Oven Baked Greek Chicken | Dairy Farmers of Manitoba

Oven-Baked Crispy Greek Chicken


15 min.


25 min.

Serving Size

4 servings

Keep scrolling for a crunchy coated chicken and delicious tzatziki-style sauce! Enjoy.


  • 4 boneless, skinless chicken breasts
  • 1 1/2 cups (375 mL) milk, divided
  • 2 tbsp (30 mL) honey Dijon mustard
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 cup (250 mL) panko breadcrumbs
  • 2 tbsp (30 mL) dried oregano
  • 1 tbsp (30 mL) butter
  • 2 cloves garlic, minced
  • 1 tbsp (30 mL) all-purpose flour
  • Finely grated zest from 1 lemon
  • 1/3 cup (75 mL) crumbled Canadian feta
  • 1/3 cup (75 mL) chopped fresh dill
  • 1/3 cup (75 mL) finely diced cucumber


1. Preheat oven to 400°F (200°C).  Line a baking sheet with foil; lightly grease.
2. Cut chicken breasts in half crosswise.  Place 1/4 cup (60 mL) milk in a medium bowl; whisk in mustard, salt and pepper.  Place breadcrumbs and oregano in a shallow dish.  Working with 1 piece of chicken at a time, dip in milk-mustard mixture followed by breadcrumb mixture, rolling and coating well.  Set on foil-lined baking sheet.  Bake for about 25 min, turning halfway through, until chicken is golden and cooked through.
3. Meanwhile, in a skillet, melt butter over medium heat.   Add garlic; cook 1 min.  Sprinkle with flour; whisk to combine.  Gradually whisk in remaining milk.  Bring to a boil and reduce heat.  Whisk for 2 to 3 min until smooth and thickened.  Stir in lemon zest, Feta, dill and cucumber.  Serve chicken with sauce spooned over top.
4. Variation: Add about 1/4 cup (60 mL) finely grated Canadian parmesan to panko breadcrumb mixture.