Greek-Inspired "Marry Me Chicken" with Creamy Feta Sauce
If the viral “Marry Me Chicken” recipe has ever made you swoon, you’re going to fall head over heels for this Greek-inspired version. It’s everything you love about the original — tender, golden-seared chicken and a rich, creamy sauce — but with a Greek twist that might just steal the show at your next dinner. Instead of the traditional thickened cream, this recipe uses creamy, tangy Feta cheese as the base of the sauce. The result? A luscious, velvety finish that’s full of bold, savoury flavour without being too heavy.
Think juicy chicken breasts dredged in a flour coating lightly seasoned and marinated for extra tenderness, pan-fried to golden perfection, then nestled into a garlicky sauce with white wine, sundried tomatoes, baby spinach, and a generous amount of crumbled Feta. It’s a one-pan wonder that tastes like you’ve been cooking all day — but comes together with minimal fuss.
This dish is rich, full of depth, and utterly moreish — the kind of meal that’ll have everyone asking for seconds (and the recipe). Serve it with crusty bread, over orzo, or alongside a simple Greek salad. However you plate it, one thing’s for sure: this Greek "Marry Me Chicken" is an absolute keeper.
Marry Me Tsiken (Chicken) - Greek Style!
Mary PolitisIngredients
- 1 kg chicken breasts sliced in half to make thinner fillets
- 30 g unsalted butter
- 3 tbsp extra virgin olive oil
Dredge mixture
- 4 tbsp plain flour
- 1 tbsp chicken spice mix of your choice
- 1 tsp dried oregano
- salt and pepper
Sauce
- 2 garlic cloves minced
- 7-8 sundried tomatoes roughly chopped
- 60 ml white wine
- 300 ml chicken stock
- 100 g Feta cheese
- 50 g baby spinach leaves
Instructions
- Combine the dredging mixture for the chicken in a small tray. Coat each piece of chicken breast, setting it aside.
- In a large pan large enough to hold all the chicken, add the unsalted butter and extra virgin olive oil and fry the chicken until golden brown on each side. Set aside. Do not stress if the chicken is not cooked through; it will be returned to the pan later for extra cooking.
- In the same pan, over medium-high heat, add garlic and sundried tomatoes. Allow to fry for a few minutes. Deglaze with white wine and pick up the flavour stuck to the pan with your wooden spoon. Add the chicken stock and crumble in the feta cheese. Continue cooking and mixing until the feta cheese melts into the sauce. Add the baby spinach and allow it to cook down. It's okay if at this point the sauce is watery; it will thicken. If it's too thick, you can add extra stock or some water.
- Place the chicken into the sauce and coat it with the sauce. Allow to simmer on medium heat until the chicken has had enough time to cook through and the sauce has thickened. Check for seasoning, but thanks to the feta and sundried tomatoes, you may not need any.
Love this recipe! It is very simple to make, but packed with flavour. I love the use of feta instead of cream, which does the job of adding creaminess without all the calories. Spinach brings some earthiness to balance out the whole dish, not to mention additional nutrition. Love this, and will definitely make again! Thank you so much.