• 4 medium sized chicken breasts
  • 1/4 cup olive oil
  • 2 Tbsp. lemon juice
  • 1/4 cup water
  • 2 Tbsp. Mt. Olympus Greek Style Seasoning
  • 1-12 oz. can artichoke hearts, drained
  • 1 cup Kalamata olives, pitted
  • 1 cup chicken broth
  • 1/4 cup white wine
  • 2 Tbsp. Greek yogurt
  • salt and pepper to taste


In a large zip-top bag, combine chicken breasts, olive oil, lemon juice, water and Mt. Olympus. Shake to combine and marinate in refrigerator for 3 to 6 hours. Preheat oven to 375 degrees. Remove chicken from marinade. In a saute pan, brown chicken on each side, about 2 min. per side. Place browned chicken in oven safe baking dish. Stuff artichoke hearts and olives around and between chicken breasts. Bake uncovered for 30 to 40 min. (or until internal temperature reaches 165 degrees). Meanwhile, deglaze pan with chicken broth, scraping pan to release browned bits. Add white wine and reduce by half. Remove from heat and whisk in Greek yogurt. Salt and pepper to taste. When chicken is finished cooking, spoon sauce over dish and serve immediately.

Serving Suggestions

Serve with couscous or rice.


4 servings

Thanks To

David Trout, Savory Spice Shop—Lincoln Square/Chicago, IL owner

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Savory Spice Shop Ingredients
Mt. Olympus Greek Style Seasoning 1 oz bag $3.00
Chicken Bouillon Cubes $5.30



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Customer Reviews ( Add a Review )

4 stars 12/1/13 ChicagoKelly
I used the Mt. Eulous greek seasoning as a sub for this Olympic Chicken recipe- While it turned out well, I found this seasoning to be a little "muddy." I sprinkled lemon juice on everything and that really helped to brighten up the dish. This seasoning would probably work really nicely on ground beef or grilled turkey meatballs. The recipe itself was very easy, although you cannot "brown" wet marinaded chicken very well. The process did toast up the seasoning left behind by the chicken. I would make this again because it was relatively fast to put together (if you don't count the time it takes to marinate the chicken.)