Description
These Greek chicken breasts are a Mediterranean inspired recipe. Everything from the juicy chicken to the delicious vegetables and savory broth are all easily cooked in one pot.
Ingredients
- 4 bone in, skin on chicken breasts
- 2 teaspoons Italian seasoning
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/4-1/2 teaspoon red pepper flakes, optional*
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 1 small red pepper, chopped
- 8 oz. mushrooms, sliced
- 1/2 cup Kalamata olives, pitted, sliced in half
- 15 oz. can diced tomatoes, with juice
- 1/2 cup vegetables or chicken broth
- 1 tablespoon chopped basil, or 1/2 teaspoon dried
- 3 tablespoons lemon juice
- 3 Bay leaves, whole
- 1/4 cup crumbled feta
Instructions
- Mix together the seasonings, (except bay leaf). Sprinkle on top and bottom of chicken. You can also put some under the skin. Pat spices down into skin.
- Over medium flame, heat 2 teaspoons oil in large Dutch oven or another oven safe pot. Cook breasts skin side down for about 3-4 minutes until browned.
- Remove chicken to plate.
- Preheat oven to 350°F.
- Add another teaspoon of oil if there aren't enough dripping in the pot. Heat over medium flame.
- Add the onions, saute' for a minute until lightly browned. Then add the mushrooms, and the rest of vegetables. Add olives last. Stir fry for 3 more minutes.
- Pour in diced tomatoes, broth, basil and bay leaves and simmer for 2 minutes.
- Place chicken, skin side up on top of vegetable mixture, cover with lid and cook for 20 minutes, uncover and cook an additional 20 minutes.
- Test with an instant read meat thermometer in the largest part of the breast. If it registers 160°F., remove from oven. Let the chicken rest for about 5 minutes and the temperature will rise another 5 degrees to 165°F.
- Taste the vegetables and broth. Add more salt and pepper to taste. If you'd like it a bit spicier, add up to 1/2 teaspoon red pepper flakes.
- Sprinkle with feta before serving.
Notes
* You only need to brown the breast skin side down, no need to flip it over to brown other side.
*As you add each vegetable to saute', push the other vegetables off to the side of the pot, allowing each to be quickly browned.
*Uncovering the chicken halfway through cooking will help keep the skin crispy.
*There is no need to baste the chicken. It will be very juicy as is. Opening the oven too often will lower the temperature and increase the cooking time.
*Taste the broth before you add more salt or pepper. Add more if needed. If you'd like a bit more spice, you can stir in up to 1/2 teaspoon red pepper flakes. Start with less and add more as desired.
*Store leftover chicken and vegetables in the refrigerator up to 3 days. (They will taste even more amazing!) Reheat to 165°F.
*Freeze in airtight container for up to 3 months. Defrost overnight in refrigerator and heat through.