Best 5 Greek Style Lemony Chicken Breasts With Kalamata Olives And Feta Recipes

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Immerse yourself in the vibrant flavors of the Mediterranean with our delectable recipe for Greek style lemony chicken breasts with kalamata olives and feta. This tantalizing dish bursts with the freshness of lemons, the savory richness of kalamata olives, and the tangy creaminess of feta cheese, all harmoniously blended to create a culinary masterpiece. Prepare to transport your taste buds to the sun-kissed shores of Greece as you embark on this culinary adventure.

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GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA



Greek-Style Lemony Chicken Breasts With Kalamata Olives and Feta image

For this recipe the skin must be on the chicken in order to stuff with garlic underneath it. You can really use as much garlic slices as you desire or as much as you can stuff under the skin!

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken breasts (bone-in)
8 large fresh minced garlic cloves (can use more)
4 tablespoons olive oil, divided
salt (I use seasoned salt for this)
black pepper
2 teaspoons dried oregano
4 lemons, thinly sliced
20 kalamata olives, pitted (or to taste)
1/4 cup olive oil (optional)
1 cup crumbled feta cheese (can use more)

Steps:

  • Set oven to 350°F.
  • Grease a 13 x 9-inch baking dish.
  • Slice each clove of garlic into three slices.
  • Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
  • Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
  • Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
  • Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
  • Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
  • Bake for about 40 minutes or until the chicken is done.
  • Remove from oven and sprinkle with feta cheese.

GREEK STUFFED CHICKEN BREASTS



Greek Stuffed Chicken Breasts image

Serve these Greek stuffed chicken breasts with your favorite vegetable side or salad.

Provided by Bibi

Categories     World Cuisine Recipes     European     Greek

Time 1h15m

Yield 2

Number Of Ingredients 12

1 lemon
2 tablespoons extra-virgin olive oil
⅓ cup finely chopped onion
1 clove garlic, minced
⅓ cup chopped cooked spinach
⅓ cup crumbled feta cheese
3 tablespoons finely chopped Kalamata olives
salt and ground black pepper to taste
2 boneless, skinless chicken breasts
2 teaspoons all-purpose flour, or as needed
toothpicks
2 tablespoons extra-virgin olive oil

Steps:

  • Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.
  • Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute.
  • Add spinach to the onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season the pocket with salt and pepper.
  • Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper.
  • Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 17.2 g, Cholesterol 86.8 mg, Fat 46.5 g, Fiber 4.3 g, Protein 30.1 g, SaturatedFat 9.7 g, Sodium 1129.9 mg, Sugar 2.4 g

GREEK LEMON CHICKEN AND POTATOES



Greek Lemon Chicken and Potatoes image

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
  • Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
  • Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
  • Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
  • Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
  • Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

CHICKEN WITH OLIVES AND FETA CHEESE



Chicken with Olives and Feta Cheese image

Provided by Peter Rasmussen

Categories     Chicken     Olive     Onion     Tomato     Sauté     Low Carb     Feta     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

2 pounds chicken thighs with skin and bones
1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried
2/3 cup crumbled feta cheese

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
  • Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
  • Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.

KALAMATA-LEMON CHICKEN



Kalamata-Lemon Chicken image

This is a very good Mediterranean style chicken dish that I love (lemon lover here). You just brown the chicken for a few mins and add the rest of the ingredients and place it in the oven while you go about making a salad (or whatever).

Provided by Annacia

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken thighs
1 tablespoon olive oil
2/3 cup dried orzo pasta
1/2 cup drained pitted kalamata olive
1 (14 ounce) can chicken broth
1/2 lemon (cut into wedges or chunks)
1 tablespoon lemon juice
1 teaspoon all purpose Greek seasoning
hot chicken broth (optional)
snipped fresh oregano (optional)

Steps:

  • Preheat oven to 400 degree F.
  • In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
  • Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek Seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
  • Cover and bake for 35 minutes or until chicken is tender and no longer pink.
  • Serve in shallow bowls with additional broth, if desired. Top with snipped oregano.

Nutrition Facts : Calories 309.7, Fat 10.7, SaturatedFat 2.1, Cholesterol 94.4, Sodium 580.2, Carbohydrate 24.3, Fiber 2.2, Sugar 0.9, Protein 28.5

Tips:

  • Use high-quality ingredients. Fresh, organic ingredients will produce the best results.
  • Don't overcrowd the pan. When cooking the chicken, make sure to leave enough space between each piece so that they can cook evenly.
  • Cook the chicken until it is cooked through. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
  • Don't overcook the chicken. Overcooked chicken will be dry and tough.
  • Let the chicken rest before serving. This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful dish.

Conclusion:

This Greek-style lemony chicken with Kalamata olives and feta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful lemon and olive oil sauce, and the Kalamata olives and feta add a salty and tangy flavor. This dish is sure to please everyone at the table.

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