Best Chicken With Olives And Feta Recipes

GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA

Greek-Style Lemony Chicken Breasts With Kalamata Olives and Feta image

For this recipe the skin must be on the chicken in order to stuff with garlic underneath it. You can really use as much garlic slices as you desire or as much as you can stuff under the skin!

Provided by Kittencalrecipezazz

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 chicken breasts (bone-in)
8 large fresh minced garlic cloves (can use more)
4 tablespoons olive oil, divided
salt (I use seasoned salt for this)
black pepper
2 teaspoons dried oregano
4 lemons, thinly sliced
20 kalamata olives, pitted (or to taste)
1/4 cup olive oil (optional)
1 cup crumbled feta cheese (can use more)

Steps:

Set oven to 350°F.
Grease a 13 x 9-inch baking dish.
Slice each clove of garlic into three slices.
Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
Bake for about 40 minutes or until the chicken is done.
Remove from oven and sprinkle with feta cheese.

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

One-Skillet Mediterranean Chicken Recipe with Tomatoes and Green Olives image

Easy Mediterranean Chicken Recipe that requires little prep, one skillet, and 15 minutes to cook! Plus, it's loaded with favorite Mediterranean flavors.

Provided by The Mediterranean Dish

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breasts of equal size
2 tbsp minced garlic or garlic paste
Salt and pepper
1 tbsp dried oregano, divided
Private Reserve extra virgin olive oil
1/2 cup dry white wine
1 large lemon, juice of
1/2 cup chicken broth
1 cup finely chopped red onion
1 1/2 cup small-diced tomatoes
1/4 cup sliced green olives
Handful of fresh parsley, stems removed, chopped
Crumbled feta cheese, optional

Steps:

Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

Nutrition Facts : Calories 135 calories, Sugar 5 g, Sodium 580.2 mg, Fat 5.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 2.4 g, Protein 9.6 g, Cholesterol 24.9 mg

CHICKEN WITH OLIVES AND FETA CHEESE

Chicken with Olives and Feta Cheese image

Provided by Peter Rasmussen

Categories Chicken Olive Onion Tomato Sauté Low Carb Feta Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 pounds chicken thighs with skin and bones
1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried
2/3 cup crumbled feta cheese

Steps:

Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.