Greek Chicken Bake
A weeknight dinner that tastes like a mini Mediterranean escape, featuring juicy chicken breasts topped with tangy feta, cherry tomatoes, and olives, baked to perfection in under 30 minutes.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1½–2 lbs total) Pound or slice thicker breasts in half for even cooking.
- 1 cup crumbled feta cheese Full-fat gives better texture; rinse for lower sodium.
- 1 cup cherry tomatoes, halved Roast quickly and maintain texture.
- 1/2 cup pitted olives, sliced (Kalamata or mixed) Kalamata olives provide more tang.
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- to taste Salt and freshly ground black pepper Adjust seasoning after baking.
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Pat the chicken dry with paper towels.
- In a small bowl, whisk together olive oil, minced garlic, dried oregano, salt, and black pepper.
- Place the chicken breasts in a single layer in a baking dish and rub the olive oil mixture evenly over both sides of each breast.
- Scatter crumbled feta over the chicken and top with halved cherry tomatoes and sliced olives.
Cooking
- Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let rest for 5 minutes.
Serving
- Garnish with chopped fresh parsley and serve.
Notes
For added brightness, consider adding lemon zest or a splash of white wine before baking. This dish is also great for meal prep and can be assembled ahead of time.