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Greek Chicken with Capers and Raisins in Feta Sauce. Quick and easy chicken dish made with the most amazing pan sauce. Delicious served over orzo!

Greek Chicken with Capers and Raisins in Feta Sauce

Servings 4 servings


  • 4 4 ounce boneless, skinless chicken breasts, sliced thinly
  • 2 Tablespoons all purpose flour
  • 1 teaspoon dried oregano
  • 1 Tablespoon olive oil
  • 1 cup thinly sliced onion
  • 3 garlic cloves minced
  • 1-1/2 cups fat free low sodium chicken broth
  • 1/3 cup golden raisins
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 Tablespoons capers
  • 1/4 cup 1 ounce crumbled feta cheese
  • lemon slices and fresh oregano for garnish
  • 8 ounces dry orzo pasta cook as directed on package.
  • extra virgin olive oil
  • dried oregano


  1. Insure your chicken breasts are thinly sliced or have been pounded between two pieces of plastic wrap until they are about 1/4" thick. (see notes)
  2. Combine flour and oregano in a shallow dish.
  3. Heat oil in a large non-stick skillet over medium high heat.
  4. Dredge each chicken breast in the flour mixture, shaking off excess and place carefully into the skillet. Repeat with the remaining breasts and cook for about 3-5 minutes on each side. (Cooking time will depend on the thickness of your chicken.) Don't flip them multiple times, one flip is plenty. Allow the chicken to become nicely golden on each side. They don't have to be completely cooked through, just nice and golden brown on each side.
  5. Remove the chicken from the pan and set aside while you start the sauce.
  6. Lower the heat to medium and add the onion and garlic to the same pan that you cooked the chicken in. Saute for about 2 minutes to soften, being careful not to burn the garlic. Stir in the broth, raisins and lemon juice and cook for 3 minutes, scraping the bottom of the pan to loosen up any brown bits. (Those bits are full of flavor.)
  7. Return the chicken to the pan. Cover. Reduce heat and simmer for about 10 minutes or until chicken is done. Remove chicken and keep warm.
  8. Add feta cheese and capers to the sauce mixture stirring with a whisk.
  9. Toss cooked orzo with a drizzle of extra virgin olive oil and a sprinkling of dried oregano.
  10. Serve chicken on top of orzo, ladle sauce over all and garnish with fresh lemon slices and fresh oregano, if desired.

Recipe Notes

*For the chicken breasts, you definitely want them to be thin. I usually place the breast flat on the cutting board and slice them, with my hand holding the breast flat and my knife parallel to the cutting board, into thin pieces. You can then pound them between two pieces of plastic wrap if you'd like them thinner, or if you need to pound out part of the breast that may be thicker than the other side. I like to get them to about 1/4" thick.

*There are different sizes of capers, some as big as olives. Use the smaller sized capers for this recipe.

*Orzo is simply a small rice shaped pasta. I like the shape for this dish but feel free to serve with your favorite pasta shape or over your favorite rice or grain.

Recipe adapted from Cooking Light, July 1999