Greek-style chicken recipe

Click to rate
(137 ratings)
Sending your rating
serves: 4
Skill: easy
Prep: 10 min
Cooking: 30 min
  • We earn a commission for products purchased through some links in this article.
  • Mediterranean vegetables like aubergines and ready-made Bolognese sauce help to make this chicken stew rich and flavoursome.


    • 1 x 750g jar Bolognese sauce
    • 450g chicken breast or thighs, cut into bite-sized pieces
    • ½ the grated zest and juice of 1 lemon
    • 3tbsp olive oil
    • 1 large onion, peeled and finely sliced
    • 4 sun-dried tomatoes, chopped
    • 1 medium aubergine, halved and sliced
    • 2 medium courgettes, trimmed and sliced
    • 1 x 450g can of artichokes, drained and halved (optional)
    • To serve:
    • Warmed pitta bread
    • Greek yogurt
    • Fresh flat leaf parsley, chopped


    • Place the chicken into a bowl with the lemon zest and juice. Stir well, cover and leave to marinate for 30 mins.

    • Heat the oil in a large heavy-bottomed pan on a medium heat. Add the onions and aubergine and cook for 3-4 mins. Add the chicken and remaining marinade from the bowl. Add the courgettes and sun-dried tomatoes and Bolognese sauce. Season to taste, cover and simmer on a low-medium heat for 30 mins. Remove the lid and cook for a further 10 mins or until tender.

    • Add the artichokes hearts (if using) to the pan and heat for 5 mins.

    • Serve hot or cold with pitta bread and yogurt and garnished with fresh parsley.

    Top tip for making Greek-style chicken

    You could serve this Greek-style chicken on top of rice.

    Click to rate
    (137 ratings)
    Sending your rating

    Related Recipes