Tender, juicy chicken baked with cherry tomatoes, olives, garlic, lemon, herbs, and feta. This easy Mediterranean-style dinner is flavorful, comforting, and perfect for a busy weeknight.
Ingredients
For the Chicken
4 boneless, skinless chicken breasts or 6 boneless chicken thighs
2 tbsp extra-virgin olive oil
3 garlic cloves, minced
1½ tsp dried oregano
1 tsp paprika
½ tsp dried thyme
½ tsp ground cumin
1 tsp salt
½ tsp black pepper
1 lemon, thinly sliced
1 tbsp fresh lemon juice
Mediterranean Topping
1½ cups cherry tomatoes, halved
½ cup Kalamata olives, pitted
½ small red onion, thinly sliced
½ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
1 tbsp fresh oregano or basil, optional
¼ cup low-sodium chicken broth
Instructions
- Prepare the Chicken
Preheat the oven to 400°F (200°C).
Pat the chicken dry with paper towels. If the chicken breasts are very thick, gently pound them to an even thickness so they cook evenly.
Place the chicken in a large baking dish.
- Season
Drizzle the chicken with olive oil and lemon juice.
Sprinkle with garlic, oregano, paprika, thyme, cumin, salt, and black pepper. Rub the seasoning evenly over both sides of the chicken.
- Add the Mediterranean Ingredients
Arrange the cherry tomatoes, Kalamata olives, and sliced red onion around the chicken.
Pour the chicken broth into the bottom of the baking dish.
Place lemon slices over and around the chicken.
- Bake
Bake uncovered for approximately 25–35 minutes, depending on the thickness of the chicken.
During the final 5 minutes, sprinkle feta cheese over the chicken and vegetables.
The chicken is done when the thickest part reaches an internal temperature of 165°F (74°C).
- Finish and Serve
Remove the baking dish from the oven and allow the chicken to rest for about 5 minutes.
Sprinkle with fresh parsley and additional oregano or basil.
Spoon the roasted tomatoes, olives, onions, and pan juices over the chicken before serving.
Serve with rice, quinoa, couscous, roasted potatoes, warm pita, or a fresh Mediterranean salad.
Tips for Juicy Chicken
Avoid overbaking the chicken.
Use chicken thighs if you prefer naturally juicier meat.
Pound thick chicken breasts to an even thickness.
Let the chicken rest for 5 minutes before slicing.
A meat thermometer is the most reliable way to check doneness.
Make-Ahead & Storage
Make ahead: Season the chicken and prepare the vegetables several hours ahead. Keep refrigerated until ready to bake.
Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Reheating: Reheat gently in the oven or microwave until heated through. Add a small splash of broth if the chicken seems dry.
Freezing: Cooked chicken can be frozen, although the texture of the tomatoes and feta may change after thawing.
Nut & Allergen Information
Tree nuts: No tree nuts are required in this recipe.
Peanuts: No peanuts are required.
Sesame: No sesame is required unless you serve the chicken with hummus, tahini sauce, or another sesame-containing side.
Dairy: Feta cheese contains milk.
Gluten: The baked chicken itself is naturally gluten-free when using gluten-free chicken broth and seasonings. Check packaged ingredients for possible gluten or cross-contact.
Other: Olives, chicken broth, feta, and spice blends may contain additional ingredients depending on the brand. Always check labels if cooking for someone with a food allergy.
Q&A
Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely. Boneless chicken thighs are delicious in this recipe and tend to stay especially juicy.
Q: Can I make this recipe without feta?
A: Yes. Simply leave out the feta for a dairy-free version or use a suitable dairy-free alternative.
Q: Can I add more vegetables?
A: Yes. Bell peppers, zucchini, spinach, artichokes, mushrooms, and roasted red peppers are excellent additions.
Q: Can I use chicken tenderloins?
A: Yes. Chicken tenderloins cook faster, so begin checking them earlier to prevent overcooking.
Q: Can I use fresh herbs instead of dried herbs?
A: Yes. Fresh oregano, parsley, basil, or thyme can be used. Add delicate herbs toward the end for the freshest flavor.
Q: Can I make this recipe dairy-free?
A: Yes. Omit the feta or replace it with a dairy-free feta-style product.
Q: Is Mediterranean Baked Chicken gluten-free?
A: It can be. The basic recipe contains no wheat, but check your chicken broth, spice blends, and other packaged ingredients for gluten.
Q: What should I serve with Mediterranean baked chicken?
A: Try lemon rice, quinoa, couscous, roasted potatoes, pita bread, hummus, tzatziki, or a simple cucumber salad.
Q: Can I prepare this recipe for meal prep?
A: Yes. Divide the cooked chicken and vegetables into meal-prep containers and refrigerate for up to 3–4 days.
Q: How do I know when the chicken is fully cooked?
A: The safest method is to check the thickest part with a food thermometer. It should reach 165°F (74°C).
Q: Can I add hummus to this meal?
A: Definitely. A spoonful of hummus makes a delicious creamy accompaniment. If using hummus, remember that traditional hummus contains sesame through tahini.
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