To finish cooking the chicken breast, add it to the pan with the tomato sauce and chicken stock. Feel free to add ¼ cup of dry white wine for depth. Cover and cook over low heat until it reaches 160 to 165ºF (71 to 74ºC).

The process takes about 15 minutes, depending on the pieces’ thickness. I use a similar approach to cook shredded chicken, using steam heat to ensure juicy and tender pieces. Garnish with feta cheese and chopped parsley right before serving.

Serve this with
Couscous Salad
Grilled zucchini
Greek salad
Crispy roasted potatoes

Frequently asked questions

Can I grill the marinated chicken?
The marinated chicken can be barbecued or cooked on a grill pan. Use medium-high heat, between 400 to 450ºF (204 to 232ºC). Make sure to cover and cook, flipping halfway through. Depending on the thickness, it takes about 5 to 8 minutes per side. Move to a cooler part of the grill if it needs more time or is browning too quickly.

How do you make Meditteranean chicken kabobs?
Cut the chicken into large cubes, about 1 to 2 inches in size. Marinate in the sauce to season the surface, then thread onto skewers. Cook over medium heat in a barbecue or grill pan. Flip and cook each side until lightly charred and fully cooked.

Can I add other vegetables to the pan?
While braising the chicken, other flavorful vegetables can be added to the sauce, making it a heartier meal. Add sliced zucchini, pieces of green beans, cooked artichokes hearts, mushrooms, or diced red or gold potatoes.