Description
Flavorful Tuscan Garlic Chicken Pitas packed with juicy chicken, fresh toppings, and a delicious garlic herb sauce. A quick and easy meal perfect for lunch or dinner!
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon butter
- Salt and freshly ground black pepper to taste
- 4 large pita breads
- 2 tablespoons olive oil, divided
- 1 clove garlic, minced
- 1/4 teaspoon dried oregano
- Pinch of salt
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, thinly sliced
- Optional: Tzatziki sauce or hummus for serving
Instructions
- Prepare the Chicken Breasts: Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch. Season both sides of the flattened chicken breasts generously with salt and freshly ground black pepper.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for about 3-4 minutes per side, until golden brown. Remove from skillet and set aside.
- Sauté the Garlic and Herbs: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant. Add the dried oregano and dried basil to the skillet and stir for another 15 seconds.
- Deglaze the Pan: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for about 1-2 minutes.
- Simmer the Sauce: Add the chicken broth and lemon juice to the skillet. Return the seared chicken breasts to the skillet. Bring the sauce to a simmer, then reduce the heat to low, cover the skillet, and let the chicken simmer for about 8-10 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
- Finish the Sauce: Remove the chicken from the skillet and set aside. Increase the heat to medium and let the sauce simmer for a few more minutes, until it has slightly thickened. Stir in the butter until it is melted and the sauce is glossy. Taste the sauce and adjust the seasoning with salt and pepper as needed. If you like a little heat, add a pinch of red pepper flakes at this stage.
- Slice the Chicken: Once the chicken has cooled slightly, slice it thinly against the grain.
- Prepare the Garlic Herb Oil: In a small bowl, combine 2 tablespoons of olive oil, minced garlic, dried oregano, and a pinch of salt. Mix well.
- Brush the Pita Bread: Brush both sides of each pita bread with the garlic herb oil.
- Toast the Pita Bread:
- Oven: Preheat your oven to 350°F (175°C). Place the pita breads on a baking sheet and bake for 3-5 minutes, or until lightly toasted and warmed through.
- Skillet: Heat a large skillet over medium heat. Place the pita breads in the skillet and toast for about 1-2 minutes per side, or until lightly toasted and warmed through.
- Grill: Preheat your grill to medium heat. Grill the pita breads for about 1-2 minutes per side, or until lightly toasted and warmed through.
- Warm the Pita: Ensure your pita bread is warm and pliable. If they’ve cooled down, give them a quick toast in a dry pan or microwave for a few seconds.
- Fill the Pitas: Gently open each pita bread and fill it with the sliced Tuscan garlic chicken.
- Add the Toppings: Top the chicken with halved cherry tomatoes, Kalamata olives, crumbled feta cheese, chopped fresh parsley, and thinly sliced red onion.
- Drizzle with Sauce: Drizzle some of the remaining Tuscan garlic sauce over the toppings.
- Serve Immediately: Serve the Tuscan Garlic Chicken Pitas immediately while they are warm and the pita bread is still soft.
- Optional: Serve with a side of Tzatziki sauce or hummus for dipping.
Notes
- Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- Use Fresh Ingredients: Fresh ingredients will make a big difference in the flavor of the dish. Use fresh garlic, herbs, and vegetables whenever possible.
- Adjust the Seasoning: Taste the sauce and adjust the seasoning with salt and pepper as needed. You may also want to add a pinch of red pepper flakes for a little heat.
- Make it Ahead: You can prepare the Tuscan garlic chicken ahead of time and store it in the refrigerator for up to 3 days. Reheat the chicken before assembling the pitas.
- Customize the Toppings: Feel free to customize the toppings to your liking. Some other great options include cucumber, bell peppers, spinach, or sun-dried tomatoes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes