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Close up of Greek chicken breasts.
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5 from 10 votes

Braised Greek Style Chicken

Braised Greek Chicken Breasts is an easy recipe that pairs beautifully with just about any side dishes you can imagine. It’s made with simple, flavorful ingredients, like lemon, garlic and oregano, and is sure to be a family favorite.
Prep Time10 minutes
Cook Time10 minutes
Marinate Time30 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: Chicken, Gluten Free, Low Carb, Mediterranean
Servings: 4 servings
Calories: 295kcal
Author: Lauren Harris

Ingredients

  • 3 tablespoons extra virgin olive oil (divided)
  • 1 lemon (zested and juiced)
  • 4 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1 pound boneless chicken breasts
  • salt
  • pepper
  • 1 lemon (cut into slices)

Instructions

  • Combine 2 tablespoons of the olive oil, lemon juice, lemon zest, garlic and oregano in a large bowl or deep dish. Whisk until well combined.
    3 tablespoons extra virgin olive oil, 1 lemon, 4 cloves garlic, 1 teaspoon dried oregano
  • Add the chicken and allow to marinate for at least 30 minutes or up to 2 hours.
    1 pound boneless chicken breasts
  • When you are ready to begin cooking, preheat your oven to 375°F.
  • Add the remaining 1 tablespoon of olive oil to a large, deep, oven-proof skillet over medium-high heat.
    3 tablespoons extra virgin olive oil
  • Season one side of the chicken with salt and pepper and add to the skillet, seasoned side down. Season the opposite side of the chicken while the first side cooks. Reserve the marinade.
    salt, pepper
  • Sear until golden brown, about 3-4 minutes. Flip. You may need to work in batches.
  • Pour the reserved marinade around the chicken and top each piece of chicken with a slice of lemon.
    1 lemon
  • Transfer the skillet to the oven and roast until the chicken is cooked through, about 10-15 minutes depending on the thickness of the chicken. The internal temperature of the chicken should reach 165°F on a food thermometer inserted into the center of the thickest portion.

Notes

Tips and Techniques

  • This recipe can be made with any cut of chicken, though cook times may vary slightly. Skin can be left on the chicken, if preferred.
  • The chicken and marinade can be transferred to a baking dish after searing it, if you don’t have an oven-proof skillet.
  • Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
** Nutritional information is an estimate and may vary. It takes into account all of the marinade, which may or may not all be consumed.

Nutrition

Serving: 1serving | Calories: 295kcal | Carbohydrates: 2g | Protein: 24g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 72mg | Potassium: 272mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg