Description
Greek Chicken Bites are flavorful, bite-sized pieces of chicken breast marinated in a zesty lemon-oregano mixture, then pan-seared to perfection and finished with a savory white wine deglaze. This quick and easy recipe is perfect for a light dinner or appetizer and brings a taste of Mediterranean cuisine to your table.
Ingredients
Scale
Chicken
- 1 lb. chicken breasts cut into 1″ pieces (about 2 breasts)
Marinade
- 2 tablespoons extra-virgin olive oil
- juice and zest of 1 lemon (about 2 tablespoons juice and 1 teaspoon zest)
- 2 cloves garlic minced (about 1 teaspoon)
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Deglaze
- 1/4 cup white wine or chicken broth, or water in a pinch
Instructions
- Make the marinade: Mix the olive oil, lemon juice and zest, minced garlic, dried oregano, kosher salt, and black pepper together in a small bowl or glass measuring cup until well combined.
- Marinate the chicken: Place the cut chicken pieces into a plastic bag or container with a lid, pour the marinade over them, and toss or smush around to fully coat. Marinate for at least 20 minutes or up to 24 hours for best flavor. You may skip marinating if short on time.
- Heat the skillet: Preheat a large heavy skillet over medium-high heat until very hot, which takes about 3-5 minutes for cast iron or 30 seconds to 1 minute for other materials.
- Cook the chicken: Add the marinated chicken to the skillet in an even layer. Cook without moving for about 5 minutes, then flip the pieces and cook another 5 minutes or until the chicken reaches an internal temperature of 165°F and is no longer pink inside.
- Deglaze and finish: Pour in the white wine (or broth/water) and use a spatula or wooden spoon to scrape up the browned bits from the skillet bottom, coating the chicken in the flavorful drippings. Continue cooking until most of the liquid evaporates and chicken is well coated. Serve immediately.
Notes
- If using a stainless steel or not well-seasoned cast iron skillet, adding an extra tablespoon of olive oil before cooking helps prevent sticking.
- The marinade can be used with other proteins such as chicken thighs, pork, steak tips, or shrimp; adjust cooking times accordingly.
- Substitutions: Use 1 tablespoon red wine vinegar instead of lemon juice (omit zest), or 1 teaspoon garlic powder instead of fresh garlic.
- Pre-mixed Greek seasoning or 1.5 tablespoons fresh oregano can be substituted for dried oregano.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg
