Greek Island Chicken

This one-skillet chicken dinner brings the flavors of the Greek islands straight to your stovetop. Seared chicken breasts simmer in a white wine sauce loaded with sun-dried tomatoes, sliced olives, red pepper strips, and lemon slices. The surprise ingredient is cinnamon. It’s a classic Greek spice pairing with tomatoes that adds a warm, aromatic depth you won’t find in most Mediterranean chicken recipes.

Sear the chicken first to build color, then cook the onion, garlic, and peppers in the same pan. All those browned bits on the skillet dissolve into the wine sauce when everything simmers together.

The last five minutes uncovered reduce the sauce so it thickens and concentrates. That’s when it goes from brothy to rich and glossy.

Pro Tips

• Use dry sun-dried tomatoes (not oil-packed) so they absorb the wine and sauce as they simmer, plumping up with flavor.
• Don’t skip the uncovered cooking at the end. That reduction step is what gives the sauce body.
• Slice the lemon thin. Thick slices overpower individual bites with too much tartness.
• Serve over rice to catch every drop of the sauce.

Variations

• Add crumbled feta cheese on top right before serving for a salty, creamy contrast.
• Use chicken thighs instead of breasts for richer, more forgiving meat that won’t dry out.
• Stir in a handful of capers with the olives for extra briny punch.