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Easy Mediterranean Baked Chicken Breast Recipe

Mediterranean Baked Chicken Breast

iamwinfred
This Mediterranean Baked Chicken Breast is a vibrant, one-pan dinner loaded with kalamata olives, juicy cherry tomatoes, briny capers, and crumbled feta cheese — all roasted together with garlic, olive oil, lemon juice, and dried herbs until everything is golden, tender, and bursting with bold Greek-inspired flavor. It comes together in under 45 minutes with minimal prep, making it the perfect weeknight meal that looks and tastes far more impressive than the effort required.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 2 servings
Calories 420 kcal

Equipment

  • 9x13-inch baking dish Ceramic or glass recommended for even heat distribution
  • Small mixing bowl For whisking the herb and olive oil marinade
  • Whisk or fork
  • Sharp chef's knife
  • Cutting board
  • Instant-read meat thermometer To check for safe internal temperature of 165°F (74°C)
  • Measuring spoons
  • Citrus juicer (optional) A fork also works for juicing the lemon
  • Aluminum foil (optional) For tenting the dish if chicken browns too quickly

Ingredients
  

For the Chicken

  • 2 chicken breasts Boneless, skinless; about 6–8 oz (170–225g) each. Pound to even thickness if very thick.
  • salt To taste
  • black pepper To taste, freshly ground preferred

For the Herb Marinade

  • 3 tablespoons olive oil 45ml; extra virgin olive oil preferred for best flavor
  • 3 cloves garlic Minced; about 1 tablespoon
  • 1 teaspoon dried oregano Or 1 tablespoon fresh oregano, chopped
  • 1 teaspoon dried thyme Or 1 tablespoon fresh thyme leaves
  • 1 lemon Juice only; about 2 tablespoons (30ml) fresh lemon juice

For the Mediterranean Topping

  • ½ cup kalamata olives, pitted About 75g; halved or whole. Rinsed to reduce sodium if desired.
  • 1 cup cherry tomatoes About 150g; left whole or halved
  • 2 tablespoons capers About 17g; drained and rinsed to reduce brininess if preferred
  • ¼ cup feta cheese, crumbled About 38g (1.3 oz); barrel-aged feta recommended for richer flavor

Instructions
 

  • Preheat your oven to 400°F (200°C) and allow it to fully heat up before adding the chicken.
  • Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper. If breasts are thicker than 1 inch, slice horizontally to create even cutlets.
  • In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, and fresh lemon juice until well combined.
  • Place the seasoned chicken breasts in a 9x13-inch baking dish, pour the marinade over them, and rub it all over both sides. Let rest for 5 minutes at room temperature.
  • Scatter the kalamata olives, cherry tomatoes, and capers evenly over and around the chicken, then finish with the crumbled feta cheese.
  • Bake uncovered for 25–30 minutes, until an instant-read thermometer inserted in the thickest part reads 165°F (74°C) and the tomatoes are blistered. Tent loosely with foil after 20 minutes if the tops are browning too quickly.
  • Remove from the oven and let the chicken rest for 5 minutes, then spoon the pan juices, olives, tomatoes, capers, and melted feta generously over each breast before serving.

Notes

  • Pat the chicken dry: Removing surface moisture before marinating helps the herb oil adhere better and gives the chicken a better texture in the oven.
  • Don't skip the rest time: Letting the chicken rest 5 minutes off the heat keeps the juices locked inside, so the meat stays moist when you cut into it.
  • Even thickness matters: If one breast is much thicker than the other, gently pound it with a meat mallet so both cook at the same rate and finish at the same time.
  • Reduce sodium: The olives, capers, and feta are all naturally salty. Rinse the olives and capers under cold water before adding them if you want to reduce the overall sodium level.
  • Make it ahead: Assemble the entire dish up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Let it sit at room temperature for 15 minutes before baking.
  • Add spinach: Lay a handful of fresh baby spinach under the chicken before baking — it wilts into the pan juices and adds nutrients with zero extra effort.
  • Use chicken thighs: Bone-in, skin-on thighs work beautifully in this recipe. Increase baking time to 35–40 minutes and check for 165°F (74°C) at the thickest point near the bone.
  • Storage: Store leftovers with all the pan toppings in an airtight container in the refrigerator for up to 3–4 days, or freeze for up to 2 months.
  • Reheating: Warm leftover chicken in a covered baking dish at 325°F (165°C) with a splash of broth or water for about 15 minutes to keep it from drying out.
  • Serving ideas: This dish pairs exceptionally well with Greek lemon rice, roasted potatoes, orzo, crusty bread, or a simple chickpea salad to soak up the flavorful pan juices.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 7gProtein: 40gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 115mgSodium: 780mgPotassium: 720mgFiber: 2gSugar: 3gVitamin A: 18IUVitamin C: 32mgCalcium: 14mgIron: 12mg
Keyword easy baked chicken breast, greek chicken recipe, kalamata olive chicken, mediterranean baked chicken breast, one pan chicken dinner
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