Greek Chicken Breasts

READY IN: 35mins
Recipe by Toby Jermain

This is another recipe I have had for years and years. Taste great!

Top Review by Chicagoland Chef du

We really enjoyed this dish. It's very light and fresh tasting. I did not use the pre-seasoned diced tomatoes cuz that is not something I have on hand, I worry that it will be overly seasoned. That may make a difference but I decided to just add a dusting of garlic powder and oregano to the sauce to tweak it. Other than that, I followed the recipe to a "T". I was concerned that the 1T of oregano would in the dredging flour be overpowering but it was perfect. Thanks Toby, I'll be making this again! Update: the leftovers were awesome!

Ingredients Nutrition


  1. Combine flour, salt, pepper, and oregano in a shallow dish.
  2. Dredge chicken breast halves in flour mixture, set aside for 5 minutes, and coat again.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add chicken breasts, and cook until browned, turning several times.
  5. Remove chicken breasts, and set aside to drain on paper towels.
  6. Remove any excess oil from pan, and add onions and garlic.
  7. Cook until onions soften and just start to brown around the edges.
  8. Add diced tomatoes and wine, stir to combine, and return chicken to the skillet, burying in tomato mixture.
  9. Heat until mixture begins to bubble, reduce heat, and simmer for 10-15 minutes.
  10. Add olives and capers, and continue cooking until thoroughly heated.
  11. Transfer to serving dish, and sprinkle with Feta cheese.

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