Greek Chicken Skillet Food

GREEK CHICKEN AND POTATOES RECIPE

Greek Chicken and Potatoes Recipe image

This easy Greek chicken and potatoes recipe is a family favorite. The secret is in the lemon-garlic sauce, which doubles up as a marinade. Whether you choose to marinate the chicken for a couple of hours (I usually don't) or cook it right away, the flavors will surprise you in the best way possible.

Provided by Suzy

Categories Dinner

Time 1h15m

Number Of Ingredients 17

Ingredients

3 lb chicken pieces, bone in and skin on (I used 2 breasts and 3 legs)
Salt
4 gold potatoes (about 2 lb), scrubbed clean, cut into thin wedges
1 medium yellow onion, halved then sliced
1 tsp black pepper
1 lemon, sliced
1 cup chicken broth
6 to 12 pitted quality kalamata olives, optional
Fresh parsley, for garnish
1/4 cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
1/4 cup lemon juice
12 fresh garlic cloves, minced
1 1/2 tbsp dried rosemary (or dried oregano)
1/2 tsp ground nutmeg
Greek Salad
Tzatziki Sauce
Pita Bread

Steps:

Preheat oven to 350 degrees F.
Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!

Nutrition Facts : Calories 473 calories, Sugar 3.1 g, Sodium 654.3 mg, Fat 15.8 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 28 g, Fiber 3.5 g, Protein 54.4 g, Cholesterol 165.5 mg

ONE SKILLET GREEK CHICKEN AND ORZO WITH TOMATOES, FETA, AND TZATZIKI

One Skillet Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki image

A delicious, healthy one skillet style summer dinner!

Provided by Tieghan Gerard

Time 35m

Number Of Ingredients 16

Ingredients

4 tablespoons extra virgin olive oil
1 pound boneless skinless chicken, cut into bit size pieces
1/2 cup fresh oregano, chopped
2 teaspoons smoked paprika
1 pinch each kosher salt and black pepper
2 tablespoons balsamic vinegar
4 cloves garlic, chopped
1 bell pepper, sliced
1 cup mixed Greek olives, pitted
2 cups dry orzo pasta
1 cup crumbled feta cheese
tzatziki, for serving
2 cups mixed heirloom tomatoes, chopped or halved
1/3 cup extra virgin olive oil
1/3 cup fresh basil, chopped
1 clove garlic, grated

Steps:

1. In a large skillet, toss together the olive oil, chicken, oregano, paprika, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet. 2. To the skillet, add the bell peppers. Cook until soft, 2-3 minutes. Add the orzo and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 10 minutes. Stir the chicken and olives into the orzo. Allow the chicken to warm through, about 3 minutes.3. Meanwhile, toss all the ingredients for the tomatoes together in a bowl. Season with salt and red pepper flakes. 4. To serve, spoon the tomatoes over the chicken and gently toss. Serve each topped with feta cheese and tzatziki.

Nutrition Facts : Calories 595 kcal, ServingSize 1 serving

MEDITERRANEAN CHICKEN SKILLET

Mediterranean Chicken Skillet image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil
1 pound boneless, skinless chicken breasts, thinly sliced
1 pint cherry tomatoes
1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade
1/2 cup marinated small pitted olives, such as from an olive bar
1/2 cup roasted red peppers, such as from an olive bar
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley or 2 tablespoons lightly dried parsley, such as Gourmet Garden
1 bag frozen brown rice

Steps:

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.

More about "greek chicken skillet food"

GREEK CHICKEN AND RICE SKILLET - PUREWOW

Web Apr 23, 2018 Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken, skin side down, and sear until the chicken is …
From purewow.com

Preheat the oven to 375°F. Season the chicken thighs with salt and pepper. In a small bowl, stir together the dried oregano, garlic powder and the zest of 1 lemon. Rub the mixture evenly over the chicken.
Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken, skin side down, and sear until the chicken is well browned, 7 to 9 minutes. Remove to a plate and reserve.
Add the onion and garlic to the skillet and sauté until translucent, about 5 minutes. Stir in the rice and sauté for 1 minute; season with salt.
Add the chicken broth and bring the mixture to a simmer. Stir in the fresh oregano and the juice of the zested lemon. Slice the remaining 2 lemons and set aside.

Greek Chicken Skillet Food

GREEK CHICKEN AND POTATOES RECIPE

ONE SKILLET GREEK CHICKEN AND ORZO WITH TOMATOES, FETA, AND TZATZIKI

A delicious, healthy one skillet style summer dinner!

MEDITERRANEAN CHICKEN SKILLET

More about "greek chicken skillet food"

GREEK CHICKEN AND RICE SKILLET - PUREWOW

GREEK CHICKEN SKILLET - THE ENDLESS MEAL®

SKILLET GREEK CHICKEN - EASY PEASY MEALS

GREEK CHICKEN SKILLET | AMY MYERS MD

GREEK CHICKEN AND RICE SKILLET RECIPE | COOKING LIGHT

EASY GREEK LEMON CHICKEN | THE RECIPE CRITIC

GREEK CHICKEN THIGHS - JO COOKS

GREEK CHICKEN SKILLET - BETTER HOMES & GARDENS

GREEK LEMON CHICKEN SKILLET - CAMPBELL SOUP COMPANY

GROUND CHICKEN TACO BOWLS - RECIPE RUNNER

GREEK CHICKEN THIGHS (EASY SKILLET DINNER) | GOOD LIFE EATS

EASY PALEO GREEK CHICKEN SKILLET - PHYSICAL KITCHNESS

ONE-SKILLET GREEK LEMON CHICKEN AND POTATOES | KITCHN

GREEK CHICKEN AND VEGETABLE SKILLET WITH OLIVES AND FETA

30 BEST SPRING CHICKEN RECIPES - EASY SPRING CHICKEN IDEAS - DELISH

GREEK CHICKEN SKILLET - EASY CHICKEN RECIPES

CHICKEN AND WILD RICE CASSEROLE (NO CANNED SOUPS!)

ONE-SKILLET GREEK CHICKEN RECIPE WITH SPINACH & PEPPERS

35 GREEK CHICKEN RECIPES | TASTE OF HOME

GREEK CHICKEN SKILLET RECIPE – COOKIN' WITH MIMA

GREEK CHICKEN PASTA SKILLET - OH SWEET BASIL

CHICKEN SOUVLAKI WITH TZATZIKI | RECIPE - RACHAEL RAY SHOW

GREEK GROUND CHICKEN AND RICE SKILLET - KINDA HEALTHY RECIPES

GREEK CHICKEN SKILLET | CANADIAN LIVING

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search