Greek-Style Baked Chicken Cutlets Recipe

Name: Greek-Style Baked Chicken Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 2 tablespoons milk; 1/2 cup dry bread crumbs; 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness; cooking spray; 2 tablespoons olive oil; 1 lemon, juiced; 1 clove garlic, minced, or more to taste; 1/4 cup white wine; 2 plum tomatoes, chopped; 1 (14 ounce) can artichoke hearts; 10 Kalamata olives, pitted; 1/4 cup chopped fresh basil; 1 (4 ounce) package crumbled feta cheese; 1/2 cup chicken broth

Servings: persons

1 egg
2 tablespoons milk
1/2 cup dry bread crumbs
4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
cooking spray
2 tablespoons olive oil
1 lemon, juiced
1 clove garlic, minced, or more to taste
1/4 cup white wine
2 plum tomatoes, chopped
1 (14 ounce) can artichoke hearts
10 Kalamata olives, pitted
1/4 cup chopped fresh basil
1 (4 ounce) package crumbled feta cheese
1/2 cup chicken broth

1
Whisk egg and milk together in a bowl. Place bread crumbs in a separate bowl. Soak chicken breasts in the egg wash and coat with bread crumbs; place on a plate.
2
Preheat oven to 350 degrees F (175 degrees C). Coat a baking pan with cooking spray.
3
Heat olive oil in a skillet over medium heat. Fry chicken until browned, about 3 minutes per side. Transfer chicken to the prepared baking pan and sprinkle with lemon juice.
4
Cook garlic in the hot skillet until fragrant, no longer than 30 seconds. Pour in white wine and scrape the bottom of the skillet. Add tomatoes, artichoke hearts, and olives. Cook and stir until heated through, about 3 minutes. Add basil; cook until wilted, about 3 minutes more.
5
Pour artichoke mixture over chicken in baking pan and top with feta cheese. Pour chicken broth over everything and cover the pan with aluminum foil.
6
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 egg, 2 tablespoons milk, 1/2 cup dry bread crumbs, 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness, and more.

Yes, Greek-Style Baked Chicken Cutlets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek-Style Baked Chicken Cutlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions