Greek Braised Chicken with Cinnamon is a dish that brings together warm, aromatic flavors in a cozy way. If you’ve ever wanted a simple, comforting meal that’s also gluten-free, you’re in the right place.
This recipe fixes dry chicken, lengthy braises, and cluttered prep by delivering tender meat, simple pantry ingredients, and a quick, forgiving simmer.
Cooking for my family can be tricky since my mom and siblings have gluten allergies. So, I’m always looking for recipes that everyone can enjoy. This Greek braised chicken really solves that problem by being delicious and safe for them, too.
What I love about this dish is how it takes just 15 minutes to prep and then simmers for about an hour and a half. The longer cooking time really allows the flavors to shine through. Plus, it’s great for meal prep as the leftovers taste even better the next day!
If you want something else tasty to try, check out this Chicken Pasta Salad. It’s an easy dish that also fits into a gluten-free meal plan!
Table of contents
Why You Will Love This Recipe
- Unique Flavor : The aromatic cinnamon gives this chicken a flavor that’s both savory and slightly sweet, which is a delightful twist on traditional chicken dishes.
- Awesome Texture : Using a whole chicken ensures that every bite is tender and juicy, making it super satisfying and comforting.
- Meal Prep Friendly : This dish is great for leftovers and works well for meal prep, so you can enjoy it throughout the week without any fuss.
- Easy to Serve : Whether you pair it with pasta, rice, or potatoes, it adapts to whatever you have on hand, making mealtime simple and versatile.
Delicious Greek Braised Chicken
- Prep Time: 15 minutes
- Cool Time: N/A
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4-5 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Greek
- Diet: Gluten Free
Description
A Greek Braised Cinnamon Chicken dish cooked with rich flavors and aromatic spices.
Ingredients
- 1 chicken (3-4 pounds)
- 11/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/3 cup olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, grated
- 2 cinnamon sticks
- 28 ounces canned tomatoes, unflavored and pureed
- 2 tablespoons tomato paste
- 1/2 to 11/2 teaspoon granulated sugar
- 11/2 teaspoon dried oregano
- Pinch of crushed red pepper flakes, optional
- 2–4 tablespoons chopped fresh parsley
- 1 pound pasta, cooked al dente
- 1/2 cup grated Parmesan or Kefalotyri cheese for serving
Instructions
- Brown the Chicken: Start by heating olive oil in your pot over medium-high heat. Once it is shimmering, add in the chicken pieces. Monitor the chicken closely as the sizzle indicates that they are starting to brown. Ensure not to overcrowd the pot, as space allows for better browning.
- Sauté the Aromatics: After browning the chicken, remove it from the pot and add onion and garlic. Sauté until the onions soften, about five minutes, being cautious not to let the garlic burn, which would result in bitterness.
- Add the Spices: Sprinkle in the ground cinnamon and any additional spices. Stir to coat the onions and garlic, allowing the spices to toast for about a minute for full flavor release.
- Return Chicken & Simmer: Place the chicken back in the pot along with the pureed tomatoes. Stir everything together and bring it to a gentle simmer. You should see bubbles forming around the edges after a few minutes. Maintain a low heat to prevent drying out the chicken.
- Cook Until Tender: Cover the pot and let it simmer gently for about one and a half hours. The chicken is done when it shreds easily with a fork. Avoid lifting the lid too frequently to maintain heat.
- Final Touches: Before serving, taste the sauce and adjust with salt or a bit of sugar for balance. The combination of savory and sweet should be well balanced.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Pat chicken dry for optimal browning. If the sauce is too thin, allow it to simmer uncovered for 10 to 15 minutes. Monitor cooking time closely to prevent the chicken from becoming tough or dry. Adjust sweetness with sugar or honey for a less acidic sauce.
- Reheating Instructions: Reheat on the stove over medium heat until warmed through, about 10 minutes.
- Serving Suggestions: Serve with al dente pasta topped with grated cheese. Pair with a fresh Greek salad for a light meal. Include crusty olive or rosemary bread on the side.
- Recipe Variations: Add roasted vegetables for extra nutrition. Substitute chicken thighs for more flavor. Incorporate olives for a briny touch.
- Ingredient Notes: Select a whole chicken or bone-in, skin-on parts for braising for richer flavor. Use fresh ground cinnamon for the best impact. Extra virgin olive oil is recommended for flavor and browning. Choose pureed, unflavored canned tomatoes for a smooth sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken: Go for a bone-in, skin-on chicken for that rich flavor when it’s braising. A whole bird is great, but thighs work too!
- Ground cinnamon: This warm spice is a star in this dish, adding a cozy sweetness. Make sure it’s fresh for the best impact!
- Olive oil: A good splash of olive oil helps with browning and adds heartiness to the sauce. Extra virgin is always a great choice.
- Onion: Chopping a large onion gives the base of the sauce that nice sweetness. Try to slice it evenly for a uniform cook!
- Garlic: Fresh grated garlic packs a punch and deepens the flavor. Don’t skimp, grab a few cloves for that extra zing!
- Cinnamon sticks: They give a beautiful, subtle aroma. Stick them in while cooking, and don’t forget to fish them out before serving!
- Canned tomatoes: Go for pureed, unflavored tomatoes for a smooth sauce. Swapping for fresh tomatoes can be delicious if you’re up for it!
- Tomato paste: This rich paste intensifies the tomato flavor in the sauce. The small can is usually perfect for this recipe.
- Granulated sugar: A touch balances the acidity of the tomatoes. Start with a little and add more if your sauce needs it.
- Dried oregano: Adds an earthy, herbaceous note that works really well here. If you have fresh, feel free to use that instead.
- C crushed red pepper flakes: Just a pinch adds a nice kick without overwhelming. Skip them if you’d rather keep it mild!
- Fresh parsley: Chopped parsley at the end brightens and freshens things up. Use whatever’s fresh, or swap in basil for a twist.
- Pasta: I love using al dente pasta to soak up that saucy goodness. Any shape works; just don’t forget to cook it right!
- Parmesan or Kefalotyri cheese: Grated cheese adds a salty finish that’s just right. Use whichever you prefer or can find easily!
Recipe Tips
- If chicken isn’t browning properly, pat it dry before placing it in the pot to achieve a nice sear.
- When simmering your sauce, keep it uncovered for about 10 to 15 minutes to allow it to thicken to the right consistency.
- If the chicken turns out tough or dry, be mindful of the cooking time; simmer gently and check it regularly.
- For a less acidic sauce, tasting at the end allows you to add a little sugar or honey to balance the flavors.
- When browning chicken, ensure not to overcrowd the pot; doing so helps retain heat and promotes even cooking.
Serving Suggestions
Serve Greek braised chicken with al dente pasta topped with grated cheese or a fresh Greek salad. You can also include crusty olive or rosemary bread on the side for a hearty meal.
This chicken pairs well with steamed vegetables, quinoa, or brown rice, making for a satisfying dish. You can also use it in a wrap or over a bed of greens for a light lunch option.
Consider drizzling extra virgin olive oil over this dish for added richness. A sprinkle of fresh herbs like parsley or mint can brighten the flavors beautifully.
Recipe variations
- You can use chicken thighs instead of a whole chicken for a juicier result and added richness in flavor.
- Add 1 teaspoon of smoked paprika and ½ teaspoon of ground cumin for a spicier kick in your dish.
- Either top your Greek chicken with Kalamata olives for a briny punch or use capers for a similar tang.
- If you’re cooking for a large group, increase the chicken to 5-6 pounds and double the canned tomatoes for extra sauce.
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How to Store?
To keep your Greek braised chicken with cinnamon fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep it sealed tightly.
Freezing: Wrap the chicken tightly in plastic wrap, then place it in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm the thawed chicken in a pot over medium heat until heated through. Stir occasionally to prevent sticking.
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