Athenian Chicken: Inspired By the Flavors of Greece

Athenian Chicken Greek Dish
Athenian Chicken, our Greek-inspired dish blends fresh herbs, feta and a touch of lemon to a creamy light sauce.

Radu Dan

Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 2 servings
Nutrition Facts (per serving)
940 Calories
61g Fat
11g Carbs
78g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 940
% Daily Value*
Total Fat 61g 78%
Saturated Fat 24g 118%
Cholesterol 272mg 91%
Sodium 527mg 23%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 12%
Protein 78g
Calcium 563mg 43%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Athenian Chicken isn't really Greek. However, it's certainly Greek-inspired (we do love the hearty flavors of Greece). The dish cooks quickly so you don't lose the essence of fresh herbs (although dried can be substituted, however, you'll want to use just 1 1/2 tablespoons in total). The feta adds a wonderful tart kick. Making this takes about 45 minutes, from start to finish, so it's not super quick, but it's still a good choice for a weeknight dinner for two.


  • 2 boneless, skinless chicken breasts
  • 4 tablespoons fresh thyme (minced)
  • 4 tablespoons fresh oregano (minced)
  • 4 tablespoons fresh parsley (minced)
  • 1 large clove garlic (minced)
  • 3 ounces feta (crumbled)
  • 1​ tablespoon​ olive oil
  • 1/3 cup white​ wine
  • 1/2 cup​ half and half
  • Ground​ white pepper (to taste)
  • Juice from 1/4 lemon (or more to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 375 F.

  3. Pound chicken breasts flat*—they should uniformly be about 3/8 inch thick.

  4. Combine 3 tablespoons of minced herbs with garlic and 1/3 of the cheese.

  5. Layout breasts with what was the skin-side down, lightly season breasts with salt and pepper then spread half of cheese/herb mixture on each breast, roll up, and either tie with twine or pin with toothpicks.

  6. Heat oil in a medium cast-iron skillet over medium-high heat, then, treating the breasts as though they’re 3-sided, brown on 2 sides - about 3 minutes per side. Turn unbrowned side down and place skillet in the oven on the middle rack and cook for another 6 to 8 minutes.

  7. Remove skillet from oven and place breasts on a plate and tent with foil.

  8. Being very careful of the hot handle, add wine to the cast-iron skillet over medium heat and scrape up browned bits. Reducing wine by about half.

  9. Add half and half and bring to a simmer. Add remaining herbs (reserving a couple of pinches for a final garnish), feta, white pepper to taste and lemon juice. Cook for about 30 seconds.

  10. Plate chicken breasts, removing twine or toothpicks, pour the sauce over them and sprinkle with a final pinch of herbs. (For a colorful and nutrient-rich meal, you might want to serve this with roasted cherry tomatoes, micro-greens, fresh peas, and either orzo, couscous or rice.)

  11. Serve and enjoy!


*Note: The best way to flatten chicken breasts is to spritz the inside of a gallon plastic bag with water, put the breast inside it, and then pound with your pounder of choice (a mallet, rolling pin, a pot or a wine bottle, being careful with that one). Pat it dry once you remove it with a paper towel.

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