Grecian Chicken

Why You’ll Love This Recipe

This recipe is simple, healthy, and packed with classic Greek flavors. Juicy chicken tenderloins are seared and combined with tomatoes, mushrooms, onions, and garlic for a hearty base. The addition of capers and olives brings a delightful tang and saltiness, making every bite fresh and satisfying. Best of all, it comes together quickly, making it a perfect weeknight dinner option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 teaspoons olive oil, divided
1 pound chicken tenderloins
2 medium tomatoes, sliced
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 tablespoon capers, drained
1 tablespoon lemon-pepper seasoning
1 tablespoon salt-free Greek seasoning
1 medium garlic clove, minced
1/2 cup water
2 tablespoons chopped ripe olives
Hot cooked orzo pasta, optional

Directions

1. Heat 2 teaspoons olive oil in a large skillet over medium heat. Add chicken tenderloins and cook for 4–6 minutes, turning occasionally, until browned and cooked through. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 teaspoon olive oil. Sauté onions, garlic, mushrooms, and tomatoes for 3–4 minutes until softened.
3. Stir in capers, lemon-pepper seasoning, Greek seasoning, and water. Simmer for 2–3 minutes to let the flavors blend.
4. Return chicken to the skillet and cook for another 2–3 minutes, spooning sauce and vegetables over the chicken.
5. Sprinkle with chopped olives just before serving.
6. Serve hot, with cooked orzo pasta if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Add spinach or kale for extra greens.
• Use boneless chicken thighs instead of tenderloins for a richer flavor.
• Replace orzo with rice, couscous, or quinoa.
• Add a sprinkle of feta cheese for a creamy, tangy finish.
• Swap mushrooms for zucchini or bell peppers for variety.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. If serving with orzo, store pasta separately to avoid sogginess.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, chicken breasts work well. Slice them into strips for faster cooking.

Do I have to use both lemon-pepper and Greek seasoning?

Using both enhances the flavor, but if you only have one, you can adjust to taste.

Can I make this dish vegetarian?

Yes, substitute the chicken with chickpeas or tofu and follow the same cooking steps.

What type of olives should I use?

Kalamata olives are traditional in Greek dishes, but any ripe olives will work.

Can I prepare this dish ahead of time?

Yes, you can cook the chicken and vegetables ahead, then reheat and assemble before serving.

Is this dish gluten-free?

Yes, as long as you skip the orzo or serve with gluten-free pasta, rice, or quinoa.

What can I serve with Grecian Chicken besides orzo?

It pairs well with roasted potatoes, couscous, quinoa, or a fresh Greek salad.

Can I add cheese to this recipe?

Yes, crumbled feta adds a delicious tang and creaminess.

How do I prevent the chicken from drying out?

Cook just until the chicken reaches 165°F internally, and avoid overcooking.

Can I freeze Grecian Chicken?

Yes, freeze the cooked chicken and vegetable mixture in a freezer-safe container for up to 2 months. Thaw in the refrigerator and reheat before serving.

Conclusion

Grecian Chicken is a quick and flavorful meal that brings the bright, savory flavors of the Mediterranean to your table. With its combination of tender chicken, fresh vegetables, briny capers, and olives, it’s a dish that feels both comforting and refreshing. Perfect with orzo or on its own, this recipe is a wholesome dinner you’ll want to make again and again.

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