Name: Chicken Saganaki: A Skillet-Full of Greek Comfort and Bold Flavor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into large chunks; 2 tbsp olive oil; Juice of 1 lemon; 2 garlic cloves, minced; 1 tsp dried oregano; Salt and black pepper, to taste; 2 tbsp olive oil; 1 small red onion, finely chopped; 2 cloves garlic, minced; ½ tsp crushed red pepper flakes (optional, for heat); 1 can (14 oz) crushed or diced tomatoes; 2 tbsp tomato paste; 1 tsp sugar (optional, to balance acidity); ½ tsp dried oregano; ¼ cup water or chicken broth; Salt and pepper, to taste; ¾ cup crumbled feta cheese; Fresh parsley or dill, chopped, for garnish; Lemon wedges, for serving

Description

Chicken Saganaki is a rich, comforting Greek dish that brings bold Mediterranean flavors to your table. Traditionally made with seafood like shrimp or cheese alone, this version replaces the seafood with tender chicken simmered in a zesty tomato and feta sauce. It’s ideal for a cozy dinner, paired with crusty bread or over orzo or rice. This dish combines juicy chicken, briny feta, ripe tomatoes, and aromatic herbs into a skillet meal that’s both rustic and deeply satisfying. Whether you’re looking for a weeknight comfort dish or something special to impress guests, Chicken Saganaki delivers simplicity and flavor in every bite.

Ingredients

Scale

For the chicken and marinade:

1 ½ lbs boneless, skinless chicken thighs or breasts, cut into large chunks
2 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, minced
1 tsp dried oregano
Salt and black pepper, to taste

For the sauce:

2 tbsp olive oil
1 small red onion, finely chopped
2 cloves garlic, minced
½ tsp crushed red pepper flakes (optional, for heat)
1 can (14 oz) crushed or diced tomatoes
2 tbsp tomato paste
1 tsp sugar (optional, to balance acidity)
½ tsp dried oregano
¼ cup water or chicken broth
Salt and pepper, to taste

To finish:

¾ cup crumbled feta cheese
Fresh parsley or dill, chopped, for garnish
Lemon wedges, for serving

Instructions

Marinate the chicken: In a bowl, combine chicken chunks with olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Let marinate for at least 30 minutes (or up to 2 hours in the fridge).
Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer and sear until browned on both sides (about 3–4 minutes per side). Remove and set aside — chicken does not need to be fully cooked yet.
Make the tomato sauce: In the same skillet, lower the heat to medium and add another tablespoon of olive oil. Sauté chopped red onion until softened, about 3–4 minutes. Add minced garlic and red pepper flakes and sauté for 30 seconds more.
Add tomatoes and simmer: Stir in the tomato paste, crushed tomatoes, sugar, oregano, and water or broth. Season with salt and pepper to taste. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
Return chicken to the pan: Add the seared chicken back into the skillet, nestling it into the sauce. Cover and let simmer for 10–15 minutes until the chicken is fully cooked through and tender.
Add feta and finish: Uncover and sprinkle crumbled feta over the chicken and sauce. Let it melt slightly into the sauce (you can also pop the skillet under the broiler for 2–3 minutes if you want the feta lightly browned).
Garnish and serve: Sprinkle with fresh parsley or dill. Serve hot with warm crusty bread, over rice, or alongside roasted vegetables.

Prep Time: 15 minutes
Cook Time: 30 minutes