Greek Chicken with Tomato Sauce

This is a tweaked version of an Epicurious recipe – not too many changes, I just thought the original needed a little more oomph.  It’s really quick and easy though – and can be served with orzo, pasta, rice, or crusty bread.


2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, chopped

2 tsp cinnamon

2 TBSP dried oregano

4 boneless chicken breasts, cut into 1 inch cubes

2 cups canned crushed tomatoes with added puree

1 14 1/2-ounce can low-salt chicken broth

1 1/2  cup crumbled feta cheese

1/3 cup chopped Kalamata olives

Olive Oil

Salt and pepper to taste


  • Over medium-high heat, sauté onion in olive oil until it starts to soften, 3-4 minutes, then add garlic and cook for an additional 2-3 minutes
  • Add chicken, season with salt, pepper, oregano, and cinnamon – cooking until it starts to brown – about 4-5 minutes and then turning it over
  •  Add tomatoes and chicken broth and bring to a boil
  • Cover skillet and reduce heat – simmer until chicken is cooked through – about 10 minutes
  • Increase heat back up to medium-high and stir in feta and olives – cook for about 5 more minutes so the sauce thickens a little and the cheese is all melted
  • Serve overtop of orzo

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