Description
These Greek Chicken Bites are tender, flavorful pieces of chicken marinated in a zesty lemon and oregano mixture, then pan-seared to perfection and finished with a savory white wine deglaze. Perfect for a quick and delicious Mediterranean-inspired meal or appetizer.
Ingredients
Scale
Marinade and Chicken
- 1 lb. chicken breasts cut into 1″ pieces (about 2 breasts)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice (from 1 lemon)
- 1 teaspoon lemon zest (from 1 lemon)
- 2 cloves garlic minced (about 1 teaspoon)
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup white wine or chicken broth (or water in a pinch)
Instructions
- Make the marinade: In a small bowl or glass measuring cup, mix the olive oil, lemon juice and zest, minced garlic, dried oregano, kosher salt, and black pepper until well combined.
- Marinate the chicken: Place the cut chicken pieces in a plastic bag or container with a lid. Pour the marinade over the chicken and stir or massage to coat evenly. Allow the chicken to marinate for at least 20 minutes, preferably 2-24 hours, or skip if short on time.
- Preheat the skillet: Heat a large heavy skillet over medium-high heat until very hot, about 1-3 minutes depending on material.
- Cook the chicken: Add the chicken pieces in an even layer in the skillet. Cook undisturbed for about 5 minutes until the underside is browned. Flip the chicken pieces and cook for another 5 minutes or until fully cooked through (internal temperature 165°F, no pink inside).
- Deglaze the skillet: Pour in the white wine and use a spatula or wooden spoon to scrape up the browned bits from the bottom. Continue cooking while stirring until most of the wine has evaporated and the chicken is coated in the flavorful drippings.
- Serve: Remove from heat and serve the Greek Chicken Bites hot, as a main dish, appetizer, or part of a Mediterranean meal.
Notes
- If using stainless steel or a not well-seasoned cast iron skillet, add 1 tablespoon of olive oil before cooking to prevent sticking.
- This marinade and technique work well with other proteins like chicken thighs, pork, steak tips, or shrimp; adjust cooking times accordingly.
- Substitute 1 tablespoon red wine vinegar for lemon juice (omit zest), and use 1 teaspoon garlic powder instead of fresh garlic if needed.
- Pre-mixed Greek seasoning or 1.5 tablespoons fresh oregano can replace dried oregano for a fresher flavor.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 70 mg
