Greek Chicken with Tomatoes & Feta

Thursday 23 July 2020

The recipe I am sharing with you today for Greek Chicken with Tomatoes & Feta is one which was very popular with my boss and her friends when I was working at the Manor.  I cooked it quite often for her and the ladies for luncheons and sometimes for her and her husband in the evenings.

The chicken is impeccably cooked after being marinated for several hours in a tasty herb, lemon and white wine marinade, which not only makes it really tender, but the flavours are wow!

The original recipe came from this cookbook, Fresh Every Day by Sara Foster. This was one of my boss's favourite sources for recipes she wanted me to cook for them. I was so impressed with it actually that I ended up buying a copy for myself.

The recipes are pretty basic actually, making great use of fresh seasonal produce and herbs. There are a few exotic ones, but most are very doable and quite simple.

The sauce for this chicken is created using the marinade as well as fresh tomatoes and onions.  I used a mix of tomatoes from my box of heirloom tomatoes, but the recipe actually calls for plum tomatoes, which are excellent for sauces.

Added to that are onions, minced garlic and some kalamata olives . . . very Greek . . .  oregano, basil  . . .

Once the chicken has browned, these things get reduced along with the reserved marinade down into a lush and flavour filled sauce.

It is served sprinkled with crumbled feta cheese   . . . and a garnish of fresh basil and oregano leaves . . .

So you get beautifully cooked, tender and moist flavourful chicken breasts . . . .

Adorned with a beautiful lush and rich sauce . . .

And crowned with salty crumbled feta cheese  . . .  it migh tlook like a bit of a hot mess . . .

But I can promise you that it is anything but a hot mess  . . .  it is perfection . . .

Savoury, tangy, sweet, salty, herby perfection.  I have small batched it to feed two people, but it can easily be doubled or even tripled, having done so many times myself.

Greek Chicken with Tomatoes & Feta

Greek Chicken with Tomatoes & Feta
Yield: 2
Author: Marie Rayner
I small batched this fabulous chicken recipe from the cookbook "Fresh Every Day" by Sara Foster. The flavours are beautifully fresh!


  • 2 boneless, skinless chicken breasts
  • 1 TBS Lemon juice
  • 1 tsp fresh lemon zest
  • 120ml white wine (1/2 cup)
  • 1 TBS chopped fresh oregano, plus more to garnish
  • sal and black pepper to taste
  • 1 TBS olive oil
  • 1/2 TBS butter
  • 1/2 small onion, peeled and diced
  • 2 plum tomatoes, cored and chopped
  • 1 clove garlic, peeled and minced
  • 10 Kalamata olives, pitted and halved
  • 3 fresh basil leaves, rolled and juilienned, plus more to garnish
  • 1 ounce of Feta cheese, crumbled


  1. Pat the chicken dry and put into a dish with a cover. Add the lemon juice, lemon zest, wine, oregano, and salt and pepper to taste, rubbing it all into the chicken. Cover and place in the refrigerator to marinate for several hours.  Bring to room temperature before cooking. (You can leave it as long as overnight.)
  2.  Heat the olive oil and butter in a large skillet. Remove the chicken from the marinade, reserving the marinade. Cook the chicken in the hot fat, turning it only once, for 4 to 5 minutes per side, until golden brown.  Remove to a plate, loosely cover with foil and keep warm.
  3. Add the onions and tomatoes to the skillet and cook over medium heat, stirring often, for 2 to 3 minutes, until the onion has softened and the tomatoes have released some of their juices. Add the garlic and cook for a minute, stirring. Add the reserved marinade and bring to the boil. Reduce the heat and simmer until reduced by half. Taste and season as required.
  4. Return the chicken to the pan. Add the olives and basil. Simmer on low for a further 6 to 8 minutes until the chicken is cooked through and the juices run clear.
  5. Transfer the chicken to heated serving plates.  Spoon some sauce over each serving.  Crumble the feta over top and garnish with herbs. Serve immediately.
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When I served this at the Manor, she liked to have couscous with it. We enjoyed it the other day simply with some steamed rice. I did not serve a vegetable on the side.  This was quite simply more than enough!  

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  1. Well, this just went in my save pile and I'd make it tonight if I had the ingredients. I now know what is on the next shopping list!

    1. I hope you enjoy this Jeanie! Its not too attractive to look at, but wow the flavours are spot on! xoxo

  2. What a tasty dish. We had this last night and loved it. The flavours all go so well together and it was very easy to make. I marinated mine overnight and the chicken was beautiful, soft and moist. The sauce is fantastic with all the best of Greek flavours and the feta and olives add that lovely salty note to balance the sweetness of the tomatoes. It's such a clever, well balanced dish.

    1. Oh Marie, I hope you know how much joy it gives me when you make and review one of my recipes. It makes me very happy! I am so pleased that you enjoyed this. Thank YOU! xoxo


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