Oven-Baked Crispy Greek Chicken

  • Prep Time
    15 min.
  • Cook Time
    25 min.
  • Servings
    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


Preheat oven to 400°F (200°C).  Line a baking sheet with foil; lightly grease.

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.

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.

Variation: Add about 1/4 cup (60 mL) finely grated Canadian parmesan to panko breadcrumb mixture.