Greek Style Garlic Chicken Breast Recipe

Chicken breasts: Boneless and skinless, these are the main protein of the dish.

Garlic: Freshly minced, it adds a robust and aromatic flavor.

Olive oil: Used for the marinade, it helps to keep the chicken moist and adds a rich taste.

Dried oregano: A key herb in Greek cuisine, it provides an earthy and slightly bitter flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Freshly ground, it adds a mild heat and depth of flavor.

Lemon juice: Freshly squeezed, it adds a bright and tangy note to the marinade.

When marinating the chicken breasts, make sure to massage the marinade into the meat thoroughly. This ensures that the flavors penetrate deeply, resulting in a more flavorful and juicy chicken. Additionally, if you have the time, letting the chicken marinate for a longer period, such as 1-2 hours or even overnight in the refrigerator, can enhance the taste even further.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and can be cooked in the same way as chicken breasts.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic. It provides a similar flavor but is more concentrated.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative to olive oil.

• dried oregano - Substitute with dried thyme: Thyme has a similar earthy flavor and can be used in the same quantity as oregano.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, but use it sparingly to avoid overpowering the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can be used in the same quantity as lemon juice.

• Allow the chicken breasts to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Place the cooled chicken breasts in an airtight container or wrap them tightly in aluminum foil or plastic wrap.
• Store the wrapped or containerized chicken breasts in the refrigerator if you plan to consume them within 3-4 days.
• For longer storage, place the wrapped chicken breasts in a freezer-safe bag or container. Label with the date to keep track of freshness.
• To freeze, lay the chicken breasts flat in the freezer to ensure they freeze evenly. Once frozen, you can stack them to save space.
• When ready to use, thaw the chicken breasts in the refrigerator overnight. For a quicker method, place the sealed bag in a bowl of cold water, changing the water every 30 minutes until thawed.
• Reheat the chicken breasts in a skillet over medium heat, in the oven at 350°F (175°C), or in the microwave. Add a splash of olive oil or lemon juice to maintain moisture.
• Pair the reheated chicken breasts with fresh vegetables, a side of rice, or a crisp salad to create a balanced meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken breasts in an oven-safe dish and cover with aluminum foil to retain moisture. Heat for about 20 minutes or until the internal temperature reaches 165°F (74°C). This method ensures the chicken remains juicy and flavorful.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the chicken breasts in the skillet and cover with a lid. Cook for about 5-7 minutes on each side, or until heated through. This method helps to maintain the garlic and oregano flavors.

• Microwave Method: Place the chicken breasts on a microwave-safe plate and cover with a damp paper towel to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This is the quickest method but may slightly alter the texture.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken breasts in a vacuum-sealed bag and immerse in the water bath for about 45 minutes. This method will keep the chicken incredibly moist and tender.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken breasts in the basket and cook for about 5-7 minutes, flipping halfway through. This method gives a slightly crispy exterior while keeping the inside moist.

• Mixing bowl: A large bowl used to combine the olive oil, minced garlic, dried oregano, salt, black pepper, and lemon juice with the chicken breasts.

• Garlic press: A tool to efficiently mince the garlic cloves.

• Measuring spoons: Used to measure the exact amounts of olive oil, dried oregano, salt, black pepper, and lemon juice.

• Skillet: A flat-bottomed pan used to cook the marinated chicken breasts over medium-high heat.

• Tongs: Handy for turning the chicken breasts in the skillet to ensure even cooking on both sides.

• Cutting board: A surface to safely mince the garlic cloves.

• Chef's knife: A sharp knife to mince the garlic cloves.

• Meat thermometer: Optional, but useful to check if the chicken breasts have reached an internal temperature of 165°F to ensure they are fully cooked.

• Plate: Used to let the chicken rest for a few minutes before serving.

Prepare the marinade ahead: Mix the olive oil, minced garlic, dried oregano, salt, black pepper, and lemon juice the night before. This allows the flavors to meld and saves time.

Use a meat mallet: Pound the chicken breasts to an even thickness for quicker and more uniform cooking.

Preheat the skillet: Start heating your skillet while the chicken marinates. This ensures the pan is hot and ready when you are.

Batch cooking: Double the recipe and cook extra chicken breasts to use in salads or sandwiches throughout the week.