Wreck The Kitchen

Santorini-Style Greek Chicken + Charred Peppers & Onions

February 18, 2026 · Scott

Santorini Chicken — Home, Heart & Harbor article cover

Some dinners don’t need a big speech. They just need a hot skillet, a lemon, and enough oregano to make your kitchen smell like a Greek seaside joint that definitely charges for extra sauce.

This is our Santorini-Style Greek Chicken + Charred Peppers and Onions. Bright, savory, a little smoky, and built to flex. Make it as whole chicken breasts, butterflied cutlets, or sliced into strips for pita wraps and salad toppers. One marinade. One pan. A whole bunch of ways to eat it.

Lemon Oregano Chicken Strips

Scott
Servings

2-4

Prep Time

10 minutes

Calories

250

Cuisine

Greek / Mediterranean

Category

Weeknight Dinner

Experience a burst of flavor with these Lemon Oregano Chicken Strips! Marinated in a zesty blend of lemon juice, olive oil, and aromatic herbs, this easy weeknight dinner can be served as a stand-alone meal or as a delightful topping for salads and pitas. Perfect for busy evenings, this dish comes together in just 30 minutes!

Ingredients

    Chicken + Marinade

    • 2 boneless chicken breast, butterflied and optionally cut into strips
    • 3 tbsp olive oil
    • 1 juiced lemon
    • 1 tsp garlic powder
    • 1½ tsp dried oregano
    • 1 tsp salt
    • ½ tsp black pepper
    • ½ tsp paprika
    • 1 tbsp red wine vinegar

    Charred Peppers & Onions

    • 1 bell pepper, sliced
    • ½ sweet onion, sliced
    • 1 tbsp olive oil
    • Salt + black pepper, to taste
    • pinch of dried oregano
    • Pinch of Garlic Powder

    Directions

    1. Butterfly the 2 chicken breasts, then slice into cutlets or strips (about ½–¾ inch thick). Pat dry.
    2. In a medium-sized bowl or Zip bag (my way) , combine 3 tablespoons olive oil, juice of 1 lemon, 1 teaspoon garlic powder, 1½ teaspoons dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, and 1 tablespoon red wine vinegar. Whisk until well combined add the chickenand set aside.
    3. Using the Casabella Silicone Cutting Boards, While the chicken marinates, slice 1 bell pepper and ½ sweet onion into strips. add to a bowl and toss with the olive oil, salt and pepper dried oregano and garlic and set aside
    4. Preheat skillet 2–3 minutes, add a thin slick of oil, and cook based on your cut: Whole breasts (thicker):Cook 6–8 minutes per side, depending on thickness. If browning too fast, drop heat to medium to finish. Butterflied breasts (cutlets):Cook 3–5 minutes per side until browned and cooked through.Strips:Cook in batches, single layer: 2–3 minutes first side, flip 1½–2½ minutes second side.
      Transfer cooked chicken to a plate and rest a few minutes before slicing (if needed). 165°F (74°C) internal temp at the thickest part is the safe target for chicken (whole breasts, butterflied, or strips).
    5. Char the peppers and onions In the same skillet, add a touch more oil if needed. Add peppers/onions, season with salt and pepper. Cook 8–10 minutes, stirring occasionally, until softened with some char.
    6. Add the cooked chicken back into the skillet with the peppers/onions. Toss together and cook 3–5 minutes, until everything is thoroughly heated and the flavors come together.
    7. Finish + serve

      Plate and serve with pita, tzatziki, feta, and your side (pasta salad, rice, or salad). Optional: squeeze lemon over everything right before eating.