Greek Chicken Filets

Lisa Kotler
by Lisa Kotler
4 servings
25 min

This chicken recipe harkens my memory back to my vacation in Greece many years ago. I remember sitting on a restaurant patio in Santorini perched on the side of a cliff in the town of Oia overlooking the Agean Sea with the warm sun setting behind the island of Thirasia. What brings me back is the incredible flavours of the grilled chicken, seafood, salads, tzatziki, and of course warm pita. We have here my best recollection of the juicy, delicious Greek chicken which I pan-seared and served with homemade tzatziki, warm pita, and salad. There was no islands, sea, or sunset in my vista, but the flavours of this chicken were reminiscient of a wonderful vacation and great meals that we were fortunate to enjoy.

Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 1 lb. boneless, skinless, chicken breasts, cut into thin fillets 
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 4 large garlic cloves, minced
  • 3 tablespoons greek souvlaki spice blend mix (see below)
  • 1 large lemon, juiced
Greek Souvlaki Spice Blend Mix
  • 1 tbsp oregano, crumbled
  • 1 tbsp paprika
  • 1 tsp thyme, crumbled
  • 1/2 tsp rosemary
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
Greek Souvlaki Spice Blend Mix
Combine all ingredients in a jar with a lid, shake well to mix.
1. Combine all ingredients in a ziplock bag and shake well to mix.
2. Add chicken and shake to ensure the marinade is covering the chicken. Allow marinating in the refrigerator overnight or for at least 6 hours.
3. Remove chicken from marinade, and toss leftover marinade.
4. Pan sear each piece of chicken fillet until cooked through, roughly 5-6 minutes per side.
5. Serve with tzatziki sauce for dipping and warm pita.
Lisa Kotler
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