Greek Chicken Recipe

An easy Greek-inspired recipe featuring chicken simmered in a rich, slightly spicy tomato sauce with onions, peppers, and tomatoes, then finished with briny olives and creamy feta cheese.

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*Post updated April 2022

Greek food is simply delicious. I could easily devour a pile of feta cheese on my own, and some Kalamata olives would have been perfect, though sadly I didn’t have any.

For a dish I made up as I went along, it turned out surprisingly tasty. Pair it with chunks of fresh bread and a crisp Greek salad for a perfect meal. Once cooked, pour a glass of wine and enjoy it alongside the salad and crusty bread.

Ingredients in this recipe

• olive oil

• red bell pepper 

• yellow bell pepper

• onion 

• garlic

• chicken fillets 

• tomato puree 

• cherry tomatoes 

• Knorr chicken stock cube 

• oregano

• chilli flakes

• sea salt 

• black pepper 

• black olives

• feta 

• flat-leaf parsley 

My love of Greek food came when we first visited Greece, years ago. We've been many times since, and the Greek islands are just so beautiful.

I'm not sure which is my favourite, but the Greek island of Thassos is certainly up there.

Moussaka is absolutely delicious. It’s typically made with minced lamb, but vegetable moussaka is just as tasty. Pair it with a fresh Greek salad, and it’s pure food heaven.

A classic Greek salad features cucumber, tomatoes, onions, olives, and of course, feta cheese, topped with a sprinkle of oregano and a drizzle of olive oil. Now, let’s move on to the recipe for my Greek-inspired chicken with peppers and feta!

Equipment

You will need a large non-stick frying pan.

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Greek chicken recipe, easy Greek chicken recipe, chicken, peppers feta

main, dinner

Greek

Yield: 2

Author: Jan Bennett

Greek Chicken Recipe

Delicious Greek-inspired chicken recipe with peppers and feta. Add another chicken fillet and you could probably serve 4, we're just greedy!

Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M

Ingredients

• olive oil
• 1 red bell pepper - halved, deseeded and sliced
• 1 yellow bell pepper - halved, deseeded and sliced
• 1 large onion - peeled and sliced
• 2 cloves garlic - peeled and finely chopped
• 2 skinless chicken breast fillets - diced into bite-sized pieces
• 1 tablespoon tomato puree
• 1 x 400g tin cherry tomatoes - be sure to get good quality ones or your sauce will be watery (I like Tesco Finest)
• half of a Knorr chicken stock cube diluted in just 50 ml water (OXO are not the same in taste)
• a good pinch of dried oregano
• a good pinch of dried chilli flakes
• sea salt and black pepper to season
• a small handful of pitted black olives
• 100g feta - crumbled
• flat-leaf parsley - leaves only and roughly chopped

Instructions

Preheat your oven to 180°C/350°F or Gas 4

1. In a large frying pan heat up a couple of tablespoons of olive oil.
2. Throw in the peppers and onion and cook over medium heat, stirring now and then till soft but not coloured - about 15 minutes.
3. Add another small amount of oil if you need it, and add the diced chicken and garlic.
4. Continue to cook, stirring well so the chicken turns white on all sides. We're not looking for it to get cooked through yet it will do that in a bit.
5. Add the tomato puree and stir for a minute or two otherwise, it will taste bitter.
6. Now add the chicken stock, tin of tomatoes including the juice, oregano and chilli flakes along with a good pinch of black pepper.
7. Give it all another stir and bring to almost boiling point before transferring everything to a casserole dish then pop on a lid and put it into your preheated oven.
8. Cook covered in the oven for about 40 minutes - check after 15 minutes that it isn't boiling or the chicken will be tough.
9. About 5 minutes before the end, check on the chicken to see that it's cooked through and if so add in the olives and check the seasoning - it may need a pinch of salt.
10. You can also throw in a teaspoon of sugar if you think it needs it.
11. Remove from the oven and serve, top with crumbled feta and chopped parsley.
12. Pour a glass of wine and serve with Greek salad and nice fresh crusty bread.

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