Greek Chicken with Sauted baby spinach sprinkled with feta cheese

Leilani Waller


This was served at my daughters wedding rehersal dinner. Several tries to get it the way I thought it should taste. It is now my 4 year olds favorite. She likes to pick out the capers and olives. Serve with favorite brown rice.

★★★★★ 4 votes
5 Min
35 Min


1 lb
bonless breast of chicken
1 medium
6 clove
6 Tbsp
olive oil
1 can(s)
15 oz diced fire roasted tomatos
3/4 c
white wine
2 Tbsp
1/2 c
kalamata olives sliced. ( i buy from the olive bar so i can control the expense and already pitted)
1/4 c
crumbled feta cheese (optional)
salt and pepper
bag of baby spinach
bags of boil in bag brown rice


1In large saute pan use 2 tablespoons of olive oil on med high heat. Lightly salt and pepper chicken. Brown chicken breast 3 minutes on each side and remove from pan (Light on salt the olives are quite salty)
2add additional 2 tablespoons olive oil and saute onions until soft add in 4 cloves of garlic and saute additional 2 minutes
3add white wine to deglaze pan and simmer for 3 or 4 minutes
4Add in diced tomatos stir to combine and place chicken back in the pan on top of other ingredients. Cover and simmer on Medium heat for 20 to 25 minutes depending on the thickness of the chicken
5Add in capers and sliced olives and heat through.
6While dish is heating through in a saute pan heat 2 tablespoons of olive oil and add fresh baby spinach to the pan. Saute down until wilted and in garlic saute an addition minute or two and sprinkle with feta cheese to serve.
7While Chicken is resting cook boil in bag brown rice as side dish

About Greek Chicken with Sauted baby spinach sprinkled with feta cheese

Course/Dish: Chicken
Other Tag: Quick & Easy