Mediterranean Chicken
A quick and simple meal that captures the essence of Greek cooking with juicy chicken, tangy olives, and creamy feta.
Equipment
- Skillet
Ingredients
- 2 large chicken breasts sliced in half lengthwise
- to taste salt and pepper
- 0.5 tsp dried oregano
- 0.5 tsp garlic powder
- 2 tbsp olive oil
- 3 cloves garlic minced
- 0.5 cup chicken broth recommended instead of wine
- 1 cup little tomatoes halved (grape or cherry)
- 0.33 cup Kalamata olives
- 1 tbsp capers drained
- 2 cups fresh baby spinach packed
- 0.5 cup crumbled feta cheese
Instructions
- Slice chicken breasts in half lengthwise and season with salt, pepper, oregano, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Cook chicken cutlets for 5 to 6 minutes on each side until fully cooked.
- Transfer chicken to a plate and keep warm.
- Lower heat to medium and add minced garlic to the skillet, stirring quickly. Pour in chicken broth, then add tomatoes, olives, and capers. Cook for 3 to 4 minutes.
- Stir in spinach and feta cheese, allowing spinach to wilt and feta to melt slightly. Return chicken to the skillet and warm together for 1 to 2 minutes.
- Taste and adjust seasoning if needed. Serve immediately.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days.