Chicken Saganaki (Greek Style Chicken in Tomato & Feta Sauce) Recipe
Chicken Saganaki is a delicious Greek-style dish featuring tender chicken breast simmered in a rich tomato and feta cheese sauce. This 30-minute meal combines sautéed chicken, a flavorful tomato sauce seasoned with oregano and crushed red pepper, topped with melted feta, and finished under the broiler for a bubbly, slightly charred finish. Perfect served with toasted bread or pasta for a wholesome Mediterranean-inspired dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Lactose
Ingredients
Scale
Chicken
- 1 to 1½ pounds boneless skinless chicken breast, cubed
- Salt and freshly ground black pepper, to taste
Sauce and Cooking
- 1/4 cup olive oil
- 1 small onion (216 grams/half pound), finely chopped
- 3–4 garlic cloves, sliced
- 14.5 ounces (411g) canned tomatoes, pureed (unsalted, no flavors added)
- 1/2 cup water
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar, or more to taste
- Pinch of crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
Topping and Garnish
- 1 cup crumbled feta cheese
- 4–6 scallions, finely chopped
Instructions
- Preheat Broiler: Preheat your oven broiler on high to prepare for finishing the dish.
- Season Chicken: Place the cubed chicken breast in a shallow bowl or tray and season both sides generously with salt and freshly ground black pepper.
- Sauté Chicken: Heat a 10-inch (26 cm) ovenproof skillet over medium-high heat and add the olive oil. Add one-third of the chicken cubes without crowding the pan and sauté for 1-2 minutes per side until lightly browned. Transfer to a plate and repeat with remaining chicken in batches.
- Cook Onions and Garlic: Reduce heat to medium-low and add the chopped onions and sliced garlic to the skillet. Cook gently for 8-10 minutes until the onions are soft, translucent, and slightly golden.
- Add Tomato Sauce Ingredients: Pour in the pureed tomatoes, water, sugar, dried oregano, crushed red pepper flakes, a pinch of salt (lightly, as feta is salty), and freshly ground black pepper. Stir well and simmer until the sauce thickens and reduces slightly.
- Combine Chicken and Sauce: Return all the browned chicken cubes to the skillet and stir into the sauce. Sprinkle the crumbled feta cheese evenly on top and bring the mixture to a boil on the stovetop.
- Broil to Finish: Place the ovenproof skillet on the center rack in the preheated broiler. Cook for 5-8 minutes until the feta cheese melts, the tomato sauce bubbles, and achieves slight charring.
- Garnish and Serve: Remove from the oven and sprinkle with finely chopped scallions. Serve immediately, ideally with hearty toasted bread or cooked pasta to soak up the flavorful sauce.
Notes
- Ensure the skillet is ovenproof before placing under the broiler to avoid damage.
- Adjust sugar to balance acidity in the tomato sauce as needed.
- Do not overcrowd the pan when sautéing chicken to ensure proper browning.
- This dish pairs well with crusty bread or pasta for a complete meal.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
Keywords: Chicken Saganaki, Greek chicken recipe, tomato feta chicken, quick Greek meals, Mediterranean chicken, healthy chicken dinner
