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Don't Miss This Popcorn Premiere! Last Chance For Free Popcorn With Our Newest Spice Set
Don't Miss This Popcorn Premiere! Last Chance For Free Popcorn With Our Newest Spice Set

Test Kitchen Approved

Olympic Chicken

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

Prep Time

15 Minutes

Cooking Time

45 Minutes

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

This chicken is inspired by Greek flavors and includes all the Greek essentials: olive oil, artichokes, olives, wine, yogurt, and a delicious spice blend of garlic, oregano, and spearmint.

Serving Suggestions

Serve with couscous or rice.

Ingredients

4 medium-sized boneless chicken breasts

0.25 cups olive oil

2 Tbsp. lemon juice

0.25 cups water


1 (12 oz.) can artichoke hearts, drained

1 cups Kalamata olives, pitted

0.1 each *1 cup chicken broth

0.25 cups white wine

2 Tbsp. Greek yogurt

Salt and pepper to taste

0.5 each Chicken Bouillon Cubes

Savory Spice ingredients in this recipe

  • Mt. Olympus Greek Style Seasoning

    One of our most popular picks, this Mt. Olympus Greek Style Seasoning blend smells and tastes like a Greek chicken dish in a bottle! It's a versati...

    View full details

Directions

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.