CHICKEN SAGANAKI (30 MINUTE MEAL): GREEK STYLE CHICKEN IN A TOMATO & FETA SAUCE
Yield:
6
A flavorful main course that’s perfect for a busy weeknight served alongside pasta and great for entertaining. Make it for 2 or 22. Everyone will love it.
Ingredients
- 1-1 and ½ pounds boneless skinless chicken breast, cubed
- 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 (make sure they’re unsalted and no flavors added)
- 1/2 cup water
- 1 teaspoon dried oregano
- ½ teaspoon sugar, or more
- pinch of crushed red pepper flakes
- salt and freshly ground black pepper, to taste
- 1 cup crumbled feta cheese
- 4-6 scallions, finely chopped
Instructions
- Preheat the broiler on high.
- Place the chicken cubes on a tray or in a shallow bowl and season both sides with salt and black pepper.
- Heat a 10-inch (26 cm) ovenproof skillet over medium-high heat. Add olive oil and 1/3 of the chicken cubes making sure to not crowd the pan. Sauté the chicken 1-2 minutes per side until lightly brown. Transfer onto a plate and do the same with the remaining chicken.
- Lower the heat to medium-low and cook the onions and garlic for about 8-10 minutes or until slightly golden, translucent, and soft.
- Add tomatoes, water, sugar, oregano, crushed red pepper flakes, black pepper, and a little salt. Take care not to add too much since the feta cheese that will be added in the end will be salty.
- Cook the sauce until it reduces and thickens.
- Put all of the chicken into the pan, top with crumbled feta cheese, and bring to a boil.
- Transfer the pan (if it is oven-proof) to the oven on the center rack and cook for about 5-8 minutes or until the cheese melts, the sauce is bubbly and slightly charred.
- Garnish with scallion slices and serve.
- Serve with hearty, toasted bread or over pasta.
Made this for dinner tonight!! SOOOOO yummy!!!!
This is in the oven now.. Hope it turns out 🙏 I should’ve sautéed the chicken with some of the oregano too but thought of that too late.. Also I use vegetable broth instead of water and added some extra bc I also added Orzo to the pot to cook all at once in the oven for a true one pot meal! I plan to use fresh basil on top instead of scallions..
Thanks for the recipe!
Sounds delicious! Enjoy it 🙂
So simple to make. So fullof flavour. Great recipe.
I’m so glad you enjoyed it! Thanks for giving this recipe a try 🙂
Hi Dimitra, is it okay to double up your recipe for chicken saganaki. There are 6 of us eating and I would like to have plenty to serve up and any remainder I would like to freeze. Any ideas for accompaniments would be appreciated?
Kind regards
Gaynor
Hi Gaynor! Yes, you can definitely double up the recipe for chicken saganaki to serve 6. Just make sure to use a large enough pan to accommodate everything or cook it in batches. If you want to freeze any leftovers, it should freeze well; just make sure to cool it completely before storing it in an airtight container.
For accompaniments, consider serving it with:
1. **Rice pilaf** or **orzo** – both are great for soaking up the sauce.
2. **Greek salad** – a light and refreshing option to balance the richness of the chicken.
3. **Crusty bread** – perfect for dipping in the sauce.
4. **Grilled vegetables** – zucchini, peppers, and eggplant would work well.
Enjoy your meal, and I’m sure it will be a hit!
I’ve made this several times now, always delicious!