Chicken Saganaki: A Skillet-Full of Greek Comfort and Bold Flavor

If you’re looking for a dish that captures the heart of Greek home cooking — bold, rustic, and irresistibly flavorful — then Chicken Saganaki is calling your name. Traditionally known for seafood (like shrimp saganaki), this lesser-known but equally delicious version features tender chicken simmered in a rich tomato sauce, finished with melting feta cheese, and infused with classic Mediterranean herbs.

Chicken Saganaki is the kind of meal you make when you want something warm, comforting, and effortlessly impressive. It’s cooked entirely in one skillet and goes from stovetop to table in under an hour, making it ideal for weeknight dinners, cozy weekends, or casual gatherings with friends. Pair it with crusty bread, rice, or even orzo for a meal that feels both rustic and refined.

This recipe was inspired by a seaside taverna in the Peloponnese where the sizzle of “saganaki” dishes — served bubbling hot in small pans — was as much part of the ambiance as the crashing waves. Bringing that same sizzle to the home kitchen is easier than you’d think.

What Does “Saganaki” Mean?

The word “saganaki” refers to the small two-handled pan traditionally used to cook and serve a variety of Greek dishes — not the dish itself. It’s most famously associated with cheese saganaki, where hard cheese is fried until golden and served with lemon.

Over time, the name extended to dishes like shrimp saganaki and chicken saganaki, which are typically simmered in a tomato-based sauce with crumbled feta and herbs, then finished in the oven or served bubbling hot in the pan.

Why You’ll Love Chicken Saganaki

• One-skillet recipe — easy cleanup, big flavor

• Ready in under an hour

• Melts feta into the sauce for a tangy, creamy finish

• Authentic Greek flavor profile with pantry staples

• Naturally low-carb and gluten-free

Ingredients You’ll Need

This recipe serves 4 people.

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• Salt and pepper to taste

• 1 tsp dried oregano

• 2 tbsp olive oil

For the Tomato Sauce:

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 can (14 oz) crushed tomatoes

• 1 tbsp tomato paste

• 1 tsp sugar (to balance acidity)

• 1 tsp dried oregano

• ½ tsp dried thyme

• Pinch of chili flakes (optional, for heat)

• Salt and pepper to taste

• ¼ cup water or chicken broth

For Finishing:

• ⅔ cup crumbled feta cheese

• 1 tbsp olive oil

• Fresh parsley or basil, chopped (for garnish)

• Lemon wedges, for serving

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Optional Add-Ins:

• Kalamata olives for briny depth

• Red bell peppers for sweetness

• A splash of ouzo for a more traditional touch

• Fresh cherry tomatoes for texture variation

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Step-by-Step Instructions

1. Season and Sear the Chicken

1. Season chicken pieces with salt, pepper, and oregano.

2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat.

3. Sear the chicken for 4–5 minutes per side, until golden brown but not fully cooked through.

4. Transfer to a plate and set aside.

Tip: You’re building flavor at this stage, so get a nice golden crust on the chicken without crowding the pan.

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2. Build the Tomato Sauce

1. In the same skillet, reduce heat to medium and add a bit more olive oil if needed.

2. Sauté the chopped onion for 3–4 minutes, until soft and translucent.

3. Add minced garlic and cook for another 30 seconds, until fragrant.

4. Stir in the tomato paste and cook for 1 minute to deepen flavor.

5. Add crushed tomatoes, sugar, oregano, thyme, chili flakes, and water/broth.

6. Simmer for 5–7 minutes, until slightly thickened.

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3. Combine and Simmer

1. Return the seared chicken to the skillet and stir to coat in the sauce.

2. Cover and simmer for 12–15 minutes on low heat, or until the chicken is fully cooked and tender.

Optional: Add olives or sliced bell peppers at this stage for variation.

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4. Add the Feta and Finish

1. Uncover the pan and sprinkle crumbled feta evenly over the chicken.

2. Drizzle with a bit of olive oil for richness.

3. Optional (but recommended): Place the skillet under the broiler for 2–3 minutes until the feta begins to melt and slightly brown.

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5. Garnish and Serve

1. Sprinkle with fresh chopped parsley or basil.

2. Serve hot with lemon wedges on the side.

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How to Serve Chicken Saganaki

This dish is incredibly versatile when it comes to accompaniments. Try pairing it with:

• Crusty bread or pita to scoop up the sauce

• Steamed rice or orzo pasta

• Lemon potatoes or roasted vegetables

• Grilled zucchini or eggplant

• A side Greek salad for contrast and crunch

For a complete Greek night, serve with tzatziki, olives, and a glass of white wine or ouzo.

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Make-Ahead and Storage Tips

• Make ahead: The sauce (with or without the chicken) can be made 1 day in advance. Reheat gently on the stove before adding feta.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Freezing: This dish freezes well! Just hold off on adding the feta until reheating for best texture.

Reheat Tip: Warm gently on the stovetop or in the oven at 325°F until heated through.

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Customizations and Variations

Make it Creamy

Add a splash of cream or Greek yogurt just before serving for a creamier saganaki.

Spicy Version

Add a chopped fresh chili or increase the chili flakes to bring the heat.

Lighter Take

Use chicken breast and skip the broiling step for a leaner version.

Vegetarian Twist

Swap chicken for chickpeas, tofu, or grilled halloumi cubes — just as flavorful, no meat needed.

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Frequently Asked Questions

Can I use canned tomatoes instead of fresh?

Yes — canned crushed or whole peeled tomatoes are traditional and work perfectly in this recipe. If using fresh, blanch and peel them first for a smoother sauce.

Is this dish spicy?

Only if you want it to be. The chili flakes are optional, and you can easily dial up or down the heat.

Do I have to use feta cheese?

Feta is traditional and adds salty tang, but you could substitute with soft goat cheese or omit it entirely for a dairy-free version.

What’s the best pan for saganaki?

A cast iron or heavy-bottomed skillet is ideal. It retains heat well and can go from stovetop to oven. If you don’t have an oven-safe pan, transfer to a baking dish before broiling.

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Nutritional Snapshot (Per Serving, Approximate)

• Calories: 390

• Protein: 35g

• Carbs: 8g

• Fat: 22g

• Sugar: 4g

• Fiber: 2g

• Gluten-Free: Yes

• Low Carb/Keto-Friendly: Yes

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Final Thoughts

Chicken Saganaki is one of those recipes that feels like a little escape to the Greek isles — bold in flavor, unfussy to make, and full of comfort. Whether you’re new to Greek cuisine or already obsessed with feta and oregano, this dish is an irresistible combination of simplicity and sophistication.

With just one pan and a few staple ingredients, you can create something truly special. Add it to your weekly rotation, serve it for guests, or save it for when you need a warm, satisfying dinner that doesn’t take all day.

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