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Greek Chicken and Leek Skillet with Feta & Lemon | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Zartes Hähnchenbrustfilet trifft auf süßlich geschmorten Lauch, frischen Dill, spritzige Zitrone und cremig geschmolzenen Feta. Ein schnelles, traditionell inspiriertes griechisches Pfannengericht für den perfekten Feierabend in nur 20 Minuten.
Ingredients
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into bite-sized pieces, approx. 2–3 cm in size. Thoroughly wash the leek, halve lengthwise, and cut into approx. 1 cm thick half-rings. Finely chop the garlic cloves. Roughly chop the fresh dill, wash the lemon with hot water, grate the zest, and then squeeze the juice.
Cooking in the Pan
Heat 1 tbsp of extra virgin olive oil in a large pan. Sear the chicken all over over high heat for about 4 minutes until lightly browned. Season with a little salt and pepper, remove from the pan, and set aside.
Add the remaining olive oil (1 tbsp) to the same pan. Sauté the sliced leek over medium heat for approx. 5–6 minutes until it softens and caramelizes sweetly. Add the chopped garlic and 1 tsp of dried oregano and sauté for 1 minute.
Chef's tip
For an extra creamy texture, you can briefly cover the pan with a lid after crumbling the feta so that the cheese melts slightly.
Leeks often contain fine sand between their layers. Slit the leek lengthwise before washing so you can rinse it thoroughly under running water.
30 min
Under an hour
