQs

Can I prepare this dish ahead of time?
Yes! You can sear the chicken and prepare the sauce in advance. Store them separately in the refrigerator and assemble just before baking.

What can I use instead of Greek salad dressing?
A mixture of olive oil, lemon juice, oregano, and garlic can be a homemade alternative.

How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop.

Serving Suggestions

Pair with Greek lemon potatoes or herbed rice for a complete meal.
Serve alongside a crisp Greek salad with cucumbers, red onions, and feta.
Add warm pita bread and hummus for a Mediterranean-inspired feast.