The lemon train is making another stop with this Greek Chicken with Capers and Raisins in Feta Sauce.

You know how you cook dinner (or not :) night after night, and after awhile, you get kind of bored with the same old flavors and you really want something more exciting, something that you might order in a restaurant, but you’d like to make it at home and you’d like it to be fairly easy?

This recipe is that. When we sit down and take our first bites, we always say, “I would totally order this at a restaurant.” And the truth is, I would. The flavors are more complex than the average chicken dish you might whip up on a weeknight.

You’ve got the brightness of lemon and the aromatic lift of garlic and onion. You’ve got herby oregano and briny capers, then salty feta cheese which are all balanced by sweet, plump and juicy golden raisins.  My mouth is watering just thinking about it.

But what’s really wonderful about this chock full of flavor dish, is that it is not at all hard to make. All this magic comes together in one pan (woo hoo!) and it doesn’t take long to cook because we’re using thin chicken breasts.

You can slice them thin or pound them thin, or both, but you definitely want to go thin here, about 1/4″ thin, give or take an 1/8″ or so. (I’m kidding. Don’t measure them. Just slice or pound them thin. I know mine were thicker than a 1/4″ this time around.)

The chicken goes in for a quick dredge in some oregano seasoned flour, then you brown the breasts on both sides. They come out such a beautiful golden brown that you might be tempted to dive in right then and there, but you should wait because you’ve got an amazing pan sauce to make, and the chicken isn’t fully cooked yet, so you have to wait anyway.

As long as you’ve got your onions and garlic ready to go, it’s just a matter of adding your ingredients to the pan, a little at a time. First saute the onions and garlic, then add the liquids and raisins so that you can de-glaze the pan, scraping up all those lovely brown bits while the raisins plump up with all that delicious flavor.

The chicken goes back into the pan to simmer, covered, for about ten minutes to finish cooking. Then you’ll remove it so that you can freely whisk in the feta and capers. That’s it. You now have the most delicious pan sauce, ready and waiting to be ladled over your chicken.

I like to serve this over orzo that I’ve tossed with a little extra virgin olive oil and more oregano.

I plated up one serving for this post, but I generally like to fill an oblong serving platter with the orzo, artfully overlapping the chicken breasts in a row on top of that. Then I’ll spoon the sauce over the top, holding back some reserve for those who want extra sauce on their portion. (That would be me.)

We had friends over one night and I made this dish. I tripled the recipe to make sure I had enough. They both went back for seconds, then my friend’s husband went back for thirds. I remember him saying something like it was so good, he just couldn’t stop eating it. #truestory

My husband and I feel the same way, so I often double it just so we can have leftovers the next day, or seconds if anyone is particularly hungry.

Our kids love it, too. Although, my daughter picks out the onions, and then my son picks them out too, because he sees her do it. But, the rest is all good; they love the chicken and the lemon, feta, capers and raisins.

Yep, I would definitely order this at a restaurant, if that were possible. But, I can’t, so I’m happy that I can make it at home. Oh, did I mention that it’s also a lighter recipe?

Yaass! Winner, winner Greek Chicken with Capers and Raisins in Feta Sauce dinner!

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