Greek Chicken Saute

I love recipes that can be extended into more than one meal. That’s the case with this Greek Chicken Saute recipe. Make a nice dinner – the Chicken Saute and then the next day, make Greek sandwiches with some of the chicken.


  • 2 pints cherry tomatoes
  • 1 container or jar (about 7 ounces) pitted Kalamata olives
  • 1 chicken (3 to 3½ pounds) cut into 8 pieces
  • Salt and pepper, to taste
  • 3 tablespoons olive oil
  • 2 small onions, thinly sliced
  • 3 cloves garlic, finely chopped
  • ½ teaspoon crushed red pepper
  • 2 teaspoons dried Greek oregano
  • 4 ounces firm imported feta, crumbled
  • ½ cup freshly chopped parsley
  • Juice of ½ lemon
  • 1 lemon, cut into quarters (for garnish)


  • Set aside 8 cherry tomatoes and ¼ of the olives for the sandwiches. Halve the remaining tomatoes and olives; set aside.
  • Pat the chicken pieces dry, cut the breasts in half, and sprinkle all the pieces with salt and black pepper.
  • In a large flameproof casserole over medium-high heat, heat the oil. Add the chicken, skin side down, and cook without disturbing for 6 minutes, or until golden. Turn and cook 4 minutes more. Transfer to a bowl.
  • Remove all but 2 tablespoons of fat from the pan. Reduce the heat to medium. Add the onions and cook, stirring often, for 8 minutes. Add the garlic, red pepper, and oregano and cook, stirring, for 1 minute more.
  • Return the chicken with any accumulated juices in the bowl to the pan. Add the tomatoes and olives. Cover and simmer for 30 minutes, or until the chicken is cooked through. Set aside 2 chicken breast halves for the sandwiches.
  • Top the remaining chicken with feta, parsley, and lemon juice. Serve with lemon quarters.

For Sandwiches

Greek Chicken Sandwiches



  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • ½ teaspoon Dijon mustard
  • 1 small clove garlic, finely chopped
  • 1 teaspoon dried Greek oregano
  • Salt and pepper to taste ¼ cup olive oil


  • In a bowl, whisk vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper until well blended.
  • Add the olive oil in a slow steady stream, whisking constantly. Taste for seasoning and add more salt and pepper, if you like.



  • 2 cooked chicken breast pieces, skinned
  • 4 cups mixed salad greens
  • 8 cherry tomatoes, cut into slices
  • About 10 Kalamata olives, halved
  • 2 Armenian or 1 English cucumber, thinly sliced
  • 4 radishes, thinly sliced
  • ¼ red onion, chopped 4 pita rounds (8 inches each), halved
  • 4 ounces firm imported feta, crumbled


  • Remove the chicken from the bone and cut into bite-size pieces.
  • Toss the salad greens with the tomatoes, olives, cucumbers, radishes, and onion. Add the dressing and toss gently.
  • Fill each pita half with chicken and top with salad mixture and feta.

Source: Boston Globe Valerie Ryan 

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