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You only need one pot to make this quick and easy Greek-inspired Chicken saganaki recipe. Simple, warming and delicious.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes


  • 1 tbs olive oil
  • 8 Coles RSPCA Approved Chicken Thigh Fillets, trimmed, halved
  • 1 brown onion, chopped
  • 3 garlic cloves, sliced
  • 150g cup mushrooms, halved
  • 2 zucchini, thickly sliced diagonally
  • 400g can crushed tomatoes
  • 1 cup (250ml) chicken stock
  • ½ cup (80g) pitted kalamata olives
  • 50g fetta, crumbled
  • Oregano leaves, to garnish
  • White sourdough bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large deep frying pan over medium-high heat. Cook chicken for 3 mins each side or until browned. Transfer to a plate.
  2. Step 2

    Add onion and garlic to the pan. Cook over medium-high heat, stirring, for 2 mins or until onion starts to brown. Add mushrooms and zucchini. Cook, stirring, for 2 mins or until starting to soften. Add tomato and stock. Season. Bring to a simmer. Return chicken to pan. Cover and cook for 15 mins or until chicken is cooked through. Sprinkle with olives, fetta and oregano. Serve with bread.