pat's Recipe

Pan-Seared Chicken Breasts with Olives and Feta

Category: Poultry

We recommend using shrink-wrapped or brine-packed feta rather than precrumbled. You will need 2 ounces.

Serves 4
4 split bone-in, skin-on chicken breasts , (about 3 pounds) halved crosswise
Salt and pepper
1 tablespoon vegetable oil
1 small red onion , halved and sliced thin
4 garlic cloves , minced
1 teaspoon dried oregano
3/4 cup low-sodium chicken broth
1/2 cup pitted kalmata olives , halved
2 tablespoons chopped fresh parsley
1/2 cup crumbled feta cheese (see note)


1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin-side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until chicken registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil.

2. Pour off all but 1 tablespoon fat from skillet. Add onion and cook until softened, about 3 minutes. Add garlic and oregano and cook until fragrant, about 30 seconds. Stir in broth, olives, and any accumulated chicken juices and simmer, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, stir in parsley. Pour sauce over chicken. Sprinkle with feta. Serve.