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Greek Chicken with Tomatoes, Artichokes and Feta

  • Prep Time: 12 minutes
  • Cook Time: 24 minutes
  • Course: Main Dish

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Reynolds Kitchens tip

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  • 1 pint grape tomatoes
  • 1 package (3/4 to 1 lb.) chicken tenders, cut in1-inch pieces
  • 2 jars (6 oz. each) marinated and quartered artichoke hearts, drained
  • 1 cup crumbled feta cheese with basil and tomato
  • 1/3 cup pitted Kalamata olives, coarsely chopped
  • 1 tablespoon flour
  • 2 teaspoons Greek seasoning
  • 1/4cup Basil Chiffonade (thinly sliced fresh basil leaves)


Step 1

PREHEAT oven to 400F. Place Reynolds® Oven Bag in 13x9x2-inch pan.

Step 2

ADD tomatoes to oven bag; squeeze bag to break open tomatoes

Step 3

ADD chicken, artichokes, feta, olives, flour and Greek seasoning to bag. Turn bag several times to mix ingredients; arrange ingredients in an even layer in bag.

Step 4

CLOSE bag with nylon tie. Cut six -inch slits in top. Tuck ends of bag into pan.

Step 5

BAKE 18 to 20 minutes, until chicken reads 170F on meat thermometer. Carefully cut open bag; stir. Add Basil Chiffonade to garnish servings.

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