Greek Chicken is a delicious, juicy, and healthy chicken recipe that’s perfect for an easy weeknight dinner. Chicken breast with a flavorful medley of Mediterranean ingredients, including olive oil, kalamata olives, tangy lemon, and feta cheese, this recipe delivers all the best flavors of Greece into one tasty dish that takes less than an hour to get on the table.
Why We Love This Greek Chicken Recipe
This Greek chicken recipe is one of my all-time favorites. The flavorful combination of lemon, olives, tomatoes, Mediterranean herbs, and feta delivers a bright and zesty baked chicken dish that always gets tons of compliments.
How to Kick Up the Flavor of Baked Greek Chicken
If you want to add more spice to this recipe for Greek chicken, simply add red pepper chili flakes, either crushed or whole, to the spices added before baking.
How to Store and Reheat
Store leftover baked Greek chicken in an airtight container in the refrigerator for up to 3 days. To avoid dry, chewy chicken, skip the microwave and reheat in the oven instead. Place chicken into an oven-safe baking dish, loosely cover with foil, and reheat in the oven at 350°F for about 15 minutes.
How to Freeze
Freeze baked Greek chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating and topping with the fresh toppings.
Serving Suggestions
When it comes to what to serve this baked chicken dish, the possibilities are nearly endless. Consider making the Mediterranean feast even more delicious and satisfying by serving the sliced chicken breasts with Greek Salad, Rice Pilaf, homemade Tzatziki sauce, and sliced pita or naan bread (or Olive Garden Breadsticks).
More Baked Chicken Recipes To Try
- Mediterranean Chicken Bake
- Sheet Pan Greek Chicken
- Southwest Chicken Bake
- Baked Italian Chicken
- White Cheddar BBQ Baked Chicken
- Salsa Verde Chicken
- Prosciutto Wrapped Chicken
Baked Greek Chicken Recipe
Equipment
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice from 2 lemons
- 2 tablespoons balsamic vinegar
- 1 tablespoon dried oregano
- 2 teaspoons minced garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For Topping
- 1 cup halved grape tomatoes
- 1 cup crumbled feta cheese
- ½ cup sliced red onion
- ¼ cup kalamata olives pitted
- ½ lemon cut into thin slices
Instructions
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Preheat oven to 375°F. Spay a 9×13-inch baking dish with nonstick spray.
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Place the raw chicken breasts into the prepared baking dish. Set aside.4 boneless, skinless chicken breasts
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In a medium bowl, stir the olive oil, lemon juice, balsamic vinegar, oregano, garlic, salt, and pepper together until well mixed.¼ cup extra virgin olive oil, ¼ cup freshly squeezed lemon juice, 2 tablespoons balsamic vinegar, 1 tablespoon dried oregano, 2 teaspoons minced garlic, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
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Pour the mixture evenly over the raw chicken breasts.
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Place in the oven to bake (uncovered) for 40-45 minutes, or until 165°F.
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Once chicken is fully cooked, remove from oven and arrange the remaining ingredients into the baking dish (tomatoes, feta, red onion, olives and lemon slices) with the baked chicken. These ingredients don’t need to be baked – they are just placed in the baking dish as is with the baked chicken.1 cup halved grape tomatoes, 1 cup crumbled feta cheese, ½ cup sliced red onion, ¼ cup kalamata olives, ½ lemon
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Serve chicken hot.
Video
Notes
- Chicken is done once the internal temperature reaches 165°F. Use a meat thermometer to check the temperature of the meat. Watch that the chicken isn’t overcooked or it will dry out. Always check the thickest chicken breast first by inserting the meat thermometer into the thickest part of the breast.
Nutrition
How to Make Greek Chicken Step by Step
Prep: Preheat your oven to 375°F. Spay a 9×13-inch baking dish with nonstick spray.
Make the Sauce: Place 4 boneless, skinless chicken breasts into the prepared baking dish. Set aside. In a medium bowl, stir ¼ cup of extra virgin olive oil, ¼ cup of freshly squeezed lemon juice, 2 tablespoons of balsamic vinegar, 1 tablespoon of dried oregano, 2 teaspoons of minced garlic, ¼ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper together until well mixed.
Coat the Chicken: Pour the mixture evenly over the raw chicken breasts.
Bake the Chicken: Place in the oven to bake (uncovered) for 40-45 minutes, or until 165°F.
Garnish the Chicken: Once the chicken is fully cooked, remove it from the oven and arrange 1 cup of halved grape tomatoes, 1 cup of crumbled feta cheese, ½ cup of sliced red onion, ¼ cup of pitted kalamata olives, and ½ of a lemon cut into slices with the baked chicken. These ingredients don’t need to be baked – they are just placed in the baking dish as is with the baked chicken. Serve chicken hot.
You can marinate the chicken but it’s not necessary for this recipe. If you want to marinate the chicken ahead of time, place the raw chicken, olive oil, lemon juice, balsamic vinegar, oregano, garlic, salt, and pepper into a large Ziplock bag and keep in the fridge until ready to bake (no longer than overnight). Pour all contents of that bag into the baking dish when ready to bake.
While you can use store-bought Greek dressing to make this dish, I highly recommend making your own marinade. It tastes much fresher! If you’d like to use dressing, simply pour the dressing over the chicken in place of the marinade, bake, and serve with the fresh toppings.
Dry chicken is usually due to over-baking. Depending on the sizes of your chicken breasts, yours may take a little less or a little longer to bake. This recipe uses about 2 pounds of chicken. If you have less chicken than that or thinly sliced chicken breasts, you may need less baking time. I’d recommend using a meat thermometer to measure the internal temperature of the chicken. The chicken is safe to eat once it reaches an internal temperature of 165°F.
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