Greek-style chicken recipe

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10 min


30 min

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.

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(122 ratings)
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