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Grecian Chicken

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A Mediterranean-inspired dish with tender chicken, tomatoes, mushrooms, onions, garlic, capers, and olives seasoned with lemon-pepper and Greek spices. A quick and flavorful weeknight dinner option served on its own or with orzo pasta.

Ingredients

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

Instructions

  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 blend flavors.
  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.

Notes

Add spinach or kale for extra greens.

Use boneless chicken thighs instead of tenderloins for richer flavor.

Replace orzo with rice, couscous, or quinoa.

Sprinkle with feta cheese for a tangy finish.

Swap mushrooms for zucchini or bell peppers for variety.

Store leftovers up to 3 days in the fridge, reheating gently before serving.

Nutrition

Find it online: https://familydinnercooking.com/grecian-chicken/