Easy Greek Chicken: A Taste of the Mediterranean at Home
The scent of oregano and garlic always transports me back to a small taverna on the island of Crete, where I spent a summer cooking after culinary school. Sunlight streamed through the vine-covered patio as I learned from a family who had perfected generations of Greek recipes. This Easy Greek Chicken doesn’t quite replicate the wood-fired perfection of that island kitchen, but it captures the essence of those flavors – bright, savory, and utterly satisfying – in a dish that’s perfect for a weeknight meal.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4-6
- Yield: 4-6 servings
- Dietary Type: Mediterranean
Ingredients
- 2 boneless, skinless chicken breasts
- 1 (14 ounce) can artichoke hearts, quartered (Vigo brand recommended)
- 1 (14 1/2 ounce) can diced fire-roasted tomatoes (Muir Glen brand recommended)
- 2 garlic cloves, minced
- 1 (170 g) can large olives, sliced (Lindsay brand recommended)
- 1 (8 ounce) package feta cheese, crumbled
- 1 (14 1/2 ounce) package Barilla Plus penne pasta
- 2 tablespoons olive oil
- Spice Islands Tuscan Chicken Seasoning grinder
- McCormick Peppercorn Medley grinder
- Optional: Splash of white wine
Equipment Needed
- Large pot
- Skillet
- Knife
- Cutting board
- Colander
Instructions
- Begin by preparing the chicken. Dice the chicken breasts into bite-sized pieces.
- Season the diced chicken generously. Grind a liberal amount of Spice Islands Tuscan Chicken Seasoning over the chicken. Then, add a few turns of McCormick Peppercorn Medley grinder.
- Marinate the seasoned chicken. Place the seasoned chicken in a bowl, and if desired, add a splash of white wine. Allow the chicken to marinate for several hours or, ideally, overnight in the refrigerator.
- Cook the pasta. Bring a large pot of water to a boil. Add the Barilla Plus penne pasta and cook according to the package directions until al dente.
- While the pasta cooks, prepare the sauce. Heat the olive oil in a large skillet over medium heat.
- Sauté the chicken. Add the marinated chicken to the hot skillet and sauté until lightly browned on all sides.
- Add the garlic. Once the chicken is lightly browned, add the minced garlic to the skillet and sauté for a few minutes until fragrant, being careful not to burn it.
- Incorporate the tomatoes and artichoke hearts. Pour in the can of diced fire-roasted tomatoes and the can of quartered artichoke hearts.
- Simmer the sauce. Reduce the heat to low, cover the skillet, and let the sauce simmer for 15 minutes, allowing the flavors to meld together beautifully.
- Drain the pasta thoroughly using a colander.
- Assemble the dish. Place a portion of the drained pasta in each serving bowl.
- Top with the chicken mixture. Spoon the chicken, tomato, and artichoke mixture over the pasta.
- Garnish and serve. Place bowls of sliced olives and feta cheese on the table, allowing everyone to add their desired toppings to taste.
Expert Tips & Tricks
- Marinating is Key: Don’t skimp on the marinating time. The longer the chicken sits in the Tuscan seasoning, the more flavorful and tender it will become. Overnight is ideal, but even a few hours will make a difference.
- Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Cook until it’s lightly browned on the outside and just cooked through – about 5-7 minutes depending on the size of your diced pieces.
- Adjust the Seasoning: The amount of Tuscan seasoning is a matter of personal preference. Start with a generous amount, taste the sauce as it simmers, and add more if needed. If you can’t find Spice Islands Tuscan Chicken Seasoning, experiment with a blend of dried oregano, basil, thyme, rosemary, garlic powder, and a pinch of red pepper flakes.
- Spice Level Adjustment: If you like heat, add a pinch of red pepper flakes to the sauce while it simmers.
- Fresh Herbs: If you have fresh herbs on hand, stir in some chopped fresh oregano or basil at the end for an extra burst of flavor.
Serving & Storage Suggestions
Serve this Easy Greek Chicken immediately for the best flavor and texture. It’s delicious on its own or with a side of crusty bread for soaking up the flavorful sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat or in the microwave until heated through. You may need to add a splash of water or broth to prevent it from drying out.
Freezing is not recommended, as the pasta and feta cheese can become mushy upon thawing.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 750.8 kcal | N/A |
| Calories from Fat | 243 g | 32% |
| Total Fat | 27.1 g | 41% |
| Saturated Fat | 11.1 g | 55% |
| Cholesterol | 87.7 mg | 29% |
| Sodium | 1411.6 mg | 58% |
| Total Carbohydrate | 98.2 g | 32% |
| Dietary Fiber | 18.1 g | 72% |
| Sugars | 3.5 g | N/A |
| Protein | 33.7 g | 67% |
Variations & Substitutions
- Gluten-Free: Use gluten-free penne pasta to make this dish gluten-free.
- Vegetarian: Substitute the chicken with chickpeas or cannellini beans for a vegetarian option.
- Different Vegetables: Add other Mediterranean vegetables like bell peppers, zucchini, or eggplant to the sauce. Sauté them along with the chicken and garlic.
- Lemon Twist: Squeeze a lemon wedge over the finished dish for a bright, citrusy flavor.
- Creamy Sauce: Stir in a dollop of Greek yogurt or sour cream at the end for a creamier sauce.
FAQs (Frequently Asked Questions)
Q: Can I use dried artichoke hearts instead of canned?
A: While canned artichoke hearts are more convenient, you can use dried artichoke hearts. Rehydrate them by soaking them in warm water for about 30 minutes before adding them to the recipe.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the chicken and sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta fresh when you’re ready to serve.
Q: What can I substitute for feta cheese?
A: If you don’t have feta cheese, you can use goat cheese or ricotta salata.
Q: Can I use a different type of pasta?
A: Absolutely! Feel free to use any type of pasta you prefer, such as rotini, farfalle, or even spaghetti.
Q: How do I prevent the garlic from burning?
A: Keep the heat on medium-low and stir the garlic frequently. If it starts to brown too quickly, remove the skillet from the heat for a moment.
Final Thoughts
This Easy Greek Chicken recipe is a fantastic way to bring the vibrant flavors of the Mediterranean to your kitchen. It’s simple enough for a weeknight meal but elegant enough to serve to guests. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to try this recipe and share your feedback – and perhaps pair it with a crisp Greek salad and a glass of Assyrtiko for the full experience!