Recipe Background
Chicken gets the Mediterranean treatment! Tzatziki Chicken has the crispy, crunchy, and juicy savoriness of classic pan-fried chicken with the added delight of sharp and creamy feta cheese. But the real star of the show is the homemade tzatziki: a creamy, refreshing, and tangy sauce you'll want to smother over each piece of chicken, as well as any pita bread or lemon potatoes you decide to serve alongside them. Tzatziki Chicken is a quick way to escape from the humdrum of typical weeknight dinners with some Mediterranean magic!
Chicken gets the Mediterranean treatment! Tzatziki Chicken has the crispy, crunchy, and juicy savoriness of classic pan-fried chicken with the added delight of sharp and creamy feta cheese. But the real star of the show is the homemade tzatziki: a creamy, refreshing, and tangy sauce you'll want to smother over each piece of chicken, as well as any pita bread or lemon potatoes you decide to serve alongside them. Tzatziki Chicken is a quick way to escape from the humdrum of typical weeknight dinners with some Mediterranean magic!
Ingredients
For the tzatziki:
- 1 1/2 cups English cucumber finely chopped and peeled
- 1 cup plain Greek yogurt
- 2 cloves garlic minced
- 1 1/2 teaspoons fresh dill chopped
- 1 1/2 teaspoons olive oil
- 1/8 teaspoon salt
For the chicken:
- 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon baking powder
- 1 large egg
- 1/3 cup milk 2%
- 4 (6-ounce) chicken breast halves boneless and skinless
- 1/4 cup canola oil
- 1/4 cup feta cheese crumbled
- lemon wedges optional, for serving
Directions
- Mix the cucumber, yogurt, garlic, dill, olive oil, and 1/8 teaspoon salt in a bowl. Refrigerate the tzatziki until ready to use.
- In a shallow bowl, whisk together the flour, remaining salt, pepper, and baking powder.
- In a separate bowl, whisk together the egg and milk.
- Pound the chicken breasts with a meat mallet to 1/2-inch thickness.
- Dip each flattened chicken breast in the flour mixture to coat both sides, shaking off any excess.
- Dip the flour-coated chicken in the egg mixture, and then again in the flour mixture.
- In a large skillet, add the canola oil over medium heat.
- Cook the chicken in the oil until golden-brown, the juices run clear, and the chicken is cooked to 165 degrees F internally, about 5-7 minutes per side.
- Top the chicken with the feta cheese.
- Serve the chicken with the tzatziki and lemon wedges.
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