Feta and Olive Chicken Marinara
The success of this recipe will highly depend on the marinara sauce that you use so use a good quality sauce, I use my marinara sauce that I keep in my freezer to make this but you may use your own favorite sauce… if you are not a lover of olives I suggest to pass this by, this is a full flavored dish strongly dominated by olive flavor
Mozzarella cheese may be replaced for the feta, this will work well using skin on chicken thighs or a mixture of thighs and legs, all amounts may be adjusted to taste
Servings 4-6
INGREDIENTS:
6 boneless chicken breasts or 6-8 skin-on bone in chicken thighs (use as many chicken pieces that will fit into the baking dish without over crowding)
1/2 cup all purpose flour
1 teaspoon salt (I use seasoned salt)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/4 cup olive oil
2 tablespoons butter
4 garlic cloves, finely chopped
1 medium onion, chopped
8 ounces fresh sliced mushrooms
1 (24-ounce) jar prepared marinara sauce
1/2 teaspoons crushed chili flakes, optional or adjust to heat level
3/4 cup sliced pimiento-stuffed green olives
1/2 cup crumbled feta cheese or 6 slices mozzarella cheese (can use more)
INSTRUCTIONS:——————————————–
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
In a shallow bowl combine flour with salt, pepper and garlic powder.
Heat oil and butter in a medium skillet over medium-high heat.
Add in the chicken a few pieces at a time and brown on both sides (about 3 minutes per side) transfer to baking dish (if using skin on chicken pieces place skin side facing up in the baking dish).
At this point if desired you may refrigerate the browned chicken up until ready to finish the recipe
To the same skillet add in onion and saute for about 3-4 minutes.
Add in garlic and sliced mushrooms; cook stirring for about 3 minutes or until the mushrooms are softened.
Stir in the marinara sauce, crushed chili flakes and olives, bring to a simmer over medium heat stirring.
Reduce heat to low, season with salt and pepper then simmer uncovered for about 40 minutes stirring frequently (the sauce needs time to simmer so the olive flavor will infuse in the sauce)
Pour the sauce over the chicken.
Bake uncovered for 20 minutes.
Remove from oven sprinkle with crumbled feta cheese or mozzarella slices then return to oven for another 10-15 minutes.
Related posts:
- Greek Lemon And Kalamata Olive Chicken Breast
Kitten’s Baked Chicken Parmesan Marinara
Kitten’s Low Fat Chicken Parmesan Marinara
Grilled Chicken With Sun-Dried Tomato Sauce And Feta
Greek Feta And Olive Vegetarian Pizza
Related posts brought to you by Yet Another Related Posts Plugin.
Tags: tomato
