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Chicken Onassis

45-MinutesChickenClassicDinnerHeartyHotSautéedSavoryStove-TopVegetable
Time :35 minutes
Yield :4 servings
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The Scoop

Chicken dinner, but make it Mediterranean with a little old-school glamour!
 Juicy golden chicken gets topped with buttery tomatoes, scallions, briny olives, creamy feta, and fragrant tarragon, all brought together with a splash of white wine.
It’s savory, bright, rich, and fancy enough for guests without making dinner unnecessarily complicated.
Hack it:
Swap black olives for Kalamata olives for a bolder Mediterranean flavor.
Add garlic, red pepper flakes, or Aleppo pepper for extra depth and heat.
Stir in spinach, roasted red peppers, or artichoke hearts with the tomatoes.
Swap feta for goat cheese if you want a softer, tangier finish.
Serve over orzo, couscous, rice, mashed potatoes, or crusty bread to catch every drop of sauce.
Leftovers:
Slice the chicken and pile it into warm pita with the tomato-olive-feta mixture.
Turn it into a Mediterranean grain bowl with couscous, cucumber, and greens.
Chop the chicken and toss it with pasta and the leftover sauce.
Make a warm flatbread topped with sliced chicken, feta, olives, and fresh herbs.
Serve cold over a Greek-style salad with cucumber, greens, and a lemony dressing.

Ingredients

  • 1/2 cup unbleached flour
  • 1 teaspoon paprika
  • 4 chicken breast halves, boneless and skinless
  • salt, to taste
  • fresh ground pepper, to taste
  • 1/4 cup extra virgin olive oil
  • 1/4 pound unsalted butter, divided
  • 1 bunch scallion, thinly sliced
  • 3 small plum tomatoes, deseeded and diced
  • 3/4 cup black pitted olives
  • 1 teaspoon tarragon
  • 1/4 cup dry white wine
  • 8 ounces feta cheese
  • 1 tablespoon parsley, freshly chopped

Directions

  • Mix the flour and the paprika in a pie plate or a shallow dish.
  • Pound the chicken breasts to about 1/2-inch thickness.
  • Season the chicken on both sides with the salt and pepper.
  • Dredge the chicken on both sides in the flour mixture.
  • Heat the olive oil and 3 tablespoons of the butter in a skillet large enough to hold the chicken.
  • Cook the chicken until cooked through at 165 degrees F internally, about 5-7 minutes per side.
  • Transfer the chicken to a plate and keep warm.
  • In a small skillet, melt the remaining butter over medium heat.
  • Sauté the scallion and the tomatoes in the melted butter until just softened, about 3-4 minutes.
  • Add the olives, tarragon, and white wine to the scallion-tomato mixture.
  • Bring the mixture to a simmer.
  • Crumble the feta cheese into the scallion mixture.
  • Add the parsley.
  • Allow the feta to partially melt and for the sauce to thicken, about 2-3 minutes.
  • Plate the cooked chicken, spooning the sauce and vegetables over them.
  • Serve.
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